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Vegan, Gluten-Free Chocolate Lava Cake

  • 15 min
    Prep Time
  • 30 min
    Total Time
  • 3 people
  • 457 per 1 serving


  • 2 ounces vegan dairy-free chocolate chips of choice
  • 1 tablespoon Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 1 cup whole-grain, gluten-free oats
  • 7 tablespoons superfine almond flour
  • 5 tablespoons raw or coconut sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 2/3 cup Pacific Foods™ Organic Oat Original Plant-Based Beverage
  • 1/4 cup mashed banana, unsweetened apple sauce or pure pumpkin puree
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract


  • Step 1

    Preheat the oven to 350°F and grease 3 small ramekins with cooking oil. Add the chocolate and first amount of oat milk to a small, microwave safe bowl. Heat for 15 seconds, stir thoroughly, and if needed, heat for another 15 seconds. Once the chocolate is completely melted, transfer to the refrigerator to cool while you prepare the cakes. 

  • Step 2

    Process all dry ingredients together in a food processor or blender. Add the wet ingredients (including remaining oat milk) and mix again until thoroughly combined. Pour the mixture into the prepared ramekins. Use a melon baller or teaspoon measure to scoop out three balls of chocolate, and place into the center of each cake. 

  • Step 3

    Place the ramekins on a baking sheet, and bake in the oven for about 15 minutes. Let cool for about 10 minutes before removing from the mold. Enjoy!

Calories 457
Total Fat 17 g
Sat. Fat 1.6 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 774 mg
Total Carb 55 g
Dietary Fiber 6 g
Sugar 33 g
Protein 9 g
Vitamin D 3 %DV
Calcium 15 %DV
Iron 16 %DV
Potassium 6 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.