Ooey gooey rich and flavorful flourless lava cake that is egg-free, dairy-free, and gluten-free! Yes! Here's what I use:
Cocoa Powder: Believe it or not, my cake recipe doesn't use any flour! The dryness of the cocoa powder is the perfect blend with the other ingredients to create a cakey texture. Cacao powder can also be used.
Dairy Free Chocolate Chips: I use these to create the molten chocolate center - pick ones you love the most! Semi sweet or dark chocolate will both taste excellent.
Maple Syrup: I prefer to use pure maple syrup for a natural sweetener to give an indulgent taste without refined sugar.
Almond Butter: Other nut butters or even seed butter could work as well, but I haven't tested them yet. Also note that using another type may change the taste or consistency.
Tomato Paste: I know, I know... it sounds weird or maybe even scary to include! But don't knock it till you try it! This secret ingredient adds deep richness to the cake, enhancing the flavors of the cocoa. And don't worry, my recipe only calls for 1 tablespoon (you won't taste any tomato flavor at all!). Feel free to leave this out, but I encourage you to give it a try at least once.
Dairy Free Milk: Cashew milk is my go-to for this recipe, but other plant based milks such as almond milk or oat milk will work as well.
Baking Staples: As per any basic baked good, I use vanilla extract, sea salt, and baking powder for my vegan lava cake!
🔪 How To Make Vegan Chocolate Lava Cake
Making your own vegan gluten free molten lava cake at home is more simple than you may think. Follow along with my step by step instructions:
Preheat & Prep: First, I preheat my oven to 425 degrees Fahrenheit / 220 degrees Celsuis and prep the ramekins with a spray of oil, rubbing it around to coat the dishes. I also dust each with a little cocoa powder.
Mix Dry Ingredients: Next, I mix cocoa powder, chocolate chips, baking powder and salt in a bowl, breaking up clumps.
Add Remaining Ingredients: Once the dry ingredients are free of clumps, I add in the rest of the ingredients and mix well.
Fill Ramekins: Then, I split the cake batter evenly into each of the ramekins.
Add Chocolate Chips: For an extra gooey center, I like to add 1 teaspoon of chocolate chips in the middle of each ramekin and push down to cover them with batter.
Bake & Serve: I bake the chocolate cakes for 15 minutes. I only cool them for a bit to avoid burning my mouth, but enjoy them while they are still warm!
