Preheat the oven to 400°F.
In a medium pot, combine coconut oil, chopped chocolate and sugar.
Mix ingredients in the pot over low heat, until completely melted. Once melted, turn off heat and set the pot aside to allow the chocolate to cool slightly.
In a large bowl, combine eggs, salt, instant coffee & vanilla extract. Whisk until coffee dissolves and eggs are combined.
Add the chocolate mixture to the egg mixture and whisk fast until combined.
Next, fold in the flour and mix until no flour remains.
Grease 4, 8oz ramekins by smearing vegan butter along the bottom and sides of each ramekin. Then, sprinkle cane sugar into each ramekin and tilt the ramekin to coat. Shake out any excess sugar.
Divide the batter among the ramekins and place the ramekins onto a baking tray with low sides, so it’s easy to transport into the oven.
Bake the lava cakes for 12-15 minutes, the top of the cakes should look set but if a toothpick is inserted into the center it will be gooey. If using smaller ramekins (such as 4oz or 6oz, decrease the baking time by 2-4 minutes to maintain the gooey center).
After baking, allow the ramekins to cool for 10 minutes, before lightly sliding a knife along the edges to loosen the cakes. Then, flip each ramekin onto the serving plate and top the top and sides to loosen the cake more, before removing the ramekin. Enjoy!