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Luscious Vegan Chocolate Lava Cake

December 5, 2016 By Carrots and Flowers

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

Mmm.. vegan chocolate lava cake.

It’s gooey, melty, full of rich dark chocolate, and usually the crown jewel of any dessert menu. I mean, who doesn’t want to take a giant spoonful of a cake that oozes delicious melty chocolate?

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

Before making this vegan chocolate lava cake, I hadn’t had it in years. As a teenager I would go to Chili’s every week and order their lava cake. I swear, it barely hit the table before being devoured, plate licked clean.

So yeah, I guess you could say I have a thing for chocolate lava cake. But this one, this one, is very special. For starters, it’s vegan! Yay! No eggs, no milk necessary to make this cake taste amazing. I also made it gluten-free so all of my buddies with gluten allergies can indulge. No one gets left out when making vegan chocolate lava cake!

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

Another perk of this vegan chocolate lava cake is that it take less than 30 minutes to prepare, from scratch. If you’re looking for a dessert to impress your family and friends over the holidays, this my friends, is the one.

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

The best part is that you can totally get creative with the filling! The recipe calls for dark chocolate squares, but you could also throw in a little spoonful of peanut butter or a vegan caramel. A spoonful of jam or some vanilla cashew cream would be delightful as well.

The possibilities as endless as your imagination!

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

This vegan chocolate lava cake definitely has a spot reserved on my holiday table this year. I’m celebrating with my non-vegan family so I want to make a dessert that will really wow them.

Since almost nothing is more appetizing than a gooey chocolate center, this just seems like the obvious choice. Although I will also be making my Healthy Vegan Red Velvet Cheesecake Brownies. You know, just to snack on. 🙂

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |

If you make this vegan chocolate lava cake, be sure to rate it in the comments and let us know how yours turned out! While you’re at it, tag a photo with #carrotsandflowers on Instagram so we can admire your baking skills. To save this recipe for later, pin the photo below!

LUSCIOUS Vegan Chocolate Lava Cake | Melty delicious chocolate oozing out of a moist gluten-free cake | Ready in 25 minutes | The perfect quick dessert recipe for impressing guests |gluten-free chocolate lava cake gluten-free chocolate lava cake gluten-free chocolate lava cake

Luscious Vegan Chocolate Lava Cake
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Restaurant quality vegan chocolate lava cake that's gluten-free and ready in less than 30 minutes. Rich, luscious, and not too sweet.
Author: Carrots and Flowers
Recipe type: Dessert
Cuisine: Vegan, Gluten-free
Serves: 6 cakes
Ingredients
  • scant cup gluten-free flour (I used this one)
  • ⅓ cup unsweetened cocoa powder
  • ¾ cup apple sauce
  • ¾ cup unsweetened almond milk
  • 1 tsp white vinegar
  • ½ cup organic sugar
  • 3 Tbsp melted coconut oil
  • ¾ tsp vanilla extract
  • ¾ tsp baking powder
  • ¼ Tbsp sea salt
  • ⅔ cup semisweet chocolate chips, melted
  • 6 squares vegan dark chocolate (double if you're feeling fancy!)
Instructions
  1. Preheat the oven to 400F. Grease 6 holes of a muffin pan with a light layer of coconut oil and cocoa powder, then flip it over and gently tap away the excess powder. Add the almond milk and vinegar to a large bowl and stir. Set aside for 5 minutes.
  2. Melt the chocolate chips in a saucepan or double boiler over low heat, stirring often. Add the coconut oil, vanilla, sugar, and applesauce to the almond milk and beat with a whisk until the mixture gets frothy. It may be a bit lumpy, especially if the almond milk was cold.
  3. Add the cocoa powder, flour, salt, and baking powder. Whisk until the large lumps are gone then stir in ⅓ cup melted chocolate chips, reserving the rest for toppings.
  4. Spoon ¼ cup of batter into each of the 6 greased muffin holes. Gently place a square of chocolate (2 if you're feeling fancy!) into the batter and push down slightly. Evenly divide the remaining batter to cover the chocolate pieces.
  5. Bake at 400F for 13-17 minutes. You want the outside to be fully cooked and the inside to be gooey and melty. Keep a close eye on the lava cakes after 13 minutes and pull them out when the top of the cakes has a a bit of a sheen but doesn't look completely wet.
  6. Let the pan sit for 1-2 minutes, then place a cookie sheet on top of the pan and flip it over to release the lava cakes. Top the cakes with the remaining melted chocolate chips and a light dusting of cocoa powder or powdered sugar.
  7. Serve immediately or let cool completely before transferring to the fridge.
Notes
*Suggested toppings are fresh strawberries, edible flowers, Coconut Whipped Cream and Strawberry Chia Jam.

*Cake is best served fresh although it can be reheated in the microwave for 45-60 seconds.

*Room temperature almond milk works best for this recipe, but cold is ok too.
3.5.3226

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Tagged With: Cake, Chocolate, Dessert, Gluten-free, Ready in 30 Minutes

Previous Post: « Irresistible Red Velvet Cheesecake Brownies (Vegan + GF)
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Comments

  1. Draya says

    December 8, 2016 at 8:19 am

    How much flour??

    Reply
    • Carrots and Flowers says

      December 8, 2016 at 9:08 am

      Just a bit less than 1 cup..

