THIS BISCOFF CHOCOLATE LAVA CAKE IS

• vegan
• dairy-free
• egg-free
• decadent
• rich
• indulgent
• gooey
• chocolaty
• simple
• filled with Lotus Biscoff spread
• so delicious
• ultimate chocolate dessert

WHAT YOU NEED TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You need the following ingredients to make these Vegan Chocolate Lava Cakes (the exact measurements are in the recipe card below):

• White granulated sugar – You can substitute for brown sugar or coconut sugar.
• All-purpose flour – Sift the flour to avoid any lumps.
• Cocoa powder – adds richer chocolate flavor. Use unsweetened cocoa powder.
• Baking powder and baking soda – Leavening agents that help to raise the cake batter a little bit.
• Sea salt – balances the sweetness.
• Dark chocolate – Use a high-quality vegan chocolate bar that has around 60-70%. Finely chop the chocolate so that it melts faster.
• Unsweetened almond milk – Use any plant-based milk of your choice, such as oat, soy, or cashew milk. Make sure it has room temperature.
• Applesauce – Helps to combine the dry ingredients and makes the cakes softer. Make sure it has room temperature.
• Lotus Biscoff spread – chill the spread in the fridge at last for an hour before making the cakes – it will be easier to work with it.
• Vegan butter or coconut oil – for greasing

Equipment you need:

• 3 ramekins – 6oz/170ml/8,5 cm/3,3 in. Make sure you grease them well with vegan butter and dust with cocoa powder, so they will be easy to flip out.
• Mixing bowl – medium size
• Strainer/sifter
• Whisk
• Glass bowl + small pot – to make the chocolate ganache.
• Silicon spatula
• Baking pan/tray
• Oven mitts

HOW TO MAKE VEGAN BISCOFF CHOCOLATE LAVA CAKE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the ramekins

Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.

2. Step: Mix dry ingredients

To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.

3. Step: Make the chocolate ganache

Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.

4. Step: Combine chocolate ganache with dry ingredients

To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter (or the cakes will get too dense).

5. Step: Bake the lava cakes

Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.

Place the ramekins on a baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm (please note that all ovens vary). Remove from the oven and allow cool for about 2-3 minutes.

6. Step: Flip out lava cakes and serve

Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

WHAT CAN I USE INSTEAD OF BISCOFF SPREAD?

• peanut butter
• almond butter
• homemade Nutella
• raspberry butter
• raspberry sauce
• vegan white chocolate

WHAT CAN I USE INSTEAD OF RAMEKINS FOR LAVA CAKES?

Instead of ramekins, you can use a muffin pan. The cups can be smaller, so you may end up with 4 lava cakes and bake these for about 12-13 minutes.

HOW DO YOU KNOW WHEN LAVA CAKE IS DONE?

You know lava cake is done when the center has risen and is soft but not jiggly, and the edges are cooked and appear firm. Please, note that all ovens vary, so the baking time can differ.

CAN YOU REHEAT LAVA CAKE?

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

HOW TO STORE VEGAN LAVA CAKE?

Store the lava cakes, removed from the ramekins, in an airtight container in a fridge.

HOW LONG DOES LAVA CAKE LAST?

The lava cakes will last up to 5 days in the fridge.

CAN YOU FREEZE LAVA CAKE?

Yes, you can freeze these Biscoff lava cakes for up to 3 months. Allow them to cool completely before freezing and store them in an airtight container. To unfreeze them, let them thaw in the fridge for at least 6 hours, then reheat according to the instruction above.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Fudgy Brownies
• Chocolate Cupcakes Filled With Ganache
• Homemade Nutella
• Biscoff White Nougat Chocolate Blondies
• Chocolate Mousse

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

Print

VEGAN BISCOFF CHOCOLATE LAVA CAKE

This Vegan Biscoff Chocolate Lava Cake is the ultimate chocolate dessert. It is rich, gooey, chocolaty, and simple to make. In 30 minutes, you can make this decadent treat filled with Biscoff Spread. No eggs, no dairy.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 3 servings

Calories 330kcal

Author Plantiful Bakery

Ingredients

• ⅓ cup (66g) white granulated sugar*
• ½ cup (62g) all-purpose flour
• 1 tbsp (6g) cocoa powder, unsweetened + extra for dusting
• ¼ tsp baking powder
• ¼ tsp baking soda
• pinch of sea salt
• 60 g (2,1oz) vegan dark chocolate bar, 60-70% high quality
• ⅓ cup (80ml) unsweetened almond milk, room temperature (use any plant-based milk)
• ¼ cup (62g) applesauce, room temperature
• 1 1/2 tbsp (23g) Lotus Biscoff Spread, chilled
• vegan butter or coconut oil for greasing

Instructions

• Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.
• To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
• Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.
• To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter.
• Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.
• Place the ramekins on the baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm. Remove from the oven and allow cool for about 2-3 minutes.
• Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.
• Enjoy!

Notes

* White granulated sugar: You can substitute for brown sugar or coconut sugar.

To reheat:

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

Storage:

Store the lava cakes, removed from the ramekins, in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 330kcal

Nutrition Facts

Serving: 1 serving / Calories: 330kcal / Total Fat: 11,4g / Saturated Fat: 5,2g / Cholesterol: 0mg / Total Carbohydrate: 54,9g / Fiber: 3,4g / Sugar: 32,9g / Protein: 4,1g / Sodium: 187mg / Iron: 2,5mg / Potassium: 181mg

Příspěvek VEGAN BISCOFF CHOCOLATE LAVA CAKE se objevil jako první na Plantiful Bakery.

