Description

These ridiculously easy molten vegan lava cakes use just 7 pantry staple ingredients and no eggs nor dairy for just two deliciously rich chocolate cakes with warm, gooey chocolate centers!

Ingredients

Scale

2 tbsp (35 g) neutral oil
3 ounces (85 g) vegan chocolate
3 tbsp (36 g) sugar
1/2 tsp baking powder
1/8 tsp sea salt
1 tbsp cocoa powder
1/2 cup (56 g) all purpose flour
1/4 cup (60 mL) dairy free milk
2–4 large squares of chocolate, for the centers

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375F and prepare your ramekins with oil and a dusting of cocoa powder..
In a medium microwave safe bowl, heat the vegan chocolate in 30-second intervals until melted, stirring between each interval. Add in the oil and stir until combined. Add in the sugar, baking powder, sea salt, and cocoa powder, and whisk together vigorously.
Add in the flour and dairy free milk, and mix until there are no more clumps.
Fill the ramekins 3/4 of the way full with batter. Add 1 heaping tbsp of chocolate squares into the middle of each bowl.
Add the remaining batter on top, and place the ramekins onto a baking sheet and into the oven to bake for 14-16minutes, or until the middle just begins to set.
Remove from the oven and let cool and set for 10 minutes.
Use a knife to run along the edges of the cake (use oven mitts if the ramekins are hot) and flip over gently onto serving plates.
Top with vegan coconut whipped cream or vegan vanilla ice cream (I used Forager Project here). Enjoy!

Notes

Flour: If you’re not strictly gluten free, you can swap in all purpose flour. If you’re gluten free, please ensure that your oat flour is certified gluten free.

Lower sugar: Swap out regular vegan chocolate chips for stevia sweetened or 100% cocoa vegan chocolate chips.

Nut Free: If using a vegan butter, make sure that the vegan butter you use does not contain any nuts. Make sure to also use a nut-free dairy free milk.