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choco lava cake recipe | molten lava cake recipe | chocolate lava cake recipe

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eggless choco lava cake recipe
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choco lava cake recipe with video and step by step pics. this is an easy recipe of preparing delicious eggless chocolate lava cake. the recipe is very simple and makes use of whole wheat flour and cocoa powder.

i had got many requests for a molten lava cake recipe that can be made without eggs. sharing a baking recipe after a long time. the recipe is adapted from my eggless chocolate cake recipe that i had posted some years back. i have also posted the recipe of making chocolate cake in pressure cooker.

to make this lava cake recipe, you only need cocoa powder, baking soda and chocolate. the rest of the ingredients are easily available in an indian kitchen. i have used bitter sweet chocolate to get the molten lava. you can use sweet or semi sweet chocolate too. just make sure to use both good quality chocolate and cocoa powder. if possible do use couverture chocolate that has cocoa butter in it.

i used mason & co cocoa powder and cocoacraft bitter sweet chocolate – 70% cocoa. the whole wheat flour is chakki ground organic whole wheat flour. (do note that the above mentioned links are not affiliate links).

if you love chocolate, then you can check these easy chocolate recipes which does not require much time like:

  1. chocolate fudge
  2. chocolate mousse
  3. chocolate ice cream
  4. chocolate brownie
  5. chocolate sandwich
  6. chocolate chips muffins.

choco lava cake recipe

for the oil, you can use sunflower or olive oil. i have used both these oils on different occasions while preparing this choco lava cake.

you can make the recipe in ramekins or aluminium foil cups. you can also use muffin liners or a muffin tray. if using muffin liners or muffin tray, then you won’t be able to remove the lava cake from it.

the molten lava cake recipe can be easily doubled. this recipe makes for 3 medium sized choco lava cakes which are almost like large muffins. thus making for 3 portions or 3 servings. one cake is enough for 1 person. if you have more family members, then you can double the recipe.

if you are looking for more delicious egg free cakes recipes then do check:

choco lava cake recipe:

eggless choco lava cake recipe
4.42 from 31 votes
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choco lava cake recipe | molten lava cake recipe | chocolate lava cake recipe

choco lava cake recipe. simple and easy recipe of molten lava cake or chocolate lava cake made without eggs. 

course desserts
cuisine world
prep time 10 minutes
cook time 35 minutes
total time 45 minutes
servings 3 lava cakes
calories per serving 400 kcal
author dassana amit

ingredients (1 cup = 250 ml)

dry ingredients for choco lava cake:

  • ½ cup whole wheat flour (atta), 60 to 65 grams
  • 3 tablespoons cocoa powder
  • 1 pinch salt
  • ¼ teaspoon baking soda

wet ingredients for choco lava cake:

  • ⅓ cup sugar, 75 grams, about 5 to 5.5 tablespoons sugar
  • ½ cup cold water
  • 2 tablespoons oil, sunflower or olive oil
  • ½ tablespoon lemon juice or vinegar
  • ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence

to be added later:

  • 90 to 100 grams semi sweet, bitter sweet or sweet chocolate

how to make recipe?

sifting dry ingredients for cake:

  1. take a bowl and place a sieve on it. add whole wheat flour, salt, cocoa powder and baking soda.

  2. sift directly in the bowl. keep aside. 

preparing wet ingredients solution:

  1. in another bowl take sugar and cold water.

  2. stir till all the sugar is dissolved. 

  3. then add oil and stir very well.

  4. next add vanilla extract and lemon juice. again mix. 

making chocolate lava cake batter:

  1. now add the wet ingredients in the dry ingredients. 

  2. mix very well with a wired whisk. however, do not over do the mixing.

  3. pour the batter in greased ramekins or muffin cups. 

  4. then place chocolate squares in the batter. gently press the chocolate squares, so that they get immersed in the batter. 

baking molten lava cake:

  1. place the ramekins in a preheated oven and bake for 200 degrees celsius for 30 to 35 minutes. preheat oven for 15 to 20 minutes at 200 degrees celsius before you start baking. 

  2. once done, remove the ramekins from the oven. let the chocolate lava cakes cool for 2 to 3 minutes. 

  3. then gently invert the ramekins on a serving plate or tray. be careful as the ramekins will be hot. 

  4. tap the base of the ramekins and let the lava cake slid through and fall on the plate.

  5. using a small sieve, dust some cocoa powder or powdered sugar on the choco lava cakes.

  6. serve choco lava cake immediately. 

recipe video

recipe notes

a few tips for making choco lava cake:

  • recipe can be doubled. 
  • instead of ramekins, muffin cups or liners can be used. aluminium foil based muffin cups also can be used.
  • depending on the size of muffin cups, you will get less or more number of lava cakes.
  • for the chocolate, you can use sweet, semi sweet, bitter sweet or milk chocolate.
  • do use couverture chocolate instead of compound chocolate. 
  • also use a good quality cocoa powder.
  • oven temperature varies, so do keep a check on baking especially during the last 10 minutes. 
  • instead of whole wheat flour (atta) you can also use all purpose flour (maida).
  • you can use vanilla essence instead of vanilla extract. in that case, just add ¼th teaspoon of vanilla essence.


how to make choco lava cake:

preparation and sifting dry ingredients for lava cake:

1. first grease 3 medium ramekins with oil very well. keep aside. meanwhile preheat oven to 200 degrees celsius/395 degrees fahrenheit for 15 to 20 minutes. heat only the bottom element of the oven. in microwave oven, use the convection mode and preheat for 15 minutes at 180 degree celsius.

choco lava cake recipe

2. take a bowl and place a sieve on it. add ½ cup whole wheat flour (60 grams).

