Fondant Lava Chocolate Cake -Vegan-

Servings 6 people


Chocolate sauce

  • 50 g (1/3 cup) dairy-free dark chocolate
  • 60 ml (4 tbsp) coconut milk

Chocolate cake batter

  • 100 g (2/3 cup) dairy-free dark chocolate
  • 40 g (3 tbsp) coconut oil
  • 60 g (1/3 cup) sugar - I use unrefined organic cane sugar
  • 60 g (1/2 cup) flour
  • 20 g (3 tbsp) unsweetened cacao powder
  • 2 g (1 tsp) baking powder
  • 80 ml (1/3 cup) soy milk


Chocolate sauce

  1. Heat coconut cream until it is simmering, and pour it over the chocolate. Mix it gently from the center until it’s well combined. 

  2. Pour into any container lined with plastic film, and let cool in the fridge. Once it gets solid, cut it into 6 pieces.

Chocolate cake batter

  1. Put dairy-free dark chocolate and coconut oil into a bowl, place over the double-boiler and melt completely.

  2. Add sugar and mix just until incorporated. 

  3. Mix flour, unsweetened cacao powder and baking powder a bit, then sift into the bowl. Mix gently but don’t over mix.

  4. Add soy milk and mix in.

  5. Fill half of each cup with batter, then press and shape the hardened chocolate sauce into a small little flat ball then push gently into the batter.

  6. Cover completely with chocolate batter. Bake at 180°C/360℉ for 12 min.