I am not a vegan. However, I try to avoid meat and animal by-products when I can, such as drinking oat milk over dairy milk etc. Sometimes when I eat vegan food, I can just tell its vegan. You know, when they try to substitute meat for an imitation meat or use a milk substitute in a frosting. This recipe was adapted from my One Bowl Chocolate Cake recipe that I use as my go to chocolate cake recipe, which is proof that this is a solid recipe for vegans, vegetarians and meat-eaters alike.
The process of making a lava cake is incredibly easy. You basically just need to cook chocolate cake on a high heat (425 F) so the outside cooks and the inside stays gooey.
You know when your lava cake is done when the edges are firm all the way around, and the center is puffed up slightly but still soft. I’ve found that making a lava cake is really just a guessing game and my oven makes them in about 12 minutes, but I start checking on them at the 10 minute mark just to be sure.
I served my lava cakes with some ice cream on the side (I know, not vegan). But they look and taste just as good with some icing sugar dusted on top and garnished with a strawberry.
Lastly, I used three-inch ramekins to bake my lava cakes in. If you don’t have ramekins, you can easily use the middle two rows of a large cupcake tin. For whatever you use to bake these in, you’re going to need to line the bottom with a circle of parchment paper and grease and flour (or cocoa powder) the sides with a vegan margarine or coconut oil. It’s important that you put lots of care into this step because otherwise you’ll suffer from a gooey mess trying to remove these from the pan!
Here’s the recipe!
Easy Vegan Lava Cake
Equipment
- 6 ramekins or a large cupcake pan
Ingredients
- 1 ½ cup all-purpose flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 1 cup cold coffee
- 2 tsp vanilla extract
- 2 tbsp vinegar
- cocoa powder for prepping the ramekins
- coconut oil or vegan margarin for prepping the ramekins
Instructions
- Preheat oven to 425°F. Grease and flour six three-inch round ramekins or the middle six moulds in a cupcake tin. Line the bottom with circles of parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda and salt. Add in the vegetable oil, cold coffee and vanilla extract. Once combined, evenly pour the vinegar over the top of the batter and mix to combine.
- Disperse the batter into the prepared ramekins or cupcake tray until each one is about 3/4 full. Start to monitor the lava cakes in the oven after about 10 minutes. Bake for 12-13 minutes or until the edges are firm and the centre is puffed up slightly but still soft.
- Serve immediately with ice cream or garnished with some powdered sugar and fruit.
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