Vegan Chocolate Lava Cake
Few desserts feel as indulgent as a warm chocolate lava cake, and this version proves you don't need eggs or dairy to nail that iconic molten center. Flax eggs — made by simply mixing ground flaxseed with water until they gel — do the heavy lifting here, binding the batter just as effectively as traditional eggs while keeping everything completely plant-based. Vegan butter and good-quality vegan chocolate melt together into a silky base that's genuinely rich and deeply chocolatey, so there's no compromise on flavor. The real magic happens in that 11-to-13-minute bake window: the edges firm up while the center stays gloriously liquid, giving you that dramatic pour when you invert each ramekin onto a plate. Dusted with powdered sugar and served alongside fresh berries, these make a stunning dessert for four that looks far more difficult than it actually is. Whether you're cooking for guests or just treating yourself on a weeknight, this one is absolutely worth turning on the oven for.
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Learn more →Ingredients
4 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
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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