Vegan Molten Chocolate Cake
Vegan Molten Chocolate Cake is a rich, plant-based dessert featuring a tender chocolate cake exterior with a warm, gooey chocolate center. Unlike traditional cakes, it uses no animal products, replacing butter, milk, and eggs with vegan alternatives such as plant-based milk, vegetable oil, and flax or other egg substitutes.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Spatula
- Muffin tins or ramekins
- Oven
- Cooling rack
Ingredients
Ganache Filling:
- 1 tablespoon vegan butter
- 2 oz nondairy semisweet chocolate chopped
- 3 tablespoons plant-based milk almond, soy, oat, or coconut
Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup boiling water
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 2 large eggs or vegan egg substitute, e.g., flax eggs
- 1 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup plant-based milk almond, coconut, or soy
- 1 teaspoon espresso powder
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
Instructions
Prepare the Ganache:
- In a small saucepan over low heat, melt 2 oz of nondairy chocolate with 1 tablespoon of vegan butter. Stir in 3 tablespoons of plant milk until smooth and glossy. Set aside to cool slightly.
Preheat the Oven and Prepare Ramekins:
- Preheat the oven to 350°F (175°C). Lightly grease 6 ramekins with oil or vegan butter and dust with cocoa powder to prevent sticking.
Mix Dry Ingredients:
- In a large bowl, whisk together 2 cups flour, 2 cups sugar, 3/4 cup cocoa powder, 2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt. Add 1 teaspoon espresso powder if using.
Combine Wet Ingredients:
- In another bowl, whisk together 2 eggs (or vegan substitute), 1 cup plant milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
Make the Cake Batter:
- Slowly pour the wet ingredients into the dry ingredients, mixing gently. Gradually add 1 cup boiling water while whisking continuously until the batter is smooth and well combined. It will be slightly thin this is okay.
Fill the Ramekins:
- Spoon a small amount of batter into the bottom of each ramekin. Add a tablespoon of ganache in the center, and then cover with remaining batter, leaving a little space at the top.
Bake and Serve:
- Bake for 22–25 minutes, until the edges are set but the center is still soft. Remove from oven and let sit for 5 minutes. Carefully invert each cake onto a plate. Serve warm, optionally with fresh berries or a scoop of vegan ice cream.
Notes
Notes: For a stronger chocolate flavor, use high-quality cocoa powder. You can make the ganache ahead of time and refrigerate; just bring to room temperature before using. Vegan egg substitutes like flax or chia eggs work well in this recipe.