Eggless Chocolate Lava Cake -

Chocolate lava cake with vanilla ice cream on top on a plate with a spoon.

5 from 2 votes

Eggless Chocolate Lava Cake

Warm and rich, this eggless chocolate lava cake recipe is super simple to make. Soft chocolate cakes filled with gooey chocolatey centers, these cakes are perfect for Valentine's Day or anytime you're craving something decadent!

Prep Time10

Cook Time15

Course: Cakes, Dessert

Cuisine: World

Servings: Servings

Calories: 544kcal

Author: Natasha Minocha

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

US Customary - Metric

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

1. Sprinkling the ramekins with cocoa powder makes it easier to slide the cake out after baking.
2. Make sure all the ingredients are at room temperature.
3. Don’t overmix or beat the batter. What you are looking for is dry and wet ingredients well combined with no dry streaks visible.
4. 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.
5. For the best and most consistent results, please use a kitchen scale.

Nutrition