Vegan Chocolate Lava Cake

This Vegan Chocolate Lava Cake is deliciously fluffy with a gooey, molten center. This thing literally oozes chocolate! Homemade raspberry drizzle adds a beautiful fresh component and punchy sweetness. Let's learn how to make it!

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Vegan Chocolate Lava Cake Ingredients

For the Raspberry Drizzle

• Frozen Raspberries (8 oz): These provide the main flavor and color for the raspberry drizzle. Using frozen raspberries ensures that the fruit is ripe and flavorful, even if they are out of season.
• Water (1 tbsp): Helps to thin out the raspberry sauce and create a syrupy consistency without diluting the flavor.
• Sugar (⅓ cup): Adds sweetness to balance out the tartness of the raspberries and helps to thicken the sauce as it cooks down.
• Lemon Juice (½ tsp): Enhances the flavor of the raspberries and balances the sweetness with a hint of acidity.
• Pinch of Salt: Helps to enhance the flavors of the raspberries and balances the sweetness, creating a more complex and well-rounded sauce.

For the Lava Cakes

• All-Purpose Flour (1 cup): Provides structure and stability to the lava cakes while still keeping them light and tender.
• Granulated Sugar (⅔ cup): Sweetens the cakes and also helps to create a soft, moist texture.
• Dutch Processed Cocoa Powder (¼ cup): Adds rich chocolate flavor and deepens the color of the lava cakes.
• Baking Soda (¾ tsp): Acts as a leavening agent, further helping the cakes to rise and become light and fluffy.
• Salt (¼ tsp): Enhances the chocolate flavor and balances the sweetness in the cakes.
• Nondairy Milk (⅔ cup): Provides moisture and helps to bind the ingredients together, ensuring a tender crumb in the cakes.
• Canola Oil (⅓ cup): Adds moisture and richness to the cakes, keeping them soft and tender.
• Vinegar (1 tablespoon + 1 tsp): Reacts with the baking soda to create bubbles, which helps the cakes rise and become light and airy.
• Vanilla Extract (2 tsp): Enhances the chocolate flavor and adds depth to the overall taste of the cakes.
• Nondairy Chocolate Chips (¼ cup): Adds pockets of melted chocolate throughout the cakes, creating a gooey and indulgent texture reminiscent of lava.

Steps for Making Vegan Chocolate Lava Cakes (with pictures!)

1. Raspberry Drizzle: Combine frozen raspberries, water and sugar in a small saucepan. Cook on stove over medium-low heat for 12-15 minutes or until mixture thickens. Remove from heat and stir in lemon juice and salt. Set aside to cool slightly. Once cool enough to handle, run mixture through a fine mesh sieve to remove the seeds and pulp. Transfer to a jar or other sealable container. Place in the refrigerator to chill until you are ready to use.
2. Prep: Preheat oven to 400 degrees F (205 C) and grease the inside of 4 6oz ramekins with vegan butter. Place a fitted circle of parchment paper into the bottom of each ramekin and dust lightly with cocoa powder. Set aside.
3. Cake Batter: In a large bowl whisk together the flour, sugar, cocoa powder, baking soda and salt. Pour the nondairy milk, canola oil, vinegar and vanilla over the dry ingredients. Whisk until just combined. Do not over-mix!
4. Bake: Fill each ramekin ¼ of the way full. Top each ramekin with 1 tablespoon of chocolate chips. Divide remaining batter between the ramekins, pouring it over the top of the chocolate chips. Place ramekins on a baking sheet and place on center rack of preheated oven. Bake for 15 minutes. 
5. Serve: Allow lava cakes to cool for about 3 minutes after coming out of the oven before inverting them onto individual serving plates. Sprinkle with powdered sugar and drizzle with the raspberry sauce to serve.

