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.
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!
VEGAN BISCOFF CHOCOLATE LAVA CAKE
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
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
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
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