Vegan Chocolate Lava Cake (Gluten Free) – Jarastyle

Vegan chocolate lava cake is made in 20 minutes! This rich fluffy cake has a gooey molten center and is even gluten free.

You’ll never guess the secret ingredient that really ups the flavor in this lava cake recipe. This is the perfect romantic date night dessert!

This post was originally published on January 16, 2021.

If you’ve had my ultra rich vegan chocolate zucchini cake, you’re going to love this gluten free and vegan chocolate lava cake recipe! It has all the richness without the dairy, eggs, or all purpose flour.

Ingredients

A classic fancy pants restaurant dessert that you can enjoy in your own home in not so fancy pants! Cuddle up on the couch in your PJs and indulge, or share this vegan and gluten free molten lava cake as part of a romantic Valentine’s dinner, or whatever floats your boat.

Ooey gooey rich and decadent chocolate volcano cake that is egg-free, dairy-free, and gluten-free? You betcha! Here’s what you’ll need:

• Cocoa powder – believe it or not this cake recipe doesn’t use any flour, the dryness of the cocoa powder is the perfect blend with the other ingredients to create a cakey texture. Cacao powder can also be used.
• Dairy free chocolate chips – these create the molten chocolate center so pick ones you love the most! Semi sweet or dark chocolate will both taste excellent.
• Maple syrup – using natural sugars give the sweet taste without refined sugar.
• Almond butter – other nut butters or even seed butter could work as well, but have not been tested. Also note that using another type may change the taste or consistency.
• Tomato paste – yep, don’t knock it till you try it! This secret ingredient adds deep richness to the cake.
• Dairy free milk – cashew milk is our go-to, but other plant based milks such as almond milk or oat milk will work as well.
• Baking staples – vanilla extract, sea salt, and baking powder are all needed.

I you’re a little skeptical on the tomato paste addition, I get it. But I promise it makes the chocolate even more rich and delicious! I use it in my vegan chocolate ice cream recipe, chocolate oat smoothie, hot chocolate and my chocolate mug cake recipes with big success!

How To Make Lava Cake

Making your own vegan chocolate lava cake at home is more simple than you may think. Here’s what you’ll need to do:

1. Mix the dry ingredients in a bowl.
2. Add the rest of the ingredients.
3. Prep the ramekins and put in the batter.
4. Bake.
5. Transfer to a plate and top with powdered sugar and berries if you prefer.
6. Enjoy!

NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

What to Serve With Chocolate Lava Cake

Dress up your flourless cake with any of these toppings:

Preparation Tips

While this recipe for vegan lava cake is on the more simple side, there’s still a few key things to keep in mind:

• Flipping the chocolate volcano cakes onto a plate is the most classic way to serve them, but you can also serve directly in the ramekin if you prefer.
• Make sure you prep the ramekins well to ensure the cakes don’t stick by coating well with oil and dusting with cocoa powder.
  • This recipe works best in ramekins, but if you don’t have them you can use muffin tins. 
• Serving the vegan molten lava cake immediately will ensure that the center is still melted. If you let it cool too long the center will still be soft and gooey but not as melted.
• If you want a more melted chocolate center, after you fill the ramekins with batter, add extra chocolate chips and push those into the center of the batter.
• For the best texture you need accuracy with the dry ingredients. Which is why I include precise weights. If you don’t have a scale, then you can purchase this fairly inexpensive one.
• If you prefer to measure, then measure the cocoa by scooping your measuring cup into the flour versus spooning it into it. This is how I measured when getting my weights.

Make Ahead and Storage Tips

• To prep these gluten free lava cakes ahead of time:
  • Mix the batter and fill the ramekins, cover, and store in the refrigerator until you’re ready to bake.
  • Let them start to come to room temperature, add the chocolate chips and bake.
• You can also bake them and let cool.
  • Simply reheat before serving in the oven or microwave to re-melt the center.
  • This may result in loosing the molten lava center but it will still taste fabulous!
• If you end up with leftovers, wrap them well in plastic wrap and store in the fridge for up to 3 days.

Common Questions

How long can I keep molten lava cake?

Three days is pretty much the max for storing baked lava cakes. After that it will dry out and the quality won’t be as good.

Are motlen lava cakes raw?

Nope! The molten lava center is created by melted chocolate. The edges are chocolate cake like.

Can you reheat a lava cake?

Yes you can! The quickest way is microwaving it for about 30 seconds, but you can also reheat in the oven.

How do you remove a lava cake from a ramekin?

The key to this is your preparation. Make sure the ramekins are coated well in oil along with a dusting of cocoa powder. If they don’t slide out easily, gently run a butter knife around the edges to loosen the cake from the sides of the ramekin.

More Vegan Dessert Recipes

To keep your sweet tooth satisfied, try out these other delectable gluten free, whole food dessert recipes:

Vegan Chocolate Lava Cake (Gluten Free)

Sophia DeSantis

Vegan chocolate lava cake is made in 20 minutes! This rich fluffy cake has a gooey molten center and is even gluten free.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course 30 Minutes or Less, Dessert

Cuisine American

Servings 2

Calories 531 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

Optional for extra gooey center (I liked it without, my kids liked it with):

Shop Ingredients on Jupiter

Instructions 

• Preheat oven to 425 F/ 220 C

• Mix cocoa powder, chocolate chips, baking powder and salt in a bowl breaking up clumps.

• Add in the rest of the ingredients and mix well.

• Prep your ramekins with a spray of oil, rub around to coat. Then dust each with a little cocoa powder.

• Split the batter into the ramekins.

• If you want an extra gooey center, add 1 teaspoon of chocolate chips in the middle of each ramekin and push down to cover them with batter.

• Bake for 15 minutes. Allow to cool a bit, but enjoy warm.

Notes

• This works best in ramekins, but if you don’t have them you can use muffin tins. Prep the same way.
• The ramekins I use are 4 ounces.
• Use the extra chocolate chips for a more chocolatey gooey center but I loved this without it just as much if not more!
• If you let it cool too much it won’t be as lava like.
• The center will puff up when baking and fall as it cools. This is normal for lava cake. The top edges of the cake in the ramekin will still have a crisp.
• Nutrition facts do not include the extra chocolate chips.

Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

Nutrition

Calories: 531kcalCarbohydrates: 76gProtein: 9gFat: 27gSaturated Fat: 2gSodium: 176mgPotassium: 480mgFiber: 10gSugar: 53gCalcium: 134mgIron: 2mg

Nutrition and metric information should be considered an estimate.

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