Experience the delights of this "Decadent Vegan Chocolate Fondants" recipe, where rich, velvety dark chocolate meets the perfect level of sweetness in a dessert that's pure satisfaction.

5 from 3 votes

This recipe is an excerpt from Sarala Terpstra’s cookbook, Vegan French Favorites. Sarala is an American cookbook author who followed her dreams and moved to the South of France. She focuses on reimagining classic French recipes using everyday, plant-based ingredients. She has been featured on Vegan.com, in The Connexion France newspaper, and in various blogs and podcasts. This recipe is a vegan version of chocolate fondants, a dessert seen in almost every patisserie in France! It’s ultra-rich and has the perfect contrast of crisp on the outside and gooey in the center.

Irresistible Chocolate Fondants

A Fondant au chocolat is comparable to what is called in English- “molten cake” or “lava cake.” A simple batter is made with melted dark chocolate, butter, sugar, eggs, and flour, poured into ramekins, and lightly baked so that the edges are firm and the center is soft and runny and then turned out upside down on a plate before serving.

My vegan version took more attempts than I can count to master but it was well worth the effort; it is rich, just the right amount of sweet, and when you break into it with a spoon, it oozes onto your plate. Perfection! To make the fondants ahead of time, bake them as usual and then reheat them in a microwave for 10-30 seconds just before serving. Once the batter is made, it must be baked immediately, or it will overly thicken.

Ingredients You’ll Need

Dark chocolate
Oat milk
Coconut oil
Powdered sugar
All-purpose flour
Water
Cocoa powder

How To Make These Chocolate Fondants

Step 1: Preparation and Chocolate Melting

Lightly grease four ramekins with coconut oil. Dump cocoa powder in the ramekins and rotate the ramekins until they are fully coated. Dump the excess cocoa back into its container while lightly tapping the ramekins.
Preheat the oven to 400 F / 200 C.
In a saucepan over low heat, melt the chocolate squares, oat milk, and coconut oil- stirring frequently.

Step 2: Mixing the Batter and Baking

Once the chocolate mixture is fully melted, turn off the heat and stir in the powdered sugar.
Sift in the flour and mix well.
Pour in the warm water and whisk the mixture until silky smooth.
Pour the batter into the dusted ramekins and bake for about 10 minutes or until the edges are firm but the centers are still liquid. Do not allow the centers to firm.

Step 3: Resting, Unmolding, and Serving the Fondants

Remove the ramekins from the oven and allow them to rest for 10 minutes.
Use a knife to scrape around the inside edge of the ramekins, loosening the fondants. Place a plate under each ramekin, then gently flip. Lightly tap the bottom of the ramekin and then carefully lift the ramekin off.
Dust the fondants with powdered sugar and serve immediately.