Salted Caramel Mocha Lava Cakes
Salted Caramel Mocha Lava Cakes
Ingredients
For the Cakes
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons espresso powder
- 1/2 cup hot coffee
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup non-dairy milk
- 1/2 cup non-dairy yogurt
- 1/4 cup neutral oil
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup non-dairy milk
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
For the Vanilla Bean Latte Buttercream
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tablespoon non-dairy milk, 1-2 tablespoons, as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour 6-8 individual ramekins, ensuring an even coating to prevent sticking.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 3 min
- 5
Pour the reserved mocha mixture into the batter. Whisk gently until the batter is smooth and uniformly colored. Do not overmix.
⏱️ 2 min
- 6
Carefully divide the cake batter among the prepared ramekins, filling each approximately 3/4 full.
⏱️ 5 min
- 7
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.
⏱️ 20 min•🌡️ 350
- 8
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.
⏱️ 5 min
- 9
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.
⏱️ 8 min
- 10
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.
⏱️ 5 min
- 11
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.
⏱️ 30 min
- 12
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.
⏱️ 10 min
- 13
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.
⏱️ 3 min
- 14
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.
⏱️ 5 min
- 15
Add 1/2 teaspoon espresso powder to the buttercream and beat until fully combined and evenly distributed.
⏱️ 2 min
- 16
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.
⏱️ 5 min
- 17
Drizzle the cooled salted caramel sauce generously over the buttercream and cakes. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Salted Caramel Mocha Lava Cakes
For the Cakes
- 1/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons espresso powder
- 1/2 cup hot coffee
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup non-dairy milk
- 1/2 cup non-dairy yogurt
- 1/4 cup neutral oil
- 1 teaspoon vanilla extract
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup non-dairy milk
- 2 tablespoons vegan butter
- 1/2 teaspoon salt
For the Vanilla Bean Latte Buttercream
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tablespoon non-dairy milk, 1-2 tablespoons, as needed
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease and flour 6-8 individual ramekins, ensuring an even coating to prevent sticking.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 3 min - 5
Pour the reserved mocha mixture into the batter. Whisk gently until the batter is smooth and uniformly colored. Do not overmix.
⏱️ 2 min - 6
Carefully divide the cake batter among the prepared ramekins, filling each approximately 3/4 full.
⏱️ 5 min - 7
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.
⏱️ 20 min•🌡️ 350 - 8
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.
⏱️ 5 min - 9
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.
⏱️ 8 min - 10
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.
⏱️ 5 min - 11
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.
⏱️ 30 min - 12
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.
⏱️ 10 min - 13
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.
⏱️ 3 min - 14
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.
⏱️ 5 min - 15
Add 1/2 teaspoon espresso powder to the buttercream and beat until fully combined and evenly distributed.
⏱️ 2 min - 16
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.
⏱️ 5 min - 17
Drizzle the cooled salted caramel sauce generously over the buttercream and cakes. Serve immediately and enjoy!
⏱️ 2 min