These Vegan Biscoff Lava Cakes are the ultimate chocolate dessert. A rich and moist chocolate sponge, with a gooey Biscoff filling, decorated with white chocolate and fresh cranberries to look like mini Christmas puddings. A great quick, easy and effective dessert for any celebration.
If you love Biscoff as much as me, be sure to check out my Biscoff recipes. From cheesecakes, cakes, cupcakes and doughnuts, you’ll find all the Biscoff goodness.
Vegan Biscoff Lava Cake
These delicious Vegan Biscoff Chocolate Lava Cakes are the ultimate dessert for any occasion in need of a tasty treat. They’re rich, decadent, gooey chocolaty, and easy to make. In 30 minutes, you can whip up four of these delicious Biscoff filled lava cakes, with no eggs or dairy!!
Why you NEED to make this recipe:
- Vegan
- Dairy-free
- Egg-free
- Rich, decadent and flavourful
- Indulgent
- Gooey
- Moist and chocolatey
- East to make
- Loaded with Lotus Biscoff
- Delicious
- Decorated with melted white chocolate
- Decoration is simple yet effective
- Great to make with kids
- Easy to make
What you’ll need to make these lava cakes
- Dairy-free milk: You can use any dairy-free milk you wish for this recipe, oat, soya, almond, cashew will work great. My personal favourite is soya milk, as it curdles the best for a vegan buttermilk.
- Apple cider vinegar: You’ll want to use apple cider vinegar to help create a vegan buttermilk. This is in replace of the eggs in this recipe.
- Plain flour: Make sure to sift the flour to avoid any lumps in the mixture.
- Cocoa powder: Helps to add a rich chocolate flavour to the cakes.
- Baking powder: Helps the cake to rise when baking.
- Caster sugar: Adds sweetness and helps to bind the cake.
- Dairy-free butter: You’ll want to melt the butter in a small saucepan on the hob. I like to use a vegan block butter such as Naturli Vegan Block or Flora Plant Butter.
- Coconut oil: Used for greasing the inside of the the ramekins to prevent the cakes from sticking
- Lotus Biscoff: Chill balls of the spread on a grease proof paper lined tray in the freezer for 30 minutes before making the cakes. It makes it easier to work with.
- Dairy-free white chocolate: Melt dairy-free white chocolate and pour over the cakes when out of the oven. The chocolate will melt down the sides of the cake, further flavouring the dessert and making them look like mini christmas puddings.
- Cranberries: Decorate the cake with cranberries. Optional but they look and taste great!
Tools you’ll need to make these Biscoff Lava Cakes
This recipe is super quick and easy, you’ll only need a few tools to help create this scrumptious recipe! I’ve linked products below:
- 4 mini metal ramekins – Make sure to grease the insides well with coconut oil before pouring in the cake batter.
- Mixing bowl
- Whisk
- Spatula
- A baking tray
- Teaspoons
- Saucepan – to melt the butter and for the bain-marie.
- Knife
- Pouring jug
- Oven mitts
How to make Vegan Chocolate Biscoff Lava Cakes
Find the full written method and instructions below in the recipe card.
Biscoff spread
- Prepare the Biscoff and ramekins
Line a baking tray with grease proof paper. Scoop teaspoons of Biscoff, roll into a balls and place on the tray. Freeze until firm.
Grease the insides of the ramekins with coconut oil before making the cakes. - Cake
Mix the dairy-free milk and apple cider together to make the buttermilk. Set aside to curdle. In this time, sift the flour, cocoa powder, baking powder and sugar in a mixing bowl. Stir to combine. Melt the butter on the hob in a small saucepan, then pour the melted butter and buttermilk into the fry ingredients, mix gently to combine. Don’t overmix!
Pour the mixture into the greased ramekins, then press in a chilled Biscoff ball. Top with more batter. Bake for 15-20 minutes. Allow to cool in the tin for 2-3 minutes. - Removing the cakes from the tin
Run a knife around the edges of the tin and turn out the cakes on to individual serving plates. Use oven mitts or a tea towel as the tins will be very hot to touch.
