Vegan Chocolate Lava Cakes are a fabulous dessert. It looks impressive, tastes amazing and if you like you can mix some fruit into the chocolate centre – cherry would be good! I’m planning caramel next time.
To get the liquid centre you need to make a ganache and chill it for a good couple of hours. You can make the ganache in the morning, or even the day before. You need about a tablespoon. I’ve read recipes that suggest using an ice cube tray – don’t do this. For two reasons – firstly you can’t ‘pop’ the ganache out as they aren’t fully frozen so it’s irritating. Secondly you have a lot of ganache left in the corners of the ice cube sections and it’s a terrible waste! Just pop it in a bowl and refrigerate or pop in the freezer for a couple of hours.
When the dessert cools the chocolate centre solidifies – this is lovely too making the cakes fudgy rather than liquid. Sometimes I do a few of the lava pots, and the rest as cupcakes. Either works although the cupcakes need to wait until they are cool so you don’t have hot chocolate dripping down your chin.
Prepare your ramekins before starting to make the cake – lightly grease and put to one side. Preheat the oven to 180°C 350°F.
If you fancy something other than Vegan Chocolate Lava Cakes do check out our Vegan Cheesecake recipe here:
Vegan Chocolate Lava Cakes
For the Cake
- 1 1/2 Cups Self Raising Flour
- 2/3 Cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Arrowroot or cornflour
- 1/4 Cup Dark Cocoa Powder
- 6 tbsp Flavourless Vegetable Oil
- 1 tsp Vanilla Paste
- 1 tbsp Flaxseed mixed with 2 tbsp Water
- Scant Cup of Dairy-Free Milk
- 1 tsp Apple Cider Vinegar
- 1 Small Ripe Banana
- Preheat the oven to 180°C 350°F
- Grab a pot, fill it about 1/3rd full with water and pop a metal bowl on top. Add the vegan dark chocolate and melt slowly. Once melted whisk in the milk until you've a lovely dark chocolate sauce. Allow to cool, refrigerate for several hours, or pop in the freezer for two hours.
- To make the cake sift the flour, sugar, baking powder, baking soda, arrowroot and cocoa into a large bowl.
- Add the flax and the water to a 250ml measuring cup, add the vinegar and the non-dairy milk to the cup and stir.
- Add the banana to the flour mixture, add in the oil and mix. Add in the milk mixture and mix until combined.
- Grease the ramekins, fill 1/3 full with batter, put a tablespoon of the chilled ganache into the centre of the batter, and top with batter until 3/4 full.
- Bake for 20 minutes and serve immediately.