You’d never know these Chocolate Lava Cakes are gluten-free, vegan, and refined sugar-free. This fancy, decadent dessert is 5-star restaurant worthy.
Meet your new favorite dessert. Bold statement, I know, but you will love these.
The chocolate lava cake texture is soft, fluffy, and gooey. The best part is that they feel like a fancy dessert, but they’re so easy and quick to make.
When sharing these lava cakes with family and friends, the vote was unanimous — better than any dessert they’ve had in a restaurant.
I always keep a bag of Think Eat Live’s Sunflower Brownie Mix on hand just for making these lava cakes. I’ve never been a fan of mixes until finding this brand. It’s the exact ingredients I would use at home!
They owners are so sweet and they’ve shared a 10% discount for you on their website with code PLANTIVORE. You can also get their mixes on Amazon.
Normally lava cakes require ramekins, but all you need is a muffin tin for these! I drizzled them with a homemade sunbutter sauce and topped with coconut whipped cream. Now that we’re all drooling, let’s bake!
This recipe is:
- vegan + vegetarian
- refined sugar-free
I’ve used both chia seeds and Bob’s Red Mill egg replacer for this recipe, and both work well. I love chia seeds because they have extra fiber.
No, you can use a muffin tin! In fact, I prefer using a muffin tin because it’s easier to manage all of the lava cakes in one place. It also gives the lava cakes a nice shape.
Yes, these are vegan and completely eggless! You can even eat the batter if you’d like.
Chocolate Lava Cakes
- ½ bag Think Eat Live Sunflour Brownie Mix about ¾ cup
- 1 tablespoon egg replacer or chia seeds 3 tablespoon filtered water
- ¼ cup applesauce
- 2 teaspoon vanilla extract
- 3 tablespoon coconut milk
- 1 tablespoon sunflower butter or nut butter
- 6 gems Hu Chocolate
Sunflower Butter Sauce
- 1 tablespoon sunflower butter
- 2 tablespoon vegan butter melted
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- Preheat oven to 350º, grease a non-stick muffin pan with vegan butter. Sprinkle cocoa powder over butter. Shake around to coat, then pour out excess. Prep egg replacer and set aside.
- Combine applesauce, vanilla extract, coconut milk, sunflower butter, and egg replacer. Add brownie mix and mix fully.
- Pour batter into a muffin tin, fill about ⅔ of the way (they'll expand during cooking). Press 1 gem of chocolate down into the center of each lava cake.
- Bake for 12-14 minutes until the sides are firm and top is no longer liquid.
- Melt butter in microwave for 10 seconds, then whip with sunflower butter, vanilla extract, and maple syrup until fully mixed.
- Remove lava cakes from oven, cool for 15 minutes to let them set. Then use a knife or baking spatula to gently pop out from pan.
- Flip upside down. Drizzle with frosting sauce or coconut whipped cream, then sprinkle with a pinch of cocoa powder.
- Best enjoyed warm – you can pop it in the microwave for 10 seconds to heat up leftovers.
- Store leftovers in fridge for a few days or store in the freezer.
- Store sauce in a covered container in the fridge, separately from lava cakes.
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