These decadent vegan chocolate lava cakes deliver all the rich, molten chocolate satisfaction of the classic dessert without any dairy or eggs. The secret is in the perfect balance of ingredients that create a crispy exterior and gloriously gooey center.
Recipe Details
Ingredients
- 115g dark chocolate (70% cocoa), chopped
- 60g vegan butter or coconut oil, solid
- 60ml unsweetened plant milk (oat or almond)
- 75g packed brown sugar
- 5ml pure vanilla extract
- 45g all-purpose flour
- 15ml unsweetened cocoa powder
- 2ml baking powder
- 1ml fine salt
- 30ml aquafaba (liquid from canned chickpeas)
- 60g dark chocolate, broken into 4 pieces (for centers)
- 15ml vegan butter (for greasing ramekins)
- 5ml cocoa powder (for dusting ramekins)
Instructions
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Preheat your oven to 220°C (425°F). Generously grease four 180ml (6 oz) ramekins with 15ml vegan butter (for greasing ramekins), then dust with 5ml cocoa powder (for dusting ramekins), tapping out excess. Place on a baking sheet.
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Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Add 115g dark chocolate (70% cocoa) and 60g vegan butter or coconut oil to the bowl, stirring until completely melted and smooth. Remove from heat and let cool slightly.
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Whisk 60ml unsweetened plant milk (oat or almond), 75g packed brown sugar, 5ml pure vanilla extract, and 30ml aquafaba (liquid from canned chickpeas) in a medium bowl until well combined and slightly frothy.
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Add the melted chocolate mixture to the milk mixture, whisking until smooth and glossy.
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In a separate small bowl, whisk together 45g all-purpose flour, 15ml unsweetened cocoa powder, 2ml baking powder, and 1ml fine salt.
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Gently fold the dry ingredients into the chocolate mixture just until combined. Don't overmix - a few lumps are fine.
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Divide half the batter among the prepared ramekins. Place one piece of 60g dark chocolate in the center of each, then top with remaining batter to cover completely.
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Bake for 10-12 minutes until the edges are set and firm but the centers still jiggle slightly when gently shaken. Don't overbake or you'll lose the molten center.
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Remove from oven and let cool for exactly 2 minutes - this allows the structure to set while keeping the center molten.
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Run a thin knife around the edges to loosen, then quickly invert each ramekin onto individual serving plates. Let sit for 30 seconds, then carefully lift the ramekins off. Serve immediately.
Tips
Chocolate Quality: Use good quality dark chocolate with at least 70% cocoa content for the best flavor and texture. Avoid chocolate chips as they contain stabilizers that prevent proper melting.
Aquafaba Magic: The liquid from canned chickpeas acts as an egg replacer, providing structure and helping create the perfect texture. Make sure to use the thick liquid, not just the water.
Timing is Everything: These must be served immediately while the centers are still molten. The window is only about 5 minutes before they start to set.
Ramekin Prep: Proper greasing and dusting is crucial for easy release. If you don't have ramekins, well-greased muffin tins work in a pinch.
Make-Ahead Option: You can prepare these up to 4 hours in advance. Cover with plastic wrap and refrigerate, then add 1-2 extra minutes to the baking time.
Serving Suggestions: Dust with powdered sugar, serve with vegan vanilla ice cream, or add fresh berries for a pop of color and freshness.