If you want to detonate a depth-charge of love for your taste buds, make this oooey, gooey, chocolaty, moan-worthy vegan delicacy. I guarantee that it will totally blow away carnivores and veggies alike.
It took me 7 attempts to perfect the recipe for this decadent dessert, but all the work and determination was worth it! I didn’t want to just match the intense flavor and alluring texture of the butter- and egg-laden version of this iconic gourmet dessert; I wanted to best it with a truly world-class, connoisseur version that also just happens to be vegan. And oh man, this melt-in-your-mouth lava cake totally does it! It explodes with the smooth, rich flavor of high quality cacao, and the silky texture will make you scream out “Oh God!! Yes, yes, yes!” The chocolate lava oozes through dense, velvety cake and beckons you to lick to the plate clean.
This vegan recipe for Molten Lava Cake isn’t only better than all those versions with animal products, it absolutely crushes them! This is an especially great dessert to make for those who mistakenly think vegans have to deprive themselves of decadence to eat an animal-free diet. And if you’re really nice, you can even invite them to lick the batter with you – it’s vegan, after all, so indulge!
Cimeron’s Vegan Molten Chocolate Lava Cake
Serves: 2 (or 4 if you share – this makes two individual cakes, but they’re huge and very filling)
From fridge to table: 20 minutes
6 tbsp all-purpose flour
1 cup powdered sugar
3 tsp cornstarch
1/2 cup soy milk
1/4 cup silken tofu
7 oz. Scharffen Berger bittersweet chocolate*, chopped
4 tbsp coconut oil
Vegan ice cream (optional)
* I highly recommend using Scharffen Berger chocolate for this recipe since its quality and flavor is truly unmatched, and it’s vegan. I tried all kinds of other chocolates for this recipe and none came close to incredibly complex flavor of Scharffen Bergers.
Preheat oven to 425. Generously grease two high-sided ramekins.
In a mixing bowl, sift the flour, sugar and cornstarch and then whisk them to blend. Set aside.
Blend together the soy milk and silken tofu (I prefer using a stick blender for easy clean-up). Set aside.
In a small saucepan over low heat, melt the chocolate and coconut oil, stirring constantly. Once fully melted, remove from heat and whisk in the soy milk/tofu mixture. Then pour the chocolate mixture into the mixing bowl and whisk together with the flour, sugar and cornstarch until silky smooth. Divide equally between the two greased ramekins. Bake for 14 minutes. (If you prefer less lava and a more cake-like consistency, bake for 15-16 minutes). Remove from oven and immediately run a knife around inside edge of the ramekins so cakes will release smoothly. Place a plate atop each ramekin and then invert the cakes onto the plates. Top with vegan ice cream and raspberries and serve immediately. Then bask in the symphony of “om nom nom nom noms” that will accompany each bite of this delectable cake!