vegan chocolate lava cake

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A delicious chocolate lava cake with a scoop of vanilla ice cream on a white plate, with a silver spoon and one bite taken. Not mine, but similar.

vegan chocolate lava cake recipe

I make this chocolate lava cake for holidays, birthdays, and romantic evenings. It’s best served warm and I’ve recently made a gluten-free and unrefined sugar version that tastes just as yummy and gooey—promise! It passes my non-vegan family members’ test of goodness.

details

serves: 5-6 humans

prep time: 2 hours

cook time: 25-30 minutes

recipe

ingredients for the cake:

• 3/4 cup almond milk

• 1/2 tablespoon apple cider vinegar

• 1 cup all-purpose flour (or king arthur’s gluten-free flour)

• 1 cup cane sugar (or unrefined coconut or date sugar)

• 1/3 cup of cocoa powder

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1/4 cup olive oil

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• pinch of ground clove

• pinch of cinnamon

• pinch of nutmeg

ingredients for the ganache filling:

• 3/4 cup vegan chocolate chips

• 2/3 cup coconut cream (the fatty part at the top)

directions

1. Make the chocolate ganache first! It needs time to chillax. Add coconut cream to small saucepan (medium heat).

2. Right before it simmers, add vegan chocolate chips.

3. Remove from heat and let chips melt for 2 minutes. Whisk until smooth. (Sneak a taste if you’d like…)

4. Move to glass bowl and let cool for 5 minutes. Then, put in fridge for 1 hour (or freezer for 30 minutes) to thicken.

5. Now for the “buttermilk.” Combine milk and vinegar in a small bowl. Let sit.

6. Combine all dry ingredients.

7. Add “buttermilk,” oil, and extracts. Mix until smooth.

8. Pour most of batter into well-oiled and parchment-lined baking dishes. (These can be round baking dishes, or square, or anything you’d like! But lean on the medium-sized dish.)

9. Save 4-6 tablespoons of batter. Press 1-2 tablespoons of ganache in center of each cake.

10. Add remaining batter to “close” center and cover ganache.

11. Bake at 425 degrees Fahrenheit for 25-30 minutes until sides are cooked.

12. Let cool, move to plate (upside down).

13. Add powdered sugar and more ganache if you’d like. Serve warm and “let them eat cake!” Best served with vegan vanilla bean ice cream or vegan whip cream.