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Vegan red velvet lava cakes
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 348
  • Fat about 18g
  • Carbohydrates about 36g
  • Protein about 8g
This is needed
This is needed for 6 piece
Dry ingredients
  • 80 g white flour
  • 100 g sugar
  • 1 pinch sodium bicarbonate
  • 0.25 tsp baking powder
  • 1 pinch salt
  • 100 g cashew cream
  • 100 g dark chocolate (50% cocoa), crumbled
Fruit puree
  • 3 tbsp water
  • 150 g frozen raspberries
  • 3 tbsp beetroot juice
To bake
  • a little icing sugar
  • 1 tbsp poppy seed
  • 6 ramekins (each approx. 150 ml), greased and floured
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And that's how it's done
And that's 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.