Vegan Chocolate Lava Cakes

  • Yield 2 servings

With all vegan ingredients and the addition of pureed beets, these rich, fudgy, seemingly-sinful chocolate lava cakes are actually surprisingly healthy.

Vegan Chocolate Lava Cakes
Dana Schultz


1/4 cup beet puree (or sub unsweetened apple sauce)
1/4 cup unsweetened almond milk + 1/2 tsp vinegar
 or lemon juice
2 1/2 tablespoons organic cane sugar (or sub granulated sugar)
1 tablespoon melted coconut oil or Earth Balance
1/4 teaspoon vanilla extract
1/4 teaspoon baking powder
Pinch sea salt
2 tablespoons unsweetened cocoa powder
1/4 cup + 1/2 Tbsp unbleached all-purpose flour
2 tablespoons semisweet chocolate chips, melted
2 squares vegn chocolate, for middle


  1. Preheat oven to 375F. Butter muffin tins with dairy-free butter and coat with cocoa powder; shake out excess.
  2. Mix almond milk and vinegar in a small bowl. Let sit for a few minutes. Add sugar, oil, vanilla, and beet puree to almond milk mixture and beat until foamy.
  3. Add cocoa powder, flour, baking powder, and salt to wet ingredients and combine until smooth. Add melted chocolate and mix well.
  4. Divide batter evenly into muffin tins. Add one square of dark chocolate to center of each cake. Cover with batter using a spoon. Bake 15-20 minutes, or until edges pull away slightly and top no longer appears wet.

This recipe originally appeared as Vegan Chocolate Lava Cakes on



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