- Decorations
Melt the vegan white chocolate using a bain-marie and pour over the cakes, allowing some to drip down the sides. Decorate with fresh cranberries and holly leaves to look like mini christmas puddings. Do NOT eat the holly leaves, they’re only for decoration.
Biscoff lava Cakes FAQ
How to store these lava cakes?
- Store the lava cakes in a sealed container in the fridge. Allow to come to room temperature before serving. It is best to eat the cakes while they are still warm, on the day of making as the filling will be melted.
Can they be made gluten-free?
- As they contain Biscoff spread, they are not suitable for gluten-free. Don’t worry though, I currently working on a gluten-free lava cake recipe! Stay tuned!
What can I use instead of Biscoff spread?
- You can use chunks of chocolate, nut butters such as almond or peanut, jam or even a homemade vegan Nutella.
How do you know when a lava cake has finished baking?
- You want to make sure the cake is fully baked and the filling is melted. You will know your chocolate lava cake is done when the edges are cooked all around and the center is soft but not jiggly.
What can I use if I don’t have ramekin tins?
- If you don’t have any ramekin tins to hand, don’t worry! You can use cupcake / muffin tins. Simply make sure they are grease with coconut oil before you add in the batter. This will prevent any sticking.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Biscoff Lava Cake
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegan
Description
You will fall in love with these Vegan Biscoff Chocolate Lava Cakes, with a rich molten chocolate center and white chocolate decoration. Ready in less than 30 minutes!!
Ingredients
Ingredients for the cake
- 240ml of dairy-free milk
- 2 teaspoon of apple cider vinegar
- 170g of plain flour
- 40g of cocoa powder
- 1/2 teaspoon of baking powder
- 170g of caster sugar
- 100g of dairy-free butter
Decoration
- 4 tablespoons of Biscoff spread
- 150g of dairy-free white chocolate
- Cranberries (decoration)
- Biscoff cookies (crumbs for decoration)
- Holly leaves (decoration only)
Instructions
Method (Biscoff filling prep)
- Line a board or tray with grease proof paper. Scoop a tablespoon of Biscoff spread, roll in a ball and place on the paper. Freeze for 30 minutes until firm. You’ll need 4 as this recipe makes 4 cakes.
Method (cake)
- Preheat the oven to 180°C fan. Prep your ramekins by placing them on a baking tray. Grease them with coconut oil and set aside.
- Combine the dairy-free milk with the apple cider vinegar. Set aside for 10 minutes to curdle. This creates the vegan buttermilk.
- Sift the flour, cocoa powder, sugar, and baking powder. Stir to remove any big lumps.
- Melt the butter in a small saucepan on the hob, then pour into the dry ingredients along with the buttermilk. Stir until just combined. Don’t overmix. The batter should be thick and pourable.
- Pour the batter into the bottom of the ramekins so they are 1/2 of the way full.
- Remove the Biscoff balls from the freezer and press on into the batter. Pour over a tiny bit more batter to cover the Biscoff ball. Pour the remaining batter on top, so the Biscoff is completely covered and the ramekins are 3/4 full.
- Bake the cakes in the middle of the preheated oven for 15-20 minutes. They should be firm around the edges yet slightly jiggly in the middle. Remove the cakes from the oven, and let the ramekins cool at room temperature for 2-3 minutes.
- Gently wiggle a knife around the edges of the cakes. Place a plate on the top of the ramekins and flip it upside down, tapping the bottom of the ramekins to loosen the cakes and help them slide out. Serve immediately or add some decorations.
Method (white chocolate and decoration)
- Fill a small saucepan 3/4 full with water and place onto the hob over low/ medium heat. Finely chop the white chocolate and place it into a heatproof bowl. Place the bowl on top of the saucepan to create a bain-marie and allow to melt.
- Once melted, spoon on top of the cakes, letting it drip down the sides. of the cakes.
- Decorate with some cranberries and holly leaves to look like mini christmas puddings (do not eat the leaves, they’re only for decoration only). Finish with a dusting the tops with powdered sugar, or with a scoop of non-dairy ice cream.
Notes
To store: Store the cakes in the fridge and allow to come to room temperature before enjoying. Best served warm, fresh out of the oven.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Cakes and layer cakes
- Method: Baking
- Cuisine: American
