These Vegan Lava Cakes are one of my all time favorite recipes, because they taste better than anything I've ever made. They are perfectly sweet, decadent and the inside is runny, smooth and creamy. I tested this recipe 3 times until I got it right, I knew it was going be a challenge, but the result made it well worth it. You might think that this recipe takes a lot of effort and time to make, but I promise you it is pretty easy. No matter what day or occasion it is, you deserve a cozy and rich chocolatey lava cake.
I was surprised by how many people think that lava cakes are under baked chocolate cakes, but they are so much more than that! The inside chocolate part is made separately and it is frozen for at least an hour. I want to mention here the importance of the heavy cream used in the molten chocolate filling. I tried this recipe with 2 different types of plant-based heavy creams and I find that the thicker the cream you use the better the results will be.
Ingredients:
80g 50% dark chocolate
100ml coconut or soy cream, room temp
3 tbsp agave or maple syrup
1 cup flour
1/2 cup powdered sugar or brown sugar
3 tbsp cocoa powder
2 tsp baking powder
200ml unsweetened oat or soy milk
2 tbsp neutral oil or melted vegan butter
Instructions:
Melt the chocolate along with the agave or maple syrup over a double boiler, stirring occasionally. Once the chocolate is melted, take it off the heat and continue whisking while pouring the coconut or soy cream in. It is important for the cream to be at room temperature so that it doesn't harden the chocolate. Transfer into a shallow container and place it in the freezer for at least 1,5 hours or until hardened.
In a large mixing bowl, combine the dry ingredients (flour, baking powder, cocoa powder, sugar). Next add the wet ingredients (plant-based milk and neutral oil or melted vegan butter) and mix until just combined. You don't want to overmix the batter, a few flour lumps are okay.
Lightly grease 4 ramekins with vegan butter and scoop about 2 tbsp of the cake batter into each ramekin. Scoop about 3 tbsp of the frozen chocolate mixture into the middle of each ramekin, then cover with more cake batter, filling the ramekins about 3/4 way full.
Bake for 15-20 minutes. When the baking time is up, remove from the oven, place a plate on top of a ramekin and carefully flip it over.
Dust with powdered sugar or cocoa powder. Serve with fresh fruit or vegan ice cream and enjoy!
Did you make this recipe? Tag me on Instagram!
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