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This vegan molten lava cake is unbelievably decadent and surprisingly simple to make. In under 30 minutes, you could be cutting into one of these cakes yourself.

Let’s talk about Valentine’s Day for a moment.

For most of my life, I haven’t been a huge fan of the holiday. I find, however, that as I get older I have started to love Valentine’s Day. Even the years I’m unattached, it warms my heart to be surrounded by decadence, romance, and fanciness all around me. It’s a day worth celebrating.

And what better way to end a day of decadence than with a fancy vegan dessert. You guessed it yet, vegan Molten Lava Cake.

Recommended Ingredients & Equipment

Vegan Chocolate Chips – Look for high-quality chips. My brand of choice is Enjoy Life Mini Chips. (<<affiliate link)

Look for high-quality chips. My brand of choice is Enjoy Life Mini Chips. (<<affiliate link) Vegan Butter – Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s.

Look for a high-quality non-hydrogenated vegan butter. I recommend either Earth Balance or Miyoko’s. Aquafaba – Aquafaba is the brine from a can of chickpeas and it replaces whole eggs. In this recipe, the aquafaba does not get whipped up into a meringue, as most aquafaba recipes would have you do, but used straight from the can. The consistency is very similar to beaten eggs. Read more about aquafaba in my guide on replacing eggs.

Aquafaba is the brine from a can of chickpeas and it replaces whole eggs. In this recipe, the aquafaba does not get whipped up into a meringue, as most aquafaba recipes would have you do, but used straight from the can. The consistency is very similar to beaten eggs. Read more about aquafaba in my guide on replacing eggs. Chickpea Flour – I also use chickpea flour to replace the egg yolks. When combined with just a little bit of water, you get a thick egg yolk-like consistency that is high and protein and will bake very similar to eggs. I do not recommend using any substitutions for chickpea flour.

I also use chickpea flour to replace the egg yolks. When combined with just a little bit of water, you get a thick egg yolk-like consistency that is high and protein and will bake very similar to eggs. I do not recommend using any substitutions for chickpea flour. Vanilla Extract

Powdered Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.

Check out my guide to vegan sugars and healthy sugar alternatives. All-Purpose Flour – I haven’t tried this particular recipe with 1:1 Gluten-Free Flour Baking Blend but I have for other cake recipes and it works well. If anyone tries a gluten-free version, let us know how it turns out in the comments below. (<<affiliate link)

I haven’t tried this particular recipe with 1:1 Gluten-Free Flour Baking Blend but I have for other cake recipes and it works well. If anyone tries a gluten-free version, let us know how it turns out in the comments below. (<<affiliate link) Baking Powder

IMPORTANT – while cooked chickpea flour is completely flavorless, raw chickpea flour has a potently unpleasant taste. That means you won’t want to be licking the spatula for this recipe.

Recommended Equipment

For this recipe, you’ll need basic kitchen equipment such as a mixing bowl, measuring cups, utensils, and two (6 oz) ramekins.

A double boiler is also very useful for melting chocolate however, it can be done successfully in a microwave as well. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

How to Make Vegan Chocolate Lava Cake

Step One – Melt the Chocolate In a double boiler or a microwave, gently heat vegan chocolate and butter, stirring occasionally, until completely melted. Pro Tip: Chocolate must be melted very slowly to prevent it from burning. Never melt chocolate over direct heat and when melting in the microwave, heat for 10 seconds at a time, stirring in between.

Step Two – Make the Batter In a separate bowl make the chickpea egg by combining chickpea flour and water until thick and gooey. Stir in the aquafaba and vanilla extract. Slowly add chickpea flour/aquafaba mixture to chocolate/butter and stir to combine. Sift in flour, powdered sugar, and baking powder. Gently fold in the dry ingredients until a thick uniform batter has formed.

Step Three – Bake the Cake Divide the batter evenly between the two ramekins and bake for 12-14 minutes until the edges are firm but the middle is still soft. Remove from oven and let sit 1 minute before flipping over onto two plates. Pro Tip – It’s very important that you do not overbake this cake. It should still have a slight wobble to it. If the cake is overbaked, it will not have the lava effect when you bite into it.

