Chocolate Salted Caramel Lava Cakes

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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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