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Vegan Biscoff Chocolate Lava Cake Served With Coconut Cream

VEGAN BISCOFF CHOCOLATE LAVA CAKE

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This Vegan Biscoff Chocolate Lava Cake is the ultimate chocolate dessert. It is rich, gooey, chocolaty, and simple to make. In 30 minutes, you can make this decadent treat filled with Biscoff Spread. No eggs, no dairy.
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course: Dessert
Cuisine: American
Diet: Vegan
Yield: 3 servings
Calories: 330kcal
Author: Plantiful Bakery

Ingredients
 

  • cup (66g) white granulated sugar*
  • ½ cup (62g) all-purpose flour
  • 1 tbsp (6g) cocoa powder, unsweetened + extra for dusting
  • ¼ tsp baking powder
  • ¼ tsp baking soda
  • pinch of sea salt
  • 60 g (2,1oz) vegan dark chocolate bar, 60-70%, high quality
  • cup (80ml) unsweetened almond milk, room temperature , (use any plant-based milk)
  • ¼ cup (62g) applesauce, room temperature
  • 1 1/2 tbsp (23g) Lotus Biscoff Spread, chilled
  • vegan butter or coconut oil , for greasing

Instructions

  • Preheat the oven to 400°F (200°C). Grease three 6oz ramekins (170ml/8,5cm) with vegan butter or coconut oil and dust it with cocoa powder. It ensures the cakes will seamlessly come out of the ramekins onto a plate.
  • To a medium-size bowl, add white granulated sugar, and sift all-purpose flour, cocoa powder, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
  • Place finely chopped dark chocolate bar in a glass bowl, and put it over a small pot with just-boiled water. Let the chocolate slowly heat up and melt. Mix it through a few times. Once the chocolate is melted, slowly and gradually, while stirring, add unsweetened almond milk. Stir with a spatula until combined into a smooth ganache.
  • To the dry ingredients, add applesauce and chocolate ganache. Mix with a spatula until just combined. Be careful not to overmix the batter.
  • Spoon the batter evenly into 3 prepared ramekins. Top with about ½ tablespoon of Biscoff spread and use a spoon to slightly press it down into the batter.
  • Place the ramekins on the baking pan and bake in preheated oven for 15 minutes until the middle just begins to set, and the sides look firm. Remove from the oven and allow cool for about 2-3 minutes.
  • Using a knife, run it around the edge of the cake, and flip it over onto a serving plate. Use oven mitts because the ramekins are hot. Top with powdered sugar, vegan ice cream, or coconut whipped cream if desired. Serve immediately.
  • Enjoy!

Notes

* White granulated sugar: You can substitute for brown sugar or coconut sugar.

To reheat:

Lava cakes are best enjoyed warm, but you can reheat them. Either in the microwave for 30 seconds or in the oven at 350°F (180°C) for a few minutes.

Storage:

Store the lava cakes, removed from the ramekins, in an airtight container for up to 5 days in the fridge. You can also freeze them for up to 3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 330kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!