Chocolate Lava Cake is a dessert that everybody love and makes quite a sensation every time. I want to share with you an eggless version of this delicious dessert that satisfies any chocolate lover. It’s rich, chocolaty, with a gooey molten center, one of the best chocolate treats ever.
The batter is very easy and quick to prepare and you can serve as it dusted with some powdered sugar on top, with fruits or with a good dollop of ice cream.
Moelleux au Chocolat (Chocolate Lava Cake)
Crazy Cake with Chocolate Ganache
Healthy No-Bake Brownies
Eggless Chocolate Lava Cake
- 1/2 cup (65g) all purpose flour
- 1/2 cup (100g) sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/4 tsp (1g) salt
- 1/2 tsp (2g) baking powder
- 1/4 tsp (2g) baking soda
- 1/4 cup (56ml) oil
- 1 tsp (5g) vanilla extract
- 7 fl oz (200ml) milk
- 3/4 oz (22g) chocolate , 4 pieces
- Preheat oven to 350F (180C). Grease 4 ramekins or aluminum muffin molds.
- In a medium bowl whisk together flour, sugar, cocoa powder, salt, baking powder and baking soda.
- Whisk in oil and vanilla extract. Gradually add milk until batter is well combined and smooth.
- Divide batter into the prepared molds. Place one piece of chocolate into the center of each mold.
- Bake for 20 minutes. Let cool slightly for about 15 minutes before removing from the molds.
- Run a sharp knife completely around the inside edge of the molds and invert onto plates. Sprinkle powdered sugar on top, and serve immediately.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I’m DYING over how insanely chocolatey these look!!!
Oh my Ella this looks out of the world tbh :’) my cakes are in the oven right now. Cant wait..!! Cheers
Made this as directed! It was definitely not lava, but it was very yummy!
I try it yesterday and it was yummy!
I am so happy to discover your website. The measurements are so accurate that the results are just what you desire for. Love it!! thank you so much..I love to bake but unfortunately have never been able to successfully bake/ or get the desired results:-(((( I tried this recipe of yours for the first time and it turned out well, so i was encouraged to try it again. Would you believe it, it turned out superb:-))))))…i have just fallen in love with your website and want to try all your recipes.
I'm glad to hear that. Have fun making all of them 🙂
Can I cook, reheat, and serve at a later time?
You can, but it will not have the same lava effect .
Lovely, light and moist – texture was actually like it was made of egg. However, I didn’t get a molten middle as it just melted in with the mix. Maybe needed more chocolate in the middle ?
The recipe contains enough chocolate, you don't need to add extra.
Hello made this again yesterday but again no molten middle. What am I doing wrong?! What chocolate do you use? I used green and black 70% dark chocolate. Also what size aluminium foiled moulds do you use? I think mine might be a little large in size.
I use muffin cup.
For the chocolate: is it 22g/piece so 88g total? Or is it 22g divides into 4 (5.5g each)? Thanks!
It is 22g divides into 4
What kind of oil
It is about rapeseed oil.
Which type of milk did u use?
I use whole milk.
Thanks for posting such a nice blog. I really found it so useful for me. I have read it and really it was nice too. I really appreciate your posting. Keep sharing such a nice food blog. I am always a great food lover.
I was wondering if chocolate chips could be used instead of the chocolate pieces and if so, how many chips in each would you recommend?
Sure,you can use chocolate chips how many you like. Try 5 pieces.
Hi, made these today, all was successful until I got them out of the tin. When I released them after the cooling time, the cake came out and the square of chocolate was stuck to the top of the tin – this left me with a square of chocolate and a cake with a square cut out of it. 🙁 I don’t understand why this happened.
Can someone tell me what size ramekin / tin i need to use?
Can you use almond milk instead? And if I triple the recipe to fill my entire muffin tin will the temperature stay the same?
Any idea if this would work with a milk substitute ( e.g. oat milk) to make it non-dairy?
The cake came out well but not the center.. seems like the chocolate I put got burnt or cooked with the cake itself. Am I doing something wrong?
I have tried the above recipe. But chocolate didn’t melt after the baking. it showed me complete chocolate pieces inside the cake. I have also used the muffin cups. I tried this with morde as well as dairy milk chocolate. But no luck
Please help me in understanding where I did it wrongly.
hello, very good idea to think of such a recipe without eggs and butter.
However, I baked it for 20 minutes at the heated air on 2nd height (from the bottom of my oven) but it turned out to be cake. I think 20 minutes is too much…
I used 0% fat free milk and I used the one-time use caps.
Then, I did again but baked it at the 3rd height of my oven for 10 minutes, it was quite wet but not as it looks in your video.
Anyway, I need your directions to make it right and perfect
Many thanks in anticipation….
Can this be done in a cupcake pan?
This recipe was amazing…so chocolatey and perfect
This had easily become by sweet fix????????
I would love to read your blogs and it gives me the inspiration to cook even more better with better recipes. One thing I want to share is I’m in love with your blog. Thanks for sharing such a good blog that made my day.
Do I need to get some molds, or can I use a muffin pan? These cakes look great! There used to be a mix, for making them. But for some reason, the company that mad ethe mix, eventually stopped making it. NO idea why.
Amazing ! I accidentally filled the ramekins a little too much so it spilled over a bit ..oops! My ramekins are really tiny. Even so, these lava cakes were amazing!
Thank you for the recipe !
Glad you enjoyed them 🙂