Vegan Chocolate Fondant Cake

Indulge in the ultimate plant-based dessert with this Vegan Chocolate Fondant Cake, a decadent treat that boasts a rich, gooey center encased in a tender, chocolaty shell. Crafted with premium vegan dark chocolate, flaxseed as an egg substitute, and creamy almond milk, this recipe is a modern twist on the classic molten lava cake, perfectly suited for vegans and chocolate lovers alike. In just 20 minutes of prep time, you'll create a luscious dessert that’s perfect for impressing dinner guests or treating yourself on a cozy night in. Best served warm with a dollop of vegan ice cream or a drizzle of coconut cream, this irresistible vegan dessert guarantees a melt-in-your-mouth experience with each bite.

Nutriscore Rating: 46/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 200 grams Vegan dark chocolate
• 100 grams Vegan butter
• 2 tablespoons Flaxseed meal
• 6 tablespoons Water
• 150 grams All-purpose flour
• 15 grams Cocoa powder
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 150 grams Coconut sugar
• 1 teaspoon Vanilla extract
• 150 milliliters Unsweetened almond milk

Directions

Step 1

Preheat your oven to 180°C (350°F). Lightly grease six fondant molds or ramekins with vegan butter and dust them with a little cocoa powder to prevent sticking.

Step 2

In a small bowl, mix the flaxseed meal with water. Let it sit for 5-10 minutes until it forms a gel-like consistency. This will serve as your egg replacement.

Step 3

In a heatproof bowl, melt the vegan dark chocolate and vegan butter over a simmering pot of water, stirring occasionally until smooth. Remove from heat and let it cool slightly.

Step 4

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.

Step 5

Add the coconut sugar to the dry ingredients and mix well.

Step 6

In another bowl, combine the flaxseed mixture, vanilla extract, and almond milk. Mix until well combined.

Step 7

Slowly pour the almond milk mixture into the cooled chocolate mixture and stir until smooth.

Step 8

Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be cautious not to over-mix the batter.

Step 9

Divide the batter evenly among the prepared fondant molds or ramekins.

Step 10

Place the molds/ramekins on a baking tray and bake in the preheated oven for 12-15 minutes, or until the edges are firm and the center remains soft.

Step 11

Remove from the oven and let the fondant cakes cool in the molds for a few minutes. Carefully invert them onto serving plates.

Step 12

Serve immediately, so the center remains molten, with a scoop of vegan ice cream or a drizzle of coconut cream if desired.

Nutrition Facts

Serving size	(884.2g)

Amount per serving	% Daily Value*
Calories	3137.4

Total Fat 164.9g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2402.4mg	0%
Total Carbohydrate 405.6g	0%
Dietary Fiber 38.6g	0%
Total Sugars 221.3g
Protein 36.9g	0%

Vitamin D 55.7IU	0%
Calcium 448.9mg	0%
Iron 29.1mg	0%
Potassium 1565.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 4.5%

Carbs: 49.9%