Indulge in these rich, decadent Vegan Molten Chocolate Lava Cakes, made with plant based milk and non-dairy chocolate chips. This easy-to-follow recipe delivers irresistible, ooey-gooey centers with a perfectly baked exterior. Perfect for impressing guests or satisfying your chocolate cravings.
Plant-Based Molten Chocolate Lava Cakes
Hey there, fellow chocolate enthusiasts! Get ready to take your dessert game to the next level with these Vegan Molten Chocolate Lava Cakes. They’re everything you’ve ever wanted in a dessert – rich, gooey, and bursting with chocolatey flavor.
The real magic happens when you cut into these cakes and reveal the warm, molten chocolatey center. It’s like a party in your mouth! And the best part? These cakes are egg-free and dairy-free, so you can indulge without any of the guilt.
So, whether you’re looking to impress your friends at a fancy dinner party or just craving a little something sweet on a Netflix night in, these plant based molten chocolate lava cakes are the ultimate choice. Grab your apron and let’s get baking! It’s time to satisfy your sweet tooth and have some fun in the kitchen.
Jump to:
- Plant-Based Molten Chocolate Lava Cakes
- Molten Chocolate Lava Cakes: A History Lesson
- Ingredients and Substitutions
- Special Equipment to Make These Lava Cakes
- Gluten-Free Vegan Molten Chocolate Lava Cakes
- How to Make Vegan Molten Lava Cakes – Step by Step
- Tips and Variations
- Common Questions about Vegan Molten Lava Cakes
- Want to save these vegan lava cakes for later? Here’s how!
- Vegan Molten Chocolate Lava Cakes
Molten Chocolate Lava Cakes: A History Lesson
Picture this: it’s the 1980s in France, and chef Michel Bras is hard at work in his kitchen. He’s baking a chocolate cake, but oops! He accidentally undercooks it. But wait…what’s this? When he cuts into the cake, he discovers a warm, liquid center that’s positively oozing with chocolatey goodness. Talk about a happy accident!
And thus, the molten chocolate lava cake was born. Fast forward to the 1990s, when French-American chef Jean-Georges Vongerichten catches wind of this chocolatey sensation and puts his own spin on it at his New York City restaurant, JoJo. He names it after the brand of chocolate he uses in the recipe, the “chocolate valrhona cake.”
Word quickly spreads, and soon, high-end restaurants all over the world are serving up their own versions of this decadent dessert. It’s no surprise that it’s become a beloved classic among dessert lovers everywhere, with its warm, gooey center and rich chocolate flavor.
Ingredients and Substitutions
- All purpose flour: This ingredient gives structure to the cakes and helps create a slightly firmer outer layer that pairs perfectly with the gooey, molten center.
- Confectioners’ or powdered sugar: Use this to sweeten the cakes and create a smooth, uniform texture in the batter.
Granulated sugar can be used as a substitute, but may create a slightly grainy texture.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Cocoa powder: This is where the magic happens! Cocoa powder provides the rich chocolate flavor and color that makes these cakes irresistible.
Dutch-processed cocoa powder creates a mellow flavor, while natural cocoa powder creates a more intense chocolate flavor. - Baking powder: This leavening agent helps the cakes rise and become light and fluffy.
- Salt: Don’t skip this! Salt enhances the chocolate flavor and balances the sweetness of the other ingredients.
- Vegan butter: Dairy-free butter provides richness, flavor, and texture to the cakes, making them entirely plant-based.
I love using Country Crock’s olive oil-based plant butter sticks to complement the strong chocolate flavors. - Non-dairy chocolate chips: These add richness, depth of flavor, and the signature gooey, molten center to the cakes.
I recommend Enjoy Life’s semi-sweet chocolate chips. - Non-dairy milk: This keeps the cakes moist and tender, and prevents them from becoming dry or tough.
Full-fat oat milk is my go-to, but coconut and almond milk are also great options. - Vanilla extract: Use this to round out the chocolate flavor and add a subtle sweetness.
