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the gooey center of a lava cake

Lava Cake Recipe (easy, vegan, gluten free)

Gaby Dimova
This absolutely delicious and beautiful chocolate lava cake recipe is also vegan, gluten free, and made with easy & nutritious ingredients.
5 from 5 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Dessert
Cuisine American
Servings 1 cake
Calories 783 kcal


  • ramekin or oven safe bowl


  • ¼ cup oat flour 24 grams
  • ¼ cup cacao powder
  • ¼ teaspoon baking powder
  • dash of espresso powder
  • ¼ cup melted dark chocolate
  • 3 tablespoon peanut butter
  • 3 tablespoon coconut oil
  • ¼ cup maple syrup
  • cup dairy-free milk
  • dash of vanilla
  • dash of salt
  • 4-6 tablespoon chocolate chips


  • In a medium bowl, add the oat flour, cacao, baking powder, espresso, melted chocolate, peanut butter, coconut oil, maple, milk, vanilla, and salt. Mix them well.
  • Generously grease two small ramekins with coconut oil. You want the ramekins very greased- this will allow the lava cake to slide out of the dish once it has cooked.
  • To further make sure that the cake doesn't stick to the ramekin, I dusted cacao powder around the edges and bottom of the dishes. You can also use powdered sugar or flour to do this. Or you can use parchment paper to line the bottom of the ramekins.
  • Divide the chocolate mixture into the two prepared ramekins, but only fill them each halfway.
  • You can either place the semi-sweet chocolate chips in the middle of the batter, or you can do what I did, which was to melt the chocolate chips, then place the melted chocolate in two mini muffin cups and refrigerate them until the chocolate hardens and forms two mini chocolate cups.
  • Place the chocolate cups or chocolate chips in the middle of the lava cakes, then top them with the remaining raw batter.
  • Note: you can either melt the chocolate in the microwave or using the double boiler method.
  • Once the cake has cooked, the warm chocolate cups will melt and create the runny center.
  • Place the ramekins in the air fryer for 6 minutes at 400*F/ 200*C.
  • Allow the cake to cool off for 2-3 minutes at room temperature. Then gently slide a knife around the edges of the cake to loosen them.
  • Place a dessert plate on top of the ramekin and holding both the plate and the ramekin, carefully flip them upside down.
  • Gently lift up the ramekin to reveal the chocolate molten lava cakes underneath.
  • Sprinkle more cacao on top of the molten chocolate cakes and top with berries, if you wish.
  • Slice into them to reveal the gooey, molten center!



Calories: 783kcalCarbohydrates: 73gProtein: 13gFat: 54gSaturated Fat: 31gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 5mgSodium: 198mgPotassium: 711mgFiber: 9gSugar: 43gVitamin A: 189IUVitamin C: 3mgCalcium: 191mgIron: 6mg
Keyword gluten free lava cake, healthy lava cake recipe, lava cake, molten lava cake, vegan lava cake
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