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Full recipe available here.

Ingredients:

For the lava cakes:

• 100g dark chocolate (70% cocoa, vegan)
• 60g vegan butter, plus extra for greasing
• 50g plain flour
• 30g cocoa powder (preferably dutch-processed)
• 70g caster sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 120ml almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract

For serving:

• 4 scoops of vegan vanilla ice cream
• 50g dark chocolate, melted (for drizzle, optional)

Method:

1. Preheat the oven to 200°C (180°C fan) or gas mark 6. Generously grease 4 ramekins with vegan butter and dust with cocoa powder. Place the ramekins on a baking tray for easier handling.
2. Chop the dark chocolate into small pieces and melt it with the vegan butter in a heatproof bowl set over a saucepan of simmering water. Stir occasionally until smooth and glossy, then remove from heat and allow to cool slightly.
3. In a mixing bowl, sift together the flour, cocoa powder, caster sugar, baking powder, and salt.
4. In a separate bowl, whisk together the almond milk and vanilla extract. Gradually add the wet ingredients to the dry, whisking until a smooth batter forms.
5. Gently fold the melted chocolate mixture into the batter. Take care not to overmix, as you want to maintain a light texture.
6. Spoon the batter evenly into the prepared ramekins, filling them about three-quarters full. Smooth the tops with the back of a spoon.
7. Bake the lava cakes in the preheated oven for 12-15 minutes, or until the edges are firm and slightly pulling away from the ramekins but the centres still appear soft and jiggly.
8. Remove the ramekins from the oven and let them cool for 2-3 minutes. Run a knife around the edges to loosen the cakes, then carefully invert each ramekin onto a serving plate. Tap gently to release the cakes.
9. Drizzle each cake with melted dark chocolate and then top with a scoop of vegan vanilla ice cream. Serve immediately while warm. And of course enjoy!