Hey there, if you’re on the lookout for a heavenly treat that combines irresistible chocolatey goodness with the wholesome vibes of vegan cuisine, look no further. In today’s blog post, we’re diving into the realm of vegan baking to bring you an extraordinary delight—the Vegan Lava Cake!
Prepare to be captivated by the rich, velvety center that oozes out from a tender chocolatey shell. Whether you’re a committed vegan or simply seeking a plant-based dessert, this recipe is guaranteed to satisfy your cravings. Let’s embark on this delightful journey together!
Before we get started, let’s gather all the ingredients necessary to create this vegan indulgence. Don’t worry; they’re all easily accessible and can be found at your local grocery store or online.
For the cake
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
For the lava filling
- 1/4 cup vegan chocolate chips
- 2 tablespoons almond butter
- For the garnish (optional):
- Fresh berries
- Vegan whipped cream
- Dusting of powdered sugar
Vegan lava cake recipe
Step 1: Prepare the Batter
Preheat your oven to 350°F (175°C) and grease individual ramekins with coconut oil.
In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and coconut sugar. Whisk together until well combined.
Add the melted coconut oil, unsweetened almond milk, and vanilla extract to the dry ingredients. Stir until you have a smooth, lump-free batter.
Step 2: Create the Lava Filling
In a microwave-safe bowl, melt the vegan chocolate chips and almond butter together. Stir until smooth and well combined.
Once melted, set the mixture aside to cool slightly. This will allow it to thicken, ensuring a gooey lava center.
Step 3: Assemble and Bake
Spoon half of the cake batter into each greased ramekin, ensuring an even layer at the bottom.
Carefully add a dollop of the chocolate-almond butter mixture into the center of each ramekin, on top of the cake batter.
Gently pour the remaining cake batter over the chocolate-almond butter mixture, ensuring it is completely covered.
Place the ramekins on a baking sheet and bake for 12-15 minutes until the edges are set, but the center remains soft.
To achieve the perfect lava consistency, do not overbake the cakes. Keep a close eye on them during the baking process and remove them from the oven as soon as the edges are set.
Experiment with different fillings like vegan caramel, peanut butter, or even a fruity jam to add your own personal touch to the lava cakes.
Serve the lava cakes warm for the ultimate indulgence. The contrast between the warm, gooey center and the cool, creamy garnish is simply divine.
Can I replace the almond milk with another non-dairy milk?
Certainly! Feel free to swap the almond milk with any non-dairy milk of your preference, such as soy milk, oat milk, or coconut milk. Choose a milk with a similar consistency to almond milk to maintain the desired texture of the cake.
How can I store leftover lava cakes?
If you somehow have leftovers (though it’s hard to resist eating them all!), allow the cakes to cool completely, then cover each ramekin tightly with plastic wrap or transfer them to an airtight container. Store them in the refrigerator for up to 2 days. To reheat, remove the plastic wrap and microwave each cake for a short burst, around 10-15 seconds, until warmed through.
Can I make this recipe without ramekins?
Absolutely! If you don’t have ramekins on hand, you can use oven-safe mugs or small ceramic bowls instead. Just make sure they are greased well with coconut oil before assembling the cakes. Keep in mind that the baking time may vary slightly, so keep a close eye on them while they’re in the oven.