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 make these lava cakes gluten-free?

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!

How do I get a perfectly smooth, gooey center?

Make sure not to overbake. The key is baking the cake just until the outer edges set and the center stays soft.

What should I serve with vegan chocolate lava cakes?

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.

Why is my lava cake not oozing?

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.

Vegan Chocolate Lava Cake (Less than 30 minutes!)

Name: Vegan Chocolate Lava Cake
Prep time: 30 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup all purpose flour; 2/3 cup granulated sugar; 1/4 cup dutch processed cocoa powder; 3/4 teaspoon baking soda; 1/2 teaspoon instant espresso powder; 1/4 teaspoon salt; 2/3 cup nondairy milk; 1/3 cup canola oil; 1 tablespoon + 1 teaspoon white or apple cider vinegar; 2 teaspoons vanilla extract; 1/4 cup nondairy chocolate chips; 8 oz frozen raspberries; 1 tablespoon water; 1/3 cup granulated sugar; 1 teaspoon lemon juice; pinch salt

Vegan Chocolate Lava Cake

Chocolate lava cake oozing chocolate and a jug of milk.

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Fudgy, oozy vegan chocolate lava cakes that can be made in using only one bowl!

Author: Lyndsey Hiltner
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

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For the Cakes

1 cup all purpose flour

2/3 cup granulated sugar

1/4 cup dutch processed cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon instant espresso powder

1/4 teaspoon salt

2/3 cup nondairy milk

1/3 cup canola oil

1 tablespoon + 1 teaspoon white or apple cider vinegar

2 teaspoons vanilla extract

1/4 cup nondairy chocolate chips

For Raspberry Drizzle (optional)

8 oz frozen raspberries

1 tablespoon water

1/3 cup granulated sugar

1 teaspoon lemon juice

pinch salt

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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 1/4 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.

Equipment

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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/