This isn’t your ordinary lava cake—it’s a red velvet pudding packed with rich, gooey chocolate ganache. It’s vegan-friendly, made without eggs or dairy, and surprisingly easy to whip up.
The red velvet cake batter is mixed in one bowl, using buttermilk for a soft, tender texture. Filled with a simple ganache made from just two ingredients, it oozes out deliciously when baked—perfect for a romantic dessert for two. This isn’t just any dessert; it’s pure indulgence in every bite.
These cakes are filled with an extra thick oozing chocolate ganache, made without eggs or dairy, and super simple to make. Perfect for a date night dessert for two!
Red Velvet Chocolate Lava Cakes (Egg-Free, Dairy-Free)
These Red Velvet Chocolate Lava Cakes are a delightful treat with a soft and tender red velvet cake exterior and a rich, oozing chocolate ganache center. Perfect for an indulgent date night dessert!
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Red Velvet Chocolate Lava Cakes
- Category: Dessert
Ingredients
Red Velvet Cake Batter:
- ¾ cup all-purpose flour
- ½ cup granulated sugar
- 2 tbsp 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 tbsp red food coloring
- 1 tsp vanilla extract
Chocolate Ganache:
- ½ cup dairy-free dark chocolate chips
- ¼ cup canned coconut milk (full-fat)
Instructions
Prepare the Chocolate Ganache:
- In a small saucepan, heat the coconut milk until it just begins to simmer.
- Pour the hot coconut milk over the dark chocolate chips in a heatproof bowl.
- Let it sit for 2-3 minutes, then stir until smooth.
- Refrigerate the ganache for about 30 minutes until it thickens.
Prepare the Red Velvet Cake Batter:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 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, red food coloring, 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 red velvet cake batter into each ramekin, filling them about halfway.
- Place a generous spoonful of the thickened chocolate ganache in the center of each ramekin.
- Cover the ganache with more red velvet cake batter, filling the ramekins almost to the top.
Bake:
- 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.
Serve:
- 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 chocolate ganache center!
Notes
- Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tsp of vinegar and letting it sit for 5-10 minutes.
- Red Food Coloring: Adjust the amount of food coloring to achieve the desired red color. You can also use natural food coloring if preferred.
- Chocolate Ganache: Ensure the ganache is well chilled and thickened before placing it in the cake batter for the best results.
