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Preheat your oven to 350°F (175°C). Lightly grease and flour 6-8 individual ramekins, ensuring an even coating to prevent sticking.

In a small bowl, combine the 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons espresso powder, and 1/2 cup hot coffee. Whisk thoroughly until the mixture is smooth and all powders are dissolved. Set this mocha mixture aside.

In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

To the dry ingredients, add 1/2 cup non-dairy milk, 1/2 cup non-dairy yogurt, 1/4 cup neutral oil, and 1 teaspoon vanilla extract. Whisk until just combined, being careful not to overmix.

Pour the reserved mocha mixture into the batter. Whisk gently until the batter is smooth and uniformly colored. Do not overmix.

Carefully divide the cake batter among the prepared ramekins, filling each approximately 3/4 full.

Bake the lava cakes in the preheated oven for 18-20 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should still be slightly gooey.

While the cakes are baking, prepare the salted caramel sauce. In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir over medium heat until the sugar is completely dissolved.

Increase the heat to medium-high and bring the sugar mixture to a boil without stirring. Allow it to boil until it reaches a rich amber color. This can take 5-8 minutes; watch carefully as it can burn quickly.

Immediately remove the saucepan from the heat. Carefully whisk in 1/4 cup non-dairy milk, 2 tablespoons vegan butter, and 1/2 teaspoon salt. Be cautious as the mixture will bubble vigorously. Return the saucepan to low heat and whisk continuously until the caramel is smooth and any sugar crystals have dissolved.

Pour the salted caramel sauce into a heatproof bowl and let it cool completely to room temperature. This will allow it to thicken. This will take at least 30 minutes.

Once the cakes are baked, remove them from the oven and let them cool in the ramekins for 10 minutes. This allows them to firm up slightly before inverting.

While the cakes are cooling, prepare the vanilla bean latte buttercream. In a medium bowl, using an electric mixer, beat 1/2 cup softened vegan butter until light and fluffy, about 2-3 minutes.

Gradually add 2 cups powdered sugar, 1-2 tablespoons non-dairy milk (start with 1 tablespoon and add more as needed to reach desired consistency), and 1 teaspoon vanilla extract. Beat on low speed until combined, then increase to medium-high and beat until smooth and creamy.

Add 1/2 teaspoon espresso powder to the buttercream and beat until fully combined and evenly distributed.

Carefully invert the cooled lava cakes onto serving plates. Pipe or spread a generous dollop of the vanilla bean latte buttercream onto each cooled cake.

Drizzle the cooled salted caramel sauce generously over the buttercream and cakes. Serve immediately and enjoy!


Preheat your oven to 350°F (175°C). Lightly grease and flour 6-8 individual ramekins, ensuring an even coating to prevent sticking.

In a small bowl, combine the 1/4 cup unsweetened cocoa powder, 1 1/2 teaspoons espresso powder, and 1/2 cup hot coffee. Whisk thoroughly until the mixture is smooth and all powders are dissolved. Set this mocha mixture aside.

In a large mixing bowl, whisk together the 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt until well combined.

To the dry ingredients, add 1/2 cup non-dairy milk, 1/2 cup non-dairy yogurt, 1/4 cup neutral oil, and 1 teaspoon vanilla extract. Whisk until just combined, being careful not to overmix.

Pour the reserved mocha mixture into the batter. Whisk gently until the batter is smooth and uniformly colored. Do not overmix.

Carefully divide the cake batter among the prepared ramekins, filling each approximately 3/4 full.

Bake the lava cakes in the preheated oven for 18-20 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The center should still be slightly gooey.

While the cakes are baking, prepare the salted caramel sauce. In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Stir over medium heat until the sugar is completely dissolved.

Increase the heat to medium-high and bring the sugar mixture to a boil without stirring. Allow it to boil until it reaches a rich amber color. This can take 5-8 minutes; watch carefully as it can burn quickly.

Immediately remove the saucepan from the heat. Carefully whisk in 1/4 cup non-dairy milk, 2 tablespoons vegan butter, and 1/2 teaspoon salt. Be cautious as the mixture will bubble vigorously. Return the saucepan to low heat and whisk continuously until the caramel is smooth and any sugar crystals have dissolved.

Pour the salted caramel sauce into a heatproof bowl and let it cool completely to room temperature. This will allow it to thicken. This will take at least 30 minutes.

Once the cakes are baked, remove them from the oven and let them cool in the ramekins for 10 minutes. This allows them to firm up slightly before inverting.

While the cakes are cooling, prepare the vanilla bean latte buttercream. In a medium bowl, using an electric mixer, beat 1/2 cup softened vegan butter until light and fluffy, about 2-3 minutes.

Gradually add 2 cups powdered sugar, 1-2 tablespoons non-dairy milk (start with 1 tablespoon and add more as needed to reach desired consistency), and 1 teaspoon vanilla extract. Beat on low speed until combined, then increase to medium-high and beat until smooth and creamy.

Add 1/2 teaspoon espresso powder to the buttercream and beat until fully combined and evenly distributed.

Carefully invert the cooled lava cakes onto serving plates. Pipe or spread a generous dollop of the vanilla bean latte buttercream onto each cooled cake.

Drizzle the cooled salted caramel sauce generously over the buttercream and cakes. Serve immediately and enjoy!
