As part of a vegan dinner we were hosting, I wanted to make a molten lava chocolate cake version of the vegan chocolate cake we’ve made before. I couldn’t find any vegan chocolate, so had to get creative and use a slightly modified vegan chocolate icing recipe I have. The result was great. The centre wasn’t quite as luscious as if I had used a dark chocolate, but still turned out well.
Ingredients: (makes 8 small ramekin servings)
- 1-1/2 cups flour (regular all-purpose flour is fine)
- 1/4 cup cocoa powder
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil (or canola oil)
- 1 teaspoon white vinegar
- 1 cup water
Frosting / Molten chocolate filling:
- 1/4 cup (1/2 stick) vegan margarine
- 2 cups organic powdered sugar
- 1/4 cup unsweetened almond milk or soymilk
- 3/4 cup unsweetened pure cocoa powder
- 1/2 teaspoon vanilla
- Dark chocolate
- Start by pre-heating the oven to 350ºF.
- Sift all of the dry ingredients together into a large mixing bowl. Take a spatula and gently fold the ingredients together until the ingredients are blended together and uniform in colour.
- Add the vanilla extract, vegetable oil, white vinegar, and water. Fold these ingredients into the mixture. Using a pastry blender or mixer, blend the ingredients together until the consistency and colour are smooth and even. If you are using a stand mixer, careful not to over-blend the ingredients, or the cake will not rise as readily.
- Set your mixture aside to make the icing.
- Mix the icing sugar with the vegan margarine until the consistency is very smooth and even. I just used a fork. You can also use a blender for this if the fork method takes too long.
- Add the almond (or soy) milk, pure cocoa powder, and vanilla and continue to mix the icing until it’s all blended and very smooth.
- Grease your ramekins just a little left over vegetable oil and a very slight sprinkling of flour.
- Spoon in just enough mixture into each ramekin to cover the bottom of the ramekin. You can spread it a little with your spoon.
- Spoon in a very generous dollop or two of your icing in the very centre of the ramekin on top of the batter. This will be your gooey centre once your cake is baked, so the larger the dollop, the larger the gooey centre. If you’re using actual chocolate, just place a few large chunks of chocolate into the ramekin in the same way – on top of the batter in the centre.
- Spoon in more cake batter in around the chocolate icing (or chocolate) and over top. The ramekins should only be filled about 3/4 of the way (see the picture on the left at the top of this post.)
- Place the ramekins on a cookie sheet and place the sheet into the oven.
- Bake for 30 minutes, or until the tops are crusted over and dark brown (see the picture on the right at the top of this post). Pull the cakes out and let them cool enough for the ramekins to be touched.