Digging into this decadent and indulgent Chocolate Molten Lava Cake will satisfy even your deepest chocolate cravings with just one bite.
Be sure to bookmark this recipe in your browser so you can have it available whenever the craving hits!
There is just something about molten chocolate cake that screams date night to me.
Single serving sizes. Perfect for sharing. Rich and decadent. Special occasion food. That first bite revealing the ooey gooey center of a chocolate molten lava cake just seems a bit romantic to me. Kinda like my Vegan Chocolate Fondue recipe that I love making on Valentine’s Day.
Oh and don’t even get me started on the big scoop of ice cream that starts melting as soon as it touches the molten chocolate. Yes please!
A dessert like this one seems a little intimidating. I’m still a pretty novice baker, especially when it comes to vegan treats, so it’s really all an experiment for me when I begin working on a recipe.
One thing I knew though was that I had to figure this one out. I absolutely love chocolate lava cakes, but the idea of consuming raw eggs in the molten lava part of the cake did not thrill me.
Are Lava Cakes safe to eat?
Now, I know people would argue about the raw egg situation. Many people say that even with the gooey center, you’re still bringing the uncooked batter well over 160 degrees, and that deems it safe. I’m just not going there.
Eggs, raw or otherwise, are just not my thing. And most likely, if you’re here on my vegan site, they’re not your thing either.
Traditionally, What is lava cake made of?
Butter, eggs, sugar, chocolate, and flour. Super simple traditional ingredients, but again, half of them probably aren’t your thing. So yes, this homemade lava cake has a few more ingredients, at least you’ll enjoy knowing they’re plant-based and absolutely safe to eat, no matter the temperature.
I possibly licked the spatula a few times… don’t tell.
These are the ingredients in my vegan molten chocolate cake:
- unsweetened applesauce
- baking powder
- vegan butter
- semi-sweet vegan chocolate chips
- vanilla extract
- all-purpose flour
- vegan vanilla ice cream for topping
How do you know when lava cake is done?
Generally, you’re waiting for the edges to set while the center is still soft and jiggly. Using a toothpick won’t work for this cake like normal, because of course, you want the center to stay nice and gooey.
Can you reheat molten lava cakes?
Yes, you can. From the refrigerator, just cover with a damp paper towel and microwave for about 40 seconds until warm and the center is soft.
COMPLETE THE MEAL WITH THESE VEGAN RECIPES:
LOOKING FOR MORE VEGAN DESSERT RECIPES?
NOW THAT YOU KNOW HOW TO MAKE THIS EASY CHOCOLATE MOLTEN LAVA CAKE, IT’S TIME TO SNAP A PIC AND LOAD IT ONTO INSTAGRAM (TAGGING ME OF COURSE @HAPPYFOODHOLLY) SO I CAN SHARE YOUR CREATION!
- 1/3 cup unsweetened applesauce
- 1/2 tsp baking powder
- 1/2 cup vegan butter
- 5 ounces semi-sweet vegan chocolate chips
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/8 tsp salt
- 1/2 cup all-purpose flour
- vegan vanilla ice cream for topping, optional
- Preheat the oven to 425 F. Grease and flour 4 6-inch ramekins and place on a baking sheet. Set aside.
- In a small bowl, whisk the applesauce and baking powder together until completely combined. Set aside.
- In a medium saucepan over medium-low heat, melt the butter and chocolate, stirring constantly so the chocolate doesn't burn.
- Once melted, remove the mixture from the heat. Whisk in the applesauce mixture and vanilla extract until combined. Whisk in the sugar and salt to dissolve. Fold in the flour until just combined and you don't see any flour.
- Fill each ramekin to the middle of the dish and bake for about 15-20 minutes until the edges are set and the edges are still soft (see notes). Allow to set for about 5-10 minutes (see notes). Run a knife around the edges, place a small serving plate over the ramekin and carefully flip over to invert the cake.
- Serve with vegan vanilla ice cream.
When checking for done-ness, the edges may never look completely set. You'll probably see some liquid bubbling at the top. Once the edges look more set than the center, pull the cakes out and allow to set until the liquid stops bubbling and the edges become more set - enough to turn over onto a plate.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 656 Total Fat: 37g Saturated Fat: 23g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 76mg Sodium: 345mg Carbohydrates: 82g Net Carbohydrates: 0g Fiber: 3g Sugar: 66g Sugar Alcohols: 0g Protein: 5g
Be sure to pin this image below so you can have it available whenever the craving hits!