While I was baking the eggless chocolate lava cake, I realized I needed more words for decadent. The explosion of melted chocolate oozing out of its spongy confinements is the very embodiment of every synonym of decadence.
There is a reason why chocolate lava cake is a global sensation and the perfect treat for a special occasion like Valentine’s Day. Cracking the outside to reveal the cake’s innermost delicious secret is a swoon-worthy moment!
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Recipe Ingredients
Flour: All-purpose flour works the best here. You can also make this gluten-free using your favorite gluten-free flour.
Cocao powder: Natural or Dutch-process, either will work well here.
Sugar: I prefer to bake with raw sugar, but your trusted white sugar will do in a pinch.
Milk: I used homemade almond milk here, but feel free to use regular cow milk or any other plant milk you prefer.
Oil: I like the flavor of olive oil in these lava cakes. You can substitute with room-temperature butter, coconut oil, or any other cooking oil.
Chocolate: Opt for good quality baking chocolate. I cannot emphasize enough the need for the best quality baking chocolate you can find. It will lend to the molten cake extra gooeyness.
See the recipe card for full information on ingredients and quantities.
Eggless Molten Lava Cake Variations
A tablespoon of rum will be lovely in the chocolate lava cake.
If you’re partial to chocolate and coffee blend, like I do, add instant coffee powder to the batter.
For the devotees of peanut butter, I recommend mixing in a dollop when you are adding the chocolate pieces into the batter.
In case you wish to take decadence to the sinful level, push a few more baking chocolate chips or squares into the cake while it is still hot, and you’ll have that extra oomph.
How To Make
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: Begin by greasing two ramekins. I used butter. Then dust them with cocoa powder.
Step 2: Sift all-purpose flour, baking powder, salt, cocoa powder, and a pinch of baking soda together.
Step 3: Mix in raw sugar and set aside.
Step 4: In another bowl, whisk warm almond milk, olive oil, and vanilla extract.
Step 5: Pour the wet ingredients over the dry ingredients. Combine well to make smooth, thick batter.
Step 6: Transfer the batter into the ramekins.
Step 7: Place the baking chocolate in the middle of the batter. Gently push it in.
Step 8: Bake for 15 -17 minutes.
Step 9: Let the ramekins cool for 5 minutes, then run a knife around the edges.
Step 10: Invert the cake on to a small serving plate. Enjoy with a scoop of vanilla icecream!
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.
- 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, 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 a little over 15 minutes.
How To Serve Eggless Chocolate Lava Cake
After the cake has cooled a bit, run a paring knife along the edge. Place a serving plate on top of the ramekin and immediately invert. Tap the plate a bit, and the cake will slide out automatically.
You can serve the chocolate lava cake with a dusting of confectioner’s sugar or cocoa powder. I choose to plate it with scoops of ice-cream. Baked to perfection, the molten cake spilled its gooey and obscenely chocolatey goodness that was warming, comforting, and satisfying all in one go.
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 three to four minutes, and then get ready to serve it.
📖 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
- 2.5 Tbsp Cocoa powder
- 1/3 cup Raw sugar You can use regular white sugar too
- 1/3 cup Almond milk, warm You can use any milk you prefer
- 1/4 cup Olive oil You can use any oil you prefer or softened butter
- 1.5 tsp Vanilla extract
- 3-4 oz Couverture chocolate chips or squares You can add more chocolate if you prefer
Instructions
- Preheat your oven at 180C. 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.
- Mix in raw sugar and set aside.
- In another bowl, whisk warm almond milk, olive oil, and 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.
- Bake for 15 to 17 minutes at 180C.
- 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!
Notes
- Grease the ramekins really well and dust them with cocoa powder. This will make unmoulding the cakes much easier.
- Make sure all the ingredients are at room temperature.
- Don’t overmix the batter. We want the ingredients just combined.
- Baking time is crucial here. A couple of extra minutes, and the molten chocolate center will get baked! The cakes will still be delicious! 🙂
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????