Homemade chocolate lava cakes are the ultimate decadent dessert. These warm, rich and fudgy cakes have an oozy chocolate centre that flows out when cut open. Making just two cakes, this recipe is perfect to share with your loved one. Plus they are dairy-free and so quick and easy to make!
Before we get stuck into this sweet, oozy, delicious (and dairy-free) chocolate dessert, I have a little confession.
I am not really a valentine’s day person.
If I’m being honest, I think it’s a bit horrible to have a holiday that makes people from all different life situations feel bad about themselves. Whether it is the single person who is feeling lonely, the newly in a relationship who feels pressured to make a gesture, or the long time married who rushes to pick up gifts and make dinner reservations only to realise that they actually just wanted a night in to relax.
But while I feel this is such a big part of valentine’s day as a holiday, there is also the positive part of it which is the central theme of celebrating love. And I think when you pull this apart and make it about love for all not just those in a romantic relationship, well that starts to feel like something worth celebrating.
There is one part of valentine’s day though that as a food blogger and lover of all things chocolate, I really need to acknowledge, and that is the dessert. This is a time when the richest, most decadent desserts get pulled out all in the name of love. And let me tell you that I am here for that.
So while I may not choose to celebrate valentine’s day in a social norm kind of way, I do acknowledge that love, whether romantically, with friends, or with family, is best shared through food.
And let me tell you that there is no better recipe to celebrate with than today’s individual dairy-free chocolate lava cakes. It makes just 2 little cakes so it is perfect to share with your lover, your bestie, your mum, or yourself (yes valentine’s day is also a legitimate excuse to eat a double serve of dessert).
Plus they only take 12 minutes to bake. Which actually can be kind of dangerous and maybe I should warn you that once you realise that there is less than 20 minutes between you and one of the most delicious desserts ever, it can be hard to not make them every day.
How to make chocolate lava cakes
I always thought that lava cakes would be really difficult to make, but this recipe makes it so easy to get it right every single time.
To make these cakes, you don’t need any fancy equipment, just a bowl and a whisk.
Start by melting the chocolate and the dairy-free butter in a microwave safe bowl until smooth and silky. In order, mix in icing sugar then the egg and extra yolk. Add in vanilla, salt and flour and whisk until all combined.
Split the mixture between two ramekins that have been greased and dusted with cocoa powder, and bake in a preheated oven for 12-14 minutes. For a super gooey middle, I find 12 minutes to be perfect.
Turn the ramekins upside down on a plate and tap them slightly to release the cakes. Top with your favourite ice cream (i’m having a moment with chocolate soy) and enjoy straight away while they are still warm.
I can’t tell you how satisfying it is to take these little cakes out of the oven, turn them upside down on a plate and then break into them with a spoon and watch the centre ooze out. This oozy centre sticks to the back of your spoon and when brought to your mouth makes you close your eyes and say “mmm”.
This is exactly the kind of decedent, easy dessert that is just perfect for a cozy night in. Plus I love that it only makes 2 cakes as sometimes you just want a quick dessert without all the leftovers.
While I may have used the upcoming day of love recognition to post this recipe, you certainly do not need any reason to make these cakes except for a craving for chocolate.
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Chocolate Lava Cakes
- ¼ cup (60 grams) dairy-free butter
- 60 grams dark chocolate
- ½ cup icing sugar
- 1 egg + 1 egg yolk
- 1/4 teaspoon vanilla
- pinch salt
- ¼ cup plain flour
- Preheat oven to 200°C and grease two ramekins with dairy-free butter or oil spray and dust with cocoa powder.
- Add dairy-free butter and dark chocolate to a microwave safe bowl and microwave in 20 second bursts, stirring well between until it is melted and smooth.
- Whisk in the icing sugar until combined. Add in the egg and egg yolk, again whisking until smooth. Add in vanilla, salt and plain flour and whisk together.
- Split the batter between the two ramekins and bake in the oven for 12-14 minutes (I like 12). Turn the ramekin upside down on a plate and lightly tap the bottom and sides to release the cake. Carefully remove the ramekin and top the cake with ice cream. Did in and watch the middle ooze out.