Plant-Based Chocolate Lava Cake Recipe

Looking for the perfect dessert this Valentine’s Day? Look no further than a plant-based chocolate lava cake that not even cupid can resist. iTi’s Innovation Team created this plant-based dessert recipe that you are sure to fall in love with. 

What makes this dessert both incredibly tasty and entirely plant-based? Coconut Cream! To start, we made a chocolate ganache, poured it into a mold, and popped it in the freezer. We then made the cake batter and filled a cupcake pan with the batter. After that, we put the frozen ganache chocolate pieces into the center of the batter and baked off the cakes. And voila, we have the perfect plant-based lava cakes. To add more flair or a personal touch, top the cakes off with chocolate syrup, powdered sugar, raspberries, and mint for a cake that will satisfy any sweet tooth.

Check out the recipe below to make yours in time for Valentine’s day.

Chocolate Ganache Recipe

Directions

1. Measure all ingredients.
2. Fill a small sauce pot with water and bring to a simmer.
3. Place a bowl on top of the simmering water and put the coconut cream, cocoa powder, and sugar in the bowl.
4. Heat until chocolate syrup has formed. About five minutes.
5. Pour the chocolate ganache into candy molds and place in the freezer. Let freeze, about 15 minutes.
6. While waiting for ganache to freeze, prepare cake batter.

Chocolate Lava Cake Batter Recipe

Directions

1. Preheat oven to 325°F. Measure all ingredients.
2. Combine flour, sugar, cocoa powder, salt, baking powder, and salt in a bowl.
3. Mix the ingredients and then sift.
4. In a separate bowl, combine coconut cream, canola oil, and water. Mix well to combine.
5. Add the dry ingredients to the mixture of coconut cream and oil. Mix well.
6. Spray a cupcake pan or ramekin with cooking oil.
7. Fill the ramekins or cupcake molds ¾ of the way full.
8. Remove the chocolate ganache from the freezer and put into the middle of the batter.
9. Bake for 18 minutes.
10. Remove from the oven and let cool for 10 minutes before removing from the pan.

Optional: garnish with powdered sugar, a mint leaf, raspberries, and chocolate syrup.

Looking for a drink to pair with this delicious dessert? Pair it with a dry champagne and mix in some dragon fruit for a Valentine’s day themed spritzer!