This Coconut Lava Chocolate Cake is filled with a delicious light coconut cream that will slightly erupt out of the cake when cooking… This delicious chewy vegan cake is perfect for a Christmas dessert, an Easter treat or an original birthday cake, or simply to surprise your loved ones. This chocolaty recipe is dairy-free, egg-free, nut-free and made with no baking powder. Recipe for 8 servings.
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WHAT IS A COCONUT LAVA CHOCOLATE CAKE?
A lava cake means the lava part of the cake will be runny and melty in the middle. In this recipe, the lava is the coconut cream, which will remain creamy and perfectly sweet even after baking and cooling down.
What I love about this cake is that it is easy to eat as it has the perfect amount of sweetness and chocolate, even though it is up to you to adjust the amount of sugar and chocolate to adapt it to your preferences.
You don’t even need frosting or icing to go on top of this chocolate cake as it is already stuffed with a delicious creamy coconut filling.
HOW TO MAKE VEGAN COCONUT LAVA CHOCOLATE CAKE AT HOME?
To make this mouth-watering cake, you will need the ingredients listed below.
For the chocolate dough:
-dark chocolate
-water
For the coconut cream:
For topping (optional):
If you want to make a gluten-free vegan dessert, try these Giant Chocolate Chips Cookies (only 3 ingredients).
For an oil-free chocolate cake option, check out this Cashew Chocolate Fudge Cake (oil-free) recipe!
THE BEST COCONUT CAKE EASY AND QUICK RECIPE UK
Making this Coconut Lava Chocolate Cake recipe is really simple and it can be made in less than 45 minutes, including baking time.
First, to make the chocolate dough, simply mix the dry ingredients, add the wet ingredients and mix again.
Then, for the coconut cream, add all the ingredients together in a saucepan and simmer until thick and creamy.
Finally, assemble the cake by spreading one layer of chocolate dough in the cake tin, one layer of coconut cream, and one more layer of chocolate dough. Yes, it is that simple!
HOT TO BAKE COCONUT LAVA CHOCOLATE CAKE?
As it is a relatively thin cake, you only need to bake it for 20 minutes at 180.C (356.F). After 20 minutes in the oven, let cool for 10 minutes minimum before cutting and serving.
HOW TO STORE COCONUT LAVA CAKE?
Store at room temperature for up to 2 days in an airtight container or store in the fridge for up to 5 days.
CAN YOU FREEZE LEFTOVER COCONUT CAKE?
To freeze your Coconut Lava Chocolate Cake, wrap slices up in non-stick foil paper and freeze them for up to 4 months. However, if you follow this recipe and everything goes well, you shouldn’t have any leftovers!
WHAT TO MAKE WITH COCONUT CHOCOLATE LAVA CAKE?
This vegan chocolate cake is naturally really moist thanks to the coconut milk used in this recipe, but it would be even better served with custard, yogurt, tea, or a scoop of ice cream! Serving your Coconut Lava chocolate Cake with strawberries is also a delicious option you might want to try.
COCONUT LAVA CAKE WITHOUT BAKING POWDER
Another thing I love about this recipe is that it doesn’t even require baking powder as the wanted result is a chewy flat cake. Moreover, this recipe is:
-refined sugar-free
-nut-free
-vegan
-easy
-free form eggs and butter
-and quick to make!
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this recipe and find it whenever you feel like making one of the best chocolate vegan desserts.
You can also tag me on Instagram @thedorkyfrench to be featured!
For other delicious dessert ideas, check out these Tahini Chocolate Stuffed Cookies (gluten-free) or this Cashew Chocolate Fudge Cake (oil-free).
RECIPE IN VIDEO
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Coconut Lava Chocolate Cake (vegan)
Equipment
- Non-stick 9 inch (23cm) round cake tin
- Whisk
- Mixing bowl
- Silicone spatula
- Saucepan
Ingredients
For the chocolate dough
- 120 g plain flour
- 40 g rice flour
- 50 g coconut sugar or brown sugar
- 20 ml coconut oil
- 60 g dark chocolate I use 72% dark chocolate bar
- 150 ml water
- 100 ml coconut milk*
- 1 tsp vanilla extract
For the coconut cream
- 300 ml coconut milk*
- 20 g stevia sugar or any white sugar
- 30 g plain flour
For topping (optional)
Instructions
- Watch the recipe video to see all instruction steps.
- Preheat the oven to 180.C (356.F).
For the chocolate dough
- Add all the dry ingredients (plain flour, rice flour, coconut sugar) together in a mixing bowl and mix with a whisk.
- Melt the coconut oil with the dark chocolate in a small bowl or cup (microwave for 1 to 1.5 minutes). Mix with teaspoon once melted.
- Meanwile, add the water and coconut milk (100 ml) to the mixing bowl. Mix until smooth.
- Add the melted dark chocolate and coconut oil and mix again.
- Add vanilla extract and mix again.
For the coconut cream
- In a saucepan, add all the "for the coconut cream" ingredients. Bring to a boil and simmer for 5 minutes or until creamy. Stir constantly.**
Assemble
- In a non-stick 9 inch (23 cm) cake tin, spread one layer of chocolate dough using 1/2 of the dough.
- Add one layer of coconut cream by spreading all of it evenly on the chocolate layer.
- Cover the coconut cream layer with the rest of the chocolate dough. Use a silicone spatula to evenly and delicately spread the layers.
- Bake for 20 minutes.
- Let cool for 10 minutes.
- Top with desiccated coconut (optional), and enjoy!
Video
Notes
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