Vegan Chocolate Lava Cakes
Indulge in the ultimate chocolate experience with these vegan chocolate lava cakes—rich, decadent, and incredibly gooey in the center. Made with 100% plant-based ingredients, these dairy-free and egg-free lava cakes are perfect for satisfying your sweet tooth guilt-free. Whether for a romantic dessert, a dinner party, or simply a personal treat, this easy recipe guarantees a warm, molten center in every bite.
Equipment
- Mixing bowls (for wet and dry ingredients)
- Whisk (for mixing)
- Spatula (for folding batter)
- Measuring cups and spoons
- Ramekins (2-3 individual size)
- Small sieve (for sifting flour and cocoa powder)
- Double boiler or microwave-safe bowl (for melting chocolate)
- Oven (preheated to 375°F / 190°C)
- Cooling rack (optional, for resting before serving)
Ingredients
- ½ cup 90g dairy-free dark chocolate, chopped (60% cocoa or higher)
- 3 tablespoons coconut oil or vegan butter melted
- ¼ cup 60ml plant-based milk (almond, oat, or soy)
- 1 tablespoon ground flaxseed + 3 tablespoons water flax egg
- ¼ cup 50g maple syrup or coconut sugar
- ½ teaspoon vanilla extract
- ¼ cup 30g all-purpose flour (or gluten-free blend)
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- Extra dairy-free chocolate chunks for a molten center
- Coconut oil or vegan butter
- Unsweetened cocoa powder for dusting
Instructions
- Preheat the oven to 375°F (190°C).
- Lightly grease 2-3 ramekins with coconut oil or vegan butter.
- Dust the inside of each ramekin with cocoa powder to prevent sticking.
- In a heatproof bowl, combine the chopped dairy-free chocolate and coconut oil.
- Melt using a double boiler or microwave in 20-second intervals, stirring until smooth.
- In a small bowl, mix 1 tablespoon ground flaxseed with 3 tablespoons water.
- Let sit for 5-10 minutes until it thickens to an egg-like consistency.
- In a large mixing bowl, whisk together plant-based milk, vanilla extract, and maple syrup (or coconut sugar).
- Add the flax egg and whisk until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
- Slowly fold the dry ingredients into the wet mixture.
- Pour in the melted chocolate mixture and gently stir until fully combined.
- Divide the batter evenly among the prepared ramekins, filling them ¾ full.
- Place a small piece of dairy-free chocolate in the center of each ramekin and cover with a little more batter.
- Bake for 10-12 minutes, until the edges look set but the center remains slightly jiggly.
- Remove from the oven and let sit for 1-2 minutes.
- Run a knife around the edges and carefully invert onto a plate.
- Serve immediately with dairy-free ice cream, fresh berries, or a drizzle of vegan caramel sauce.
Notes
✔ Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat in the microwave for 20 seconds before serving.
✔ Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose flour.
✔ Flavor Variations:
Espresso Lava Cakes: Add ½ teaspoon instant espresso powder to the batter for a rich mocha flavor.
Spicy Mexican Lava Cakes: Stir in ¼ teaspoon cayenne pepper and ½ teaspoon cinnamon for a spicy kick.
Peanut Butter Lava Cakes: Add 1 teaspoon of peanut butter to the center of each cake before baking.
Enjoy your vegan chocolate lava cakes—a dessert that’s both indulgent and plant-based! 🍫✨
Spicy Mexican Lava Cakes: Stir in ¼ teaspoon cayenne pepper and ½ teaspoon cinnamon for a spicy kick.
Peanut Butter Lava Cakes: Add 1 teaspoon of peanut butter to the center of each cake before baking.
Enjoy your vegan chocolate lava cakes—a dessert that’s both indulgent and plant-based! 🍫✨