This Vegan Chocolate Lava Cake is deliciously fudgy with a gooey, molten center. The chocolate literally oozes out! Optional homemade raspberry drizzle adds a beautiful, fresh component and punchy sweetness. Let's learn how to make it!
If you are a chocolate lover, this recipe is an absolute must. Chocolate on chocolate on chocolate! Moist, personal cakes with warm, gooey centers - they cannot be beat.
The best part? They can be made using one bowl and come together in only 30 minutes!
Looking for more fudgy recipes? Be sure to check out our vegan skillet brownie and our vegan double chocolate cookies.
Ingredients needed:
- all-purpose flour: provides structure and stability to the lava cakes while still keeping them light and tender.
- granulated sugar: sweetens the cakes and also helps to create a soft, moist texture.
- dutch processed cocoa powder: adds rich chocolate flavor and deepens the color of the lava cakes.
- baking soda: acts as a leavening agent, further helping the cakes to rise and become light and fluffy.
- instant espresso powder: deepens the chocolate flavor making the cakes richer in taste.
- salt: enhances the chocolate flavor and balances the sweetness in the cakes.
- nondairy milk: provides moisture and helps to bind the ingredients together, ensuring a tender crumb in the cakes.
- canola oil: adds moisture and richness to the cakes, keeping them soft and tender.
- vinegar: reacts with the baking soda to create bubbles, which helps the cakes rise and become light and airy.
- vanilla extract: enhances the chocolate flavor and adds depth to the overall taste of the cakes.
- nondairy chocolate chips: ensures a molten center in each of the cakes, and creates a gooey and indulgent texture reminiscent of lava.
Why you'll love these cakes:
- Rich & Decadent – These cakes have a gooey, molten chocolate center that feels indulgent and luxurious.
- Dairy-Free & Egg-Free – Completely plant-based but just as rich and satisfying as traditional lava cakes.
- Simple Ingredients – Made with pantry staples like flour, cocoa powder, and nondairy milk—no fancy ingredients needed!
- Quick & Easy to Make – Takes only 20-25 minutes from start to finish, making it a perfect last-minute dessert.
- Perfect for Special Occasions – Whether it’s Valentine’s Day, a date night, or a dinner party, these cakes impress every time.
- Single-Serving Desserts – Each cake is baked individually, making portion control easier (but you might still want seconds!).
How to make vegan lava cakes (with pictures):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by making the cake batter. Whisk together the dry cake ingredients in a large mixing bowl. Add the wet ingredients to the bowl and whisk until just combined. Do not over-mix.
Place ¼ cup of cake batter into 4 individual 6 ounce ramekins that have been greased with vegan butter and dusted with cocoa powder.
Drop 1 tablespoon of chocolate chips into each ramekin. Divide the remaining batter between the ramekins, pouring it over the top of the chocolate chips.
Place ramekins on a baking sheet and set on center rack of oven that has been preheated to 400 degrees F (205 C). Bake for 15 minutes.
Turn cakes out onto individual plates and serve with powdered sugar, ice cream, or raspberry glaze.
Tips for success:
- Use High-Quality Chocolate: Since chocolate is the star, choose a good-quality cocoa powder (such as dutch-processed) and high-quality chocolate chips.
- Don’t Over-bake: Bake just until the edges of the vegan chocolate lava cake are set but the center is still soft. 13-15 minutes at 400°F (218°C) is usually perfect. Over-baking will result in a fully cooked cake with no lava center.
- Grease & Powder Your Ramekins Well: Lightly grease the ramekins with vegan butter or oil and dust with cocoa powder to prevent sticking and help the cakes release smoothly.
- Let Them Rest Briefly: Once out of the oven, let the cakes rest for 1-2 minutes before inverting them onto a plate to help them set slightly without breaking apart.
- Serve Immediately: Lava cakes are best enjoyed warm and fresh! Pair with vegan vanilla ice cream, fresh berries or raspberry sauce for an amazing contrast of flavors.
Difference between molten cake and lava cake:
Molten cake and lava cake are often used interchangeably, but there are slight differences between the two:
Molten Cake
- A general term for any cake with a soft, gooey center.
