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Vegan Chocolate Lava Cakes Recipe

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3.9 from 59 reviews

Delight in these rich and gooey Vegan Chocolate Lava Cakes, featuring a moist beet purée base that adds natural sweetness and earthy depth. Perfectly fudgy with a molten vegan dark chocolate center, these individual cakes are baked to perfection and served warm with coconut whipped cream for a luscious, dairy-free dessert experience.

Ingredients

Main Ingredients

  • 1/4 scant cup beet purée (or substitute with unsweetened applesauce)
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vinegar or lemon juice
  • 2 ½ Tbsp organic cane sugar (or substitute granulated sugar)
  • 1 Tbsp melted coconut oil or vegan butter (such as Earth Balance)
  • 1/4 tsp vanilla extract
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 heaping cup unbleached all-purpose flour
  • 1/4 tsp baking powder
  • 1 pinch sea salt
  • 2 Tbsp dairy-free semisweet chocolate chips (melted)
  • 2 squares quality vegan dark chocolate
  • Coconut whipped cream (for serving)

Instructions

  1. Prepare Beet Purée: Roast or prepare beet purée as per recipe or substitute with unsweetened applesauce or appropriate fruit purée. Adjust sugar accordingly if substituting.
  2. Prep Baking Tins and Oven: Butter two standard muffin tins with dairy-free butter and coat with cocoa powder, shaking out excess. Preheat oven to 375°F (190°C).
  3. Mix Wet Ingredients: In a small bowl, combine almond milk and vinegar/lemon juice, then let sit for a few minutes to activate (similar to making vegan buttermilk).
  4. Combine Batter: Add sugar, melted coconut oil or vegan butter, vanilla, and beet purée to the almond milk mixture and beat until foamy. Gradually add the cocoa powder, flour, baking powder, and sea salt, mixing until smooth with no large lumps.
  5. Add Melted Chocolate Chips: Mix in the melted dairy-free semisweet chocolate chips until incorporated.
  6. Fill and Insert Chocolate Center: Evenly divide batter between muffin tins, filling to the top. Break one square of vegan dark chocolate into pieces and press into the center of each cake, then cover with a bit more batter if needed.
  7. Bake: Bake for 15-20 minutes until edges pull away slightly and tops no longer appear wet. Cakes should be fudgy but not underdone.
  8. Cool and Invert: Allow cakes to rest for 4-5 minutes in the tin. Loosen edges with a butter knife, place a plate over the tin, and invert the cakes gently onto plates.
  9. Serve: Top each cake immediately with the remaining square of vegan dark chocolate for extra gooeyness and a dollop of coconut whipped cream. Optionally garnish with cocoa powder, powdered sugar, fresh berries, fresh mint, or edible flowers.

Notes

  • Substitute beet purée with other fruit purées like butternut squash or applesauce if preferred.
  • Ensure all chocolate used is vegan to keep recipe dairy-free.
  • Adjust added sugar depending on the sweetness of your substitute purée.
  • Allow cakes to rest before removing from tins to prevent breaking.
  • Serve warm for the best molten lava experience.
  • Optional toppings enhance presentation and flavor but are not necessary.

Find it online: https://recipethrive.com/vegan-chocolate-lava-cakes-recipe/