THESE BLONDIES ARE

• vegan
• dairy-free
• egg-free
• rich
• fudgy
• soft
• buttery
• so delicious
• loaded with Biscoff biscuits and white nougat chocolate
• drizzled with Biscoff spread
• quick and easy to make
• perfect sweet treat

WHAT YOU NEED TO MAKE THE BEST VEGAN BLONDIES

You need the following ingredients to make these Vegan Biscoff Blondies (the exact measurements are in the recipe card below):

• Vegan butter – Use vegan butter that has around 75-80% fat (such as Naturli Vegan Block).
• Brown sugar – holds the moisture within the blondies and adds a slight caramel flavor.
• White cane sugar – keeps the blondies lighter in color.
• Applesauce – acts as an egg replacer, plus adds a nice sweet flavor to the blondies.
• All-purpose flour
• Cornstarch – makes the blondies softer.
• Baking powder – gives a little rise.
• Sea salt – balances the sweetness.
• Lotus Biscoff biscuits – add crunch to the blondies. You can use Oreos or any vegan cookies instead.
• White nougat chocolate – My favorite chocolate! I used one by iChoc (but there are other brands like Vivani). It has hazelnut flavor and is loaded with brittle crisps. But you can use any vegan chocolate you like.
• Lotus Biscoff spread – for drizzle on the top.

Equipment you need:

• Square baking pan – 9×9 inches (23x23cm). If you want to use a bigger baking pan, double the recipe.
• Parchment paper
• Small saucepan or pot
• Whisk
• Mixing bowl
• Silicon spatula or wooden spoon
• Sifter
• Cooling rack

HOW TO MAKE THE BEST VEGAN BISCOFF BLONDIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 180°C (350°F). Lightly grease a 9×9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. The parchment paper will make it easier to take the blondies off the pan.

2. Step: Melt vegan butter with sugar

In a small saucepan, melt vegan butter. Add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Then take it off the heat.

3. Step: Make blondie batter

Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don’t overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.

4. Step: Bake the blondies

Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake it in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes because all ovens vary. However, if you overbaked them, they can turn out caky.

5. Step: Let the blondies cool completely

Remove the blondies from the oven and place them on a cooling rack. Let them cool completely in the baking pan before cutting into squares. Otherwise, they may crumble as you cut them.

Drizzle them with melted Biscoff spread and serve.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BLONDIES?

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture) at room temperature or in a fridge.

HOW LONG DO VEGAN BISCOFF BLONDIES LAST?

Blondies will last up to 4 days at room temperature and up to a week in the fridge.

CAN YOU FREEZE VEGAN BLONDIES?

Yes, you can freeze the blondies for up to 3 months in an airtight container. To unfreeze them, let them thaw at room temperature.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Biscoff Chocolate Truffles
• Fudgy Vegan Brownies
• New York-Style Baked Cheesecake with Raspberry Sauce
• Cinnamon Streusel Coffee Cake
• Bakery-Style Chocolate Chip Muffins
• Pecan Pie Bars

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

Print

BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN)

Vegan Biscoff White Nougat Chocolate Blondies recipe. These blondies are fudgy, soft, buttery, loaded with Biscoff biscuits and white nougat chocolate. They are quick and easy to make in less than 30 minutes.

Course Dessert

Cuisine American

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 9 squares

Calories 311kcal

Author Plantiful Bakery

Ingredients

• 100 g vegan butter, cold*
• 70 g brown sugar
• 60 g white cane sugar
• 80 g (1/3 cup) applesauce
• 130 g all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking powder
• pinch sea salt
• 8 biscuits Lotus Biscoff , crush into bigger chunks + more on top
• 70 g white nougat chocolate (iChoc, Vivani)** + more on top
• 2 tbsp (40g) Lotus Biscoff spread, melted

Instructions

• Preheat the oven to 180°C (350°F). Lightly grease a 9x9 inches (23x23cm) square pan with vegan butter (or coconut oil). Then line the pan with a strip of parchment paper.
• In a small saucepan, melt vegan butter. Then add brown sugar and white sugar. Whisk until the sugar slightly melt (don’t let it boil). Take it off the heat.
• Pour the sugar-butter mixture into a mixing bowl and slowly whisk in applesauce. Then sift all-purpose flour, cornstarch, baking powder, and a pinch of sea salt. Mix until combined. Don't overmix the batter. Mix in chunks of Biscoff biscuits and chopped white nougat chocolate.
• Pour the batter into the prepared baking pan and spread it evenly. Add additional nougat chocolate and Biscoff biscuits on top. Bake in preheated oven for 18 minutes. Blondies are done when a toothpick inserted in the middle comes out with a few moist crumbs. If it looks too wet, bake for additional 5 minutes.
• Remove blondies from the oven and place them on a cooling rack. Let them cool completely in the pan before cutting into squares.
• Drizzle them with melted Biscoff spread and serve.

Notes

* Use vegan butter that has around 75-80% fat, such as Naturli Vegan Block

** Use any vegan chocolate of your choice.

Storage

First, make sure the blondies are completely cooled. Then store cut squares in an airtight container (to keep the moisture). They will last up to 4 days at room temperature and up to a week in the fridge. Blondies can also be frozen for up to 3 months.

Nutrition

Calories: 311kcal

Nutrition Facts

Serving: 1 square / Calories: 311kcal / Total Fat: 15,8g / Saturated Fat: 6,8g / Cholesterol: 0mg / Sodium: 70mg / Total Carbohydrate: 41,1g / Fiber: 0,6g / Sugar: 24,4g / Protein: 2,6g / Iron: 0,7mg / Potassium: 32mg

Příspěvek BISCOFF WHITE NOUGAT CHOCOLATE BLONDIES (VEGAN) se objevil jako první na Plantiful Bakery.