Vegan Lava Cake


This delicious warm chocolate cake with an indulgent gooey chocolate centre is a real crowd pleaser. Pair it with vanilla ice cream, top it with berries or eat it just as it is.

Prep Time: 5 mins.
Cooking Time: 25 mins.
Makes: 4. 


1 pack Violife Cocospread  

120g all-purpose flour  

60ml coconut oil 

100ml canned coconut milk 

22g dark chocolate, in 4 pieces 

100g sugar  

½ tsp salt 

1tsp cocoa powder  

½ tsp baking powder  

¼ tsp baking soda 

1tsp vanilla extract 

Icing sugar, to serve  


Prep Time: 30 mins 

Makes: 4  


Preheat oven to 180°C. Grease 4 ramekins with coconut oil and then dust with flour, shaking off any excess.  

In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder and baking soda. Pour in the coconut oil and vanilla extract. Gradually add coconut milk and Violife Cocospread. Whisk until smooth. 

Divide the batter into the prepared ramekins. Push one piece of dark chocolate into the center of each ramekin.  

Bake for 25 minutes, remove from oven and allow to cool slightly for 10 minutes, before removing from the ramekin and serving upside down. You might need the help of a knife to release the cake from its mold along the sides of the ramekin.  

You can serve with vegan ice cream or simply sprinkle with some icing sugar. 

Thinking of trying vegan?

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