Vegan Lava Cake Recipe

Picture this: you’re craving something sweet, a treat that’s decadent, yet secretly kind to your plant-loving heart. Let me take you on a journey to molten bliss with my go-to vegan lava cake recipe that’ll blow your mind with every gooey, chocolatey bite.

Savor the richness of my Vegan Lava Cake, a decadent dessert that combines all-purpose flour, cocoa powder, and almond milk. A molting center made from vegan chocolate chips and coconut cream takes the cake to sinfully luscious depths, while that plant-based, cruelty-free molten goodness definitely qualifies as something you don’t have to feel bad about indulging in.

Vegan Lava Cake Recipe Ingredients

• All-purpose flour: Provides carbohydrates for structure and texture.
• Granulated sugar: Adds sweetness and moisture to the cake.
• Cocoa powder: Offers rich chocolate flavor and antioxidants.
• Baking powder: Helps the cake rise, creating a light texture.
• Almond milk: Dairy-free liquid; adds moisture and slight nuttiness.
• Vegetable oil: Provides fat for moisture and tenderness.
• Vegan chocolate chips: Melts for the gooey lava center, adds richness.
• Coconut cream: Contributes creaminess and richness; enhances chocolate flavor.

Vegan Lava Cake Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup almond milk (or other plant-based milk)
• 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 1/2 cup vegan chocolate chips
• 1/4 cup coconut cream

How to Make this Vegan Lava Cake Recipe

1. Your oven should be set to 350°F (175°C) to preheat and be ready to receive the four not-quite-whole soufflés that will bake in it. These soufflés are your secret to an impressively airy dessert.

2. In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Whisk together until well blended.

3. Combine the almond milk, vegetable oil, and vanilla extract with the dry ingredients, then stir until smooth.

4. In a small saucepan set over low heat, combine the vegan chocolate chips and the coconut cream. Stir continuously until the mixture is smooth and glossy.

5. Separate the cake batter evenly into the ramekins you have prepped.

6. About two tablespoons of the melted chocolate mixture into the center of each ramekin, allowing it to sink slightly into the batter.

7. Put the ramekins on a baking sheet and bake in a preheated oven for 12-15 minutes until the edges are set but the center is still slightly soft.

8. Take the lava cakes out of the oven. Afterward, permit them to cool for approximately 5 minutes in the ramekins.

9. With great caution, take a knife and run it along the edges of each cake. Then, with equal parts daring and grace, invert the cakes onto their respective plates.

10. Serve right away while hot for a melty lava center, optionally topped with fresh berries or dusted with powdered sugar.

Vegan Lava Cake Recipe Equipment Needed

1. Oven
2. Mixing bowl
3. Whisk
4. Spoon or spatula
5. Small saucepan
6. Ramekins (about 4)
7. Baking sheet
8. Knife
9. Plates for serving

FAQ

• Q: Can I substitute almond milk with another plant-based milk?A: Yes. Any plant-based milk will do, such as soy, oat, or cashew milk.
• Q: Is there a gluten-free option for this recipe?A: You can substitute the all-purpose flour with a gluten-free flour blend.
• Q: How should I store leftovers?A: Any remaining food should be kept in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave before serving.
• Q: Can I make this recipe ahead of time?A: The cakes are best baked just before serving so you can enjoy the molten center. However, you can prepare the batter and refrigerate it for up to 24 hours.
• Q: Can I use a different oil instead of vegetable oil?Substitute coconut oil or melted vegan butter for regular butter. Yes, you can use coconut oil or melted vegan butter as a substitute.
• Q: How do I ensure the center stays molten?A: Exercise caution and do not overbake. Watch the cakes closely and test them about a minute before the timer goes off for the minimum time, since oven performance can vary.

Vegan Lava Cake Recipe Substitutions and Variations

Whole wheat flour can replace all-purpose flour to make a denser-textured baked good. Using a gluten-free flour blend will make this recipe gluten-free.
Coconut sugar or agave syrup makes a good substitute for granulated sugar, giving you different options for sweeteners.
Cocoa Powder: Use raw cacao powder instead of cocoa powder for a richer flavor.
Soy Milk: Substitute with oat milk or coconut milk for a different taste and thickness.
Oil: Try using melted coconut oil or olive oil as a substitute.

Pro Tips

1. Sift the Dry Ingredients Sifting the flour, cocoa powder, and baking powder will help remove any lumps and ensure the dry ingredients are well combined, which contributes to a smoother batter and an airier dessert.

2. Room Temperature Ingredients Make sure the almond milk and coconut cream are at room temperature before you start mixing. This helps the batter come together more smoothly and prevents the coconut cream from hardening when mixed with chocolate.

3. Properly Preheat the Oven Allow the oven to fully preheat to 350°F (175°C) before baking the cakes. A well-preheated oven helps the soufflés rise properly, giving them the desired airy texture.

4. Use High-Quality Vegan Chocolate Opt for good-quality vegan chocolate chips to ensure a rich, decadent lava center. This will greatly enhance the overall flavor of your dessert.

5. Test for Doneness with a Jiggle Test Before removing from the oven, gently shake the baking sheet. The edges should be set, but the center should still jiggle slightly. This will give you the perfect gooey lava center once they are turned out and served.