Vegan Chocolate Lava Cake

Ingredients

Ingredients

• 2 oz nondairy semisweet chocolate
• 1 tbsp vegan butter or coconut oil
• 3 tbsp plant milk
• 3/4 cups unsweetened plant milk
• 1 scant tbsp distilled white or apple cider vinegar
• 1/4 cup neutral vegetable oil
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions

1. Prepare the Chocolate Ganache at least 2 hours ahead of time to chill and firm up in the fridge. Measure out 2 oz semisweet chocolate. If using a chocolate bar, give it a coarse chop so it melts faster. Or, weigh out 2 oz chocolate chips.
2. Microwave instructions: Add plant milk, vegan butter, and chocolate to a microwave-safe bowl. Microwave in 10-second bursts, stirring between, until the chocolate is completely melted. Stir until all ingredients are well-combined.
3. Stovetop instructions: Add all ingredients to a small saucepan. Heat over medium-high, stirring occasionally, until the chocolate is completely melted and the ingredients are well-combined.
4. Place the ganache in a sealable container. Cover and refrigerate until solid — about 2 hours. Make sure that the ganache has completely firmed up before making the lava cakes.
5. Preheat oven to 450°F if using ramekins, or 425°F if using a metal jumbo muffin tin.
6. Generously grease or butter 4 ramekins (or 4 cavities in a jumbo muffin tin). For extra insurance that the lava cakes will release cleanly from the ramekins, cut out small circles of baking parchment and place them in the bottom of each.
7. In a mixing bowl, whisk together unsweetened plant milk and vinegar. Allow to sit for about 5 minutes to curdle. This will act as your vegan “buttermilk.”
8. Add vegetable oil, vanilla extract, and sugar and whisk to combine.
9. Sift in flour, cocoa powder, baking powder, baking soda, and salt. Mix together to form a smooth batter.
10. Divide the batter evenly between the four muffin tin cups, reserving just a few tablespoons of the batter for later.
11. Place a tablespoon of the firm ganache in the center of each cake. Use the remaining batter to spread on top and seal in the ganache.
12. Bake in preheated oven for 12 minutes. The cakes will be slightly domed on top but may still look a little jiggly/undercooked in the centers. However, they should look fully cooked around the edges.
13. Allow to cool for about 5 minutes so the ramekins are not too hot to the touch.
14. Use a butter knife to gently loosen the cake from the sides of the muffin tin. Then invert them very carefully onto a plate or baking tray.
15. Carefully peel off the parchment (if used) and then transfer the cakes to their own plates.
16. Add your favorite toppings and serve while warm.