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A white chocolate lava cake on a plate with a portion cut out and the chocolate oozing out onto the plate.

White Chocolate Lava Cakes

Gaby Dimova
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 2 servings

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.
Keyword white chocolate lava cake
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