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Vegan Choco Lava Cake

No. of Servings : 4

Calories : 330 kcal


75 grams – All purpose flour
25 grams – Powdered sugar
40 grams – Cocoa powder
3 TBS – Oil
3/4 cup – Coconut milk
Baking soda & baking powder – A pinch
1 scoop Origin Nutrition Daily Vegan Protein (Chocolate)
80 grams Dark chocolate slab (divided into 4)


Step 1: Prep & Preheat
Fire up your oven to a toasty 200°C with the fan setting.
Grab 4 ramekins, each about 140 grams (or something close in size.
Time to pamper those ramekins: generously grease them up with softened vegan butter. This step is crucial; we don’t want any cake sticking!
Arrange those ramekins on a baking tray. They’re ready to party!

Step 2: Dry Meets Wet
Time to play with ingredients, don’t forget Origin’s Vegan Protein (Chocolate flavour)! In a big mixing bowl, sieve together your dry ingredients. Give it a good stir.
In a separate bowl, mix up that oil and water. Once it’s all blended, pour this wet mix into the dry ingredients. Stir it all up until you’ve got a smooth batter that’s begging to be baked!

Step 3: The Chocolate Surprise
Here’s where the magic happens: drop the chocolate slabs into the centre of each batter-filled ramekin. Gently press it down – we want that chocolate to melt into a gooey surprise inside the cake, not sink to the bottom.

Step 4: Bake & Enjoy
Pop those ramekins into the preheated oven and let them bake for about 12 minutes. The goal? A perfectly baked cake with a molten centre.
Once done, give them a minute to cool. Then, using a butter knife, gently slide around the edges to release the cake.

We recommend powdered sugar as a topping for the Lava cake.

You can add any topping of your choice. Serve them up hot with a scoop of vegan ice cream or a dollop of vegan cream.

Dive in and relish every bite!