Vegan Molten Lava Cake

Decadent and rich lava cake that is delicious and free of refined sugar. This is the perfect dessert to surprise your loved ones. Whether it is Mother's Day, Valentine's Day, or a special anniversary this won't let you down! 🍫💝

Molten lava cake is one of our favorite desserts, the first time we had it we fell in love. We typically are not fans of chocolate cake, but when you fill it will rich, dark melted chocolate we're swept off our feet. Our take on this classic dessert is free of refined sugar and animal products. It is perfectly sweet and has a bit of bitterness from the dark chocolate.

key components

Ramekin or Muffin Pan

To get those individual cakes you'll need a ramekin or muffin pan. We recommend using ramekins since they're more convenient and are easy to serve individually. A muffin pan is riskier since you'll need to flip all the lava cakes at once. If you choose to use a muffin pan, we recommend flipping the cakes onto a baking sheet.

Good Chocolate

The secret to any good chocolate cake is having good cocoa powder and good chocolate. We explain the importance of good cocoa powder in our hot chocolate recipe post. Not only should you be looking for high-quality chocolate, but you also want ethical chocolate. So ditch Hershey's, which is filled with processed sugar and milk additives, and try more ethical brands like Hu, Alter Eco, or Raak. However, we recognize that these brands are more expensive and not accessible to all.

Aquafaba

Chickpea liquid. This is a key ingredient to getting a fluffy chocolate cake. However, if you don't have this you can substitute the aquafaba with ⅔ cup of apple sauce.

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Serving Size: 6 cakes

Prep Time: 1 hr

Cook Time: 15 mins

Total Time: 1 hr 15 mins

Description

Decadent and rich lava cake that is simple to make and free of refined sugar. This is the perfect dessert to surprise your loved ones. Whether it is Mother's Day, Valentine's Day, or a special anniversary this won't let you down! 🍫💝

Ingredients:

Cake

1½ cup All-Purpose Flour (190 g)

½ tsp baking soda

pinch of salt

½ cup Dutch Processed Cocoa Powder

⅓ cup neutral-tasting oil

½ cup coconut sugar

⅓ cup coffee

1 tsp vanilla extract

¼ cup melted chocolate (optional)

1 tbsp apple cider vinegar

1 cup boiling water

⅓ cup aquafaba (liquid from chickpeas)

Molten Center

1 cup chocolate chips (melted)

Instructions:

1. Preheat oven to 375°F and brush ramekins with oil.

2. In a medium bowl, combine all-purpose flour, baking soda, and salt. Mix well.

3. In a large bowl cream oil and coconut sugar. Then add coffee, vanilla extract, apple cider vinegar, dutch processed cocoa powder, and boiling water. Carefully mix until smooth.

4. Slowly sift in the dry mixture. And mix until lumps are gone.

5. Then, add in the melted chocolate. (optional)

6. In a medium bowl, whisk the aquafaba till stiff peaks form. Then gently fold into the chocolate cake batter.

7. Melt chocolate chips in the microwave or melt using a double boiler.

8. Pour batter halfway into the oiled ramekin, then add a teaspoon of the melted chocolate. Cover with batter till ¾ths of the ramekin is filled.

9. Bake for 10-15 mins or till the edges pull away.

10. Remove from the oven and serve immediately with non-dairy ice cream or whipped cream.*

Notes

*You can remove the cake from the batter by using a knife to release the cake from the edge of the ramekin, then flipping it onto a plate.