Indulge in the rich, gooey decadence of this vegan chocolate lava cake! The recipe is much easier than you’d expect and it’s a dessert that everyone will love.
So many restaurants have chocolate lava cake on the menu, but I have yet to see a menu where that chocolate lava cake is vegan. Clearly it was time to make my own! As you know, I used to run a bakery, so making cakes and such is definitely my love language—and this vegan chocolate lava cake is DIVINE. When you cut into it, the ganache oozes out onto the plate like lava. (Except this lava is delicious because it’s chocolate!)
Why Everyone Will Love This Chocolate Lava Cake
Like my Turtle Cheesecake and Chocolate Cupcakes , vegans and non-vegans alike will flip for this lava cake recipe. I can’t wait for you to try it!
- Easy to make vegan . You don’t need any fancy ingredients to whip up this vegan chocolate lava cake—everything is easily available at any grocery store.
- Perfect for any occasion . Whether it’s a romantic date night, holiday celebration, or a dinner party with friends, this chocolate lava cake will impress. (You’ll impress yourself too!)
- Simple to put together . There are no special techniques required to make lava cake, which might come as a surprise to you! The secret to that molten chocolate filling is to chill the ganache and then drop it into the batter before baking.
Notes on Ingredients
Here’s what you’ll need to make your own chocolate lava cakes. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
For the Ganache Center:
- Vegan dark chocolate chips – Or a chopped dark chocolate bar , if you prefer.
- Plant milk – Any variety that is unsweetened and unflavoured.
- Coconut oil
For the Cake Batter:
- Plant milk – I used almond milk.
- Apple cider vinegar
- All-purpose flour
- Cocoa powder – Be sure to use unsweetened cocoa powder, not hot cocoa mix.
- Baking powder and baking soda
- Salt
- Coconut sugar – Or brown sugar.
- Coconut oil – Melt this in the microwave or on the stovetop.
To Serve (Optional):
- Powdered sugar – Here’s how to make your own powdered sugar .
- Vegan vanilla ice cream – I love this homemade vegan ice cream !
How to Make Vegan Chocolate Lava Cake
You’ll find the complete instructions for making chocolate lava cakes in the recipe card below; this is just an overview.
Make the ganache.
- Make the ganache . Melt the ingredients in the microwave until smooth, then refrigerate until the chocolate ganache is firm.
- Make the vegan buttermilk . Whisk together the plant milk and vinegar and let sit for 5 minutes to thicken.
Make the batter.
- Mix the cake batter . Sift the dry ingredients into a bowl, then add the buttermilk and the other remaining ingredients. Whisk until mostly smooth.
- Assemble . Add a few tablespoons of batter to greased ramekins dusted with cocoa powder, then add a scoop of ganache and top with another few tablespoons of batter, ensuring that the ganache is covered.
Place in oven and bake.
- Bake . Place the ramekins on a baking sheet and bake at 375ºF for 14 to 16 minutes, or until the edges are set.
- Serve . Let the cakes rest for a minute or two, then run a knife along the edges and invert onto plates. Garnish as desired and serve.
Tips and Variations
- Don’t overbake . Keep a close eye on your lava cakes while they’re in the oven. Overbaking will cause the molten center to fully cook, and you may miss out on that gooey middle.
- Chill the ganache properly . Make sure the ganache is firm before adding it to the batter. This helps keep the molten center intact as the cake bakes around it. If the ganache is too soft, it may blend into the batter.
- Flavour the ganache . You can switch things up by adding an extract to the ganache. Raspberry extract would be perfect for Valentine’s Day, or try peppermint extract for the holidays. Just remember that extracts can be quite strong, so add a small amount, taste it, then add more as needed.
Serving Suggestions
These vegan chocolate lava cakes should be enjoyed warm while the middles are still molten. A dusting of powdered sugar and a scoop of ice cream is really all they need, but fresh strawberries or raspberries are an excellent pairing too, or try adding a dollop of coconut whipped cream if you don’t have vegan ice cream on hand.
How to Store and Reheat
- Refrigerator : Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer : Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat : Warm the lava cakes in the microwave until the centers are melted.
More Vegan Desserts for Chocolate Lovers
- Gluten Free Brownies
- Dubai Chocolate Bar
- Avocado Chocolate Mousse
- Chocolate Chia Pudding
- Vegan Chocolate Cake
Ingredients
For the Ganache Center:
- ½ cup vegan dark chocolate chips , 90 g
- ¼ cup plant-based milk , 60 ml
- 1 tablespoon coconut oil , 15 ml
For the Cake Batter:
- ½ cup + 2 tablespoons unsweetened plant milk , I used almond, 150 ml
- 1 teaspoon apple cider vinegar , 5 ml
- 1 cup all-purpose flour , 120 g
- ⅓ cup cocoa powder , 30 g
- 1 teaspoon baking powder , 4 g
- ¼ teaspoon baking soda , 1 g
- ¼ teaspoon salt , 1.5 g
- ½ cup coconut sugar or brown sugar , 100 g
- ⅓ cup melted coconut oil , 80 ml
For Serving (Optional):
- Powdered sugar for dusting
- Vegan vanilla ice cream
Instructions
Prepare the Ganache Center:
- Add vegan dark chocolate chips, ¼ cup plant-based milk, and 1 tablespoon coconut oil into a microwave-safe bowl.
