Delicious Eats

Molten Chocolate Cake with Raspberry Coulis


For Raspberry Coulis:

3 cups fresh or frozen raspberries, thawed if frozen

1 cup unrefined sugar

2 cups water

2/3 cup plain unsweetened soy milk

1/2 cup safflower oil

1/4 cup maple syrup

2 tablespoons unrefined sugar

1/4 teaspoon apple cider vinegar

1/2 cup unbleached all-purpose flour

1/4 cup natural cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

Pinch of sea salt

3/4 cup vegan semisweet chocolate chips

Confectioners’ sugar, to dust


To prepare the coulis, combine the raspberries, sugar, and water in a medium saucepan and simmer over medium-low heat, stirring occasionally, for 20 minutes. Remove from the heat and let cool. Transfer to a blender and blend until smooth. Strain the mixture into a bowl and let cool in the refrigerator until you are ready to serve.

Meanwhile, preheat the oven to 350°F. Oil 6 cups of a standard muffin tin.

Combine ½ cup of the soy milk, the oil, maple syrup, sugar, and vinegar in a large bowl and beat with an electric mixer fitted with the whisk attachment at medium speed until smooth. Add the flour and cocoa powder and beat until incorporated, 3 to 5 minutes. Add the remaining soy milk, the baking powder, baking soda, and salt and beat until incorporated.

Divide the batter among the prepared muffin cups so they are all three-quarters full. Put 2 tablespoons of chocolate chips into the center of each cake and gently press them down with your fingers, until they are covered by the batter. Bake for about 20 minutes, until the batter is puffed but the center is not set.

To serve, flip the muffin pan upside down onto a board to unmold the cakes. Transfer the cakes to dessert plates, dust with confectioners’ sugar, and drizzle with the raspberry coulis. Serve warm. Any leftovers will keep in the refrigerator for up to 4 days.

YIELD: Serves 6

Recipe Courtesy of Candle Cafe. Find more recipes like this in "Vegan Holiday Cooking from Candle Cafe: Celebratory Menus and Recipes from New York's Premier Plant-Based Restaurants," available on