Note 1: I recommend preparing the chocolate ganache at least 2 hours ahead of time to give it ample time to chill and firm up in the fridge. The lava cakes won’t bake properly if the ganache isn’t solid. If you like, you can prepare it up to a few days in advance and simply leave it in the fridge in an airtight container until ready to use.
Note 2: This recipe yields a tiny bit of extra ganache. I used these quantities for the sake of easier measurement.
Measure out 2 oz semisweet chocolate. If using a chocolate bar, give it a coarse chop so it melts faster. Or, weigh out 2 oz chocolate chips.
Microwave instructions: Add plant milk, vegan butter, and chocolate to a microwave-safe bowl. Microwave in 10-second bursts, stirring between, until the chocolate is completely melted. Stir until all ingredients are well-combined.
Stovetop instructions: Add all ingredients to a small saucepan. Heat over medium-high, stirring occasionally, until the chocolate is completely melted and the ingredients are well-combined.
Place the ganache in a sealable container. Cover and refrigerate until solid — about 2 hours. Make sure that the ganache has completely firmed up before making the lava cakes.
Preheat oven to 450°F if you are using ramekins. Preheat to 425°F if you are using a metal jumbo muffin tin. (Metal bakeware heats much faster than ceramic so less heat is required.)
Cut out 4 small parchment circles to line the bottom of the ramekins or muffin tin cavities. (This is highly recommended to get the cakes to easily release.) Butter or grease the ramekins/muffin tins, then line with the parchment circles.
In a mixing bowl, whisk together unsweetened plant milk and vinegar. Allow to sit for about 5 minutes to curdle. This will act as your vegan "buttermilk."
Add vegetable oil, vanilla extract, and sugar and whisk to combine.
Sift in flour, cocoa powder, baking powder, baking soda, and salt.
Mix together to form a smooth batter.
Divide the batter evenly between the four greased & lined muffin tin cavities, reserving just a few tablespoons of the batter for later.
Remove your ganache from the fridge, ensuring that it is solid. For each cake, scoop out out an even tablespoon of ganache. Place in the center of each cake. Use the remaining batter to spread on top and seal in the ganache. There should be a bit of extra ganache leftover that you won't need for this recipe.
Bake in preheated oven for 12 minutes. The cakes will be slightly domed on top but may still look a little jiggly/undercooked in the centers. However, they should look fully cooked around the edges.
Allow to cool for about 5 minutes so the ramekins are not too hot to the touch. Use a butter knife to gently loosen the cake from the sides of the ramekins so they will release more easily. Then invert them very carefully onto plates. Carefully peel the parchment off the tops of the cakes.
Add your favorite toppings, and serve while still warm and gooey!