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.
Disclosure: This post may contain affiliate links.
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)
- Vegan Butter – 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.
- 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.
- 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)
- 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
- Classic Lemon Pound Cake
- Gluten-Free Carrot Cake
- Gingerbread Bundt Cake
- Flourless Chocolate Cake
- Lemon Olive Oil Cake
Vegan Molten Lava Cake
Ingredients
- 2 ounces vegan chocolate chips
- 4 tbsp vegan butter, cut into 1 tbsp pieces
- 1/4 cup aquafaba (the brine of a can of chickpeas)
- 1/4 cup chickpea flour
- 3 tbsp water
- 1/2 tsp vanilla extract
- 1/2 cup + 2 tbsp powdered sugar
- 1/4 cup all-purpose flour
- 1/4 tsp baking powder
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.
Notes
- 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.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Kristen says
This recipe is so good! I’ve been trying to find a vegan brownie recipe and have not been happy. This cake comes out like the perfect gooey, half cooked brownie. I didn’t have chick pea flour so used AP and it seems to be just fine. I also added a couple tbsp of cocoa powder for extra chocolatiness.
Delia Middleton says
This was absolutely delicious, i made two to test it out and ended up making six more the next day for my family. My family actually said that it was better then non vegan lava cake! I loved this recipe!
Mali says
Made these but didn’t have chickpea flour! just used regular flour and they are so delicious!
LaReine says
could you make this ahead of time up until baking them at your dinner party? would it be bad to store the batter in the ramekins in the fridge for a few hours?
Sarah says
That should be fine. Make sure the ramekins are tightly wrapped in plastic wrap and I wouldn’t do more than about 6 hours.
Jahlioness says
Hi. At my work b4 (regular pastry) we wld make lava cakes and store in freezer. And bake when a order was place. Never defrost. And never too cook, so the person cld reheat and still have lava?
C says
Hi! I want to make this for Vday, but can I prep it all the day ahead?
Thankyou cant wait to try.
Sarah says
This really needs to be made the same day for the chocolate to ooze out properly.
Rhonda Clark says
My daughter made this recipe today for my son’s birthday. It is amazing. We will definitely make it again! Thanks for such a great recipe!
Sarah says
Thanks for sharing. I’m glad it was a hit!
Sarah De la Cruz says
Ooh man, I was going to make creme brulee for Valentine’s Day, but now you have me thinking of changing up my plans! This looks amazing! We have a local restaurant that serves vegan molten lava cakes and they are soooo good! I bet these will be too! <3
Jasmine says
This the perfect dessert for Valentine’s Day! I have yet to attempt a Lava Cake but after seeing your recipe, I have to make this!
Amy Katz from Veggies Save The Day says
I’m really excited about these wines! I’ll be searching for them the next time I need to stock up. And your lava cake looks amazing!
Linda from Veganosity says
My son’s favorite cake is lava cake! This looks so perfect, especially with a glass of red wine.
Katie Koteen says
OMG that tiny little chocolate dream is GORGEOUS! I had no idea you could veganize lava cake, well done!!!
Sarah says
Thanks Katie!
Wanderlust Vegans says
I haven’t had a molten lava cake in over 8 years!! I definitely need this in my life.
Sarah says
I hope you give it a try!
Trish says
Can’t believe that that chocolatey gooey sauce comes out of the cake! Def making this for Valentine’s Day! Thank you!!
Sarah says
Enjoy it, Trish!
Nicole | What She Ate says
This is a Valentine’s dessert that is sure to impress anyone! I know I’d love to have this placed in front of me. Well done!
Mary Ellen | VNutrition says
I need to make this for my hubs for valentines day! This looks sooo good (and the wine sounds like a winner too)!
Becky Striepe says
Oh my gosh, I used to LOVE lava cake before going vegan. I need to make this ASAP!
Sarah says
I know, me too! It was only a matter of time before I tackled this recipe 🙂