Vegan Chocolate Lava Cake
If you love chocolate lava cake, you're in for a treat! This vegan version is just as rich and indulgent as the original but far healthier. Made with natural ingredients, it's a delicious dessert that everyone can enjoy!
Ingredients
- 1 cup all-purpose flour or use gluten-free flour
- 3/4 cup beet sugar coconut sugar, or any vegan version of your choice
- 1/4 cup cocoa powder unsweetened (natural or dutch-process)
- 1/4 teaspoon salt fine
- 1/2 tsp baking powder
- 1/2 cup aquafaba liquid drained from a 15.5-ounce canned of chickpeas
Chocolate Mixture
- 1/2 cup chocolate chips vegan
- 1/4 cup coconut oil
Lava Filling
- 3 tablespoons tahini
Toppings (Optional)
- Flaky sea salt garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Spray four 4-ounce ramekins liberally with nonstick cooking spray. Place the ramekins on a baking sheet with a rim.
Cake Mixture
- Combine all the dry ingredients by sifting all together the flour, cocoa powder, sugar, baking powder, and salt.
- Whisk everything together.
- Using a stand mixer with a whisk attachment, fill the mixing bowl halfway with aquafaba. Whisk it for 3 to 5 minutes on high speed, until soft peaks form.
Chocolate Mixture
- Melt vegan chocolate chips with coconut oil using a microwave-safe bowl.
- Microwave it in 30 seconds increments while mixing in between. Allow cooling for 1 minute before adding to the flour mixture.
Assembling
- Using a spatula, fold in the whipped aquafaba until combined.
- Fill the ramekins roughly halfway with batter. Make a well in the center with your fingertips.
- Fill each well with two teaspoons of tahini.
- Cover the tahini with more batter by gently placing a small disc of batter on top. The goal is to hide the tahini but not press it out of the well.
- Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes.
- Invert onto serving plates, garnish with a sprinkle of flaky sea salt or scoop of vegan ice cream and serve immediately.
Notes
You have another option for the lava filling. It can be made with a vegan version of chocolate, butter, cream cheese, or even vegan marshmallows. You can also make a vegan ganache by melting vegan chocolates and mixing them with coconut cream. Store it in the refrigerator to set and scoop it out once ready to use.
Nutrition
Calories: 419kcalCarbohydrates: 44gProtein: 6gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 204mgPotassium: 231mgFiber: 3gSugar: 13gVitamin A: 8IUVitamin C: 0.5mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!