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A close-up of a vegan chocolate lava cake on a plate, with rich, melted chocolate oozing from the center of the moist, dark cake.

Vegan Chocolate Lava Cakes.

Joanne Molinaro
An easy and decadent chocolate cake with a gooey, molten center.
5 from 1 vote
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Prep Time 4 hours 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine French
Servings 2 cakes
Calories 677 kcal

Equipment

  • 2 4" springform pans or ramekins

Ingredients
  

Chocolate Truffle Centers.

  • 2 oz dark chocolate (chopped)
  • 3 tbsp coconut cream (full fat and only the solidified white part)
  • 1 tsp vegetable oil
  • 2 tbsp cocoa powder

Chocolate Cakes.

  • 1/2 cup soy milk (or oat milk)
  • 1 tbsp lemon juice (or vinegar)
  • 1/2 cup all purpose flour (60 grams)
  • 5 tbsp cocoa powder (30 grams)
  • 3/8 cup organic cane sugar (75 grams)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch sea salt
  • 2 tbsp vegan butter (mostly melted)
  • 1 tbsp vanilla extract

Instructions
 

  • Place your dark chocolate chunks into a small bowl. Heat your coconut cream in a small pot over medium-low heat, stirring constantly to ensure it doesn't scald (you can also use a microwave, but make sure you check on it every 30 seconds so it doesn't scald). When it starts bubbling around the edges (around 3 minutes), remove from heat and pour directly over chocolate. Add vegetable oil. Whisk the chocolate mixture until it is smooth and lustrous. Cover the bowl with plastic wrap and place in the refrigerator until solidified (around 4 hours).
  • Preheat your oven to 425° F. Line two 4" springform cake pans (see tips above) or ramekins with parchment paper (both the bottoms and the sides) and grease them with vegan butter or cooking spray.
    Once the chocolate ganache has solidified, using a melon baller or a spoon, scoop out enough ganache to constitute a large gum-ball. Drop it into a small bowl of cocoa powder and coat the entire surface of the ganache. Repeat to make a second truffle. Place these in the refrigerator while you make the cake batter.
  • Measure out plant milk and to it, whisk in the vinegar or lemon juice. Set that aside. Prepare your dry ingredients by sifting flour, cocoa powder, sugar, baking powder, baking soda, and a little sea salt into a medium bowl. Give the contents a good whisk. Add vegan butter, vanilla extract, and then (lastly) the vegan buttermilk to your dry ingredients. Whisk everything together until well-combined (you can also use a hand mixer).
  • Ladle one quarter of your cake batter into each of your cake pans or ramekins. Place a chocolate truffle in each. Divide remaining batter between the two cakes. Place the cakes in the center rack of your oven and bake for approximately 12 to 14 minutes. The edges of the cake should be fully cooked while the center remains a little jiggly. Dust with powdered sugar or serve with a scoop of vegan vanilla ice cream and/or fresh berries.

Nutrition

Calories: 677kcalCarbohydrates: 90gProtein: 11gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 2gSodium: 371mgPotassium: 464mgFiber: 11gSugar: 50gVitamin A: 233IUVitamin C: 8mgCalcium: 172mgIron: 5mg
Keyword vegan chocolate lava cake
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