Last updated - ; Published - By Rhian Williams 18 Comments
Jump to Recipe Print Recipe
ThisGluten-Free Vegan Chocolate Lava Cake isseriously indulgent, filled with amagical velvety chocolate sauce and is surprisinglyeasyto make. It's crispy on the outside moist on the inside, and refined sugar free too. It's a great dessert to share for a special occasion, or just for eating by yourself! Perfect for Valentine's Day,Easter, dinner partiesand other occasions!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients for the filling in a small bowl, ensuring everything has been mixed together properly.
- Place in the fridge for around 20 minutes until hardened.
- Mix together all the ingredients for the cake batter in aglass mixing bowl.
- Lightly grease a small pudding tin (I used one measuring 8cm/3 ¼ inch on top, 5.5cm/2 ¼ inch on the bottom with a height of 5.5cm/2 ¼ inch).
- Place about ¼ teaspoon cocoa powder in the tin and move it around so that all the inside of the tin is coated in the cocoa powder - this will make it easier to remove afterwards.
- Place half of the cake batter in the tin and make a small well in the centre.
- Remove the filling from the fridge and use your hands to roll it into a slightly flattened ball.
- Place the ball into the well in the centre of the batter in the tin, making sure that the ball isn’t touching the sides of the tin.
- Cover with the remaining cake batter, ensuring that the sides of the ball are well covered with cake batter, as well as the top.
- Bake in the oven for around 20 minutes until risen - it's difficult to check whether it's done using an inserted skewer but 20 minutes of baking for a tin of this size is ok (you might have to adjust the cooking time accordingly depending on the size and shape of your pudding tin).
- To make the cake more stable once turned upside down on a plate, carefully slice off the slightly curved top surface of the cake.
- Put a place upside down over the top of the pudding tin then quickly flip it over and remove the tin so that the cake is turned upside down on the plate.
Substitutions you can make
- You can use any type of oilfor the cake batter: coconut oil, olive oil or vegetable oil(coconut oil is essential for the filling).
- You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can replace thevinegarwithlemon juice.
- You can replace the ground almonds (almond meal/almond flour) with ground walnuts.
- For a nut-free version: replace the ground almonds (almond meal/almond flour) with ground sunflower seedsand use anut-free plant-based milk.
- You can use plain flourinstead of the gluten-free flour if you're not gluten-free.
Top tips for making this
- The vinegar is crucial as it's acidic, which means it reacts with the alkali bicarbonate of soda (baking soda)to create a bubbly batter and fluffy sponge. If you don't have vinegar, replace it with lemon juice.
- Greasing the tin and dusting it with cocoa powder is essential for making the cake easy to extract afterwards.
- Make sure that the filling has been in the fridge for around 20 minutesbefore putting it in the centre of the cake batter.
- Make sure to put the ball of filling in the centre and that the sides are covered properly- otherwise the filling will seep out.
- Bake in the oven for around 20 minutes until risen - it's difficult to check whether it's done using an inserted skewer, but 20 minutes of baking works for a tin of this size - you can use a tin of a different size, but you will have to adjust the cooking time accordingly depending on the size and shape of your pudding tin.
More vegan chocolate treats
- Chocolate Cake
- Chocolate Truffles
- Chocolate Mousse
- Chocolate Baked Donuts
- Chocolate Bars
- Yule Log
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Gluten-Free Vegan Chocolate Lava Cake
ThisGluten-Free Vegan Chocolate Lava Cake isseriously indulgent, filled with amagical chocolate sauce and is surprisinglyeasyto make. The perfect dessert for a special occasion!
4.46 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: gluten-free chocolate lava cake, vegan chocolate lava cake, vegan dessert
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 2
Calories: 279kcal
Author: Rhian Williams
Ingredients
For the filling:
- 1 teaspoon coconut oil
- 1 teaspoon maple syrup (or sub any other sweetener)
- 1 teaspoon cocoa powder
For the cake:
- 1 tablespoon coconut oil (or sub olive or vegetable oil)
- 30 ml (⅛ cup) unsweetened almond milk (or any plant-based milk)
- ½ teaspoon apple cider vinegar (ensure gluten-free if necessary)
- 2 tablespoons maple syrup (or sub any other sweetener)
- ½ teaspoon vanilla extract
- Pinch salt
- 30 g (¼ cup) ground almonds (almond meal) *
- 30 g (¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 1 teaspoon baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
- 1 teaspoon cocoa powder
Instructions
For the filling:
Mix together all the ingredients in a small bowl, ensuring everything has been mixed together properly.
