Vegan Chocolate Fondant

Course: Dessert

Cuisine: French

Keyword: Chocolate, Dairy Free, Egg Free, Lava Cakes, Molten Lava Cakes, vegan, Vegan Dessert

Servings: 3

Preheat your oven to 190°C/375°F
Grease 2-3 pudding moulds and line with a thin strip of parchment paper. I also like to dust the inside of the moulds with cocoa powder
Melt the chocolate in the microwave in 30s bursts until just melted. Set aside
In a large bowl, melt together the margarine and sugar until combined. This can take about 30s
Add the aquafaba and beat together. This won’t mix in properly at this stage
Pour in the vanilla and coffee and beat again briefly
Sift over the flour and beat for 45s, at which point the mixture should combine and become smooth
Add the melted chocolate and beat until just combined
The mixture starts to set quite quickly, so I recommend immediately filling your pudding moulds up to ¾ full. The cakes won’t rise too much
Place in the oven for 14-16 minutes. The outside should look fairly set with a slight wobble in the centre. Too much wobble and the whole thing will collapse. Too little wobble and they might be over-baked, so keep a close eye on them. You might need to remove them from the oven a bit earlier or cook them a bit longer
Remove the puddings from the oven and leave to cool for 1 minute before turning out and serving
Serve immediately and enjoy breaking the fondant open and seeing the molten centre flow out! I recommend adding a scoop of vegan vanilla ice cream on top to offset the warm fondant!