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VEGAN – GLUTEN FREE – EGGLESS – DAIRY FREE
If you’re single like me but want to celebrate with a sweet treat this Valentine’s Day, you’ve just found yourself the perfect recipe!
This Chocolate Lava Cake is super fudgy and chocolaty, with a perfectly gooey chocolate “lava” center. After all, its called a “lava cake” for a reason, right?
It’s vegan with a gluten free option, made with 6 pantry ingredients, all in one-bowl in under 20 minutes, and most important, it’s soooo delicious!
Bookmark this recipe and treat yourself not only this valentine, but all year long!
how i made my CHOCOLATE lava cake?
- To make my chocolate lava cake, start by preheating the oven to 190°C / 375°F and greasing 2 small ramekins with oil. I always make sure to use oil and not vegan butter! I found that the cakes tend to stick to the ramekins when i use vegan butter.
- Next, finely chop dark chocolate and place it in a microwave-safe bowl along with oil. I prefer using avocado oil, but you can also use coconut oil, canola oil, sunflower oil and even olive oil!
- Then, just stick the bowl in the microwave and heat it in 30-second pulses, stirring after each interval, until the chocolate is fully melted.
- Next, add the remaining ingredients to the bowl and whisk until smooth. Divide the batter between the two greased ramekins and bake for 16 minutes, or until a toothpick inserted in the edges comes out clean and slightly wet in the center. I’ll explain more on that in the Tips & Tricks section!
- After baking, let the cakes cool for 5 minutes before serving. Enjoy them as is or top them with powdered sugar, whipped cream, your favorite ice cream, or fresh fruit for an extra indulgence!
Tips & Tricks for the perfect lava cake:
Grease the ramekins with oil to prevent the lava cakes from sticking! This is very important, especially if you plan on taking them out of the ramekins after baking.
Do not pack the flour into the measuring cups, or else the cake center will be firm and not gooey as we want it to be.
Preheat your oven and wait for it to get to the correct temperature before baking. The high temperature makes the exterior of the cake bake faster then the inside, which creates the gooey lava center!
Do not over bake! Keep an eye on the lava cakes while baking. I like to set a timer and check on them after 14 minutes of baking, even though they’re usually perfectly bake only after 16 minutes.
Check their readiness by inserting a toothpick to the edges and the center of the cake. The toothpick should come out dry with moist crumbs when inserted to the edges, and wet with batter on it when inserted to the center.
Frequently asked questions:
can i make this recipe gluten free?
Yes, you very much can. Just use the same amount of gluten free all purpose baking flour. I used a basic one and it worked great!
can i make the lava cakes ahead of time?
Absolutely. There are two ways to do so.
The first, which i personally prefer, is making the batter, filling the ramekins, covering them and refrigerating them for up to 2 days PRIOR to baking. Then, bring them back to room temperature and bake them like you usually would.
The second method includes making and baking the lava cake ahead of time and refrigerating them. The center might firm up and loose the iconic “lava” effect, but they’ll still be delicious.
Can i freeze them?
Yup. Freeze baked and cooled lava cakes in an airtight container for up to 3 months. To reheat, microwave for a few minutes.
chocolate lover? try these:
- 4 INGREDIENT VEGAN CHOCOLATE PUDDING | easy recipe!
- BAKED CROISSANT SHAPED DONUTS | with vegan chocolate ganache!
SINGLE SERVE CHOCOLATE LAVA CAKE | special for valentine’s day!
Ma’ayan
This rich & fudgy one-bowl Chocolate Lava Cake with the iconic gooey lava center is made in under 20 minutes with 6 pantry ingredients you already have at home!
5 from 1 vote
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Prep Time 4 minutes mins
Cook Time 16 minutes mins
Total Time 20 minutes mins
Course Dessert, Snack
Cuisine French
Servings 2 small ramekins
Ingredients
- 50 g dark chocolate
- 3 tbsp oil avocado / coconut / sunflower
- ¼ cup flour regular or gluten free flour
- 3 tbsp cocoa powder
- 3-4 tbsp maple syrup or dates syrup / agave
- ¼ cup plant milk soy / oat / almond / coconut
Instructions
Preheat oven to 190°C / 375°F. Grease 2 small ramekins with *oil*, not butter.
Finely chop dark chocolate and add to a microwave safe bowl along with oil.
Heat it in the microwave in 30 seconds pulses, mixing after each one, until the chocolate is fully melted.
To the same bowl, add the remaining ingredients and whisk together until smooth. Divide the batter between the two greased ramekins.
Bake for 16 minutes or until a toothpick comes out clean when poked in the edges and wet when poked in the center. I recommend setting a timer to 14 minutes just to be sure. Bake it for one minute too long and the center will dry out.
Once ready, remove from the oven and cool for 5 minutes.
You can serve it as is or with your favorite topping, such as powdered sugar, whipped cream, your favorite ice cream, fresh fruit… Enjoy!
Recipe Video
Keyword 20 minute recipe, 6 ingredients, cake, cake recipe, Chocolate, Chocolate dessert, Chocolate ganache, Chocolate lava cake, chocolate recipe, lava cake, molten lava cake, one bowl recipe, single serve, vegan cake
