Red Velvet Chocolate Lava Cakes

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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!

Red Velvet Chocolate Lava Cakes

Course 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.

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