The Ultimate Vegan Lava Cake

The Ultimate Vegan Lava Cake

We don't know about you but there's nothing more satisfying than watching the "lava" flow out of a vegan lava cake! 

This vegan lava cake recipe is one of our favorite small batch desserts to make. They're like personal sized cakes! Need to make a few more? Simply double the recipe. 

What kind of toppings can I add?

  • Various fruits
  • Whipped cream
  • Chocolate chips
  • Powdered sugar
  • Hot fudge 
  • Marshmallows
  • Ice cream or "nice cream" to make it lava cake a la mode!

Helpful tip to keep in mind

When filling the ramekins with the batter, be sure to do so quickly as the batter will begin to thicken and become more difficult to work with.

How do I remove lava cake from the ramekin?

Run a knife around the inside edges of the ramekin then flip upside down onto a plate.

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4 small ramekins


  • 1 cup gluten-free all purpose flour, sifted
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mild oil (sunflower, coconut, avocado, etc)
  • 1 cup dairy-free milk 
  • 1 tsp apple cider vinegar
  • 1 cup PASCHA Chocolate Chips, melted. (we used 85% Cacao)
  • Small amount of oil and 1 tbsp cocoa powder for ramekins (a small dish for baking and serving an individual portion)
  • 1 bar PASCHA Chocolate (we used 85% Cacao) 
  • Icing sugar and raspberries (optional) 


  •  In a mixing bowl, sift the gluten-free flour. Add the other dry ingredients and whisk.
  • Add the oil, dairy-free milk, and apple cider vinegar.
  • Prepare the ramekins for baking by adding a small amount of oil to each and dusting with cocoa powder. This will prevent cakes from sticking. 
  • Melt the PASCHA Chocolate Chips until smooth. Add to the batter and stir well.
  • Immediately fill the ramekins with the batter as it will begin to thicken and become harder to work with.
  • Fill each ramekins 1/3 of the way full with batter and then place 2 squares of PASCHA Chocolate in the centre. Cover with remaining batter. 
  • Bake at 350 F until top and sides are set but middle is still under baked. This will take approximately 10-15 minutes. This can be adjusted based on your preference for how under baked you like it. 
  • Remove from oven and allow to cool 5 minutes. Use a knife around the edges and flip upside down onto a plate.
  • Top with icing sugar and raspberries, if desired. Serve immediately. ENJOY!  

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