Vegan Peanut Butter Lava Cakes

Molten PB Chocolate Cakes 4

I had seen peanut butter lava cakes pop up a few times on Pinterest and said to myself, I have to make those.  But I just never got around to it.  That is until last weekend.  One of my friends on Facebook posted a video of them, and I said, that's it, I have to make them.  They just looked too good not to try making. Of course the ones that I had seen were not at all vegan, full of sugar, dairy and eggs.  But that was going to be easy to change as far as I was concerned.  I am pretty confident when it comes to revamping cakes because I make so many of them.

Molten PB Chocolate Cakes 3

I made a moist chocolate cake sweetened with dates, and it was actually oil free, I used a small amount of pecan butter instead of the oil and it worked perfect.  I also used quinoa flour for these because I had it on hand, and it is a quality high protein flour that I always feel good about using in recipes.  Of course I included the peanut butter filling that the other cakes had but I did not feel that it had to be sweetened, because the cake already was sweet.  I did however include vegan chocolate chips inside to make it extra gooey and chocolaty.

Molten PB Chocolate Cakes 2

I shared one with Eric as our Sunday night dessert with some wine. They were sooo freaking good!  Even better than I had imagined.  They were gone in no time, since we love chocolate and peanut butter so much. Sharing desserts like this makes me happy.  If you don't think that vegan desserts can be as delicious as non-vegan ones, you need to try this recipe, it will win over even the biggest skeptic.

Molten PB Chocolate Cakes

Vegan Peanut Butter Lava Cakes

Makes  four 1 cup cakes

4 1 cup custard dishes


3/4 cups quinoa flour (or all purpose gluten free flour)
2 Tbsp cacao powder or unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 1/2 cup of the water reserved
2 Tbsp raw peanut butter
1 tsp pure vanilla extract
1/2  cup filtered water
1Tbsp apple cider vinegar

4 heaping Tbsp smooth peanut butter

1/4 cup vegan dark chocolate chips or chunks

Preheat the oven to 375F degrees and position rack in center of oven. Oil four 1 cup custard dishes or ramakins with coconut oil. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well. Place dates, reserved water, peanut butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Transfer half of the cake batter to prepared pans filling them half full, then sprinkle some chocolate chips over each one, and drop 1 heaping Tbsp peanut butter into each in the center. Sprinkle more chocolate chips over that.  Spoon the remaining batter over each one, place on a tray, and place in the oven.  Bake cakes until they are set, but not overbaked about 15-18 minutes.  Remove from oven, let cool for about 10 minutes, then unmold and enjoy warm.

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