Serving and Storing

Serving – Serve this cake immediately for the chocolate lava effect. Serve with coconut whipped cream or non-dairy vanilla ice cream.

Storing – This vegan chocolate cake does not store well. It should be eaten on the same day.

Make in Advance – If you want to make the batter in advance, prepare the batter and divide it between two ramekins. Cover and let the batter sit in the refrigerator for up to 4 hours. When you are ready to serve, simply preheat the oven, bake the cakes for 12-14 minutes and serve hot.

Tips and Tricks Make sure not to over-mix your chocolate. This can agitate the chocolate, causing it to clump and lose its shine. When making the chickpea flour egg, mix the chickpea flour and soy milk completely. This is best done by using a small blender . Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be. Do not open the oven door while the cake is baking or it may fall. Check the cake at 12 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed.

More Vegan Cake Recipes

Vegan Molten Lava Cake This vegan molten lava cake is unbelievably decadent and surprisingly simple to make. In under 30 minutes, you could be cutting into one of these cakes yourself. 5 from 7 votes Did you make this recipe? Leave a comment and rate it below.

If you made any substitutions, let us know how it turned out! Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins Print Course: Dessert

Cuisine: French, Vegan

Servings : 2 people

Calories : 472 kcal

Author : Sarah McMinn

DessertFrench, Vegan: 472 kcal Ingredients 2 ounces vegan chocolate chips

ounces vegan chocolate chips 4 tbsp vegan butter, cut into 1 tbsp pieces

tbsp vegan butter, cut into 1 tbsp pieces 1/4 cup aquafaba (the brine of a can of chickpeas)

aquafaba (the brine of a can of chickpeas) 1/4 cup chickpea flour

chickpea flour 3 tbsp water

tbsp water 1/2 tsp vanilla extract

tsp vanilla extract 1/2 cup + 2 tbsp powdered sugar

cup + 2 tbsp powdered sugar 1/4 cup all-purpose flour

all-purpose flour 1/4 tsp baking powder US Customary - Metric Instructions Preheat the oven to 425 degrees F. Spray 2 (6 oz) ramekins with oil and set aside. In a double boiler or a microwave, gently heat vegan chocolate and butter, stirring occasionally, until completely melted. Set aside. In a separate bowl combine chickpea flour and water until thick and gooey. Stir in aquafaba and vanilla extract. Add chickpea flour/aquafaba mixture to chocolate/butter and stir to combine. Sift in flour, powdered sugar, and baking powder. Gently fold in the dry ingredients until a thick uniform batter has formed. Divide batter evenly between the two ramekins and bake for 12-14 minutes until the edges are firm but the middle is still soft. Remove from oven and let sit 1 minute before flipping over onto two plates. Serve immediately with your choice of non-dairy ice cream and berries. Recipe Notes Serving and Storing - Serve this cake immediately for the chocolate lava effect. Serve with coconut whipped cream or non-dairy vanilla ice cream. This vegan chocolate cake does not store well. It should be eaten on the same day. Make in Advance - If you want to make the batter in advance, prepare the batter and divide it between two ramekins. Cover and let the batter sit in the refrigerator for up to 4 hours. When you are ready to serve, simply preheat the oven, bake the cakes for 12-14 minutes and serve hot. Recipe Tips Chickpea flour has a strong taste when raw which you will notice if you try the batter unbaked. Don't worry, when baked you won't taste the chickpea flour at all! Make sure not to over-mix your chocolate. This can agitate the chocolate, causing it to clump and lose its shine. Gently fold the dry ingredients into the wet. The more you mix, the more deflated your cake will be. Do not open the oven door while the cake is baking or it may fall. Check the cake at 12 minutes and give it a gentle shake. To know the cake is ready, the cake should not be wobbly and a thin top crust will have formed. Nutrition Facts Calories Per Serving: 472 % Daily Value Carbohydrates 111g 37% Protein 6g 12% Fat 28g 43% Saturated Fat 10g 63% Sodium 194mg 8% Potassium 190mg 5% Fiber 3g 13% Sugar 87g 97% Vitamin A 1070IU 21% Calcium 71mg 7% Iron 3.5mg 19%