On Valentine’s Day, treat your sweetie to a dessert oozing with love

valentinesCupid has hit the target with the following recipe for mini chocolate lava cakes that pack an explosion of flavour and are perfect for giving your sweetheart the full VIP treatment this Valentine’s Day.

Not only is this recipe sinfully delicious to make your sweetie swoon, but it’s also dairy- and egg-free to accommodate food allergies and dietary restrictions, such as a lactose intolerance or a vegan diet.

Plus, these cocoa-flavoured mini cakes are rich and velvety smooth, making them ideal for chocolate lovers. They also set the mood for indulgence, thanks to a drizzle of romantic, ruby-red raspberry sauce.

For an even tastier dessert, serve each cake with fresh raspberries and a generous dollop of Tofutti Premium Vanilla Frozen Dessert. The recipe makes four single-serving cakes.

Raspberry sauce ingredients:

1 1/2 cups fresh or frozen raspberries
1/3 cup sugar
1 tbsp. fresh lemon juice
2 tbsp. water


Combine raspberries, sugar, lemon juice and water in a saucepan over medium-low heat. Stir and let simmer for about 10 minutes. Remove from heat, and let cool. For a smooth texture, strain the sauce through a sieve.

Cake ingredients:

1 1/4 cups all-purpose flour
1/2 cup sugar
1/3 cup cocoa powder
1/2 tsp. each baking soda and baking powder
1/4 cup vegetable oil
1 cup non-dairy milk, such as soy, almond or rice beverage
1 tbsp. vanilla extract
80 g vegan chocolate chips


Preheat your oven to 218 C (425 F), and grease four 150 ml ramekins with oil. Line the bottom of each ramekin with a cutout circle of parchment paper.

Meanwhile, in a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda and baking powder. In a separate bowl, mix together the non-dairy beverage, oil and vanilla extract. Pour the wet ingredients into the dry ingredients, and whisk until combined.

Next, fill your ramekins with the cake batter until a quarter full, and top with a tablespoon of vegan chocolate chips. Pour the remaining batter evenly into the ramekins. Place in the oven to bake for 15 minutes. Remove, and let cool for five minutes.

To serve, use a knife to cut around the cake edges of each ramekin. Place the ramekins upside down on four plates, and shake slightly until each cake falls out. Remove the parchment paper, and drizzle with raspberry sauce. Serve with fresh raspberries and Tofutti Premium Vanilla Frozen Dessert.

Happy Valentine’s Day!