Chocolate Lava Cake
Indulge in the rich, gooey decadence of this vegan chocolate lava cake! The recipe is much easier than you’d expect and it’s a dessert that everyone will love.
So many restaurants have chocolate lava cake on the menu, but I have yet to see a menu where that chocolate lava cake is vegan. Clearly it was time to make my own! As you know, I used to run a bakery, so making cakes and such is definitely my love language—and this vegan chocolate lava cake is DIVINE. When you cut into it, the ganache oozes out onto the plate like lava. (Except this lava is delicious because it’s chocolate!)
Why Everyone Will Love This Chocolate Lava Cake
Like my Turtle Cheesecake and Chocolate Cupcakes, vegans and non-vegans alike will flip for this lava cake recipe. I can’t wait for you to try it!
- Easy to make vegan. You don’t need any fancy ingredients to whip up this vegan chocolate lava cake—everything is easily available at any grocery store.
- Perfect for any occasion. Whether it’s a romantic date night, holiday celebration, or a dinner party with friends, this chocolate lava cake will impress. (You’ll impress yourself too!)
- Simple to put together. There are no special techniques required to make lava cake, which might come as a surprise to you! The secret to that molten chocolate filling is to chill the ganache and then drop it into the batter before baking.
Notes on Ingredients
Here’s what you’ll need to make your own chocolate lava cakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Ganache Center:
- Vegan dark chocolate chips – Or a chopped dark chocolate bar, if you prefer.
- Plant milk – Any variety that is unsweetened and unflavoured.
- Coconut oil
For the Cake Batter:
- Plant milk – I used almond milk.
- Apple cider vinegar
- All-purpose flour
- Cocoa powder – Be sure to use unsweetened cocoa powder, not hot cocoa mix.
- Baking powder and baking soda
- Salt
- Coconut sugar – Or brown sugar.
- Coconut oil – Melt this in the microwave or on the stovetop.
To Serve (Optional):
- Powdered sugar – Here’s how to make your own powdered sugar.
- Vegan vanilla ice cream – I love this homemade vegan ice cream!
How to Make Vegan Chocolate Lava Cake
You’ll find the complete instructions for making chocolate lava cakes in the recipe card below; this is just an overview.
- Make the ganache. Melt the ingredients in the microwave until smooth, then refrigerate until the chocolate ganache is firm.
- Make the vegan buttermilk. Whisk together the plant milk and vinegar and let sit for 5 minutes to thicken.
- Mix the cake batter. Sift the dry ingredients into a bowl, then add the buttermilk and the other remaining ingredients. Whisk until mostly smooth.
- Assemble. Add a few tablespoons of batter to greased ramekins dusted with cocoa powder, then add a scoop of ganache and top with another few tablespoons of batter, ensuring that the ganache is covered.
- Bake. Place the ramekins on a baking sheet and bake at 375ºF for 14 to 16 minutes, or until the edges are set.
- Serve. Let the cakes rest for a minute or two, then run a knife along the edges and invert onto plates. Garnish as desired and serve.
Tips and Variations
- Don’t overbake. Keep a close eye on your lava cakes while they’re in the oven. Overbaking will cause the molten center to fully cook, and you may miss out on that gooey middle.
- Chill the ganache properly. Make sure the ganache is firm before adding it to the batter. This helps keep the molten center intact as the cake bakes around it. If the ganache is too soft, it may blend into the batter.
- Flavour the ganache. You can switch things up by adding an extract to the ganache. Raspberry extract would be perfect for Valentine’s Day, or try peppermint extract for the holidays. Just remember that extracts can be quite strong, so add a small amount, taste it, then add more as needed.
Serving Suggestions
These vegan chocolate lava cakes should be enjoyed warm while the middles are still molten. A dusting of powdered sugar and a scoop of ice cream is really all they need, but fresh strawberries or raspberries are an excellent pairing too, or try adding a dollop of coconut whipped cream if you don’t have vegan ice cream on hand.
How to Store and Reheat
- Refrigerator: Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat: Warm the lava cakes in the microwave until the centers are melted.
More Vegan Desserts for Chocolate Lovers
Enjoy friends! If you make this chocolate lava cake, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Chocolate Lava Cakes
Ingredients
For the Ganache Center:
- ½ cup vegan dark chocolate chips, 90 g
- ¼ cup plant-based milk, 60 ml
- 1 tablespoon coconut oil, 15 ml
For the Cake Batter:
- ½ cup + 2 tablespoons unsweetened plant milk, I used almond, 150 ml
- 1 teaspoon apple cider vinegar, 5 ml
- 1 cup all-purpose flour, 120 g
- ⅓ cup cocoa powder, 30 g
- 1 teaspoon baking powder, 4 g
- ¼ teaspoon baking soda, 1 g
- ¼ teaspoon salt, 1.5 g
- ½ cup coconut sugar or brown sugar, 100 g
- ⅓ cup melted coconut oil, 80 ml
For Serving (Optional):
- Powdered sugar for dusting
- Vegan vanilla ice cream
Instructions
Prepare the Ganache Center:
- Add vegan dark chocolate chips, ¼ cup plant-based milk, and 1 tablespoon coconut oil into a microwave-safe bowl.
- Set the microwave to 50-70% power to prevent burning. Heat for 30 seconds, then remove and stir well.
- Continue microwaving in 15-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Transfer the ganache to the refrigerator to chill for 30–40 minutes, or until firm enough to scoop.
Prepare the Cake Batter:
- Preheat the oven to 375°F (190°C) and grease 4 small 6-ounce (180 ml) ramekins with coconut oil or cooking spray. Lightly dust them with cocoa powder to prevent sticking.
- In a small bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, melted coconut oil, and prepared milk mixture. Whisk until smooth; a few small lumps are okay, as it’s better to not overmix the batter.
Fill the Ramekins and Bake:
- Add 2–3 tablespoons of batter into each ramekin, spreading it evenly.
- Scoop 1 tablespoon of the chilled ganache and gently place it in the center of each ramekin.
- Cover the ganache with another 2–3 tablespoons of batter, ensuring the ganache is completely sealed inside.
- Place the ramekins on a baking tray and bake for 14–16 minutes, until the edges are set but the centers are slightly soft.
- Let the cakes rest for 1–2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
- Dust with powdered sugar and serve immediately with vegan vanilla ice cream if desired.
Notes
- Refrigerator: Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat: Warm the lava cakes in the microwave until the centers are melted.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Sent this recipe to my vegan brother-in-law and he made it and shared it last night. So good. And you could serve this to anyone. I will make it myself next time. Thanks, Jessica!
So happy he loved it, Koye!
This recipe is INCREDIBLE! It sounded so easy that I made it two hours before (non-vegan) company came … and it was awesome.
Everyone absolutely loved it! I’m making it a 3rd time within 2 weeks.
Ditto for Jessica’s vegan mayo recipe … twice in a week. Fresher tasting than the store-bought mayo.
Yve! Thank you so much for sharing the love on both recipes—we’re so thrilled to hear that you’re loving them!