Vegan Chocolate Lava Cakes

Individual dark chocolate cakes with a molten center hidden inside, made without eggs or dairy. Makes 4.

VeganVegetarianDairy-free

Contains: wheat. Based on the ingredients as written; check package labels, which can change.

A vegan version of our Chocolate Lava Cakes, from the Steak and Seafood kitchen.

  • Prep 15 min
  • Cook 14 min
  • Total 30 min
  • Yield 4 cakes
  • Level Intermediate

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

A vegan chocolate lava cake with molten chocolate flowing out, dusted with powdered sugar, with raspberries

Classic lava cakes rely on eggs. This version hides a square of vegan dark chocolate in each cup of rich cocoa batter, so you still get a warm, flowing center when you cut in.

Bake them right before serving; a minute or two too long and the center sets.

Instructions

  1. Prepare the ramekins. Heat the oven to 400°F. Grease four 6-ounce ramekins with vegan butter and dust with cocoa.
  2. Make the batter. Whisk the flour, sugar, cocoa, baking powder and salt. Add the oat milk, oil, vanilla and vinegar and stir until smooth. Melt half the chocolate and stir it in.
  3. Fill. Divide half the batter among the ramekins, set the rest of the chopped chocolate in the center of each and cover with the remaining batter.
  4. Bake. Bake 12 to 14 minutes, until the tops are set but the centers still jiggle.
  5. Serve. Rest 2 minutes, run a knife around the edges and turn out onto plates. Dust with powdered sugar and add raspberries.

Nutrition per cake (estimated)

490Calories
62 gCarbohydrates
6 gFiber
56 gNet carbs
6 gProtein
27 gFat

Estimated per cake (the recipe makes 4 cakes), using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

VegetarianVeganDairy-free

Tips

  • Check the chocolate label; many dark chocolates contain milk.
  • The batter can sit in the ramekins, refrigerated, for up to 4 hours; add 2 minutes to the baking time.

Storage and leftovers

Make ahead

The batter can sit in the ramekins, refrigerated, for up to 4 hours; add 2 minutes to the baking time. Serve the cakes warm; the centers set as they cool.

Questions about this recipe

How do you make lava cake without eggs?
Use a baking-powder cocoa batter and hide a piece of chocolate in the center, which melts into the molten core.
Can I bake them in a muffin tin?
Yes. Grease well and bake 9 to 10 minutes.

Other versions on the site: Molten Chocolate Cakes with Sugar-Coated Raspberries (Sofia and Eric's dinner-party version with sugared raspberries).

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