VEGAN CHOCOLATE LAVA CAKE

 

 

Vegan Chocolate Lava Cake

Today on the menu: Vegan Chocolate Lava Cake

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Just imagine a warm, luscious, gooey, melt-in-your-mouth rich dark chocolate lava cake. Did you imagine it? Feels good huh?! You may not guess it by looking at it – or even after having a few bites – but this Chocolate Lava Cake is actually pretty healthy. And even better: It’s all vegan! (Shoutout to www.carrotsandflowers.com for creating this amazing recipe)

This chocolate lava cake is the prefect thing to satisfy a sweet tooth AND it is ridiculously easy to make. So here is what you’re going to do. Check the recipe, buy the ingredients, get to the kitchen and make these mouthwatering, ultra chocolatey, over-indulgent and rich in flavor treats.

If you do make this recipe, don’t forget to tag me on Instagram or Facebook and use the hashtag #FitQueensFoodies. I’d love seeing your take on my recipes.

 

 

Print Recipe
Vegan Chocolate Lava Cake
Just imagine a warm, luscious, gooey, melt-in-your-mouth rich dark chocolate lava cake. Did you imagine it? Feels good huh?!
Course Breakfast
Keyword vegan, dessert, healthy
Prep Time 10 min
Cook Time 13 min
Servings
cakes
Course Breakfast
Keyword vegan, dessert, healthy
Prep Time 10 min
Cook Time 13 min
Servings
cakes
Instructions
  1. Preheat the oven to 190 °C (400F)
  2. First of all, combine almond milk and apple cider vinegar. Whisk and leave to sit for 5 minutes. (It will look “like milk gone bad” but that’s exactly what we need)
  3. Melt the 2/3 cups of chocolate au bain-marie.
  4. Add the coconut oil, vanilla, brown sugar, and applesauce to the almond milk+ apple cider vinegar mixture and beat with a whisk until the mixture gets frothy.
  5. Add the cocoa powder, flour, salt, and baking powder. Whisk well and then stir in ⅓ cup melted chocolate chips. Save the other 1/3 cup for topping.
  6. Grease muffin tin with coconut oil
  7. Spoon ¼ cup of batter into the greased muffin tin (makes 6).
  8. Fold in 2 squares of chocolate into the batter and push down to the the middle. Add more batter to cover the chocolate pieces.
  9. Bake for 13 minutes. The outside needs to be fully cooked, but the inside should be all moist and gooey. (So the toothpick method isn't applicable)
  10. Let the cakes cool for about 5 minutes and then flip the muffin tin to release the lava cakes.
  11. Top the cakes with the remaining 1/3 cup of melted chocolate
  12. Use your favorite toppings* and serve warm.
Recipe Notes

*I used edible flowers, but ice cream, fresh fruit (specially berries), whipped (coconut) cream  or blackberry jamis delicious too! Be creative!

These cakes are best served warm. If cooled down reheat in the microwave for 30-40 seconds.

They can be stored in the fridge for up to 3 days (After that the texture might change)

 


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