This vegan molten lava cake is unbelievably decadent and surprisingly simple to make. In under 30 minutes, you could be cutting into one of these cakes yourself.
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Preheat the oven to 425 degrees F. Spray 2 (6 oz) ramekins with oil and set aside.
In a double boiler or a microwave, gently heat vegan chocolate and butter, stirring occasionally, until completely melted. Set aside.
In a separate bowl combine chickpea flour and water until thick and gooey. Stir in aquafaba and vanilla extract. Add chickpea flour/aquafaba mixture to chocolate/butter and stir to combine.
Sift in flour, powdered sugar, and baking powder. Gently fold in the dry ingredients until a thick uniform batter has formed.
Divide batter evenly between the two ramekins and bake for 12-14 minutes until the edges are firm but the middle is still soft. Remove from oven and let sit 1 minute before flipping over onto two plates. Serve immediately with your choice of non-dairy ice cream and berries.
Serving and Storing - Serve this cake immediately for the chocolate lava effect. Serve with coconut whipped cream or non-dairy vanilla ice cream. This vegan chocolate cake does not store well. It should be eaten on the same day.
Make in Advance - If you want to make the batter in advance, prepare the batter and divide it between two ramekins. Cover and let the batter sit in the refrigerator for up to 4 hours. When you are ready to serve, simply preheat the oven, bake the cakes for 12-14 minutes and serve hot.