Tips for Making Vegan Chocolate Lava Cakes

1. Use High-Quality Ingredients: Choose high-quality vegan ingredients, such as nondairy milk, cocoa powder, and chocolate chips, for the best flavor and texture.
2. Properly Grease the Ramekins: Grease the ramekins generously with vegan butter or oil and also dust them with cocoa powder to prevent the cakes from sticking.
3. Adjust Baking Time: Keep a close eye on the cakes as they bake. To explain, baking times can vary depending on your oven and the size of your ramekins. The cakes are done when the edges are set but the centers are still slightly jiggly.
4. Don't Over-mix the Batter: Mix the batter until just combined to avoid overdeveloping the gluten in the flour, which can result in tough cakes.
5. Practice Patience: Making lava cakes may require a bit of practice to get the timing just right. Don't get discouraged if your first batch isn't perfect—keep experimenting and refining your technique.
6. Enjoy Immediately: Lava cakes are best enjoyed immediately after baking while the centers are still molten. So, gather your friends and family, and indulge in these decadent treats straight from the oven!

Frequently Asked Questions

Can I make the batter ahead of time and bake the lava cakes later?

It's best to bake the lava cakes immediately after preparing the batter to ensure the desired molten center. Further, if you refrigerate the batter, it may thicken and affect the lava cake's texture and rise.

How do I know when the lava cakes are done baking?

The lava cakes are done when the edges are set, but the center is still slightly jiggly. Be careful not to over-bake, as this will result in a cake without a molten center.

Can I freeze vegan chocolate lava cakes for later?

While it's technically possible to freeze lava cakes, they are best enjoyed fresh from the oven. Freezing and reheating may affect the texture and consistency of the cakes, particularly the molten center. If you do freeze them, allow them to thaw slightly before reheating in the oven to help retain moisture and prevent overcooking.

FAQ's Continued

How do I prevent my lava cakes from sinking in the middle?

Lava cakes may sink in the middle if they are overmixed, underbaked, or if the oven temperature is too low. To prevent sinking, mix the batter until just combined, bake at the correct temperature specified in the recipe, and ensure the cakes are fully baked but still slightly jiggly in the center.

Can I use a different type of oil instead of canola oil in the recipe?

Yes, you can substitute canola oil with other neutral-flavored oils such as vegetable oil, grapeseed oil, or sunflower oil. Keep in mind that using oils with strong flavors like olive oil may affect the taste of the lava cakes.

How to Serve Vegan Chocolate Lava Cake

Serving vegan chocolate lava cake is delicious for all and there are several ways to present and enjoy this indulgent dessert:

1. Unmold onto a Plate: Carefully invert each ramekin onto a dessert plate, tapping gently to release the cake. This allows the molten center to spill out beautifully onto the plate.
2. Dust with Powdered Sugar: Lightly dust the tops of the lava cakes with powdered sugar for a simple yet elegant finishing touch.
3. Garnish with Fresh Fruit: Add a pop of color and freshness by garnishing the lava cakes with fresh berries such as raspberries, strawberries, or sliced strawberries. The tartness of the fruit complements the richness of the chocolate.
4. Top with Vegan Whipped Cream: Serve the lava cakes with a dollop of dairy-free whipped cream or coconut whipped cream for an extra creamy and decadent treat.
5. Drizzle with Raspberry Sauce: Spoon some of the prepared raspberry drizzle over the lava cakes for a burst of fruity flavor and a visually appealing presentation.
6. Pair with Vegan Ice Cream: Serve the warm lava cakes with a scoop of your favorite vegan ice cream flavor, such as chocolate, vanilla, or raspberry swirl, for a luxurious dessert experience.
7. Sprinkle with Sea Salt: Enhance the flavor of the chocolate and add a touch of sophistication by sprinkling a pinch of flaky sea salt over the top of each lava cake.
8. Serve Warm: Lava cakes are best served warm to ensure that the center remains molten. Enjoy them immediately after unmolding onto plates for the ultimate indulgent dessert experience.

If you make this recipe be sure to tag @censoredbaker on Instagram!

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• Vegan Oreo Brownies
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• Vegan Chocolate Layer Cake
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