I made some Molten Lava French Toasts just recently. But nothing beats a real molten lava cake! I have been baking single portions for myself every other day with variations like a mocha version, salted caramel version, with different dark chocolate bars(mint, chili, orange- all Theos)
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Happy Mothers Day to all the loving Moms! Wishing I was close to Mom celebrating it with her. Thank you Mom, for being who you are, for being there, for that spontaneous energy, for all the fun and all the endless love.
Though my mom isnt a big fan of chocolate. she has developed a bit of a liking now, because of the amounts of chocolate she sees and tastes every time she visits. While growing up, the only chocolate item we ate was Cadbury’s dairy milk bars, that too occasionally. Chocolate had not invaded the dessert market then. The desserts we would crave during any celebration were usually Indian sweets(usually dairy heavy). Every few weeks, I vegan-ize some Indian sweets, make them healthier, tastier and cruelty free. You can find the collection Here.
If you dont have non dairy yogurt, you can substitute it with any creamy nut milk plus a few drops of vinegar.
You can also sub any flour of choice. Whole Wheat or gf flours.
To be able to take the cake out of the ramekin, grease and flour the ramekin well, and bake a few minutes longer. I like to serve within the ramekin, since those an be baked till just about done with a more gooey center. The recipe can easy be doubled/tripled up.
Chocolate bars towered up.
Cake batter evened out
Baked and ready to dig in.
Molten Lava Cake
Vegan and gluten free. Makes 1 3.5 inch Ramekin
Servings: 1 serving
Calories: 407kcal
Ingredients
- 1 Tablespoon Maple syrup
- 2 teaspoons oil organic canola or virgin coconut
- 1 teaspoons raw sugar ground for sweeter, I dont add sugar
- 1.5 Tablespoon semi sweet chocolate chips vegan
- 1.5 Tablespoons ground Oats
- 1.5 Tablespoons raw ground almond flour or ground cashew
- 1/2 teaspoon (0.5 teaspoon) flaxmeal optional
- 1/4 teaspoon (0.25 teaspoon) baking powder scant
- 1 teaspoon So Delicious dairy free plain coconut milk yogurt or non dairy yogurt or thick nut milk and a few drops of cider vinegar
Instructions
- Heat up the maple till it starts to boil.
- Add the oil and chocolate chips and raw sugar if using and mix well until chocolate melts.
- Add the coconut yogurt, dry ingredients, mix well. Use a few drops of almond milk if needed to make a smooth batter.
- Grease ramekin, Pour a little batter in the middle and top with chopped chocolate bar or a big sized chunk on it.
- Drop batter all around and on top.
- Bake at preheated 375 degrees F for 13-14 minutes.
Notes
Nutritional values based on one serving (whole recipe)
Nutrition
Nutrition Facts
Molten Lava Cake
Amount Per Serving
Calories 407 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 11g69%
Sodium 5mg0%
Potassium 187mg5%
Carbohydrates 58g19%
Fiber 5g21%
Sugar 40g44%
Protein 7g14%
Calcium 153mg15%
Iron 4.5mg25%
* Percent Daily Values are based on a 2000 calorie diet.
For a mocha version, add 1/2 teaspoon instant coffee or strong brewed coffee.
For the Caramel version, put half the batter in the ramekin, then some vegan caramel candy or thick syrup (I used salted Caramel from Hot Cakes) in the middle and top with the remaining batter. Bake for 12-13 minutes.
The caramel is more viscous so it might ooze a bit on the sides, but it tastes soooo amazing!
The wavy ramekin pictures are the caramel mocha version.
Ingredients: Version 2 . One 3.5 inch Ramekin
2 Tablespoons ground Oats
2 Tablespoons raw ground almond/cashew flour( or 1 Tbsp whole wheat flour and 1 Tbsp almond)
1.5 Tablespoons ground raw sugar or sweetener of choice
1/4 scant teaspoon baking powder
1 Tablespoons cocoa powder
2 teaspoons oil( I use organic canola or virgin coconut)
1 Tablespoon So Delicious dairy free plain coconut milk yogurt or non dairy yogurt
1 Tablespoon Coconut milk/almond milk or non dairy milk(I use plain SoDelicious dairy free almond milk or home made almond milk)(Or use 2 teaspoons non dairy yogurt mixed with 1 teaspoon water)
chunk of vegan chocolate or bars(I use about 1.5 inch block or layer 1.5 inch bar pieces 4 deep)
Oil and Oat flour for dusting
Method:
In a bowl, mix all the dry ingredients well.
