Using a hand mixer or stand mixer, beat egg and sugar together for 2–3 minutes until light, pale, and fluffy.
Sift in cocoa powder, flour, and salt using a mesh strainer (this is key for that silky, no-clump texture). Mix on low until just combined.
Slowly stream in melted dairy-free butter and vanilla while mixing. The batter should turn smooth, glossy, and pudding-like. Fold in chocolate chips.
Divide batter evenly into 2 greased oven-safe ramekins. Place ramekins into a shallow baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath method).
Bake at 350°F for 45–50 minutes, until set but still soft in the center.
Serve warm with a scoop of dairy-free ice cream!
Cook it hands-free.
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