For those who crave the sweet, melting goodness of chocolate but follow a vegan lifestyle, finding the perfect dessert can be a challenge.
Enter the vegan molten chocolate cake—a dessert that marries the rich indulgence of classic molten chocolate cake with a plant-based twist.
Perfect for any occasion, this decadent treat shines whether you’re celebrating a special event or simply indulging yourself.
I’m always seeking ways to make my favorite treats vegan-friendly without losing flavor or texture.
This molten chocolate cake exemplifies how to achieve a gooey, chocolatey center using entirely plant-based ingredients. It’s not just a dessert; it’s a testament to the deliciousness and versatility of vegan baking.
What is Vegan Molten Chocolate Cake?
Vegan molten chocolate cake is a delicious plant-based version of the classic molten lava cake. It features a rich, chocolatey exterior with a gooey, molten center that flows out when you cut into it.
Traditionally, molten chocolate cakes use eggs and butter to achieve their distinctive texture.
In a vegan version, these ingredients are replaced with plant-based alternatives, ensuring that the cake remains just as indulgent and satisfying while adhering to vegan dietary requirements.
How To Prepare Vegan Molten Chocolate Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: Vegan, American
Yield: 4 servings
Tools Needed
- Ramekins (4)
- Mixing bowls
- Whisk
- Sifter
- Baking tray
- Rubber spatula
- Oven
Ingredients
- 1/2 cup (115g) vegan butter, plus extra for greasing
- 1 cup (200g) coconut sugar
- 1/2 cup (70g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup (120ml) almond milk (or any plant-based milk)
- 1/2 cup (85g) vegan dark chocolate chips or chopped dark chocolate
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
How To make Vegan Molten Chocolate Cake
1. Preheat the Oven
Begin by preheating your oven to 375°F (190°C). Grease your ramekins with a bit of vegan butter and place them on a baking tray.
2. Melt the Chocolate and Butter
In a heatproof bowl, combine the vegan butter and dark chocolate. Melt them together over a double boiler or in the microwave, stirring frequently until smooth. Let it cool slightly.
3. Mix Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. This ensures there are no lumps and the ingredients are well combined.
4. Combine Wet Ingredients
In another bowl, whisk the almond milk, vanilla extract, and flax egg. Add the melted chocolate mixture to this bowl and stir until everything is well incorporated.
5. Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Pour and Bake
Divide the batter evenly among the prepared ramekins. Bake in the preheated oven for 10-12 minutes. The cakes should have set edges but a soft, gooey center.
7. Cool and Serve
Allow the cakes to cool in the ramekins for about 5 minutes before carefully running a knife around the edges and inverting them onto plates. Serve warm for that perfect molten center, ideally with a scoop of vegan vanilla ice cream or a dusting of powdered sugar.
Special Note
Feel free to customize your molten cakes with add-ins like vegan caramel or nuts for a twist. If you’re making this recipe ahead of time, you can prepare the batter and refrigerate it. Just add a couple of extra minutes to the baking time if you’re using chilled batter.
Nutritional Amount Vegan Molten Chocolate Cake
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 22g |
| Cholesterol | 0mg |
| Sodium | 45mg |
| Total Carbohydrates | 40g |
| Sugars | 25g |
| Protein | 5g |
Tips for Perfect Molten Chocolate Cake
1. Use High-Quality Chocolate: The better the chocolate, the richer the molten center will be.
2. Don’t Overbake: The key to a gooey center is underbaking slightly. The cakes should have set edges but a soft middle.
3. Let the Cakes Cool: Allowing the cakes to cool for a few minutes helps them set and makes it easier to remove them from the ramekins.
Conclusion
This vegan molten chocolate cake is not just a dessert; it’s an experience. With its rich, gooey center and perfectly baked exterior, it offers the ultimate chocolate indulgence without compromising your vegan lifestyle.
Every bite is a testament to the fact that you can enjoy luxurious treats while adhering to plant-based principles.
The simplicity of the recipe combined with its incredible taste makes it a must-try for anyone looking to indulge in a vegan dessert that truly delivers.
So go ahead, grab your ingredients, and bake up this decadent delight. Trust me, you won’t regret it!
Vegan Molten Chocolate Cake
Equipment
- Ramekins (4)
- Mixing bowls
- Whisk
- Sifter
- Baking tray
- Rubber spatula
- Oven
Ingredients
- 1/2 cup 115g vegan butter, plus extra for greasing
- 1 cup 200g coconut sugar
- 1/2 cup 70g all-purpose flour
- 1/4 cup 25g unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup 120ml almond milk (or any plant-based milk)
- 1/2 cup 85g vegan dark chocolate chips or chopped dark chocolate
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg
Instructions
Preheat the Oven
- Begin by preheating your oven to 375°F (190°C). Grease your ramekins with a bit of vegan butter and place them on a baking tray.
Melt the Chocolate and Butter
- In a heatproof bowl, combine the vegan butter and dark chocolate. Melt them together over a double boiler or in the microwave, stirring frequently until smooth. Let it cool slightly.
Mix Dry Ingredients
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and sea salt. This ensures there are no lumps and the ingredients are well combined.
Combine Wet Ingredients
- In another bowl, whisk the almond milk, vanilla extract, and flax egg. Add the melted chocolate mixture to this bowl and stir until everything is well incorporated.
Combine Wet and Dry Ingredients
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
Pour and Bake
- Divide the batter evenly among the prepared ramekins. Bake in the preheated oven for 10-12 minutes. The cakes should have set edges but a soft, gooey center.
Cool and Serve
- Allow the cakes to cool in the ramekins for about 5 minutes before carefully running a knife around the edges and inverting them onto plates. Serve warm for that perfect molten center, ideally with a scoop of vegan vanilla ice cream or a dusting of powdered sugar.