Add all the wet and make a thick batter. A few drops of liquid less or more depending on the yogurt and milk consistency.
Grease a ramekin and dust liberally with Oat flour.
Place a small amount of batter in the middle then place a chunk of chocolate on top.
Drop the rest of the batter on the chocolate and around.
Bake in preheated 375 degrees F for 16-17 minutes.(14-15 minutes if eating out of the ramekin)
Let cool for 5 minutes. Loosen the sides and remove from ramekin.
Serve!. If serving later, microwave for 8 seconds so the chocolate inside heats up and melts a bit.
For microwaved version:
Microwave the Ramekin for 45-50 seconds. Cool for 2 minutes before serving.
This cake is heading to Ricki’s wellness weekend, Slightly indulgent Tuesdays, Hearth and soul blog hop, Allergy free wednesdays, Ellas potluck.
Oozy caramel…
Lets not forget the Moms who need our help every second, everyday. The Cows, who are used, abused, slaughtered, abandoned and get only a few minutes with their every new born.
You can help! by bidding for goodies on the VSPCA fundraiser, or Sharing on any social media to spread the word. VSPCA takes in all Cows, buffaloes and calfs, rescues them from illegal slaughter or transport or abandonment and work continuously to educate everyone around about the plight and the needed change.
Get some yummylicious Cookies, or the salted Caramel jars, unique hand made items or Books for your Mom and help these other Moms as well. Its a 2 in 1 deal 🙂
Srimathi says
May 13, 2012 at 7:34 pmLooks delicious and perfect for a mother’s day treat.
Gretchen @gfedge says
May 13, 2012 at 10:59 pmCake with a gooey chocolate center? Count me in! Thanks for posting your wonderful recipe at Wellness Weekends.
Richa says
May 14, 2012 at 6:26 pmThank you Gretchen! 🙂
Caitlin says
May 14, 2012 at 2:44 amwow- it doesn’t get any easier than this! the chocolate looks sooo gooey and decadent. i know what i’m making dayv tomorrow for dessert 😉
Richa says
May 14, 2012 at 6:23 pmthanks Caitlin, I on a mocha kick since the past week and make it pretty much every other day:) with some extra salted caramel on top!
anusha praveen says
May 14, 2012 at 3:28 amlovely lava cakes richa… and happy moms day to you too!!
Richa says
May 14, 2012 at 6:22 pmThank you Anusha! Same to you too!
Tina says
May 14, 2012 at 8:00 amTempting…
Spice up the Curry says
May 14, 2012 at 12:49 pmlove it
Vicky says
May 14, 2012 at 10:51 pmAwesome! Pinned to make this week!
Richa says
May 15, 2012 at 1:53 amMake it!:) you will not regret it 😉 or maybe you will 🙂
Amy says
May 14, 2012 at 11:12 pmThis looks seriously amazing! AND it is vegan and gluten free so even more awesome! I want one right now :)!
Richa says
May 15, 2012 at 1:53 amThanks Amy! yep it is.. i like the nuts and oats in them!
GiGi says
May 15, 2012 at 3:15 amEasy and lovely lava cakes. Will have to add to my arsenal. Thanx Richa!
Richa says
May 16, 2012 at 6:43 pmThanks Gigi.. yeah these are too addictive and will end up in your every meal arsenal!
Hannah says
May 15, 2012 at 6:17 amOh, this is so many kinds of good!!
Richa says
May 16, 2012 at 6:43 pmit sure is! 😉
Richgail @AstigVegan says
May 15, 2012 at 6:18 amYUM! Molten Lava Cake Goodness. I wanna eat the pictures! Btw, I’ll do another post to promote the fundraiser =)
Richa says
May 16, 2012 at 6:44 pmThanks RG! just saw your post and got another bid too!:)
Valerie says
May 15, 2012 at 6:38 amomg, this cake looks awesome, its heart makes me go crazy!!
Cara says
May 15, 2012 at 2:07 pmOoooo, this brings me back to the good ol’ days when I would make lava cakes ALL of the time (because it was the first dessert I ever learned how to make from scratch). I wanna try it with that salted caramel center now too!
