Vegan red velvet lava cakes

Total time: 35m
Preparation Time: 20m

For 6 piece

Nutritional Information

Contains 348 Kcal, 8g Protein, 36g Carbohydrates, 18g Fat


  • Dry ingredients
  • 80 g white flour
  • 100 g sugar
  • 1 pinch sodium bicarbonate
  • 0.25 tsp baking powder
  • 1 pinch salt
  • Chocolate
  • 100 g cashew cream
  • 100 g dark chocolate (50% cocoa), crumbled
  • Fruit puree
  • 3 tbsp water
  • 150 g frozen raspberries
  • 3 tbsp beetroot juice
  • To bake
  • a little icing sugar
  • 1 tbsp poppy seeds
  • Utensils
  • 6 ramekins (each approx. 150 ml), greased and floured

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  • Dry ingredients

    Mix the flour with all the other ingredients up to and including the salt.
  • Chocolate

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Stir in the cashew cream.
  • Fruit puree

    Bring the raspberries and water to the boil, puree and cool slightly. Stir the raspberry puree into the chocolate mixture along with the beetroot juice. Fold in the flour mixture using a rubber spatula. Transfer the cake mixture to the prepared ramekins.
  • To bake

    Approx. 15 mins. in the centre of an oven preheated to 180°C. The cakes should still be a little runny inside. Remove from the oven, tip out onto plates while still hot. Dust the cakes with icing sugar, sprinkle with poppy seeds and serve immediately.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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