Vegan SOS Free Molten Chocolate Cake

by Jill Dalton

Learn how to make this decadent dessert “Molten Chocolate Lava Cake” that helps make the Nutritarian diet style the healthiest and tastiest way to live!

This recipe is Nutritarian and Raw Vegan SOS (No salt, oil, or sugar) as well as gluten free. It really doesn’t get any better than this for matching the ultimate in nutritional density and great taste.

Vegan SOS Free Molten Chocolate Cake

Print Recipe
Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 8 voted )


Chocolate Cake: 1 1/2 cups almonds 1 1/2 cups walnuts 1/2 cup cocoa powder 1 1/2 cups dates 1 1/2 cups raisins 1 tsp vanilla 1 Tbsp water Molten Lava Filling: 2 large avocados 1/3 cup raw cashews 1/2 cup unsweetened cocoa powder 1 cup dates1 tsp vanilla 1/2 to 1 cup unsweetened almond milk or soy milk Toppings: Sliced strawberries, shredded coconut, unsweetened cocoa powder for dusting.


  1. Mix cake ingredients together in a food processor until mixture sticks together
  2. Press mixture into muffin tins lined with papers
  3. Keep a small amount of mixture to the side
  4. Add filling ingredients to blender and blend until smooth
  5. Spoon filling into cakes
  6. Take a small glob of the cake mixture and press it out flat to make a lid for the cakes
  7. Pinch the edges of "lid" and cake together so filling won't come out
  8. When ready to serve, take cakes out of muffin tin, turn over and place on individual plates
  9. Peal paper off and top with toppings
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bhalsop November 25, 2017 - 10:38 pm

Note that in your list of ingredients for the cake, you forget to list the cocoa powder! I wondered, but in your video, you clearly put it in!

Jill Dalton November 26, 2017 - 12:03 am

Thank you for letting me know. I fixed it

Colleen February 11, 2018 - 10:59 am

Can you put a link for the kind of dishes you used? Thanks!

Jill Dalton February 15, 2018 - 11:36 pm

I believe I got them from Brisco’s when we lived in New Zealand.

Ann Lloyd September 25, 2018 - 7:04 pm

Which brand of processor do you use because I found my processor couldn;t handle all the ingredients…
I tried processing the raisins separately but that didn;t work so i have little “bullets” of raisind.
Obviously your processor handles all the ingredients at once.

Thank you
Ann Lloyd

Jill Dalton September 26, 2018 - 4:03 pm

It is a 12 cup Quisinart.

Ann Lloyd September 30, 2018 - 4:36 pm

thank you …I was researching and that’s the one i was seriously thinking about so thank you for the “confirmation”

Ann Lloyd

Ann Lloyd September 30, 2018 - 5:43 am

Delicious!!! Thank you

Heidi October 13, 2018 - 9:20 am

I’m new to your website but so excited to discover it! One (hopefully not dumb) question…could these be baked, if raw is not a concern? Or if you’re serving them on a cold autumn day? Thanks so much for your help!

Jill Dalton October 14, 2018 - 6:17 pm

I have never tried baking it so I’m not sure how it would turn out. Sorry =(

Ana November 21, 2018 - 3:23 pm

Would it be ok to substitute the walnuts with pecans?

Jill Dalton November 24, 2018 - 9:52 am


Joan B. Jørgensen February 10, 2019 - 2:32 pm

Soooo fantastic, for the sweet tooth. I made them for the first time for the New Year, last year and I loved them. This afternoon I had the worst cravings for something sweet…..and remembered New Years eve and then I just had to make again. And they’re sooo deliciuos. Thank you, thank you, thank you 😀

Elisabeth February 12, 2020 - 7:57 pm

Hi Jill, do you use 1/4 or 1/3 cup cashews? Ingredient list says 1/4, video says 1/3. I want to try this for Valentine’s Day. Thanks for your recipes, I love trying to bake WFPB. You’ve been an inspiration to me! 🙂

Kay May 1, 2021 - 3:55 pm

Hi Jill, The video says 1/3 cup cashews, but the written recipe says 1/4 cup? Which is it? Thank you.

Jill Dalton May 3, 2021 - 10:33 am

Thank you for catching that. It is 1/3 cup. I will get that corrected.


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