Dairy Free Chocolate Lava Cake

Total time57 min

Prep time15 min

Cook time12 min

Bittersweet chocolate melts into a glossy, deep base for these individual cakes, whisked with eggs and just a touch of sugar and vanilla until the batter turns silky and rich. A light hand with the flour keeps the crumb tender around the edges while the center stays molten and pourable. Chilling the batter before baking is the trick that guarantees that dramatic lava-like center every time you invert one onto a plate. Baked hot and fast, each cake comes out with set, slightly crackled edges and a soft, glossy top that gives way the moment you dig in. Finished with a dusting of powdered sugar and a scoop of something cold alongside, this is the kind of showstopper dessert that feels fancy but comes together with everyday steps. It's a genuinely great option to have on hand for anyone keeping a dairy free kitchen who still wants an over-the-top chocolate dessert.

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Ingredients

4 servings

6 tbsp unsalted butter, plus more for greasing
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 tsp unsweetened cocoa powder, for dusting
6 oz bittersweet chocolate (60–70% cacao), roughly chopped
2 large eggs
2 large egg yolks
¼ cup granulated sugar
¼ tsp fine salt
1 tsp pure vanilla extract
3 tbsp all-purpose flour

For serving

powdered sugar, for dusting (optional)
vanilla ice cream or whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 425°F (220°C). Generously butter four 6-oz ramekins, then dust each with cocoa powder, tapping out any excess, until the interior is fully coated. Place the ramekins on a baking sheet.
2
Combine the chopped chocolate and 6 tbsp butter in a heatproof bowl set over a small saucepan of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and the mixture is smooth, about 4–5 minutes. Remove from heat and let cool for 5 minutes.

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