Vegan Chocolate Lava Cake
Fudgy, oozy vegan chocolate lava cake with a sweet raspberry drizzle.
- Prep Time: 30 minutes
- Bake Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 Lava Cakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For Raspberry Drizzle
8 oz frozen raspberries
1 tbsp water
1/3 c sugar
1 tsp lemon juice
pinch salt
For the Cakes
1 c all purpose flour
2/3 s granulated sugar
1/4 c dutch processed cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2/3 c nondairy milk
1/3 c canola oil
1 tbsp + 1 tsp vinegar
2 tsp vanilla extract
1/4 c nondairy chocolate chips
Instructions
- 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.
- 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 1/4 of the way full. Top each ramekin with 1 tbsp 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.
- 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.
Find it online: https://censoredbaker.com/vegan-chocolate-lava-cake/
