Molten Chocolate Lava Cake

Vegan Molten Chocolate Lava Cake recipe is a sweet, sticky & creamy sweet treat. The cake is entirely vegetarian, & it has no dairy & no eggs. It is simple to prepare, yet it looks fancy. You do not need a mixer. You do not require any special equipment. Here, you need just a couple of simple ingredients. You will have the impression of being in a fancy restaurant. The food is rich, creamy & wet. And this is another one for the chocolate lovers. The vegan Molten Chocolate Lava Cake recipe will give you the sweets you need & even the guests as well.

STATS

• Cuisine: Vegan Dessert
• Course: Dessert
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Serving Size: one cake
• Total Time: 24 minutes
• Diet: Vegan, Dairy-Free
• Method: Oven-Baked
• Yield: 4 servings
• Difficulty: Easy

EQUIPMENT:

• 4 ramekins (6 oz)
• Mixing bowl
• Whisk/fork
• Measuring spoons & cups
• Microwave-safe bowl/saucepan
• Sifter
• Baking sheet
• Oven

INGREDIENTS:

• Half a cup of dark chocolate chips without dairy
• 1/4 cup of applesauce without sugar
• A quarter-cup of plant milk (soy, almond, or oat)
• One-fourth cup of maple syrup
• 1/4 cup melted coconut oil
• Half a teaspoon of vanilla essence
• A quarter cup of all-purpose flour
• Two teaspoons of powdered cocoa
• One-fourth of a teaspoon of baking powder
• 1/8 teaspoon salt, fresh berries for garnish/powdered sugar for sprinkling

INGREDIENTS NOTES:

Chocolate chips:

• Look for vegan dark chocolate chips, or you can also chop up a dairy-free bar. Select high-quality dark chocolate with rich cocoa & intense flavor.

Applesauce:

• It is a substitute for eggs, and it keeps the cake fresh as well. Use unflavored & unsweetened applesauce.

Plant milk:

• Almond, soy, or oat milk is all fine. Choose the unsweetened kind.

Maple syrup:

• Gives a depth of natural sweetness. Agave syrup can also be used.

Coconut oil:

• Adds sheen and is also soft in the center and rich in feel. Requires to be melted before use.

Flour:

• Use all-purpose. For gluten-free use, hinderer is a 1:1 blend.

Cocoa powder:

• Use unsweetened and sieve it to get a fine batter.

Vanilla extract:

• Angels, the chocolate tastes.

Baking powder:

• Allows the cakes to puff up softly.

Salt:

• It makes chocolate taste deeper.

INSTRUCTIONS:

1. Turn the oven on to 375°F (190°C).
2. Apply a thin layer of coconut oil to four ramekin containers
3. Put the coconut oil and chocolate chips in a microwave-safe dish and melt them.
4. Stir till combined, adding 30 seconds at a time.
5. Put applesauce, plant milk, maple syrup, & vanilla in a mixing dish.
6. Whisk till smooth after adding the melted chocolate mixture to the wet components.
7. Now you add the baking powder, flour, cocoa powder, salt, and sift.
8. Gently stir till almost blended. Avoid mixing too much.
9. Now pour the batter in the jar with the help of spoon till it is nearly three quarters full.
10. Bake the ramekins for 12 to 14 minutes on a baking sheet.
11. When the center seems soft & somewhat jiggly but the sides appear firm, the cake is ready.
12. Remove them from the oven now & give rest to cool them for 2 minutes.
13. Gently cut each ramekin’s edge with a knife. Turn over onto a platter.
14. If wanted, garnish with berries & dust with powdered sugar. Warm up & serve.

TIPS:

• Avoid overbaking. Your center has to be gooey.
• To add an extra layer, a few chocolate chips in the center of the batter should be added before baking.
• Accurately measure a kitchen scale in case you are able to.
• Coconut oil is used to enable easy removal of the cake from the ramekin.
• They are best fresh, although you may keep them covered for a short period of time.

STORAGE INFORMATION:

FRIDGE:

• Store chilled remains in a securely sealed jar in the freezer for no longer than 2 days.
  Warm up a little in the microwave.

FREEZER:

• Not advised. After freezing, the middle loses its mushy texture.

FAQS:

Can this be made gluten-free?

• Yes. Employ an all-purpose blend of gluten-free flour.

Do I have to prepare in advance?

• Yes. You may prepare & fill with ramekins, cover & refrigerate. Just before serving, bake.

What if I do not have ramekins?

• Put a muffin tin. The cakes will not be big anymore, but they will be gooey. Cook at a little lower temperature.

Can I make it oil-free?

• As a matter of fact, yes, you can replace the coconut oil with more applesauce, but it will not have the same rich texture.

What is a good topping?

• Take new raspberries, strawberries/vegan whipped cream.

NUTRITION:

Calories: 280
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 4g
Sugar: 20g
Protein: 3g
Sodium: 85mg
Potassium: 160mg
Calcium: 40mg
Iron: 3mg
Serving Size: 1 lava cake
Servings: 4