This molten chocolate lava cake is one of those desserts that feels way more impressive than it actually is. You get a soft, cake-like exterior with a molten, fudgy center that flows out as soon as you cut into it.
It’s the kind of dessert you make when you want something cozy but a little elevated, and comes together with simple ingredients that are probably sitting in your pantry right now.
Understanding your components
Dark chocolate + coconut cream – creates the perfect plant-based molten ganache center.
Cocoa powder + instant coffee – deepens the richness of the chocolate.
Buttermilk – keeps the cake soft, tender, and moist.
Maple syrup – adds sweetness and keeps the recipe (mostly) refined-sugar free.
Prep Time
35
Cook Time
18
Servings
2 servings
INGREDIENTS
55 g dark chocolate
2 tbsp coconut cream
½ cup flour
¼ cup cocoa powder
¼ tsp baking powder
1 tsp instant coffee
Pinch of salt
2 ½ tbsp vegan butter, melted
½ cup buttermilk (½ cup soy milk + 1 tbsp apple cider vinegar, set aside 5 min)
Splash of vanilla extract
¼ cup maple syrup
INSTRUCTIONS
Make the ganache: Melt the dark chocolate with coconut cream until smooth. Transfer to the freezer for 30 minutes until firm enough to scoop.
Preheat oven to 375°F (190°C). Lightly grease two small ramekins (about 4-inch) with olive oil or vegan butter.
In a bowl, whisk together flour, cocoa powder, baking powder, instant coffee, and salt.
Add melted butter, buttermilk, vanilla, and maple syrup. Mix until a smooth batter forms.
Fill each ramekin about ¼ full with batter. Add a spoonful of the chilled ganache to the center, then cover with more batter until about ¾ full.
Place ramekins on a baking tray and bake for 18 minutes — the edges should be set while the center stays soft.
Let sit for 5 minutes out of the oven, then run a knife around the edges and carefully flip onto a plate. Serve with powdered sugar or a scoop of ice cream.
NOTES/TIPS
Don’t overbake (even if the center may look a little jiggly). That’s what keeps the inside molten.
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