This eggless chocolate lava cake is rich and warm moist cake, with slightly crispy edges, and a soft molten chocolate center. This eggless recipe comes together quickly and is perfect for Valentine's Day, or anytime you are craving a decadent dessert!
This chocolate lava cake needs no special equipment or complicated steps. The batter mixes in minutes, and the cakes bake so quickly. Serve it warm for the best molten texture - this one really hits all the right spots!
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Why You'll Love This Recipe
✨ This cake is totally irresistible with its soft crumb and melty chocolate center!
✨ It's eggless and easy! No fancy equipment or complicated steps.
✨ The batter comes together very quickly, and the cakes bake in no time, making this recipe perfect for last-minute desserts.
✨ Ideal for Valentine's Day, date nights, or anytime you want a dessert that feels special!
Recipe Ingredients
Flour: All-purpose flour works the best here. You can also make this gluten-free using your favorite gluten-free flour.
Cocoa powder: Natural or Dutch-process, either will work well here.
Sugar: I used brown sugar, but regular white sugar will also work.
Milk: I used regular full-fat milk, but feel free to use homemade almond milk or any other plant milk you prefer.
Oil: I used sunflower oil. Olive oil works very well, too, as does coconut oil.
Chocolate: Opt for good-quality baking chocolate. I cannot emphasize enough the need for the best quality baking chocolate you can find. This will really elevate your lava cake flavor.
Vanilla extract: So wonderful for rounding up the flavors! Use store-bought or homemade vanilla extract.
See the recipe card for full information on ingredients and quantities.
Variations
- A splash of rum in the batter for a boozy flavor.
- Whisk in coffee powder along with the dry ingredients for enhanced chocolate flavor.
- You can also add a dollop of peanut butter or Biscoff in the center of the batter!
How To Make Chocolate Lava Cake
Recipe Video
Step-By-Step Process
For all its intense decadence, the eggless chocolate lava cake is beautifully simple in preparation. In just about 30 minutes, start to finish, you get the ultimate fix to satisfy all your chocolate cravings.
Step 1: Grease 2 ramekins well. Then dust them with cocoa powder.
Step 2: Sift all-purpose flour, baking powder, salt, cocoa powder, and baking soda together. Whisk in brown sugar.
Step 3: In another bowl, whisk warm milk, oil, and vanilla extract.
Step 4: Pour the wet ingredients over the dry ingredients. Combine well to make a smooth, thick batter.
Step 5: Transfer the batter into the ramekins. Place the chocolate in the middle of the batter. Gently push it in.
Step 6: Bake for 15 -17 minutes.
Step 7: Let the ramekins cool for 5 minutes, then run a knife around the edges. Carefully invert on a plate. Serve with a scoop of vanilla ice cream and enjoy!
Pro Tips
- Sprinkling the ramekins with cocoa powder makes it easier to slide the cake out after baking.
- Make sure all the ingredients are at room temperature.
- Milk should be slightly warm. This helps the cocoa and sugar to dissolve easily.
- Don’t overmix or beat the batter. What you are looking for is dry and wet ingredients well combined with no dry streaks visible.
- The bake time is crucial. Bake the lava cake a few minutes longer, and you still have a delicious treat, but it’s not molten but rather cakey and fudgy. The trick is to catch the cake at the right moment. For me, it took almost 17 minutes.
- For the best and most consistent results, please use a kitchen scale.
How To Serve
Chocolate lava cake is best served warm! It's lovely on its own, with a dusting of powdered sugar or cocoa powder. And of course, it pairs so well with vanilla ice cream or a dollop of whipped cream. I also love it with a scoop of my vegan coffee ice cream!
If you're in an extra indulgent mood, drizzle some delicious caramel sauce on top as I did on my sticky toffee pudding. Or even some melted Biscoff spread, as I did on my Biscoff cheesecake!
Recipe FAQs
If you don’t have ramekins, use a muffin tray for baking the lava cake. Remember to grease it well.
Also, this recipe serves two, but it can be easily doubled or tripled. The muffin tray will allow you to bake more portions simultaneously.
The top of the cake should be set but soft with a very slight wobble. That’s when the lava cake is done; a minute more, and the cake overbakes. Let the cake cool for 5-6 minutes, then invert it and serve!
📖 Recipe
Eggless Chocolate Lava Cake
Ingredients
- 1/2 cup All-purpose flour
- 1/2 tsp Baking powder
- 1/8 tsp Baking soda
- 1/4 tsp Salt
- 2 Tbsp Cocoa powder
- 1/3 cup Brown sugar You can use regular white sugar too
- 1/3 cup Milk, warm You can use any milk you prefer
- 1/4 cup Oil
- 1 tsp Vanilla extract
- 2 oz Chocolate squares or couverture chocolate chips You can add more chocolate if you prefer
Instructions
- Preheat your oven to 180 C/ 350 F. Grease 2 ramekins very well and dust with cocoa powder.
- In a small bowl, sift all-purpose flour, baking powder, salt, cocoa powder, and baking soda together.1/2 cup All-purpose flour,1/2 tsp Baking powder,1/8 tsp Baking soda,1/4 tsp Salt,2 Tbsp Cocoa powder
- Mix in brown sugar and set aside.1/3 cup Brown sugar
- In another bowl, whisk warm milk, oil, and vanilla extract.1/3 cup Milk, warm, 1/4 cup Oil, 1 tsp Vanilla extract
- Pour the wet ingredients over the dry ingredients.
- Combine everything to make a thick, smooth batter. Please don't overmix.
- Transfer the batter into the prepared ramekins.
- Place the chocolate chips or squares in the middle of the batter. Gently push them in the center of the batter till completely submerged.2 oz Chocolate squares or couverture chocolate chips
- Bake for 15 to 17 minutes at 180 C / 350 F.
- Let the ramekins cool for 5 minutes. Then carefully run a paring knife around the edges to loosen the cakes.
- Place a serving plate on top of the ramekin and immediately invert. Tap the plate a bit, and the cake will slide out automatically.
- Dust with cocoa powder ( optional) and serve with a scoop of icecream. Enjoy!
Video
Notes
-
- Sprinkling the ramekins with cocoa powder makes it easier to slide the cake out after baking.
- Make sure all the ingredients are at room temperature.
- Don’t overmix or beat the batter. What you are looking for is dry and wet ingredients well combined with no dry streaks visible.
- The bake time is crucial. Bake the lava cake a few minutes longer, and you still have a delicious treat, but it’s not molten but rather cakey and fudgy. The trick is to catch the cake at the right moment. For me, it took almost 17 minutes.
- For the best and most consistent results, please use a kitchen scale.
Vinutha says
Lovely recipe. How to store them ?
Natasha Minocha says
Thank you, Vinutha! You can refrigerate the cake and microwave for 30-60 seconds before serving.
Rhea Yesiah says
This is soo good
Natasha Minocha says
Chocolate is always my weakness! I'm glad you like this as much as I do, Rhea 😀
Priya Nathu says
making these for galentines day!
Natasha Minocha says
Yayyyy! Your girlfriends will be so happy! Thank you for following along, Priya!
Easyfoodsmith says
Your post reminds me, I need to bake this for my daughter. It is her favourite.
Natasha Minocha says
I think all kids love it! I made these just for mine????