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Extracted from  The Little Book of Vegan Bakes by Holly Jade  (Ebury Press, £20)
February 2022
Reading time 1 Minute

My chocolate lava cakes are the definition of melt-in-your-mouth deliciousness, with their rich chocolate sponge and gooey molten cores. My recipe is fairly easy to make, and I’m sure you’ll absolutely ‘lava’ the mouthwatering result!

You could enjoy these as a festive dessert and set them alight with some vegan-friendly brandy, then serve them with your favourite dairy-free cream, ice cream or fresh berries. These are great to serve a crowd: simply double the recipe if you’ve got more people to feed.
  • For the cakes
  • Coconut oil, melted, for greasing
  • 120g plain flour
  • 110g icing sugar
  • 30g cocoa powder, plus extra to decorate
  • 1/2 tbsp instant ground coffee
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 small ripe banana
  • 120ml dairy-free milk
  • 1/2 tbsp apple cider vinegar
  • 1/2 tbsp vanilla bean paste
  • For the chocolate filling
  • 120g dairy-free chocolate, broken into chunks
  1. Preheat the oven to 180C fan/200C/400F/gas mark 6. Grease three individual 10 x 7.5cm (4 x 2in) ramekins with coconut oil.
  2. Sift the flour, icing sugar, cocoa powder, coffee, baking powder and bicarbonate of soda into a medium-sized bowl and mix to combine.
  3. In a separate bowl, mash the banana, then add the milk, apple cider vinegar and vanilla bean paste. Whisk to combine.
  4. Add the wet ingredients to the dry and fold together – don’t over-mix! Divide half of the batter between the ramekins, then carefully press a third of the chocolate chunks into the centre of each ramekin. Spoon the remaining batter over the chocolate chunks until they are completely hidden. You don’t want to overfill them as the sponge will rise in the ramekins.
  5. Place the ramekins on a baking tray and place the tray in the centre of the oven. Bake for 20–25 minutes. Once baked, carefully run a knife around the edge of each ramekin to help loosen the sponge.
  6. Place a plate on top of each ramekin in turn, flip upside down, then lift off the ramekin. Serve the cakes with a dusting of cocoa powder, along with dairy-free cream, ice cream and fresh berries (optional). The chocolate will be runny while the sponge is hot, but will become less so as it cools, so these are best enjoyed straight from the oven.

Holly’s Tip: If the cakes cool too much before serving, revive them by briefly warming them in the oven or microwave

Extracted from The Little Book of Vegan Bakes by Holly Jade (Ebury Press, £20)

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