Subj : Vegan Chocolate Lava Cake
To   : All
From : Ben Collver
Date : Mon Aug 11 2025 10:09 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Chocolate Lava Cake
Categories: Cakes
     Yield: 2 Cakes

     2 oz Dark chocolate; chopped
     3 tb Coconut cream; full fat and
          - only the solidified white
          - part
     1 ts Vegetable oil
     2 tb Cocoa powder
   1/2 c  Soy milk or oat milk
     1 tb Lemon juice or vinegar
   1/2 c  All purpose flour (60 g)
     5 tb Cocoa powder (30 g)
   3/8 c  Organic cane sugar (75 g)
   1/2 ts Baking powder
   1/4 ts Baking soda
     1 pn Sea salt
     2 tb Vegan butter; mostly melted
     1 tb Vanilla extract

 An easy and decadent chocolate cake with a gooey, molten center.

 Place your dark chocolate chunks into a small bowl. Heat your coconut
 cream in a small pot over medium-low heat, stirring constantly to
 ensure it doesn't scald (you can also use a microwave, but make sure
 you check on it every 30 seconds so it doesn't scald). When it starts
 bubbling around the edges (around 3 minutes), remove from heat and
 pour directly over chocolate. Add vegetable oil. Whisk the chocolate
 mixture until it is smooth and lustrous. Cover the bowl with plastic
 wrap and place in the refrigerator until solidified, around 4 hours.

 Preheat your oven to 425?F. Line two 4" springform cake pans (see
 tips above) or ramekins with parchment paper (both the bottoms and
 the sides) and grease them with vegan butter or cooking spray.Once
 the chocolate ganache has solidified, using a melon baller or a
 spoon, scoop out enough ganache to constitute a large gum-ball. Drop
 it into a small bowl of cocoa powder and coat the entire surface of
 the ganache. Repeat to make a second truffle. Place these in the
 refrigerator while you make the cake batter.

 Measure out plant milk and to it, whisk in the vinegar or lemon
 juice. Set that aside. Prepare your dry ingredients by sifting flour,
 cocoa powder, sugar, baking powder, baking soda, and a little sea
 salt into a medium bowl. Give the contents a good whisk. Add vegan
 butter, vanilla extract, and then (lastly) the vegan buttermilk to
 your dry ingredients. Whisk everything together until well-combined
 (you can also use a hand mixer).

 Ladle one quarter of your cake batter into each of your cake pans or
 ramekins. Place a chocolate truffle in each. Divide remaining batter
 between the two cakes. Place the cakes in the center rack of your
 oven and bake for approximately 12 to 14 minutes. The edges of the
 cake should be fully cooked while the center remains a little jiggly.
 Dust with powdered sugar or serve with a scoop of vegan vanilla ice
 cream and/or fresh berries.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 easy-delicious-vegan-chocolate-lava-cake/>

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