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Vegan Chocolate Lava Cakes

It’s national chocolate week and we thought what could be better than a chocolatey treat with a warm, gooey centre to celebrate? . Perfect for for after dinner treats or to indulge on with a cup of tea, these Vegan Chocolate Lava Cakes will have your taste buds tingling, and with beetroot as the main ingredient, it’s arguable healthier than it’s sugary chocolate counterparts.

You’re body will definitely be thanking you for the contents of this Chocolate Lava Cake. Including super-food ingredient coconut oil and  a delicious beetroot puree, cooking up these delectable treats is a no-brainer.

Check out this recipe below and start baking!


2 beetroots for 1/4 cup beetroot puree

1/4 cup almond milk + 1/2 tsp vinegar
 or lemon juice

2.5 Tbsp organic sugar (or sub granulated sugar)

1 Tbsp melted coconut oil 

1/4 tsp vanilla extract

1/4 tsp baking powder

pinch of sea salt

2 Tbsp cocoa powder

1/4 cup + 1/2 Tbsp all-purpose flour

2 Tbsp chocolate chips, melted

For topping/middle: 2 squares quality vegan dark chocolate + coconut whipped cream


Preheat oven to 190°C, remove the stem and most of the root from your beetroots, and scrub and wash them underwater until clean. Wrap beetroots in foil, drizzle on a bit of vegetable oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature. Once cooled, either finely grate or puree beetroot in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Butter two standard size cake tins with dairy-free butter and coat with cocoa powder – shake out excess. Preheat oven to 190 degrees C.

Add the almond milk and vinegar to a small mixing bowl and mix. Let set for a few minutes to activate. Add the sugar, oil, vanilla, and beetroot puree and beat until foamy. Then add cocoa powder, flour, baking powder, and salt. Mix until no large lumps remain. Lastly, add the melted semisweet chocolate and mix once more.

Divide the batter evenly between the two muffin tins – it should come up about to the top, which is OK. Break up one square of the dark chocolate and push it down into the centers of the cakes. Cover with batter using a spoon. Bake 15-20 minutes, or until the edges have pulled away slightly and the top no longer appears wet. It’s OK if it’s a little fudgy but you definitely don’t want underdone cake.

Let rest in the pan for 4-5 minutes before removing. Then gently loosen the edges with a butter knife and top with a cutting board or plate and carefully invert. Gently transfer to serving plates. Immediately top each cake with the remaining square of vegan dark chocolate (for extra gooey-ness – optional) and serve with coconut whipped cream. Other garnishes might include a dusting of cocoa powder, icing sugar or fresh berries. Dig in.

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