- The inside is partially baked batter that remains soft and slightly undercooked.
- Often richer and more structured than a traditional cake but still soft inside.
Lava Cake
- Specifically refers to chocolate lava cakes, which have a liquid, flowing center resembling lava.
- The gooey center is created by either undercooking the batter slightly or placing a piece of chocolate in the middle before baking.
- More dramatic in presentation with the signature lava-like flow when cut open.
All lava cakes are molten cakes, but not all molten cakes have a runny, lava-like center!
Frequently asked questions:
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.
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for structure. The texture may be slightly different, but they’ll still be delicious!
Make sure not to overbake. The key is baking the cake just until the outer edges set and the center stays soft.
Lava cakes are best served warm. Pair them with vegan vanilla ice cream, coconut whipped cream, or fresh berries for a beautiful contrast to the rich chocolate.
Overbaking is likely the issue. Ensure the center is slightly wobbly when you take the cakes out of the oven. If the cakes are baked too long, the center will cook through and won’t have that signature gooey texture.
Serving suggestions:
Vegan chocolate lava cake is best enjoyed warm and pairs beautifully with a variety of flavors and textures. Here are some delicious ways to serve it:
Classic Pairings
- Vegan Vanilla Ice Cream: The cold, creamy contrast with the warm, gooey cake is unbeatable.
- Coconut Whipped Cream: Light and fluffy, it balances the rich chocolate flavor.
- Fresh Berries: Raspberries, strawberries, or blueberries add a refreshing, slightly tart contrast.
- Mint Leaves: Adds a refreshing herbal note and a pop of color.
- Powdered Sugar Dusting: A light dusting of powdered sugar adds elegance and a touch of sweetness.
Extra Indulgent Toppings
- Melted Peanut Butter or Almond Butter: Drizzle on top for a nutty, creamy addition.
- Chocolate Sauce: Double down on the chocolate with a silky vegan ganache drizzle.
- Caramel Drizzle: A touch of vegan caramel sauce makes it extra decadent.
- Chopped Nuts: Crushed hazelnuts, pecans, or almonds add a delightful crunch.
- Espresso Shot: Serve with a side of espresso for a bold coffee pairing.
Storage
Vegan chocolate lava cake is best eaten the day it is baked but if you need to store them, here's how to do it:
Tightly wrap each lava cake in plastic wrap and place them in an airtight container. They will keep for up to 2 days when stored in this manner.
When it comes time to serve them, pop them in the microwave for about 30 seconds or until they are warm to the touch. This will help soften the center of the cakes.
If you make this recipe be sure to tag @censoredbaker on Instagram!
PrintVegan Chocolate Lava Cake
Fudgy, oozy vegan chocolate lava cakes that can be made in using only one bowl!
- Prep Time: 15 minutes
- Bake Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 Lava Cakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cakes
1 cup all purpose flour
⅔ cup granulated sugar
¼ cup dutch processed cocoa powder
¾ teaspoon baking soda
½ teaspoon instant espresso powder
¼ teaspoon salt
⅔ cup nondairy milk
⅓ cup canola oil
1 tablespoon + 1 teaspoon white or apple cider vinegar
2 teaspoons vanilla extract
¼ cup nondairy chocolate chips
For Raspberry Drizzle (optional)
8 oz frozen raspberries
1 tablespoon water
⅓ cup granulated sugar
1 teaspoon lemon juice
pinch salt
Instructions
- Raspberry Drizzle (optional): If making the raspberry sauce, being by combining 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.
- 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.
- 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!
- 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 13-15 minutes.
- 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.
Notes
*Leftover lava cakes will keep in an airtight container at room temperature for 1-2 days but are best enjoyed the day they are baked. This is not a freezer friendly recipe.
*The raspberry sauce is totally optional. If you’d prefer to go without, serve your lava cakes with dairy free vanilla ice cream.
More fudgy vegan recipes:
- Vegan Skillet Brownie
- Vegan Chocolate Layer Cake
- Vegan Chocolate Fudge Cupcakes
- Vegan Double Chocolate Cookies
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