Serves: 4 Prep: 30_minutes Cook: 15_mins


An indulgent Vegan Chocolate Fondant made with our much-loved Biona Organic Vegan Dark Cocoa Spread. Experience an ooey-gooey dark chocolate middle encased in a spongey cakey outer layer.


For the filling:

75g Biona Organic Dark Cocoa Spread

70ml plant based cream 


Outer case:

100g flour 

40g cocoa

½ tsp baking soda

½ tsp salt 

50g caster sugar

70g light brown sugar

250ml Biona Organic Oat Drink, at room temperature

50ml neutral oil 

1 tsp Biona Organic Apple Cider Vinegar 

1 tbsp ground flaxseeds

1 tsp vanilla extract



2 tbsp plant based butter

A dusting of Biona Organic Palm Sugar and Cocoa powder 


  1. To make the fondant, add the Dark Cocoa Spread to a heatproof bowl. Add cream to a small saucepan and heat over medium heat, until just simmering.
  2. Remove the saucepan from heat and pour the heated cream over the chocolate spread and use a spatula to stir until combined.
  3. Place the bowl directly in the freezer for an hour, or in the fridge for 2 hours. 
  4. Once the filling has chilled, preheat the oven to 180˚C ( 160˚C fan-assisted). Coat 4 ramekins with butter and sprinkle with Coconut Palm Sugar. Tap out the excess sugar. 
  5. In a large bowl, sift together flour, cocoa, baking soda, and salt. Whisk to combine. Add the caster sugar and light brown sugar and stir to combine. 
  6. In a separate bowl, whisk together milk, oil, apple cider vinegar, flax seeds and vanilla extract. Fold the wet ingredients into the dry, until no dry spots remain. 
  7. Pour two spoonfuls of batter into the ramekins. Place one tbsp of ganache into the centre of each half filled ramekin. Divide remaining batter among ramekins. 
  8. Place the filled ramekins onto a baking tray and place the baking tray in the oven. Bake for 14-15 minutes. 
  9. Let the fondants cool for 10-15 seconds, then run a life along the edges of the ramekin to loosen the fondants. Invert them onto their plates and sprinkle them with cocoa powder.
  10. Serve and enjoy!

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