This Vegan Chocolate Lava Cake comes together easily with a few simple ingredients to create the perfect decadent dessert for Valentine's Day, special occasions, dinner parties or any day! It includes everything you love about a classic lava cake but is made with ingredients that are better for you.
Chocolate lava cake is one of those desserts that always feels special. It's often enjoyed at a restaurant or on a special occasion. It feels both special and indulgent. It's a chocolate lover's dream with warm chocolate cake and a gooey molten center.
Finding a vegan and gluten free lava cake at restaurants is not easy, so I decided to make my own at home. I perfected this recipe and now enjoy it regularly when I'm craving a delicious chocolate treat. The fluffy cake is perfect and the inside has that fun volcano effect with a gooey melty chocolate filling.
This cake feels unique but is relatively easy to make. Serve it as is, with a side of berries or a big scoop of plant-based vanilla bean ice cream. It's the perfect dessert for the holidays and special occasions but also works well as a delicious dessert any day.
Why You'll Love This Recipe
This vegan lava cake recipe is the perfect substitute for the traditional chocolate molten lava cakes. Its made from ingredients that are better for you while still achieving the perfect volcano consistency and flavor. These molten chocolate cakes are:
- Vegan
- Gluten-free
- Free of refined sugars
- Dairy-free
- Made without sunflower oils or corn oils
Ingredients For Vegan Lava Cake
- Gluten-free flour mix: You can use any standard gluten free flour mix. I like using a 1:1 gluten free all-purpose flour, like Bob's Red Mill as the results are similar to conventional flour. It's important to use a mix of gluten free flours and not just any gluten free flour like rice flour or oat flour. Gluten gives the dough elasticity, but since gluten free flours do not contain gluten, it's best to use a mix that will ensure the same texture.
- Baking powder (as needed): If you use a gluten free flour mix that is "self-rising, it generally contains baking powder in the ingredients, so there is no need to add this ingredient. But most standard gluten free flours do not contain any leavening powder, so you will need to add baking powder to allow it to rise in the oven.
- Cacao powder: Use natural cacao powder without any added sugar.
- Coconut sugar: Sweetener is necessary as cacao powder is bitter on its own. You can substitute with brown sugar or xylitol, if desired.
- Coconut oil: You can use neutral or virgin coconut oil since you won't be able to taste the flavor of the oil when mixed with the chocolate and other ingredients.
- Chocolate: Use semi-sweet or dark chocolate, preferably 70% cacao or higher. Use dairy free to ensure it is vegan. Generally, semi-sweet chocolate does not contain dairy milk, but check the ingredient list on the label to confirm. You can use chocolate squares, chocolate bars or chocolate chips.
- Canned coconut milk / coconut cream: Make sure to use canned coconut milk since we want to use the cream that settles on the top of the can. You only need a small amount of the coconut milk, but can use the rest of the can of coconut milk to make whipped coconut cream. Or you can purchase a can of coconut cream.
Equipment Needed
You will also need small flan molds, preferably non stick ones. The recipe makes 3 or 4 cakes, depending on how big you make them. I made 3 larger ones, filling the molds almost to the top, but can make 4 and have slightly smaller portions, ideal for individual serving sizes.
If you don't have mini flan molds, you can use small ramekins. Just be sure to spray them well with baking spray or coat well with coconut oil so that the cake doesn't stick to the molds.
How to Make the Molten Center
The molten center is made from just two ingredients - chocolate plus coconut cream. This creates a chocolate ganache consistency and flavor. When the cake is baked, the chocolate melts and creates the gooey volcano effect. You will need to freeze this mixture ahead of time, until solid.
Serving Suggestions
Vegan molten lava cakes are a delicious dessert any time! After you make them once, you will want to make them again and again. You can even elevate the flavor or presentation with a few additions.
- Serve the molten cakes with a side of fresh fruit or fresh berries.
- Dust them with a sprinkle of cacao powder.
- Drizzle vegan caramel sauce over the top of the cake before serving.
- Serve with a scoop of vegan ice cream for the ultimate dessert!
Recipe Tips
- Use non-stick molds: These are ideal so that the cake doesn't stick to the pan since removing them from the pan is very important to achieve a perfect volcano that does not break and overflow.
- Make the chocolate filling ahead of time: You need to do this at least 1 hour beforehand to give it time to firm up. The lava cakes won't bake properly if this mixture isn't solid. You can prepare the filling up to 2 days in advance and store in an airtight container until you're ready to use.
- Bake the cakes just before serving: Lava cakes are best enjoyed warm, fresh from the oven. This ensures the best consistency for the molten chocolate center.
- Wait 2 minutes before serving: Once they come out of the oven, wait 2 minutes before removing them from the mold. This causes it to shrink slightly and come away from the edges of the pan to make it easier to remove. Let gravity pull the volcano onto the plate. Don't try to force it or the cake may break. If your pan is not nonstick or silicone, you can run a knife around the edges of the pan or dish to carefully remove it.
- Use another type of filling: Some people like to substitute the chocolate filling with peanut butter or hazelnut butter. I think this recipe is perfect exactly how it is, but you can substitute the chocolate filling for a small scoop of nut butter, if desired. Or you can try adding a scoop of nut butter in addition to the chocolate.
Frequently Asked Questions
The filling is made of just two ingredients - chocolate and coconut milk. This helps create a ganache consistency so it melts into a gooey volcano center.
Yes, of course! Make sure to use dairy free to ensure that it is completely vegan. You can use a chopped bar of bakers chocolate or dairy-free chocolate chips.
The cake should be light and fluffy on the outside and have a cake-like consistency. If the batter is not set completely, then the cake is not cooked completely. Many people think the gooey center means that the chocolate cake is undercooked but this is not true for this recipe. The gooey center comes from the melted chocolate, not from underbaked cake.
People love chocolate desserts and a chocolate lava cake is an impressive treat. It's a visually appealing dessert that is also great for sharing. It's warm and fresh from the oven so it's a favorite dessert to order at a restaurant.
More Vegan Dessert Recipes
Vegan Chocolate Lava Cake
Equipment
- 4 individual nonstick molds
Ingredients
- ½ cup gluten-free flour mix (like 1:1 gluten free all-purpose flour)
- ½ cup cacao powder
- ¾ cup coconut sugar
- ½ teaspoon baking powder
- ⅓ cup coconut oil plus more for greasing pans
- ½ cup water
Volvano Filling
- ¼ cup chocolate chips or chopped chocolate
- 1 tablespoon coconut cream (the solid part of a can of coconut milk)
Instructions
- Melt the chocolate and add the coconut cream. Mix and freeze until solid.
- Melt the coconut oil. In a medium-sized bowl, mix together the flour, cacao powder, coconut sugar and baking powder. Make a small hole in the center, then add the coconut oil and ¼ cup water. Stir everything together and add the remaining water, until a dough forms without lumps.
- Grease 3 molds with coconut oil. Add the mixture to the molds until they are ¾ full.
- Remove the chocolate from the freezer and place 1 teaspoon of the chocolate mixture in the center of the mold. Cover with the rest of the mixture to completely cover the chocolate filling.
- Bake in a preheat oven at 400°F (200°C) for 12 minutes. Wait 2 minutes before removing from the mold. Serve immediately.
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