Vegan Chocolate Lava Cake
Decadent vegan lava cake with a warm molten center of melted chocolate and slightly undercooked chocolate cake batter.
Ingredients
Cake
- ½ tbsp almond powder
- 60 g all-purpose flour
- 5 g cocoa powder, sifted
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 11 g dark chocolate bar or chips
- 50 g unsweetened plant based milk
- pinch of salt
- 18 g white granulated sugar, make sure it’s vegan
- 18 g brown sugar
- 20 g neutral oil, (grapeseed, canola, vegetable...)
- ¾ tsp apple cider vinegar
- ½ tsp vanilla extract or paste
- ⅛ tsp instant coffee granules, optional
Center
- 30-40 g dark chocolate bar or couverture chocolate
Instructions
- Start by preheating your oven to 200°C/400°F. Sprinkle the almond powder on a baking sheet and when the oven is ready, toast it for about 8 minutes or until golden brown. Keep an eye on it as it burns easily. Then set aside to cool.
- Grease (very well) two 4 oz ramekins with refined coconut oil. Liquid oil might bead up and it will be harder to get an even coat of cocoa powder inside the whole ramekin.Then sprinkle cocoa powder inside to coat entirely. Make sure to tap all the excess out, you can do this by hitting the ramekin once firmly upside down onto your counter. Not hard enough to break it, obvioulsy.
- In a medium bowl, whisk together the flour, sifted cocoa powder, baking powder and baking soda and set aside.
- In a microwave-safe bowl, combine the dark chocolate bar or chips with the salt and milk and heat in the microwave in 15 second bursts, whisking in between each one until the chocolate is fully melted and you get a smooth mixture.
- Add in the sugars, oil, vinegar, vanilla and coffee granules and whisk until well combined. Then whisk in the slightly cooled almond powder. Line the sheet that had the almond powder with a silicone mat if you have one and set aside.
- Pour the mixture into the dry ingredients and whisk until a smooth batter forms and no lumps remain, but don’t overmix.
- Fill the ramekins with 1½ - 2 tbsp of batter and place 15-20 g of the chocolate pieces in the center of each one. Then cover entirely with the remaining batter making sure both ramekins have an equal amount of it.
- Place them on the lined baking sheet and bake for 11-12 minutes.
- When you take them out, let them sit for 1-2 minutes before running a knife all around the cake to separate it from the ramekin and to ensure it comes out cleanly. Then place a plate upside down over the ramekin and (using an oven mitt) flip it over onto the plate. Enjoy while they’re warm!
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.