Vegan Chocolate Lava Cake


Serves 2

1/3 cup vegan chocolate chips

1 tbsp vegan butter

1 1/2 flax eggs

1 tbsp plain white flour

1 tbsp sugar of choice

1 tbsp Nush strawberry almond yog (or raspberry, if preferred)

Icing sugar to dust

Cocoa powder (to line your ramekin).


Preheat your oven to 170°C.

Make your flax egg by mixing 1 1/2 tbsp ground flax seeds with just less than 1/4 cup hot water. Set aside to thicken.

Melt your chocolate in a microwave safe bowl, then when melted, add 1 tbsp vegan butter, and microwave for another 30 seconds.

Mix well until smooth, then add your sugar and flax egg, beating through the batter.

Incorporate your flour with a spoon, until smooth.

Grease a non-stick ramekin with butter, or oil, then dust some cocoa powder around it, so there are no uncovered parts – this will stop the batter sticking to the edge.

Add 3/4 your batter to the lined ramekin, then make a well (if you can), and add 1 tbsp your yog.

Use a teaspoon to bring batter from the edges, over the top of the yogurt, then top with the rest of the batter, making sure there’s no yoghurt exposed.

Bake for 30 minutes, then leave to set for a couple of minutes. Tip upside down onto a plate, dust with icing sugar, and serve.