Only a few days until Valentine’s Day and I am helping you get in the spirit (or plan Sunday’s menu) with this recipe for Vegan Molten Chocolate Laval Cake for Two! Dairy-free, egg-free, deliciously decadent chocolate cake that has a molten chocolate center. What more could you want for this freezing cold February holiday?
I have been a fan of lava cake for as long as I can remember. I mean, what’s not to like! But I have a bone to pick with most lava cake recipes. I find most of them are basically a mini-cake and the molten chocolate inside is just a melted square of chocolate. I might be alone here, not sure, but I prefer my lava cake to have a molten cake center. Like, a gooey, hot, chocolate fudge sauce type of thing. And this cake is exactly that.
This is crispy, chewy edges, with a molten fudge sauce center. Perfect with some strawberries and a scoop of coconut ice cream. This recipe makes 2 large servings. Thats because I opt to use large size ramekins (they hold about 1 1/4 cups volume), however if you use smaller ramekins to make 4 servings, you might have to adjust the baking time.
1/4 cup cocoa powder, divided (see instructions below)
1 tsp baking powder
pinch of salt
1/4 cup nondairy milk
3 tbsp vegan butter, melted or coconut oil
1 tsp vanilla extract
2 tbsp brown sugar
1/2 cup boiling hot water
Preheat oven to 350 F. Line a sheet pan with parchment paper (this is just to catch any spills from the ramekins, for easy clean up.) Grease 2 large ramekins and set aside. The size I use is about 1 1/4 cups volume, and 6 inches in diameter.
In a mixing bowl, whisk together 1/2 cup white sugar, flour, 3 tbsp cocoa powder, baking powder, and salt until combined.
Add the nondairy milk, melted butter and vanilla. Stir to combine into a batter. Divide evenly between the ramekins and spread with a spoon so its an even layer.
In a small bowl, add remaining 2 tbsp white sugar, 1 tbsp cocoa powder, 2 tbsp brown sugar and stir until combined. Divide between ramekins, sprinkling in an even layer overtop.
Add 1/4 cup of the hot water onto each cake. DO NOT STIR. Place on prepared sheet pan and bake in the preheated oven for 30-35 minutes, until top is set.
Remove from the oven and let sit 15 minutes before serving. Serve with strawberries and coconut ice cream!
Hi there! We are Liv and Greg - creators of "Greg's Vegan Gourmet" and “Liv B” - the food blog for people who want quick and accessible plant-based recipes, without sacrificing taste or convenience.
With mouth-watering photos and videos that inspire to embrace good food, you'll want to try it all - and come back for seconds!
When we’re not cooking, you might find us walking our two big dogs Willa and Hazel, or travelling to find the best food from all over the world.
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