Richa says
May 16, 2012 at 6:45 pmthat salted caramel makes the center so deliciously good!:)
[email protected] says
May 15, 2012 at 2:31 pmOh my… this looks so tempting 😉
Deeps @ Naughty Curry says
May 15, 2012 at 5:25 pmoooh they look decadent, esp with the chocolate oozing out! love the vegan version
Rinku Naveen says
May 15, 2012 at 6:17 pmThis is one of my fav.. make it so often. Yummy!!!
lightstruck vegan says
May 15, 2012 at 7:02 pmoh my, this looks heavenly!
Nupur says
May 15, 2012 at 10:17 pmLovely cake.. I have meaning to think of baking an eggless version of Molten Lava cake, got thru this one..
Lovely blog you have, glad to follow you 🙂
Richa says
May 16, 2012 at 6:45 pmThanks Nupur! let me know when you make these!:)
sensualappeal says
May 16, 2012 at 2:57 amPinned it! Looks amazing. Thank you!
[email protected] Today says
May 16, 2012 at 3:27 amMolten cake is gooey deliciousness, what a yummy treat. Thanks for sharing it with Hearth & Soul. 🙂
dassana says
May 16, 2012 at 11:12 amthey look so good. i will give a try again. last time the chocolate did not melt.
Richa says
May 16, 2012 at 6:47 pmyeah try them again.. baking will surely melt the chocolate! though i have never seen a chocolate that does not melt at such high temps:)
Jo Hodson says
May 17, 2012 at 11:56 amOooo, love the metly centre, I also love making cakes like this. good job!
Alea Milham says
May 22, 2012 at 5:52 amThis is going right to the top of my “to try” list! Love all the variations!
Leslie says
February 11, 2013 at 3:45 amI want to make this for Valentine’s Day weekend! Has anyone tried a substitute for the oatmeal? My gluten free friends can’t do oatmeal. I was thinking quinoa or amarynth. Anyone tried that?
Richa says
February 11, 2013 at 4:15 amLeslie, i have made it with sorghum instead of oatmeal and it works out fine. I havent tried quinoa or amaranth flour. Amaranth should work. Quinoa has a distinct flavor which i am not sure if it will get masked by the chocolate or not.
Achala says
April 5, 2013 at 3:31 pmHi Richa
My sno loves chocolate lava cake. I just made this cake using white chocolate chips as I didn’t have chocolate bars. It turned out very good. My son loved it. Thank you for the super easy recipe.
Achala says
April 5, 2013 at 3:32 pmHi Richa
My sno loves chocolate lava cake. I just made this cake using white chocolate chips as I didn’t have chocolate bars. It turned out very good. My son loved it. Thank you for the super easy recipe.
Purvi says
October 16, 2013 at 8:31 pmThese are delicious recipes!!! I can’t wait to try them – both versions 🙂 In version 1, I don’t see a mention of the microwave, would it work if microwaved? Similar to ver. 2, one minute and few seconds? Also the oats in both versions could be substituted with oat flour, correct?
Richa says
October 16, 2013 at 9:08 pmyes you can microwave it. add chocolate pieces in the center if you want the lava. Yes that should be oat flour.
Anonymous says
March 27, 2014 at 6:19 pmHi Richa,
Are those dark chocolate bars or something different (semisweet)? Are there any categories for the vegan chocolate bars?
I have the pyrex boxes? Can I use that instead of ramekins that you have showed?
Also in version 2, can i substitute oat flour for wheat flour?
Thanks
Richa says
March 28, 2014 at 1:55 amthey are 70% dark chocolate by Theo. you can use any non dairy chocolate bars or chips.
yes oat flour will work too.
Anonymous says
April 7, 2014 at 10:40 pmHi Richa,
I tried version 2. I baked in the afternoon and reheated before dinner for 5 mins only. After reheating this cake became very hard and had burnt chocolate taste. Not sure, where I went wrong. Can you please help?
Thanks
Richa says
April 8, 2014 at 6:54 amprobably over baked. the oven might be running too hot and it was probably over cooked the first time. bake for a shorter time till the top cooks up and isnt jiggly or liquid. you can make the batter and keep it refrigerated and bake when needed.