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Warm, gooey, and dangerously indulgent — this vegan chocolate lava cake has a perfectly set exterior that gives way to a gloriously molten chocolate centre. The ultimate dinner party showstopper, and nobody will believe it's completely plant-based.
Servings: 4 | Prep: 10 mins | Cook: 12 mins | Total: 22 mins
Ingredients:
- 1 cup dark chocolate chips (70% or higher)
- 4 tbsp vegan butter
- 2 tbsp aquafaba (liquid from canned chickpeas)
- 4 tbsp maple syrup
- 4 tbsp all-purpose flour
- 2 tbsp cacao powder
- 1 tsp vanilla extract
- 1 pinch salt
- Vegan vanilla ice cream and fresh berries to serve
- Powdered sugar to dust
Instructions:
1. Preheat oven to 220°C (425°F). Grease 4 individual ramekins generously with vegan butter and dust with cacao powder — this ensures the cakes release cleanly.
2. Melt dark chocolate chips and vegan butter together in a heatproof bowl over simmering water, stirring until completely smooth. Remove from heat.
3. Whisk maple syrup and aquafaba together until slightly frothy. Add to the chocolate mixture with vanilla extract. Stir well.
4. Sift in flour, cacao powder, and salt. Fold gently until just combined — do not overmix.
5. Divide the batter evenly between the 4 prepared ramekins. At this point they can be refrigerated for up to 24 hours.
6. Bake for exactly 12 minutes. The edges should be set and the centre should still wobble slightly when you shake the ramekin.
7. Immediately run a knife around the edge and invert onto serving plates. Dust with powdered sugar, add a scoop of vegan ice cream, and scatter fresh berries around. Serve within 2 minutes!
Nutritional Info (per serving):
Calories: ~420 | Protein: 5g | Carbs: 48g | Fat: 22g | Fibre: 4g | Iron: 4mg
💡 Tip: Timing is everything with lava cakes — 12 minutes gives you the perfect gooey centre. One minute too long and it sets through completely. Set a timer and do not deviate!
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