A vegan take on the MasterChef classic
Molten Chocolate Lava Cake
Serves 4
Original
The MasterChef signature
- Dark chocolate — 200 g
- Butter — 115 g
- Sugar — 100 g
- Eggs — 200 g
- All-purpose flour — 60 g
- Powdered sugar, to serve
The vegan version
Vegan
- Dark chocolate (dairy-free; ganache center) — 100 g
- Full-fat coconut milk (ganache center) — 60 ml
- All-purpose flour — 120 g
- Unsweetened cocoa powder — 60 g
- Sugar (certified vegan, not bone-char filtered) — 120 g
- Baking powder — 5 g
- Salt — a pinch
- Coconut oil (in place of the butter), plus extra for the ramekins — 55 g
- Unsweetened plant milk — 320 ml
- Apple cider vinegar (with the baking powder, in place of the eggs) — 20 ml
- Powdered sugar (certified vegan), to serve
Our steps
- 1Ganache center: warm the coconut milk, pour it over the chopped chocolate and stir until smooth. Chill until scoopable (about 30 min), roll into 4 balls and freeze until hard, at least 30 min.
- 2Heat the oven to 200 °C / 400 °F. Grease 4 ramekins (about 180 ml) with coconut oil and dust with cocoa.
- 3Whisk the flour, cocoa, sugar, baking powder and salt. Add the melted coconut oil, plant milk and vinegar and whisk just until smooth.
- 4Half-fill each ramekin, set a frozen ganache ball in the center, and cover with the rest of the batter.
- 5Bake 15–18 min, until the edges are set and the center still looks soft. Rest 2–3 min, run a knife around the edge and turn out onto plates (or serve in the ramekin). Dust with powdered sugar.
Want it tuned to a specific diet?
Pick your diets on the left — each ingredient shows swaps that keep the dish compatible.
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