Vegan red velvet lava cakes

Vegan red velvet lava cakes

Total: 35 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / piece: 348 kcal
, Fat: 18 g
, Carbohydrate: 36 g
, Protein: 8 g


6 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Dry ingredients

80 g white flour
100 g sugar
1 pinch sodium bicarbonate
¼ tsp baking powder
1 pinch salt


100 g dark chocolate (50% cocoa), crumbled
100 g cashew cream

Fruit puree

150 g frozen raspberries
3 tbsp water
3 tbsp beetroot juice

To bake

a little icing sugar
1 tbsp poppy seed
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6 ramekins (each approx. 150 ml), greased and floured

How it's done

Dry ingredients

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


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.


Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

Melting chocolate over a water bath I Tips for making a sweet topping I FOOBY

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