Vegan Chocolate Lava Cakes

These decadent chocolate cakes are full of surprises -- from the creamy tahini centers, to the fact that they're vegan!
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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

Nonstick cooking spray, for the ramekins

1 cup all-purpose flour

3/4 cup granulated or coconut sugar  

1/4 cup cocoa powder 

1/2 teaspoon baking powder 

1/4 teaspoon fine salt 

1/2 cup chickpea aquafaba (liquid drained from a 15.5-ounce can chickpeas) 

1/2 cup vegan chocolate chips 

1/4 cup coconut oil 

3 tablespoons tahini  

Flaky sea salt, for garnish 

Directions

Special equipment:
four 4-ounce disposable aluminum ramekins
  1. Preheat the oven to 350 degrees F. Generously spray four 4-ounce disposable aluminum ramekins with nonstick cooking spray. Place the ramekins on a baking sheet.
  2. Sift together the flour, sugar, cocoa powder, baking powder and salt in a large mixing bowl. Whisk to combine. 
  3. Pour the aquafaba into the bowl of an electric stand mixer fitted with a whisk attachment. Beat on high speed until soft peaks form, 3 to 5 minutes.  
  4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, whisking in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then stir into the flour mixture. Fold in the whipped aquafaba with a spatuala until combined.  
  5. Fill the ramekins about halfway with the batter. Use your fingertips to create a well in the center. Pour 2 teaspoons of the tahini into each well. Cover the tahini with more batter by creating a small disc of batter and gently placing it on top. The goal is to hide the tahini but not press it out of the well.  
  6. Bake until the cake edges are firm and the tops are slightly cracked but set, 20 to 25 minutes. Invert onto serving plates, garnish with a sprinkle of flaky sea salt and serve immediately.