For a fun twist, try swapping it with raspberry or orange extract to give your cakes a unique personality.
Special Equipment to Make These Lava Cakes
If you’re ready to make these Vegan Molten Chocolate Lava Cakes, there are a few key pieces of equipment you’ll need to have on hand. Don’t worry, these are all items that you likely already have in your kitchen!
Here’s what you’ll need:
- Ramekins: You’ll need 3 6-ounce ramekins for this recipe. Make sure they’re oven-safe and can withstand high temperatures. You’ll also want to generously grease them with vegan butter and dust with cocoa powder to ensure the cakes come out easily.
- Double Boiler or Microwave: You’ll need to melt the vegan butter and chocolate chips together, and you can do this either in a double boiler or in the microwave. If you don’t have a double boiler, you can easily create one by placing a heatproof bowl over a pot of simmering water.
- Rubber Spatula: You’ll want to use a rubber spatula to mix the chocolate and butter together and to fold in the dry ingredients.
- Baking Sheet: Placing the ramekins on a baking sheet helps to ensure they cook evenly and makes it easier to transfer them in and out of the oven.
- Dessert Plates: Once the cakes are baked and cooled slightly, you’ll need to invert them onto dessert plates. Make sure to choose plates that are the right size for your ramekins and that are easy to handle.
- Optional – Powdered Sugar Sifter: For that extra touch, use a powdered sugar sifter to dust the finished cakes with a light and fluffy layer of confectioners’ or powdered sugar. This adds an elegant touch to your dessert
Gluten-Free Vegan Molten Chocolate Lava Cakes
Great news! You can easily make this Vegan Molten Chocolate Lava Cake recipe gluten-recipe by making the following changes:
- Swap the all-purpose flour for a gluten-free flour blend. There are many great options on the market these days, such as Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour or King Arthur Flour Gluten-Free Measure for Measure Flour.
- Be sure to double-check all of your ingredients to ensure they are gluten-free. Some brands of powdered sugar, cocoa powder, and chocolate chips may contain gluten, so make sure to read the labels carefully.
- To ensure the cakes come out just as delicious and gooey as the original recipe, you may want to add an additional ¼ teaspoon of baking powder to the gluten-free flour blend to help the cakes rise properly.
- Follow the recipe instructions as written, but make sure to adjust the baking time if necessary. Gluten-free flours tend to cook faster than regular flour, so keep a close eye on the cakes as they bake and adjust the baking time accordingly.
How to Make Vegan Molten Lava Cakes – Step by Step
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You’re just a few steps away from indulging in a chocolate lover’s dream! First things first, preheat your oven to a toasty 450 degrees F. Grab those 6oz ramekins and lather them up with a generous amount of vegan butter, making sure to get every nook and cranny. Then, dust those bad boys with some cocoa powder, shaking off any excess, and place them on a baking sheet.
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Now let’s get started on the batter. In a large bowl, sift together all purpose flour, powdered sugar, cocoa powder, baking powder and salt. Don’t skip this step, it’ll ensure a smooth and velvety texture to your cakes.
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Next, it’s time to melt the vegan butter and non-dairy chocolate chips together over a double boiler or in the microwave if you are wanting to save some time. (No judgments here!) Once fully combined, take it off the heat and stir in some non-dairy milk and vanilla extract. Then, fold in the chocolate mixture with the dry ingredients until it’s well combined.
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It’s time to divide the batter evenly among those ramekins. Pop them in the oven for 15-20 minutes, until the edges are firm but the center is still a little jiggly.
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Once your kitchen is filled with that heavenly chocolate aroma, remove the cakes from the oven and let them cool for a minute or two. Loosen the edges with a butter knife. Place a dessert plate on top of each ramekin, and carefully turn them over to reveal your masterpiece. Give them about 10 seconds to set before lifting the ramekin and admiring your perfect lava cake.