- Set the microwave to 50-70% power to prevent burning. Heat for 30 seconds, then remove and stir well.
- Continue microwaving in 15-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Transfer the ganache to the refrigerator to chill for 30–40 minutes, or until firm enough to scoop.
Prepare the Cake Batter:
- Preheat the oven to 375°F (190°C) and grease 4 small 6-ounce (180 ml) ramekins with coconut oil or cooking spray. Lightly dust them with cocoa powder to prevent sticking.
- In a small bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, melted coconut oil, and prepared milk mixture. Whisk until smooth; a few small lumps are okay, as it’s better to not overmix the batter.
Fill the Ramekins and Bake:
- Add 2–3 tablespoons of batter into each ramekin, spreading it evenly.
- Scoop 1 tablespoon of the chilled ganache and gently place it in the center of each ramekin.
- Cover the ganache with another 2–3 tablespoons of batter, ensuring the ganache is completely sealed inside.
- Place the ramekins on a baking tray and bake for 14–16 minutes, until the edges are set but the centers are slightly soft.
- Let the cakes rest for 1–2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
- Dust with powdered sugar and serve immediately with vegan vanilla ice cream if desired.
Notes
- Refrigerator : Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer : Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat : Warm the lava cakes in the microwave until the centers are melted.
Chocolate Lava Cakes
Ingredients
For the Ganache Center:
- ½ cup vegan dark chocolate chips 90 g
- ¼ cup plant-based milk 60 ml
- 1 tablespoon coconut oil 15 ml
For the Cake Batter:
- ½ cup + 2 tablespoons unsweetened plant milk I used almond, 150 ml
- 1 teaspoon apple cider vinegar 5 ml
- 1 cup all-purpose flour 120 g
- ⅓ cup cocoa powder 30 g
- 1 teaspoon baking powder 4 g
- ¼ teaspoon baking soda 1 g
- ¼ teaspoon salt 1.5 g
- ½ cup coconut sugar or brown sugar 100 g
- ⅓ cup melted coconut oil 80 ml
For Serving (Optional):
- Powdered sugar for dusting
- Vegan vanilla ice cream
Instructions
Prepare the Ganache Center:
- Add vegan dark chocolate chips, ¼ cup plant-based milk, and 1 tablespoon coconut oil into a microwave-safe bowl.
- Set the microwave to 50-70% power to prevent burning. Heat for 30 seconds, then remove and stir well.
- Continue microwaving in 15-second intervals, stirring after each until the chocolate is fully melted and smooth.
- Transfer the ganache to the refrigerator to chill for 30–40 minutes, or until firm enough to scoop.
Prepare the Cake Batter:
- Preheat the oven to 375°F (190°C) and grease 4 small 6-ounce (180 ml) ramekins with coconut oil or cooking spray. Lightly dust them with cocoa powder to prevent sticking.
- In a small bowl, mix plant milk and apple cider vinegar. Let it sit for 5 minutes to curdle.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the sugar, melted coconut oil, and prepared milk mixture. Whisk until smooth; a few small lumps are okay, as it’s better to not overmix the batter.
Fill the Ramekins and Bake:
- Add 2–3 tablespoons of batter into each ramekin, spreading it evenly.
- Scoop 1 tablespoon of the chilled ganache and gently place it in the center of each ramekin.
- Cover the ganache with another 2–3 tablespoons of batter, ensuring the ganache is completely sealed inside.
- Place the ramekins on a baking tray and bake for 14–16 minutes, until the edges are set but the centers are slightly soft.
- Let the cakes rest for 1–2 minutes, then carefully run a knife around the edges and invert them onto serving plates.
- Dust with powdered sugar and serve immediately with vegan vanilla ice cream if desired.
Notes
- Refrigerator : Store any leftover lava cakes in an airtight container in the refrigerator for up to 3 days.
- Freezer : Freeze these cakes in an airtight container or zip-top bag for up to 2 months. Thaw in the refrigerator before reheating or reheat from frozen.
- To reheat : Warm the lava cakes in the microwave until the centers are melted.
Nutrition
Chocolate Lava Cakes https://jessicainthekitchen.com/chocolate-lava-cake/ February 14, 2025
This vegan version of the famous Jennifer Aniston salad is filling and fresh, with protein-packed quinoa and chickpeas, crunchy veggies, lots of herbs, and a bright lemon dressing to bring it all together. Bonus: It’s amazing for meal prep!
