Chocolate Salted Caramel Lava Cakes

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Introducing my Chocolate Salted Caramel Lava Cakes. These moist chocolate cakes are filled with gooey salted caramel, making them irresistible! They are egg-free and dairy-free, and the best part is, they’re super easy to make.

The chocolate cake batter comes together in just one bowl, starting with buttermilk for a soft, tender crumb. The salted caramel filling is made with just three ingredients, creating that delightful gooey center that flows out like lava. If you’re looking for an impressive yet simple dessert for Valentine’s Date night, you’ve got to try these.

These cakes feature tender, moist chocolate sponges filled with oozing salted caramel, made without eggs or dairy.

Chocolate Salted Caramel Lava Cakes (Egg-Free, Dairy-Free)

These Chocolate Salted Caramel Lava Cakes are the perfect dessert for Valentine’s Date night. With tender, moist chocolate sponges filled with gooey salted caramel, they are sure to impress!

Chocolate Salted Caramel Lava Cakes

Course Dessert


Chocolate Cake Batter:

  • ¾ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup dairy-free buttermilk plant-based milk + 1 tsp vinegar
  • ¼ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract

Salted Caramel Filling:

  • ½ cup granulated sugar
  • ¼ cup canned coconut milk full-fat
  • ¼ tsp sea salt


Prepare the Salted Caramel Filling:

  • In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly until melted and golden brown.
  • Add the coconut milk and sea salt, stirring continuously until smooth.
  • Allow the caramel to simmer for 2-3 minutes, then remove from heat and let it cool slightly.
  • Once cooled, pour the caramel into small silicone molds or an ice cube tray and freeze until solid.

Prepare the Chocolate Cake Batter:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour four ramekins.
  • In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.

Assemble the Lava Cakes:

  • Spoon a little of the chocolate cake batter into each ramekin, filling them about halfway.
  • Place a frozen caramel piece in the center of each ramekin.
  • Cover with the remaining chocolate cake batter, filling the ramekins almost to the top.


  • Bake the lava cakes for 12-15 minutes, or until the edges are set but the center is still slightly jiggly.
  • Allow the cakes to cool in the ramekins for 5 minutes.


  • Run a knife around the edges of the ramekins to loosen the cakes.
  • Invert the cakes onto plates and serve immediately.
  • Enjoy the cakes warm with the gooey salted caramel center!


  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tsp of vinegar and letting it sit for 5-10 minutes.
  • Caramel Filling: Ensure the caramel is well frozen before placing it in the cake batter to achieve the perfect lava effect.
  • Serving: These cakes are best served warm for the ultimate gooey caramel experience.

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