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For the finishing touch, dust those cakes with powdered sugar and serve them up hot with a scoop of vegan-friendly vanilla ice cream and some fresh berries if you’re feeling fancy.
Tips and Variations
- Experiment with toppings and garnishes: While the cakes are delicious on their own, you can also top them with a variety of vegan-friendly options such as whipped coconut cream, fresh berries, caramel sauce, or a sprinkle of sea salt for an extra burst of flavor. For an indulgent treat, serve the warm cakes with a scoop of vegan vanilla ice cream and drizzle with melted chocolate sauce.
- Don’t overbake: It’s important to keep an eye on the cakes while they’re in the oven and avoid overbaking them. The edges should be set, but the center should still be slightly jiggly when you take them out. This ensures that the center remains gooey and molten.
- Add some spice: To add a little kick to your cakes, try incorporating a pinch of cinnamon or cayenne pepper into the dry ingredients before mixing in the wet ingredients. This will add a subtle warmth and complexity to the chocolate flavor.
Common Questions about Vegan Molten Lava Cakes
If you don’t have ramekins, you can use muffin tins, silicone cupcake liners, or even small mason jars to make individual servings of these decadent cakes. Just be sure to adjust the baking time accordingly based on the size of the dish.
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to bring it back to room temperature before baking to ensure even baking. This is a great option if you’re short on time and want to impress your guests with a delicious dessert.
Absolutely! While this recipe calls for non-dairy chocolate chips, you can certainly use chopped chocolate bars instead. In fact, using chopped chocolate bars can create a more complex flavor profile and texture in the finished cakes. Simply chop the chocolate bars into small, uniform pieces and use them in place of the chocolate chips called for in the recipe. Keep in mind that the chocolate bars may contain more or less sugar than the chocolate chips, so you may need to adjust the amount of sugar in the recipe accordingly.
Whether you use chocolate chips or chopped chocolate bars, be sure to use a high-quality, non-dairy chocolate to ensure the best flavor and texture in the finished cakes.
Want to save these vegan lava cakes for later? Here’s how!
These Vegan Molten Chocolate Lava Cakes are best served fresh out of the oven, but if you happen to have leftovers, don’t worry! They can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the microwave for about 15 seconds before serving to regain that gooey center.
If you want to freeze the cakes, let them cool completely before wrapping them tightly in plastic wrap and placing them in a freezer-safe container. They can be stored in the freezer for up to 2 months. To reheat, remove the plastic wrap and microwave for about 30 seconds, or until the center is warm and gooey.
It’s important to note that the texture of the cakes may change slightly after freezing and reheating, but they will still be delicious! Just make sure to not overheat them, as this can cause the center to dry out.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Molten Chocolate Lava Cakes
Ingredients
- 1 cup all purpose flour
- ½ cup confectioners’ or powdered sugar
- 3 tablespoons cocoa powder + extra
- ¼ teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup 1 stick vegan butter + extra
- 1 cup non-dairy chocolate chips
- ¼ cup non-dairy milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 450°F. Grease 3 6oz ramekins with vegan butter, making sure to get all the nooks and crannies. Lightly dust with cocoa powder and shake out excess. Place on baking sheet and set aside.
- Sift together flour, powdered sugar, cocoa powder, baking powder, and salt in a large bowl. Set aside.
- Melt vegan butter and non-dairy chocolate chips over low heat in a double boiler or microwave in 20-30 second increments until fully melted. Remove from heat and stir in non-dairy milk and vanilla extract. Fold chocolate mixture into dry ingredients until combined.
- Divide batter evenly among ramekins. Bake for 15-20 minutes or until edges are set but center is slightly jiggly.
- Let cakes cool for 1-2 minutes. Run a butter knife along edges to loosen cakes. Place a dessert plate on top of each ramekin and carefully invert the cake onto the plate. Let stand for 10 seconds before lifting ramekin to unmold.
- Dust with powdered sugar and serve immediately with vegan-friendly vanilla ice cream and berries, if desired.
