It’s a chocolate lover’s dream, and this recipe won’t let you down! You’ll get all the same characteristics of a normal molten lava cake, but vegan! And even if you’re not vegan, I can guarantee that you’ll enjoy this recipe because it’s chocolate…who can really turn down a chocolate cake with a melting chocolate center?
- 2 oz (56g) – semi-sweet chocolate, chopped, I used Baker’s Chocolate (See notes)
- 2 tablespoons (30g) – non-dairy milk, I used soy
- 2 oz (56g) – semi-sweet chocolate, chopped, I used Baker’s Chocolate
- 2 tablespoons (28g) – vegan butter
- 1 teaspoon – vanilla extract
- 1 ½ teaspoon – espresso powder, optional (See notes)
- 1 cup (128g) – all-purpose flour
- ¼ cup (50g) – granulated sugar
- ⅓ cup (35g) – Dutch-processed cocoa powder
- ¼ teaspoon – sea salt
- ¼ teaspoon – baking powder
- 1 cup (240ml) – non-dairy milk, warmed, I used soy
- Melted butter, to grease the ramekin
- Optional toppings: vegan vanilla ice cream, powdered sugar, berries, cocoa powder
- Heatproof bowls
- 4 – 6oz Ramekins or Cupcake pan
- Mixing bowl
- Measuring cups and spoons
- Baking sheet
- Serving plates
- Roughly chop the baker’s chocolate and place it in a heatproof bowl. Heat the chocolate in the microwave in 15 second increments, stirring in-between. Continue to do this until all the chocolate has been melted. Optionally, you can use a double boiler.
- Next, add in the milk to the chocolate and quickly whisk them together until they’re fully emulsified. Allow the chocolate ganache to cool at room temperature. Cover and transfer it to a fridge to solidify, about an hour or two.
- When the chocolate has been solidified, preheat oven to 425° Fahrenheit. Generously grease the ramekins with a layer of melted butter.
- Next, melt the chopped chocolate in the microwave using the same method as the ganache. Optionally, you can use a double boiler.
- Add in the melted butter to the melted chocolate and quickly whisk until fully combined.
- Heat up the soy milk in the microwave until lukewarm. Mix in the vanilla extract and set aside.
- In a medium-size bowl, whisk together the all-purpose flour, sugar, cocoa powder, instant espresso (if using), sea salt, and baking powder.
- Next, add in the melted chocolate mixture and the warmed non-dairy milk and whisk together with the dry ingredients. You should get a fairly runny consistency.
- Remove the ganache from the fridge. It should have solidified or at least manageable. Split it into 4 pieces, and roll the ganache into a ball and set aside.
- Equally pour the batter into 4 ramekins, and insert the ganache balls into the center of the batter.
- Place the ramekins on a baking sheet and bake it at 425° Fahrenheit for 10 minutes. (See notes)
- Remove the cakes from the oven, and allow it to cool for 5 minutes. Carefully flip the cake onto a plate. Add your favorite toppings! These are best eaten when freshly baked.
- I used one bar of Baker’s chocolate and divided it for the ganache and for the cake. Alternatively, you can use chocolate chips.
- Top baker’s tip: Adding instant espresso will help bloom the chocolate and give it a better depth of flavor.
- Yes, it would have been easier to place chocolate bars in the middle, but I found that it didn’t give me that “chocolate lava” satisfaction. Making a ganache was a better route.
- Placing the ramekins on a baking sheet before baking will make it easier to transfer the cakes in and out of the oven.
Keywords: vegan, vegan dessert, vegan lava cakes, vegan chocolate dessert, chocolate dessert, vegan molten lava cake, lava cake, molten lava cake, chocolate lover, vegan chocolate, chocolate