Eggless Vegan Chocolate Lava Cake

Total time37 min

Prep time20 min

Cook time12 min

This dish leans on a flaxseed gel base to bring everything together, whisked right into melted vegan butter and chopped vegan chocolate for that deep, glossy richness. A little cane sugar and vanilla round out the flavor before flour, cocoa powder, and a pinch of salt get folded in until just combined. Baked hot and fast, each ramekin sets around the edges while the center stays molten, so when you invert it onto a plate, that dramatic chocolate flow is guaranteed. A dusting of powdered sugar and a few fresh berries turn it into a genuinely restaurant-worthy dessert with almost no effort. It's a reliable pick for an egg free kitchen, delivering that classic warm, gooey center everyone wants from a lava cake.

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Ingredients

4 servings

For the flax eggs

For the cakes

½ cup vegan butter, plus more for greasing
4 oz vegan chocolate, roughly chopped
½ cup organic cane sugar
1 tsp vanilla extract
¼ cup all-purpose flour
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp cocoa powder, for dusting

For serving

powdered sugar, for dusting (optional)
fresh berries, for serving (optional)

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined. Set aside for 5 minutes, until the mixture thickens to a gel-like consistency.
2
Preheat the oven to 425°F (220°C). Brush the insides of four 6-oz ramekins generously with vegan butter, then dust each with cocoa powder, tapping out any excess, so the entire interior is coated.

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