Vegan Chocolate Lava Cake

This chocolate lava cake is rich, warm, and super gooey in the middle.

It looks fancy but is actually really easy to make.

The outside is soft and cakey, and when you cut into it, the melted chocolate just flows out—so satisfying.

Why I Love This Recipe

I made this on a quiet night when I just needed something chocolatey. It came out better than I expected—and it only took 15 minutes from start to finish. It’s the kind of dessert that feels fancy but is secretly super simple.

You only need a few ingredients
No mixer or weird tools needed
Comes together in one bowl
Ready in under 20 minutes
Perfect for chocolate cravings

What You’ll Need

1/2 cup vegan chocolate chips (or chopped dark chocolate)
1/4 cup vegan butter
1/4 cup all-purpose flour
1/2 cup powdered sugar
1/4 tsp salt
1/4 tsp baking powder
1/4 cup unsweetened almond milk
1/2 tsp vanilla extract

Pro Tips

Use ramekins or muffin tins to keep the shape
Don’t overbake or the center won’t stay gooey
Lightly grease the pan or ramekin so it releases clean
Let it cool for 1–2 minutes before flipping
Serve with ice cream, fruit, or more melted chocolate

Tools Required

Mixing bowl
Whisk or spoon
Measuring cups and spoons
Microwave-safe bowl or double boiler
Ramekins or muffin tin
Baking tray (optional)

Substitutions and Variations

Use oat milk or soy milk instead of almond milk
Add a spoon of peanut butter or a square of dark chocolate inside the center
Try cinnamon or espresso powder for a flavor twist
Make it gluten-free with a 1:1 gluten-free flour blend

Make Ahead Tips

You can make the batter ahead and chill it for up to 1 day
Bake right before serving so the middle stays molten
Batter can also be frozen in ramekins and baked from frozen (just add 1–2 minutes to the time)

Recipe + Instructions

Servings: 2 small cakes
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes

Step 1: Melt Chocolate and Butter

In a microwave-safe bowl, add 1/2 cup vegan chocolate chips and 1/4 cup vegan butter. Microwave in 20-second bursts until fully melted, stirring between each.

Step 2: Add Almond Milk and Vanilla

Add 1/4 cup unsweetened almond milk and 1/2 tsp vanilla extract to the melted mixture. Stir until fully combined.

Step 3: Mix in Dry Ingredients

Add 1/4 cup all-purpose flour, 1/2 cup powdered sugar, 1/4 tsp salt, and 1/4 tsp baking powder. Stir gently until no dry spots remain.

Step 4: Fill the Ramekins

Lightly grease two ramekins. Divide the batter evenly between them.

Step 5: Bake

Bake at 375°F (190°C) for 10–11 minutes. The edges should be set but the center still soft.

Step 6: Cool and Flip

Let cool for 1–2 minutes, then run a knife around the edge and flip onto a plate.

Step 7: Serve

Top with powdered sugar, ice cream, or fresh berries if you like.

Leftovers and Storage

Best served right away. If needed, you can store leftovers in the fridge for 1–2 days and microwave for 10–15 seconds before eating. The center won’t be as molten but still tastes great.

Macros (Per Cake – approx.)

Calories: 330
Protein: 3g
Fat: 21g
Carbs: 35g
Sugar: 22g
Fiber: 3g

Why This Recipe Works (Quick Science)

Melting the chocolate and butter together gives that rich base
Powdered sugar blends in smoothly and adds sweetness without grit
Baking powder gives a little lift so the outside sets
The timing is short enough that the middle stays liquid

Common Mistakes

Overbaking—this cooks the center too much and ruins the lava
Not greasing the ramekins—cake may stick
Skipping the cool time before flipping—can break the cake
Using cold ingredients—they don’t mix as smoothly

What to Serve With

Vanilla or coconut milk ice cream
Fresh strawberries or raspberries
Whipped coconut cream
Extra drizzle of melted chocolate or caramel

FAQ

Can I make this in a muffin tin?
Yes, just grease it well and bake slightly less time (about 9 minutes).

Can I make it gluten-free?
Yes, a 1:1 gluten-free blend works great.

Can I make it nut-free?
Use oat or soy milk instead of almond milk.

Does it store well?
It’s best fresh, but leftovers can be gently reheated in the microwave.

Final Thoughts

This chocolate lava cake is one of those desserts that feels fancy but is secretly easy. It’s rich, warm, and perfect for when you want something sweet fast. Give it a try—you’ll be hooked after the first bite.