A rich, decadent, and perfectly gooey vegan chocolate lava cake. A perfectly sweet dessert for every chocolate lover.
The chocolate lover in me is in love and forever will be with this decadent, double chocolate dessert.
Chocolate lava cakes may seem a bit overwhelming at first, as obtaining that slightly gooey inside is an intimidating task. But trust me, it’s a lot easier than you think.
All ingredients are combined in just one bowl, poured into two ramekins, and baked until the edges are just done and center is slightly glossy (but so perfectly gooey and chocolate on the inside).
To complement the dark chocolate notes of the cake, a sweet, yet slightly tangy raspberry sauce coats the fluffy exterior of the cake. It’s the perfect complement to this dessert.
This Vegan Chocolate Lava Cake is…
- Fudgy
- Rich
- Decadent
- Moist
- Fluffy
- Simple
- Vegan
- Oh so delicious
A rich, decadent, and perfectly gooey vegan chocolate lava cake. A perfectly sweet dessert for every chocolate lover.
- ½ cup unsweetened, non-dairy milk
- ½ tsp apple cider vinegar
- ½ cup applesauce
- 2 tbsp melted coconut oil
- ½ tsp vanilla extract
- 3 tbsp cane sugar
- ½ cup unbleached, all-purpose flour
- ¼ cup cocoa powder
- ½ tsp instant espresso powder
- ½ tsp orange zest
- ¼ tsp salt
- ¼ cup melted, dark chocolate
- 2 squares of dark chocolate
- 1 cup fresh or frozen raspberries
- 1 tbsp maple syrup
- ½ tsp orange zest
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Preheat the oven to 375 degrees. Place two ramekins on a baking sheet. Grease with coconut oil or vegan butter. Dust with a bit of cocoa powder, shaking off any excess.
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In a mixing bowl, combine milk and vinegar. Let sit for 5 minutes to slightly curdle. Whisk in the apple sauce, coconut oil, and vanilla until combined. Stir in the flour, cocoa powder, espresso powder, orange zest, and salt. Fold in the melted chocolate until a smooth batter forms.
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Divide batter evenly between the two ramekins. It should fill up to the top, which is fine. Press one square of chocolate into the center of each batter, making sure it's completely covered. Bake for 15-20 minutes until edges are pulling away from the side and center is slightly glossy. Test this by carefully touching the center. It should seem a bit wet but does not stick to your finger.
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While cakes are baking, prepare the sauce. In a small saucepan, combine all sauce ingredients. Bring to a simmer and cook for 8-10 minutes. until reduced. If you wish for it to be more sweet, add another tbsp of maple syrup. Pour into a jar and set aside.
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Let cakes cool for 5 minutes. Run a knife along the edges to loosen the cake from the ramekin. Invert the ramekin on a plate. Top with raspberry sauce and serve immediately.
I made these tonight and they were soooo good! This was my first ever attempt at lava cakes and the texture turned out perfect. They were to go along with a bloody seemed Halloween meal, so I serve them with plastic vampire teeth stuck at the top. Very cute! Thanks for a great recipe.
Author
Yay! That’s so great to hear. Sounds like fun and very festive 🙂