Place in the fridge for around 20 minutes until hardened.
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the vinegar, maple syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and cocoa powder.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Lightly grease a small pudding tin (I used one measuring 8cm/3 ¼ inch on top, 5.5cm/2 ¼ inch on the bottom with a height of 5.5cm/2 ¼ inch).
Place about ¼ teaspoon cocoa powder in the tin and move it around so that all the inside of the tin is coated in the cocoa powder - this will make it easier to remove afterwards.
Place half of the cake batter in the tin and make a small well in the centre.
Remove the filling from the fridge and use your hands to roll it into a slightly flattened ball.
Place the ball into the well in the centre of the batter in the tin, making sure that the ball isn’t touching the sides of the tin.
Cover with the remaining cake batter, ensuring that the sides of the ball are well covered with cake batter, as well as the top.
Bake in the oven for around 20 minutes until risen -it's difficult to check whether it's done using an inserted skewer, but 20 minutes of baking works for a tin of this size - you can use a tin of a different size, but you will have to adjust the cooking time accordingly depending on the size and shape of your pudding tin.
To make the cake more stable once turned upside down on a plate, carefully slice off the slightly curved top surface of the cake.
Put a place upside down over the top of the pudding tin then quickly flip it over and remove the tin so that the cake is turned upside down on the plate.
Best enjoyed immediately!
Notes
*You can alternatively usealmond flour.
- The vinegar is crucial as it's acidic, which means it reacts with the alkali bicarbonate of soda (baking soda)to create a bubbly batter and fluffy sponge. If you don't have vinegar, replace it with lemon juice.
- Greasing the tin and dusting it with cocoa powder is essential for making the cake easy to extract afterwards.
- Make sure that the filling has been in the fridge for around 20 minutesbefore putting it in the centre of the cake batter.
- Make sure to put the ball of filling in the centre and that the sides are covered properly- otherwise the filling will seep out.
Nutrition Facts
Gluten-Free Vegan Chocolate Lava Cake
Amount Per Serving
Calories 279Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Sodium 160mg7%
Potassium 247mg7%
Carbohydrates 30g10%
Fiber 3g12%
Sugar 15g17%
Protein 4g8%
Calcium 167mg17%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Baking & Dessert Recipes
- Gluten-Free Vegan Raspberry Madeleines
- Gluten-Free Vegan Raspberry Muffins
- Gluten-Free Vegan Raspberry Cake
- Gluten-Free Vegan Orange Poppy Seed Muffins
Reader Interactions
Comments
Amanda
Hi I tried this recipe and loved it! Only thing is the middle did not melt! Do you know what I could have done wrong? It was still very tasty.Reply
Rhian Williams
Hi - sorry to hear that! That's very strange that shouldn't happen. Did you remove it immediately from the tin or did leave it to cool? The inside will firm up as it cools. Did you make any substitutions to the recipe?
Nishma
Turned out beautifully. Tasted divine.
Reply
Rhian Williams
Thank you so much!
Gus
Hi, I'm super interested in making this recipe as the showstopper for my Christmas dinner this year. My question is, could I prepare it in advance and live in the fridge and just bake before serve it?
Reply
Rhian Williams
Thank you for your interest! That should be ok if you're keeping it in the fridge for up to about 12 hours in advance. I don't think it would be ok any longer than that though. Hope that helps!
Caroline
I always change the amounts of cocoa because 1 teaspoon is nothing very chocolatey
And the amounts seem very small for two?Reply
Rhian Williams
Thank you for sharing your feedback, that's great to know. It can also really vary between brands of cocoa powder!
Leave a Reply
« Older Comments
