Vegan molten chocolate lava cake is a decadent, indulgent dessert that reimagines the classic French chocolate cake without animal products. This article dives into the art of crafting a rich, gooey center while maintaining a fluffy exterior, perfect for chocolate lovers seeking a cruelty-free treat. From ingredient substitutions to precise cooking techniques, we explore how to achieve that perfect molten core. Whether you’re a seasoned vegan or simply curious about plant-based baking, this guide will walk you through every step. We also highlight serving ideas, nutritional insights, and tips to elevate your dessert game. For more vegan dessert inspiration, check out our raspberry cheesecake bars or this mocha ice cream recipe.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- Dark vegan chocolate (70% cocoa) – 100g, finely chopped
- Coconut oil – 50g, melted
- Almond flour – 100g, for a nutty base
- Raw vegan cacao powder – 30g, to enhance chocolate depth
- Maple syrup – 50g, for natural sweetness
- Vanilla extract – 1 tsp, optional for flavor
- Oat milk – 100ml, to maintain moisture
- Baking powder – 1 tsp, for rise
- Cocoa powder – 1 tbsp, for a dusting on top
- Pinch of salt – 1/4 tsp, to balance sweetness
Optional: Use a non-dairy milk alternative like cashew milk or soy milk for a creamier texture. Substitute almond flour with oat flour for a grain-free option, though the texture may vary slightly.
Preparation Steps
1. Preheat and Prepare
Preheat your oven to 200°C (390°F). Grease four ramekins with coconut oil and dust with cocoa powder. This ensures the cake releases easily and adds a subtle flavor layer.
2. Melt the Chocolate and Oil
In a heatproof bowl, melt the vegan chocolate and coconut oil using a double boiler or microwave. Stir until smooth. Let it cool slightly before adding other ingredients to prevent overcooking the batter.
3. Mix the Dry Ingredients
Combine almond flour, cacao powder, baking powder, and salt in a separate bowl. This step is critical for even distribution of leavening agents and texture.
4. Blend Wet and Dry Components
Add maple syrup, oat milk, and vanilla extract to the melted chocolate. Mix until fully incorporated, then gradually fold in the dry ingredients. Be cautious not to overmix, as this can lead to a dense cake.
