Vegan Molten Chocolate Cake

Total time1 hr 2 min

Prep time20 min

Cook time12 min

Rich vegan chocolate and vegan butter melt together with a splash of coconut milk to form a glossy, deeply flavored base for these individual cakes. Ground flaxseed whisked with water gives the batter its structure and lift, so each ramekin bakes up with set, tender edges around a molten, lava-like center. A quick fold of flour, cocoa powder, and salt keeps the crumb light without weighing down that dramatic gooey middle. Chilling the batter before baking makes this an easy make-ahead dessert, and a hot oven does the rest of the work in just over ten minutes. Once unmolded, a dusting of powdered sugar and a scatter of fresh berries turn this into a restaurant-worthy plated dessert. It's an easy favorite to keep on hand for a vegan dinner party finale.

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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
2 tbsp unsweetened cocoa powder
¼ tsp salt
1 tbsp all-purpose flour, for dusting

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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