Rich and creamy, these White Chocolate Lava Cakes make the ultimate decadent dessert. A nice change of pace from traditional chocolate lava cakes but sweet and gooey nonetheless.
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These lava cakes are guaranteed to satisfy your sweet tooth. Have a glass of milk, non-dairy, of course, ready!
Melted vegan white chocolate lava cake batter made with rich and creamy cashew butter and sweet maple syrup is layered with melted vegan white chocolate chips and then baked until the white chocolate chips melt into white chocolate lava.
If you love dessert as much as I do, you will love these vegan lemon cupcakes, this vegan apple cake, and this gluten free vanilla cake.
Why You’ll Love This Lava Cake Recipe
- Decadent: Sweet creamy white chocolate oozes out of the white chocolate cake for a truly decadent treat.
- Simple: Lava cakes are not as complicated to make as you may think.
- Change of pace: Though I do love a traditional lava cake made with dark chocolate, these white chocolate lava cakes are a fun alternative.
- Fun: There’s something about individual desserts that scream fun to me. Don’t you think?
Ingredients
Here's what you need to make this simple vegan dessert recipe. From start to finish, they only take 30 minutes to make.
- Flour: Gives these cakes structure. Use all-purpose flour or a 1:1 gluten-free flour.
- Baking powder. Baking powder helps these lava cakes rise.
- White chocolate: We're using melted dairy-free white chocolate chips to add to the batter for even more white chocolate cake flavor. They're also melted and shaped into cups to give the cakes their gooey center. You can also use your favorite vegan white chocolate bar as well.
- Cashew butter: Cashew butter adds healthy fat and loads of creaminess to these lava cakes. You can substitute with sunflower seed butter if you prefer or have a nut allergy.
- Coconut oil: I used melted cooled coconut oil, in the batter and to grease the ramekins. If you don’t want the coconut oil to impart a slight coconut flavor, use an unflavored one or you can substitute it with any type of oil you have on hand.
- Maple syrup: Use pure maple syrup to add a caramel-like sweetness.
- Milk: Use any dairy-free milk you like.
- Vanilla: A touch of vanilla extract deepens the flavor and adds another layer of sweetness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How To Make Lava Cakes
Get the oven ready for these simple-to-make yet decadent lava cakes. Here's a glimpse at the process for making this recipe.
Step 1: Combine the dry ingredients with the wet. Combine the flour, baking powder, melted white chocolate, cashew butter, room temperature coconut oil, maple, milk, vanilla, and salt. Whisk together. Transfer the cake batter into a piping bag.
Step 2: Melt the white chocolate chips. In the microwave, melt the white chocolate chips. Once they are melted, transfer the melted chocolate to two mini muffin liners and place in the freezer until they solidify.
Step 3: Prep the ramekins. Grease each ramekin with coconut oil and then dust with flour. This is to help the cake easily slide out at the end.
Step 4: Fill the ramekins. Pipe a portion of the batter into each ramekin.
Step 5: Add the white chocolate. Add one of the white chocolate cups.
Step 6: Add more batter. Cover the solidified white chocolate with more cake batter on top. Bake the cups.
Step 7: Flip the ramekins. Remove the ramekins from the oven and let them cool. Once cool cover each one with a small plate, and then flip it upside down. Gently lift to reveal your lava cake. Top the lava cake with powdered sugar and berries, then dig in!
Serving Suggestions
This recipe for white chocolate molten lava cake goes well with any meal. Here are some great examples:
- Pair them with this whipped coffee or this vegan matcha as the ultimate way to end a meal.
- Make for a dessert buffet along with this apple danish and these vanilla cupcakes.
- Garnish with this vegan caramel sauce for a truly indulgent treat.
- Enjoy them after your favorite vegan dish such as this pumpkin pasta or vegan lasagna.
Expert Tips
- Grease and flour the ramekins. Grease the ramekins well and then add enough flour to coat all sides. This will help prevent the cake from sticking to the cup and it's important to make sure your cake comes out easily and doesn't fall apart.
- Completely cover the white chocolate cup. Make sure the solidified white chocolate is fully covered in the cake batter otherwise, as it melts it will ooze out.
- Leftover white chocolate chips. Use leftover white chocolate chips to make these white chocolate macadamia cookies.
- Store leftovers. If you have any leftovers of this white chocolate cake recipe, go ahead and refrigerate them for up to 2 days and then microwave to remelt the white chocolate middle. You can freeze the lava cakes for up to a month, thaw them in the fridge, and pop them in the microwave to melt the middle.
- Stir in more flavor: Mix in some cinnamon, pumpkin pie spice, or instant espresso powder to the cake batter for a different flavor combination.
Video
Recipe FAQs
In this recipe, the lava comes from the white chocolate that softens and melts as the cake bakes.
Yes, lava cakes are traditionally single-serve, and baking them in ramekins is a great way to portion them. If you don’t have any ramekins you can use a muffin tray or silicone cupcake liners to bake the lava cakes but they may be a bit more difficult to remove.
No, white chocolate is typically made with dairy but there are vegan options available. Make sure to read the label carefully.
More Delicious Vegan Dessert Recipes
White Chocolate Lava Cakes
Equipment
- 2 ramekins
Ingredients
- ½ cup all-purpose flour OR a 1:1 gluten-free baking flour 60 g
- ¼ teaspoon baking powder
- ¼ cup melted vegan white chocolate use chips or you can also use a white chocolate bar
- 3 tablespoon cashew butter use nut butter if allergic
- 3 tablespoon coconut oil
- 3 tablespoon maple syrup
- ¼ cup dairy-free milk
- dash of vanilla
- pinch of salt
- 4-6 tablespoon vegan white chocolate chips
Instructions
- In a bowl, combine the flour, baking powder, melted white chocolate, cashew butter, oil, maple, milk, vanilla and salt. Whisk together. Transfer the cake batter into a piping bag.
- In the microwave, melt the white chocolate chips. Once they are melted, transfer the melted chocolate in two mini muffin liners and place in the freezer until they solidify.
- Grab two small ramekins. Generously grease each cup with coconut oil. Then add 1 tablespoon of flour to each cup and shake the cup around so that the whole cup is covered in a thin layer of flour. This will help the cake to not stick to the cup and it's important to making sure your cake doesn't fall apart.
- Pipe ¼ of the batter into each ramekin. Place the solidified white chocolate cup on top. Pipe the rest of the cake batter on top of the white chocolate. Make sure the white chocolate cup is fully covered in batter.
- Bake the cups at 350F for 15-17 minutes.
- Remove from oven and allow the cups to cool off for a few minutes so you don't burn yourself. Place a small plate on top of each ramekin, then flip the ramekin upside down. Gently lift the ramekin up to reveal your lava cake.
- Top the lava cake with powdered sugar and berries, then dig in!
Notes
- Grease and flour the ramekins. Grease the ramekins well and then add enough flour to coat all sides. This will help prevent the cake from sticking to the cup and it's important to make sure your cake comes out easily and doesn't fall apart.
- Completely cover the white chocolate cup. Make sure the solidified white chocolate is fully covered in the cake batter otherwise, as it melts it will ooze out.
- Leftover white chocolate chips. Use leftover white chocolate chips to make these white chocolate macadamia cookies.
- Store leftovers. If you have any leftovers of this white chocolate cake recipe, go ahead and refrigerate them for up to 2 days and then microwave to remelt the white chocolate middle. You can freeze the lava cakes for up to a month, thaw in the fridge and pop in the microwave to melt the middle.
- Stir in more flavor: Mix in some cinnamon, pumpkin pie spice, or instant espresso powder to the cake batter for a different flavor combination.
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