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vegan chocolate lava cake with raspberry sauce

Vegan Chocolate Lava Cake with Raspberry Sauce

A rich, decadent, and perfectly gooey vegan chocolate lava cake. A perfectly sweet dessert for every chocolate lover.

Course Dessert
Keyword chocolate lava cake, raspberry sauce, vegan
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Taavi Moore

Ingredients

Lava Cake

  • 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

Raspberry Sauce

  • 1 cup fresh or frozen raspberries
  • 1 tbsp maple syrup
  • ½ tsp orange zest

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.