Vegan Chocolate Lava Cake

You may not have noticed, but my favorite phrase right now is “hubba-hubba.” Can I help myself? These healthy beet-powered lava chocolate cakes are a treat! Valentine’s Day will be a blast this year, whether you’re single or not.

The lava cake recipe was inspired by one I had in Bali last summer. But I must be honest. The one at a 5-star restaurant was not that great! I thought, “I can make this better!” And I did. Style vegan and butter-free. Coconut whipped topping is superior to dairy whipped topping.

These cakes can be made with simple ingredients.

Cocoa powder pureed beets

Coconut oil

Cane sugar

Semisweet chocolate

Unbleached Flour


Other baking basics round out the remaining ingredients. If you don’t want to use beets, you can substitute applesauce. What’s the best part? The best part? These little gems are ready in just 30 min (after beet roasting) and only require one bowl. Score.

What does it taste like?





Cakey on the Outside

Mega moist middle

The perfect accompaniment to coconut whipped cream, ice cream, or even a banana sorbet

& Began to be shared with your friend or significant other

You can’t avoid it – whoever you tell this to will become your best friend.


  • 1/4 cup unsweetened apple puree or 1/4 cup beet purée
  • 14 cups unsweetened Almond Milk
  • Use 1/2 teaspoon vinegar or lemon juice
  • Cane sugar is organic (or substitute granulated sugar).
  • Use 1 Tbsp of vegan butter or coconut oil (such as Earth Balance).
  • 1/4 tsp vanilla extract
  • 1/4 tsp Baking Powder
  • Sea salt, one pinch
  • Unsweetened cocoa powder, 2 Tbsp
  • 1/4 heaping cup unbleached all-purpose flour
  • Semisweet chocolate chips, dairy-free (melted), 2 Tbsp
  • Two squares of quality vegan dark chocolate plus coconut whipped cream for topping/middle


  • See for instructions on how to roast a beet. You can also substitute another fruit puree, such as applesauce or butternut squash (adjusting sugar according to the sweetness of the fruit).
  • Use less or more muffin tins to adjust batch size. Preheat oven to 375 degrees F.
  • Mix the almond milk with vinegar in a small bowl. Set aside for a few moments to activate.
  • Beat the sugar, oil, vanilla, and beet purée until foamy. Add cocoa powder, baking powder, and salt. Mix until there are no large lumps left.
  • Add the semisweet chocolate melted and stir again.
  • Divide the batter evenly into the two muffin pans. It should be about halfway up the sides, but that’s fine. One square of dark chocolate should be broken up and pushed into the center of each cake. Cover the cakes with batter by using a wooden spoon. Bake for 15-20 minutes or until the edges are slightly pulled back and the top is no longer wet. You don’t need to worry if the cake is a bit fudgy, but it should not be undone.
  • Rest in the pan for 4 to 5 minutes before removing. Gently loosen the edges using a butter knife, then top with a plate or cutting board and invert. Transfer the cakes to serving plates. Top each cake immediately with the last square of vegan chocolate (for an extra gooey effect – optional). Serve with coconut whipped crème. Dig in.
  • You can also dust cocoa powder or powdered sugar on your desserts. Fresh berries, mint leaves, edible flowers, and fresh berries are all good options.

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