Vegan Chocolate Lava Cakes for Two
These individual chocolate cakes hide molten centers that flow like actual lava when you break them open. The secret is underbaking them just enough to keep the middle gooey.
No eggs or dairy needed – aquafaba and plant milk work perfectly here.
Aquafaba Creates the Perfect Rise
Whip aquafaba until it forms soft peaks before folding into your batter. This chickpea liquid traps air bubbles that expand during baking, giving you the same lift as eggs. Room temperature aquafaba whips faster than cold, so pull it from the fridge 30 minutes early.
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Timing Prevents Overcooking Disasters
Set your timer for exactly 12 minutes and don’t open the oven door. The centers should jiggle slightly when you shake the ramekins – that’s your molten core. Overbake by even 2 minutes and you’ll get regular cake instead of flowing chocolate.
Butter Your Ramekins Thoroughly
Coat every surface with vegan butter, then dust with cocoa powder instead of flour. The cocoa adds extra chocolate flavor while preventing sticking. Pay special attention to the bottom edges where cakes love to grab and tear when you flip them out.
Getting the Molten Center Right
- Make batter up to 4 hours ahead and refrigerate in ramekins – just add 1 extra minute to baking time.
- Dust plates with powdered sugar and add fresh berries to cut through the rich chocolate intensity.
Frequently Asked Questions
Which plant milk works best here?
Oat milk or cashew milk give the richest results, but any unsweetened plant milk works fine.
Will these work in different sized ramekins?
Stick to 6-oz size – smaller ones overcook the centers, larger ones won’t set the edges properly.
My aquafaba won’t whip up properly – what went wrong?
Check that your bowl is completely clean and grease-free. Even tiny amounts of oil prevent foaming.
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Vegan Chocolate Lava Cakes for Two
Ingredients
Prep
Equipment Needed
- Two 6-oz ramekins
- Electric hand mixer
- Double boiler or microwave-safe bowl
- Fine-mesh sieve
Instructions
- Prepare ramekins: Preheat oven to 425°F. Generously butter two 6-oz ramekins, then dust with cocoa powder, tapping out excess.
- Melt chocolate mixture: Melt chocolate and vegan butter together in double boiler or microwave in 30-second intervals, stirring until smooth. Let cool slightly.
- Whip aquafaba: Whip aquafaba with electric mixer for 3-4 minutes until soft peaks form. Gradually add sugar and whip 2 more minutes until glossy.
- Combine wet ingredients: Gently fold melted chocolate mixture into whipped aquafaba. Add vanilla and plant milk, folding until just combined.
- Add dry ingredients: Sift flour, cocoa powder, and salt together. Fold dry ingredients into chocolate mixture until no streaks remain, being careful not to overmix.
- Bake lava cakes: Divide batter evenly between prepared ramekins. Place on baking sheet and bake for exactly 12 minutes until edges are set but centers jiggle slightly.
- Unmold and serve: Let cool for 2 minutes, then run knife around edges and invert onto serving plates. Tap gently and lift ramekins. Serve immediately.
Nutrition Facts
Per Serving (1 lava cake)
