Vegan Chocolate Lava Cake Recipe

Name: Vegan Chocolate Lava Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 94 g gluten-free baking mix; 62 1/2 ml maple syrup; 25 g unsweetened cocoa powder; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/3 teaspoon baking soda; 185 ml coconut milk; 62 1/2 ml coconut oil; 1 teaspoon vanilla extract; 22 g dark chocolate chips

Servings: persons

94 g gluten-free baking mix
62 1/2 ml maple syrup
25 g unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/3 teaspoon baking soda
185 ml coconut milk
62 1/2 ml coconut oil
1 teaspoon vanilla extract
22 g dark chocolate chips

1
Preheat oven to 160C/325°F Coat muffin tin with non-stick spray.
2
In a bowl, whisk together gluten-free baking mix, cocoa powder, salt, baking powder, and baking soda.
3
Whisk in maple syrup, oil and vanilla extract.
4
Gradually add milk until batter is well combined.
5
Pour the batter into muffin tin, filling each hole 3/4 up.
6
Drop a chocolate chip in the centre of each mould.
7
Bake for 20-25 minutes.
8
Cool for 5 minutes.
9
Loosen edges by running a knife around each mould.

252

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 94 g gluten-free baking mix, 62 1/2 ml maple syrup, 25 g unsweetened cocoa powder, 1/4 teaspoon salt, and more.

Yes, Vegan Chocolate Lava Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate Lava Cake

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