Somehow, there are multiple Jennifer Aniston salads floating around the internet. One version is a Cobb salad, which the ladies of Friends ate for lunch every single day during filming. (Here’s my own Cobb salad recipe for a vegan version!) Then there’s THIS recipe, which Jennifer Aniston shared when she took over the Living Proof Instagram account for a day—and it’s the one that went viral on TikTok a few years later. I absolutely love it and because it tastes even better after a day or two in the fridge, I’ll make it on a Sunday night and have it for lunch for the next few days.
Why You’ll Want to Make THIS Version of the Jennifer Aniston Salad
Here’s what makes this Jennifer Aniston salad a hit:
- Easily vegan . You only need to swap the feta for vegan feta, so there’s no need for a bunch of different plant-based substitutes here. (And if you want, you can omit the feta altogether and this salad will still be tasty!)
- Full of texture . You’ve got crunchy pistachios, crisp veggies, the creamy feta—it all comes together to create a fabulous combination of textures in this salad.
- Bright, fresh flavours . You know how sometimes a recipe just tastes healthy in the best kind of way? That’s this salad! It doesn’t taste like the kind of healthy food that’s a chore to eat, but the lemon and herbs and veggies are a delicious way to nourish your body.
Notes on Ingredients
The ingredients for this salad are simple and wholesome. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Quinoa – Here’s how to cook quinoa . Bulgur can also be used if you prefer.
- Chickpeas – Feel free to sub a different kind of bean, like cannellini or even black beans.
- Vegetables – Diced cucumber and red onion, finely diced.
- Herbs – Fresh parsley and mint give the Jennifer Aniston salad tabbouleh vibes.
- Vegan feta cheese – I love this vegan feta recipe.
- Pistachios – Almonds would also be delicious.
For the Dressing:
- Olive oil
- Lemon juice – Use fresh lemon juice for the best flavour.
- Maple syrup – Agave also works.
- Garlic – The flavour of the garlic will mellow thanks to the acid in the lemon juice.
- Salt and black pepper
How to Make the Jennifer Aniston Salad (Vegan Style!)
The recipe card at the bottom of the page has the full instructions for you, but here’s a brief overview so you know what’s involved!
Whisk together dressing in bowl.
- Prepare the dressing . Whisk all of the dressing ingredients together in a small bowl.
- Assemble the salad . Combine the cooked quinoa, chickpeas, vegetables, herbs, vegan feta, and pistachios in a large bowl.
Pour dressing into salad.
- Dress the salad . Pour the dressing into the bowl and toss to coat.
- Chill and serve . Refrigerate the salad for 15-20 minutes to allow the flavors to meld before serving.
Tips and Variations
- Make sure the quinoa isn’t soggy . It should be light and fluffy, not mushy. If your quinoa is soggy, keep cooking it uncovered until the liquid evaporates.
- Switch up the vegetables . Like most salad recipes, this one’s versatile. Add cherry tomatoes, swap the fresh veggies for roasted ones (asparagus in the spring and Brussels sprouts in the fall would be amazing), etc.
- Make it nut-free . If you’re allergic to nuts, you can replace the pistachios with sunflower seeds or pumpkin seeds (AKA pepitas) for a similar texture and flavour.
Serving Suggestions
The Mediterranean flavours in this salad would make it an excellent pairing for Crispy Homemade Falafel , Vegan Tempeh Gyros , or Vegan Kofta . You could also serve it as a snack with Homemade Pita Chips to scoop it up.
How to Store
Store the Jennifer Aniston salad in an airtight container in the refrigerator for 3 to 4 days. Before serving, give it a quick toss to redistribute the dressing and ingredients. You can freshen it up with a squeeze of lemon juice or a drizzle of good olive oil if needed.
More Vegan Salad Ideas
- Tofu Egg Salad
- Fattoush Salad
- Vegan Nicoise Salad
- Loaded Potato Salad
- Greek Cucumber Salad
Ingredients
- 1 cup cooked quinoa , or bulgur, if preferred, 185 g cooked
- 1 cup canned chickpeas , rinsed and drained, 165 g
- 1 cup diced cucumber , 150 g
- ½ cup red onion , finely diced, 75 g
- ¼ cup fresh parsley , chopped, 15 g
- ¼ cup fresh mint , chopped, 10 g
- ½ cup vegan feta cheese , crumbled, 75 g
- ⅓ cup pistachios , roughly chopped, 40 g
For the Dressing:
- 3 tablespoons olive oil , 45 ml
- 2 tablespoons lemon juice , 30 ml
- ½ tablespoon maple syrup , 7.5 ml
- 1 clove garlic , minced
- ½ teaspoon salt , 3 g
- ¼ teaspoon black pepper , ~ 0.5 g
Instructions
- In a small bowl, whisk together olive oil, lemon juice, maple syrup, garlic, salt, and black pepper.
- In a large mixing bowl, combine cooked quinoa, chickpeas, cucumber, red onion, parsley, mint, vegan feta and pistachios.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Let the salad sit for 15-20 minutes to allow the flavors to meld. Serve chilled or at room temperature.
