Vegan Lava Cake Recipe
This Molten Lava Cake is perfect for you if you love chocolate! So rich, fudgy, decadent, luscious, and yummy! The recipe is vegan (dairy-free, egg-free), gluten-free, and easy to make!
Servings 4
Calories 330kcal
Ingredients
Dry ingredients
- 1 slightly heaped cup (100g) oats (ground into flour) gluten-free if needed (see Notes)
- 7 tbsp (50g) finely ground almonds (see Notes)
- 5½ tbsp (70g) brown sugar or coconut sugar
- 3 tbsp (20g) cocoa powder
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch of salt
Wet Ingredients
- ⅔ cup (160ml) plant-based milk
- 1 (80g) small banana (see Notes)
- 1 tbsp apple cider vinegar (or lemon juice)
- 1 tsp vanilla extract
Filling
- 1.5 oz (40g) dairy-free chocolate of choice (see Notes)
Instructions
- I recommend using a kitchen scale for this recipe. Also, check the video in the blog post for visual instructions.
- Preheat oven to 360°F/180°C and grease one big ramekin (5 1/2 inches diameter) or 4 small ones (you can also use silicone muffin molds or aluminum muffin molds or mugs).
- Process all dry ingredients in a food processor or blender.
- Add the wet ingredients and mix again until combined.
- Pour the mixture into the ramekin and place the chocolate into the center.
- Bake in the oven for about 20 minutes. If you use small molds the baking time will be approximately 15 minutes.
- Let cool for about 10 minutes before removing from the mold. Enjoy!
Video
Notes
- Oats: Simply process oats in a blender or electric coffee/spice grinder until you have flour.
- Flour substitute: One reader reported that whole wheat flour works great instead of oat flour.
- Almonds: You can use ground shredded unsweetened coconut (or ground coconut flakes) instead of ground almonds (almond flour).
- Banana: 1/3 cup applesauce might be a good substitute for the banana.
- Chocolate: It depends on the type of chocolate whether you will have a lava-like runny center or not. I have successfully used dairy-free chocolate chips. This is how: Melt 30 grams of dairy-free chocolate chips with 1/2 tbsp coconut milk in a double boiler and pour the mixture into a silicone muffin mold. Put it in the fridge for about 30 minutes or until firm. Then use it like regular chocolate.
- Recipe serves 4. Nutrition facts are for one serving.
