Indulge in these vegan desserts as you celebrate for a good cause

World Vegan Day is the perfect occasion to celebrate plant-based indulgence, and vegan desserts are a delicious way to join in! Explore these vegan delights. Our desserts are kinder to animals, gentler on the planet, and often pack in healthy fats, fiber, and natural sweetness. Classic favorites like custards, brownies, cakes, and cookies all have vegan versions that taste just as delightful, if not better! So, this World Vegan Day, treat yourself to a sweet bite that’s both compassionate and delicious.

Vegan molten chocolate cake

These days, a warm, gooey lava cake is a dessert staple on restaurant menus everywhere, but the classic version still stands out. Vegan molten chocolate cake brings the same sought-after qualities as the original, with a soft, cakey exterior that reveals a rich, flowing center of warm dark chocolate. While it may feel like a bit of magic on the first bite, this vegan molten chocolate cake recipe is simple to make and ready to serve in under an hour. The secret? Using the best quality vegan chocolate — it’ll make all the difference for that perfect molten center.

Ingredients

• 115 gm vegan butter, cubed, plus extra for greasing the ramekins
• 15 gm all-purpose flour, plus extra for dusting the ramekins
• 170 gm bittersweet vegan chocolate (around 66% cacao), chopped
• 120 ml aquafaba
• 100 gm sugar
• ¼ teaspoon sea salt

Instructions

1. Preheat the oven to 230°C. Grease four 180 ml ramekins with vegan butter and lightly dust with flour. Tap out any excess flour and arrange the ramekins on a baking sheet.
2. Fill a saucepan with water to a depth of about 2.5 cm and bring to a simmer. Place the chopped chocolate and vegan butter in a heatproof bowl, then set the bowl over the simmering water, ensuring it doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and smooth, about 10 minutes. Remove the bowl from heat and set aside to cool slightly.
3. In a mixing bowl, beat the aquafaba on high speed until soft peaks form, about 2–3 minutes. Add the sugar and sea salt, then continue to beat until the mixture becomes thick and glossy.
4. Gently fold the melted chocolate mixture into the whipped aquafaba, then sift in the flour and fold until the mixture is fully combined and smooth, with no streaks visible.
5. Divide the batter evenly among the prepared ramekins. Place the baking sheet with ramekins in the preheated oven and bake for 9 to 12 minutes, or until the tops are set and the edges spring back when touched, but the centers still feel soft.
6. Let the cakes cool for 1 minute in the ramekins. Place a dessert plate over each ramekin, then carefully invert to unmold. Serve immediately for a molten, gooey center.

Vegan molten chocolate cupcakes

To make vegan molten chocolate cupcakes with a rich, gooey center, start with the same ingredients and follow these steps:

Instructions

1. Preheat the oven to 180°C. Line a muffin tray with paper cupcake liners and lightly grease the liners for easy release.
2. In a heatproof bowl, combine the chopped vegan chocolate and cubed vegan butter. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter are melted and smooth, about 15 minutes. Remove from heat and set aside.
3. In a separate medium bowl, whisk together the aquafaba, sugar, and salt until the mixture becomes pale and slightly thickened.
4. Whisk the melted chocolate mixture to ensure smoothness. Then, fold the chocolate mixture and flour into the aquafaba mixture, mixing gently until well combined and no streaks remain.
5. Divide the batter evenly among the prepared cupcake liners, filling each about three-quarters full. Smooth the tops gently with a spatula if needed.
6. Bake the cupcakes in the preheated oven until the tops are set and slightly springy to the touch, but the centers remain soft, about 10-12 minutes.
7. Remove the tray from the oven and allow the cupcakes to cool in the pan for about five minutes. Carefully lift each cupcake out of the tray and serve warm, when the centers are still molten and gooey.