Indulge in the rich, gooey decadence of Vegan Chocolate Lava Cakes with Raspberry Coulis. These individual desserts are the perfect combination of a fudgy chocolate cake exterior and a molten, velvety chocolate center. Paired with a tangy raspberry coulis, they create a luxurious dessert that’s both vegan and irresistibly indulgent.
Perfect for special occasions, date nights, or when you’re craving a chocolatey treat, these lava cakes are surprisingly easy to make and sure to impress!
Why You’ll Love This Recipe
- Rich and Indulgent: A chocolate lover’s dream with a molten center that oozes decadence.
- Perfectly Balanced: The sweet chocolate pairs beautifully with the tart raspberry sauce.
- Easy to Make: Simple ingredients and minimal prep time for a show-stopping dessert.
- Vegan-Friendly: Made entirely dairy-free and egg-free without sacrificing flavor or texture.
Ingredients
For the Chocolate Lava Cakes:
- 3/4 cup all-purpose flour (or gluten-free flour blend)
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
- 1/4 cup vegan butter (or coconut oil)
- 1/2 cup plant-based milk (almond, soy, or oat)
- 1/3 cup cane sugar
- 1 teaspoon vanilla extract
For the Raspberry Coulis:
- 1 cup fresh or frozen raspberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
Optional Garnishes:
- Powdered sugar
- Fresh raspberries
- Vegan whipped cream
Ingredient Breakdown
Dairy-Free Chocolate Chips
These create the luscious molten center that makes lava cakes so iconic. Opt for high-quality vegan chocolate for the best results.
Cocoa Powder
Adds depth and richness to the cake, complementing the chocolate chips.
Raspberry Coulis
This simple sauce balances the sweetness of the lava cakes with a tangy, fruity note.
Instructions
Step 1: Prepare the Raspberry Coulis
- In a small saucepan, combine the raspberries, maple syrup, and lemon juice over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the raspberries break down.
- Strain the sauce through a fine-mesh sieve to remove seeds (optional). Set aside to cool.
Step 2: Make the Lava Cake Batter
- Preheat your oven to 375°F (190°C). Grease four ramekins or small oven-safe bowls with vegan butter or oil.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl, melt the dairy-free chocolate chips and vegan butter in the microwave or over a double boiler. Stir until smooth.
- Add the plant-based milk, cane sugar, and vanilla extract to the melted chocolate mixture. Mix well.
- Gradually fold the dry ingredients into the wet ingredients until a smooth batter forms.
Step 3: Assemble and Bake
- Divide the batter evenly among the prepared ramekins.
- Bake for 12-14 minutes, or until the edges are set but the center is still slightly jiggly. Be careful not to overbake, as the molten center is key!
Step 4: Serve
- Let the lava cakes cool for 2-3 minutes before running a knife around the edges to loosen them. Invert onto plates or serve directly in the ramekins.
- Drizzle the raspberry coulis over the top and garnish with powdered sugar, fresh raspberries, or vegan whipped cream.
Picture Gallery
Tips and Variations
- Make It Gluten-Free: Use a gluten-free all-purpose flour blend to make these lava cakes gluten-free.
- Add Extra Flavor: Stir in a pinch of espresso powder or a splash of almond extract for a unique twist.
- Prep Ahead: Prepare the batter ahead of time and store it in the ramekins in the fridge. Bake just before serving for a freshly molten center.
- Use Different Fruits: Substitute the raspberries with strawberries, blueberries, or cherries for a different coulis flavor.
Nutritional Information (Per Lava Cake with Coulis)
- Calories: 320
- Protein: 4g
- Carbohydrates: 44g
- Fat: 14g
- Fiber: 5g
- Iron: 20% of the daily value
This dessert offers a rich yet balanced treat that satisfies your sweet tooth.
Conclusion
These Vegan Chocolate Lava Cakes with Raspberry Coulis are the ultimate dessert for any occasion. With their gooey chocolate centers and tangy fruit topping, they deliver an unforgettable combination of flavors and textures.
Ready to indulge? Try this recipe and share your experience in the comments below! Don’t forget to tag us on social media with your beautiful creations.
Frequently Asked Questions
1. Can I make this recipe nut-free?
Yes! Use a nut-free plant-based milk like soy or oat milk to make this recipe nut-free.
2. What’s the best way to store leftovers?
These cakes are best enjoyed fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Reheat in the microwave for 10-15 seconds to regain the molten center.
3. Can I freeze the batter?
Yes! You can freeze the batter in the ramekins. Bake from frozen, adding an extra 3-4 minutes to the baking time.
4. How do I ensure the molten center?
Keep an eye on the baking time and check that the edges are set while the center remains slightly jiggly. Avoid overbaking.
5. What pairs well with this dessert?
Serve with vegan ice cream, a glass of plant-based milk, or a cup of coffee for the ultimate treat.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.