Gluten Free Vegan Molten Chocolate Cake

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Melted vegan chocolate, coconut milk, and vegan butter come together into a glossy, rich base, deepened with cocoa powder and a touch of vanilla. The flax egg mixture keeps everything bound and gives the batter that lush, fudgy structure molten cakes are known for. A short chill firms up the ramekins before a hot, fast bake, so the edges set while the centers stay dramatically gooey. Invert each one onto a plate and you get that irresistible lava-like flow the second you cut in. A dusting of powdered sugar and a scatter of fresh berries turn it into a genuinely elegant, restaurant-style dessert. It's an easy favorite to keep on hand for a gluten free dessert table, no special equipment or fuss required.

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Ingredients

4 servings

For the flax eggs

For the cakes

6 oz vegan chocolate, roughly chopped
6 tbsp vegan butter, plus more for greasing
3 tbsp full-fat coconut milk
½ cup organic cane sugar
1 tsp vanilla extract
¼ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp all-purpose flour, for dusting
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For serving

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

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for at least 10 minutes, until the mixture thickens to a gel-like consistency.
2
Grease four 6-oz ramekins generously with vegan butter, then dust each with a little flour, tapping out any excess. Place the ramekins on a baking sheet and refrigerate while you prepare the batter.

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