      Reply
    • Aurélie Bronner says

      January 13, 2017 at 11:17 am

      The link to the glutenfree flour doesn’t work for me so what sort of flour do you use? Can almond flour do the trick? And I didn’t saw your answer about using regular flour, would that also work?

      Reply
      • Megan says

        January 30, 2017 at 7:29 pm

        Sorry about the link! I used Bob’s Redmill All-Purpose Gluten-free Flour but regular All-Purpose wheat flour works just the same.

        Reply
        • Liz says

          February 8, 2017 at 5:24 am

          Could I use coconut flour? It would probably give it a different taste huh?

          Reply
          • Carrots and Flowers says

            February 8, 2017 at 8:18 pm

            I imagine it would change both the flavor and the texture. If you try it, I’d love to know how they turn out!

  2. Lisa says

    December 21, 2016 at 4:17 pm

    Could I use regular flour?

    Reply
    • Evi Kamen says

      January 7, 2017 at 5:01 pm

      Can I use regular flour? or even whole wheat flour? wil it work? do i need to use the same amount of flour?

      Reply
      • Carrots and Flowers says

        January 15, 2017 at 9:22 pm

        Yes, regular flour will work perfectly. 🙂

        Reply
    • Prabhuti says

      August 24, 2017 at 7:15 pm

      How do make the apple sauce ?

      Reply
  3. Susanna M says

    December 22, 2016 at 5:14 pm

    I made these yesterday, these were amazing. I put a banana instead of apple souce, still very yummy. I like that I only got 7 cakes, which was just perfect amount of these rich muffins.

    Reply
    • Carrots and Flowers says

      January 15, 2017 at 9:22 pm

      So happy to hear you enjoyed them!

      Reply
  4. Vix says

    January 7, 2017 at 10:32 am

    My oven is VERY annoying. The cakes have been on for over 17 minutes and not cooked! My 6yo is sitting at the oven waiting.

    Reply
  5. Nina A says

    January 15, 2017 at 7:52 pm

    Tried this and they were amazing!

    Reply
  6. omothermix says

    February 13, 2017 at 9:50 pm

    Very tasty recipe. I like it. Can i have a piece of cake?

    Reply
  7. Valerie says

    April 15, 2017 at 2:52 pm

    I’m allergic to almonds. Do you think that soy or coconut milk would work too?

    Reply
    • Carrots and Flowers says

      April 19, 2017 at 10:18 pm

      Any plant-based milk will do the trick here!

      Reply
  8. Jamie says

    June 17, 2017 at 11:50 am

    can we replace choc squares with choc chips?

    Reply
  9. Natalia says

    August 8, 2017 at 8:08 pm

    So yummy! Thank you 🙂 used mint chocolate in the middle, want to try orange chocolate next time 🙂

    Reply
  10. Hoisting Stuckenberg says

    December 10, 2017 at 10:18 pm

    What could I replace the apple sauce with? I don’t have any in the house and really want to try them right now. They sound amazing. I’d love to bake them for Christmas xx

    Reply
    • Megan says

      December 11, 2017 at 2:43 am

      Hey there! You can use steamed and mashed beets or butternut squash. You may need an extra TBSP of almond milk if the batter seems too thick. Good luck! 🙂

      Reply
  11. lisa says

    January 30, 2018 at 2:33 am

    I had to scratch my first batch of this because I did not read the steps through before making. As per the directions, I melted my chocolate, and then I added the coconut oil, vanilla, sugar, and applesauce…to the chocolate. Maybe you could change the directions so that melting the chocolate is step 2, and COMBINING the coconut oil, vanilla, sugar, and applesauce as step 3, and so on. I don’t usually read through the directions on a recipe, to the end, unless I feel the need to. Also…might be helpful to list the ingredients in the order used. Thanks for a great recipe! : )

    Reply
  12. Erica says

    March 1, 2018 at 8:39 pm

    You’re not suppose to go over 350 degrees when using coconut oil.

    Reply
  13. Kristen says

    February 15, 2019 at 5:16 am

    I just made these! Fantastic!

    Reply
  14. Elizabeth says

    February 15, 2019 at 6:12 pm

    We made them for Valentine’s Day. They were scrumptious!

    Reply
  15. Errin says

    May 4, 2019 at 1:21 pm

    We made these last weekend and got 9 cupcakes- they turned out extremely chocolatey. My husband and kids thought they were the bomb dot com!I They were overwhelming to me, like eating straight cocoa powder.

    Reply
  16. Vix says

    December 14, 2019 at 8:48 am

    Hello, can this recipe be baked as one large cake? My child would like one for Christmas pudding.

    Thx

    Reply
  17. Ruth Smith says

    February 15, 2021 at 3:02 pm

    I made these and they were good. The recipe is hard to follow though. Some of the steps had a mix of things to do, each should be separate. It would be helpful if the ingredients were listed in the order used. What is with the 1/4 Tbs salt.? That is .75 a teaspoon, why not just use a rounded 1/2 teaspoon?

    Reply

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Hi, I'm Megan aka Carrots & Flowers. I make delicious plant-based recipes for people who love to eat and want to feel good about it! I especially love vegan cheese, 30-minute meals, and kid-friendly options.

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DELICIOUS secretly healthy vegan carrot cupcakes! Whole-wheat, naturally sweetened with fruit, this easy dessert recipe is kid-friendly and perfect for holidays

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