Warm and melty chocolate fudge sauce inside a soft chocolate cake…what’s not to love? Easy and a great make ahead recipe, freeze them for a sweet treat whenever chocolatey goodness is needed. A few seconds in the microwave and your dream dessert awaits! Top with candied hazelnuts or some fresh raspberries to dress it up for a special occasion.
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| Prep Time | 15 minutes |
| Cook Time | 15-20 minutes |
| Servings |
servings
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Ingredients
Chocolate Cake
- 1 cup unsweetened plant milk
- 2 teaspoons lemon juice
- 1/2 cup unsweetened apple sauce
- 2/3 cup sugar
- 1/4 cup vegan butter melted
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon almond flavouring
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Lava Creation
- 3/4 cup vegan chocolate chips I used Kirkland Chocolate Chips
- 1/4 cup plant milk
- 1/4 teaspoon vanilla
Ingredients
Chocolate Cake
Lava Creation
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Instructions
- First, create some chocolate lava! In a microwaveable container, melt the chocolate chips with the plant milk. This should only take a few seconds. Be careful not to overheat. Stir together to finish melting and then add the vanilla. Stir until your mixture is smooth and thickened.
- Put a Tablespoon of the mixture on to a piece of parchment paper. Repeat until the lava is used up. Put your blobs of lava into the freezer to harden. When you are ready to use these, smoosh them into small lava balls.
- To make the cake part, preheat your oven to 350 degrees F. and prepare your pans by spraying lightly with oil. I found cute silicone molds and then lightly sprayed them to make sure they didn't stick. You can also use regular muffin pans.
- Mix your milk with your vinegar or lemon juice in a cup and let it sit for a few minutes.
- In a large mixing bowl, combine the applesauce, sugar, melted butter and flavourings.
- Sift or stir together the flour, cocoa, baking powder and salt.
- Add the milk to the mixing bowl and the dry ingredients and stir until combined. You should have a thick cake batter.
- Fill each of 8 muffin cups half full. Place a lava ball into the center of each. Cover each ball with another big spoonful of the cake batter. The cups will be quite full!
- If you are using a silicone mold, make sure you put it on a cookie pan for support. Put your lava cakes in the oven for about 15-20 minutes. You don't want to overbake them, as you want them to stay fudgy!
- Remove from oven and let sit for a few minutes. When they have cooled a little , you can turn them out on a plate. If you are planning to eat them later, you can let them cool completely and then wrap them individually and freeze or refrigerate until you need them. To serve, warm them up in the microwave for a few seconds to make the lava molten again. If they are frozen, this takes about 15-20 seconds. Don't over microwave or the cake will become rubbery.You can also warm them up in a 350 degree oven for 5-10 minutes.
- Serve these with any number of tasty toppings! Try candied hazelnuts for a crunchy texture, or with fresh raspberries for a great contrast. A little vegan ice cream, some "Nice Cream" (see below) or whipped coconut cream would also be great. A light dusting of icing sugar looks fancy, too!
- For serious lovers of all things chocolate, serve on a puddle of warm lava! Enjoy!
Recipe Notes
These cakes are also great with freshly sliced banana, or a little "Nice Cream", made by whirling frozen ripe banana and other fruit of choice (like frozen strawberries, blackberries or raspberries) together in a blender! Scoop on the fruity, dairy-free goodness! Enjoy!
