When those chocolate cravings strike, whip up a decadent treat in a hurry! These Super Easy Vegan Molten Chocolate Cakes are made with cake mix and store-bought frosting and come together in less than 30 minutes.
Hi friends and happy Tuesday! I am SO STINKIN' EXCITED to be sharing this criminally easy, decadent recipe with y'all today. I have paired up with Miss Jones Baking Co. and used their delectable cake mixes and frostings to whip up these Super Simple Vegan Molten Chocolate Cakes. I'm not kidding when I say these maaaay just be the easiest things you've made in your whole life. And maybe the most delicious, too. Imagine rich, fudgy ramekins of cake with a melted puddle of chocolatey goodness hiding in the middle. I really can't say enough good things about them. Let's go whip some up!
Before we get baking, let's share some quick facts about Miss Jones: all their mixes are vegan, organic, soy-free and non-GMO, and they all have instructions to bake with dairy/eggs, dairy-free, or vegan ingredients. Their frostings are made with coconut oil and are also vegan (even the salted caramel and cream cheese flavors)! They have mixes for cakes, cookies, and brownies. And their newest products are single-serving cakes and cookies in a cup for a quick sugar fix! When they sent me a box of chocolate cake and a container of chocolate frosting, I knew I couldn't just make a simple layer cake. With a little ingenuity, these molten chocolate cakes were born!
Okay, so here is how you make the easiest molten chocolate cakes of all time! First, scoop out tablespoonfuls of Miss Jones' chocolate frosting onto a baking sheet lined with a piece of wax paper, and pop in the freezer. While those chill, make your chocolate cake mix as directed with vegan ingredients (ground flaxseed, oil, and nondairy milk). Grease about 10 ramekins really well, and divide your cake batter between the ramekins. Then... drum roll... drop one of the frosting balls in the middle of each cake! This is going to be your fudgy molten middle. SWOON. Throw a few chunks of chocolate in there for good measure, and bake for about 18 minutes, until the cake is set and the middle has turned to liquid gold. Let cool as long as you can bear, then top with vanilla ice cream or whipped coconut cream and dig in! If you're really ambitious, you can also try to flip them out of the ramekins, lava-cake style. I tried and it didn't quite work out for me but... you can do your best 😉
You can't tell me you don't want to just dive right into that puddle of melted chocolate in there! So dreamy! These molten chocolate cakes are so easy to make that they're really quite dangerous. Listen, I don't need to know that I'm only 30 minutes away from lava cake at any given moment. That would ruin all diet plans for me for the rest of my life. Oops. But really, these are spectacular. So chocolatey! So rich! So decadent! You need them in your life!
I hope you guys make these vegan molten chocolate cakes soon! They really are the perfect quick indulgence.
Check out the full line of Miss Jones' Baking Co. products and don't forget to grab a BOGO coupon when you sign up for their emails 🙂 Happy baking!!
- 1 container Miss Jones chocolate frosting
- 1 bar vegan dark chocolate
- 1 box Miss Jones chocolate cake mix
- ground flaxseed, oil, and nondairy milk called for on box
- nonstick spray
- First, prepare the molten middles. Line a baking sheet with wax paper, and scoop out 10 1-tablespoon portions of the chocolate frosting. Set in the freezer while you prepare the rest.
- Preheat oven to 350F. Grab 10 ramekins, and spray all generously with the nonstick spray. Place on a baking sheet.
- In a large bowl, combine the ground flaxseed with water as directed on the box. Add in the nondairy milk and oil, then add in the cake mix. Whisk until smooth and creamy.
- Divide the cake batter evenly among the 10 ramekins. Place a piece of chocolate bar in each ramekin, followed by one of the frosting balls, followed by another piece of chocolate.
- Bake in preheated oven for 18-20 minutes, until the tops of the cakes appears dry but there is still a little jiggle.
- Let cool slightly and enjoy!
Disclosure: This recipe is a collaboration with Miss Jones Baking Co. I received products in exchange for my honest opinion. All opinions are mine alone. Recipe is an original creation of Valentina Celant at TheBakingFairy.net
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