Vegan Choco Lava Cake

Make this Molten Lava Cake with a gooey center for your next gorgeous dessert. These choco lava cakes can also be made gluten-free and vegan!

Course Dessert

Cuisine American

Diet Vegan

Prep Time 1 10

Cook Time 20

Resting Time 10

Total Time 1 40

Servings

Calories 501kcal

1 ½ cups all-purpose flour (substitute gluten-free baking flour)
1 cup granulated sugar
⅓ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda
⅓ cup vegetable oil
¾ cup cold water
1 tablespoon apple cider vinegar
Toppings: powdered sugar, fresh raspberries, chocolate syrup, or coconut whipped cream. and/or fresh raspberries

To make the ganache center, place creamer in a microwave-safe bowl. Heat for one minute. Add chocolate chips, stirring to ensure all are coated. Then cover with a plate and set aside for up to 3 minutes. The chocolate chips should be melted. If not, heat in 30-second increments until the chocolate is melted. Stir until creamy and smooth.
Cover the melted chocolate and refrigerate (or freeze) until firm enough to handle, at least 30 minutes to an hour. When ready, make 6 chocolate balls. Place the shaped chocolate balls in the fridge while you make the cakes.

When the ganache is set and you've prepared the chocolate balls, proceed to this step. Preheat oven to 350°F/175°C.
Grease 6 ramekins with coconut oil then top with cocoa powder. Tilt the ramekin back and forth to spread cocoa powder across all edges. Tap over the sink to remove any excess. Place these on a baking sheet and set aside.

In a mixing bowl stir together flour, sugar, cocoa, salt, and baking soda.
In a smaller bowl combine the vegetable oil, water, and vinegar. Stir to combine.
Pour the water mixture into the flour mixture. Stir until combined.
Spoon half of the batter equally amongst the prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
Place the baking sheet with filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2 to 3 minutes.
When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from the ramekin. Turn the ramekin over onto a dessert plate, and dust with powdered sugar. Top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day, too.
To store, let the cakes come to room temperature. Transfer to an airtight container and refrigerate for up to 7 days. They can be frozen in a freezer-safe container for up to 2 months.