Vegan Chocolate Lava Cake Recipe

Master this foolproof homemade vegan chocolate lava cake recipe with the perfect molten center! Using simple plant-based ingredients and an easy baking technique, these decadent dairy-free chocolate desserts deliver restaurant-quality results. Learn how to make the best vegan chocolate lava cakes with guaranteed oozy centers every time.

Difficulty:

Intermediate

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

4 individual cakes

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g dark chocolate (70% cocoa or higher, dairy-free)</li><li class="ingredients-single-item">60g coconut oil</li><li class="ingredients-single-item">120ml plant milk (oat or soy works best)</li><li class="ingredients-single-item">2 tbsp ground flaxseed</li><li class="ingredients-single-item">6 tbsp water</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">130g plain flour</li><li class="ingredients-single-item">30g cocoa powder</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">½ tsp baking powder</li><li class="ingredients-single-item">Coconut oil for greasing</li><li class="ingredients-single-item">Cocoa powder for dusting</li><li class="ingredients-single-item">Icing sugar for serving (optional)</li><li class="ingredients-single-item">Fresh berries for serving (optional)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 325 calories

🥑 Fat: 18 g

🧈 Saturated Fat: 12 g

🍞 Carbohydrates: 38 g

🍭 Sugar: 22 g

🍗 Protein: 5 g

🫀 Cholesterol: 0 mg

🧂 Sodium: 180 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">4 ramekins (8-10cm diameter)</li><li class="equipment-single-item">Digital kitchen thermometer</li><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Double boiler or heatproof bowl</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan). Thoroughly grease four ramekins with coconut oil, then dust with cocoa powder, tapping out any excess. Place the prepared ramekins on a baking tray. This preparation is crucial for clean removal of the cakes later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make your flax eggs by combining the ground flaxseed with water in a small bowl. Stir well and set aside for 5-10 minutes to thicken. This mixture will bind your cakes together, replacing eggs in traditional recipes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Set up a double boiler by placing a heatproof bowl over a pan of gently simmering water (ensure the bowl doesn't touch the water). Add the dark chocolate and coconut oil, stirring occasionally until completely melted and smooth. Remove from heat once melted to avoid burning the chocolate.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large mixing bowl, combine the sugar, flax mixture, vanilla extract, and plant milk. Whisk until well incorporated. Pour in the melted chocolate mixture while still warm (but not hot) and stir until uniform. The warm chocolate helps create a smoother batter.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Sift in the flour, cocoa powder, salt, and baking powder. Fold gently with a spatula until just combined – don't overmix, as this will develop gluten and make your cakes dense rather than tender. The batter should be thick but pourable.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Tap each ramekin gently on the counter to release any air bubbles. This ensures a more even bake and helps create that distinctive lava cake texture contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 11-13 minutes. This timing is critical – the edges should be set and slightly pulling away from the sides, but the centers should still have a slight jiggle when gently shaken. For the perfect lava center, use a digital thermometer to check that the center reaches 82-85°C.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from the oven and let stand for exactly 1 minute – no longer! Run a thin knife around the edges to loosen the cakes. Place a dessert plate upside down over each ramekin, then carefully but confidently flip over in one smooth motion to unmold. Gently lift the ramekin – the cake should release easily.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Dust with icing sugar if desired and serve immediately with fresh berries on the side. The molten center will continue to set as it cools, so timing is everything for that perfect oozy middle. The contrast between the cake exterior and flowing center is what makes this dessert so special.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vegan Chocolate Lava Cake?

Vegan chocolate lava cakes use dairy-free dark chocolate, coconut oil, plant milk, ground flaxseed mixed with water (as egg replacer), caster sugar, vanilla extract, plain flour, cocoa powder, salt, and baking powder. These create a decadent dessert with the perfect molten centre.

How to cook Vegan Chocolate Lava Cake at home?

Learn how to cook Vegan Chocolate Lava Cake by preheating your oven to 200°C, preparing ramekins with coconut oil and cocoa powder, making flax eggs, melting chocolate with coconut oil, combining wet ingredients, folding in sifted dry ingredients, and baking for 11-13 minutes until edges are set but centres remain gooey. Timing is crucial for that perfect molten middle!

What's the secret to getting the perfect molten centre in chocolate lava cakes?

The perfect molten centre comes down to precise timing and temperature. Bake for exactly 11-13 minutes until edges are set but centres still jiggle slightly. Use a digital thermometer to check for 82-85°C in the centre. Let stand for just 1 minute before unmoulding, as the centres continue setting as they cool.

Can I make dairy-free lava cakes ahead of time?

Yes! Prepare the batter up to 24 hours ahead and refrigerate in the ramekins. When ready to serve, add 1-2 extra minutes to the baking time to account for the chilled batter. For best results, always serve immediately after baking for that signature molten centre effect.

Why do my plant-based chocolate desserts sometimes turn out dry?

Plant-based chocolate desserts often turn dry due to overbaking, overmixing, or insufficient fat content. For lava cakes, be precise with timing, fold ingredients gently until just combined, and ensure you're using enough coconut oil. The higher quality dark chocolate (70%+ cocoa) also helps maintain moisture.

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