choco lava cake recipe

3. then add 3 tablespoons cocoa powder and a pinch of salt.

choco lava cake recipe

4. next add ¼ teaspoon baking soda. since baking soda is the only leavening ingredient used in the recipe, do make sure that its fresh and active. to check the freshness of baking soda, dissolve a bit of baking soda in a solution of vinegar+water. it should fizz and bubble immediately. if not, then the baking soda is not fresh and active.

choco lava cake recipe

5. sift the dry ingredients directly in the bowl.

choco lava cake recipe

6. keep the sifted dry ingredients aside.

choco lava cake recipe

preparing wet ingredients solution for lava cake:

7. in another bowl, take ⅓ cup sugar.

eggless choco lava cake recipe

8. add ½ cup cold water. do use cold water only as it gives the best texture in the cake.

eggless choco lava cake recipe

9. using a spoon or a wired whisk mix very well till all the sugar is dissolved.

eggless choco lava cake recipe

10. now add 2 tablespoons oil. you can use sunflower oil or olive oil.

eggless choco lava cake recipe

11. using a wired whisk mix the oil very well with the sugar+water solution.

eggless choco lava cake recipe

12. now add ½ teaspoon vanilla extract . if using vanilla essence, then add ¼ teaspoon of it.

eggless choco lava cake recipe

13. add ½ tbsp lemon juice. instead of lemon juice, you can also use white vinegar or apple cider vinegar.

eggless choco lava cake recipe

14. again mix very well.

eggless choco lava cake recipe

making chocolate lava cake batter:

15. now add the wet ingredients to the sifted dry ingredients.

molten lava cake recipe

16. with a wired whisk, stir and mix well. do not over do the mixing.

molten lava cake recipe

17. prepare a smooth batter. the batter for this lava cake recipe has medium-thin consistency.

molten lava cake recipe

18. pour the lava cake batter in the greased ramekins till ⅔ of their volume.

molten lava cake recipe

19. place chocolate squares in the batter. i have used 70% cocoa bitter sweet chocolate. please use good quality couverture or compound chocolate which are meant for baking to get the lava effect. use chocolates which are firm and hard. avoid using chocolate which are soft, semi-soft or fluid. please do not use ready to eat chocolate like dairy milk etc.

molten lava cake recipe

20. with a spoon or wired whisk lightly press them so that they get immersed in the batter. if you have a chocolate slab, then chop the chocolate before you prepare the batter. the batter should immediately go in the oven as soon as possible.

molten lava cake recipe

baking molten lava cake:

21. place the ramekins in the center rack of the oven. bake at 200 degrees celsius for 30 to 40 minutes. in my oven the baking took about 35 minutes. during the last 10 minutes do keep a check. also open the oven door only after ¾th of the cakes are baked. if you open early or open many times, the lava cakes can fall flat. i generally bakes lava cakes well as i do not want my folks to eat any uncooked batter.

eggless choco lava cake recipe

22. baking time varies with various oven makes and models, so it can take less than 30 mins or more than 35 minutes. check with a toothpick on the sides of the cake and it should come out clean.

eggless choco lava cake recipe

23. let the chocolate lava cakes cool for two to three minutes. then with a butter knife gently loosen the edges from the top. the cake is so light and soft, you do not need to use the butter knife way to the base of the ramekins.

eggless choco lava cake recipe

24. invert the ramekin on a serving plate. gently tap the bottom of the ramekin. the ramekins will be hot, so be careful when picking and tapping them.

eggless choco lava cake recipe

25. remove the ramekin gently and the cake gets unmolded easily. sift some cocoa powder or powdered sugar on top through a sieve. you can also serve molten lava cake with ice cream like vanila ice cream or chocolate ice cream or mango ice cream or some berries or fruits by the side.

choco lava cakes have to be served hot or warm. once they cool, the molten chocolate solidifies. but even at room temperature these lava cakes taste good.

eggless molten lava cake recipe




Reader Interactions

{ 84 Responses }

  3. Hi Dassana

    Can you please tell me which brand of couverture chocolate you used in this recipe?

  4. Hi Dassana Amit.
    Which brand’s chocolate do you use or suggest? I have used Morde’s dark compound chocolate earlier for chocolate recipes.

  8. Hi dassana…i am going to make caked the first time..so can you suggest which oven should i buy ..for a family of 7. Also are there any beginner cake recipes.
    Thanks

  9. Hi

    I’m new to this site and wanted to make your lava cake. I want to make 6 cakes. If so shall I just double up the quantities of ingredients? or Will it affect the recipe?

    • this choco lava cake recipe is the halved version of the eggless chocolate cake recipe i had shared earlier. so you can easily double this lava cake recipe.

  10. If I’m using cup cake liners, does the bake time change? Planing to make smaller sized cup cakes

    • if you use the cup cake liners in an aluminium cup cake pan, the timing will reduce as aluminium is a better conductor of heat than glass. if you use silicon moulds, then the timing will be about the same as mentioned here.

  13. Hi amit . I tried d molten lava cake . It came out really wll n soft . Thx .. but i faced 1 prob. Tat is ki after d cake is dne . Whn u cut d chocolate is not mrlted . It stays in a pc form. Kindly help..

    • which chocolate you used harshita? also the cake has to be removed after some seconds. if you allow the cake to become warm or cool at room temperature, then the melted chocolate solidifies.

  14. Hi Amit
    I have tried some of ur recipes n they are very good.
    Need to know if I don’t have ramekins what should I do?

  15. Hello, I have tried some of ur recipes and they r just awesome. Thank you very much…. Actually the way you explain your recipe, it becomes easy for us. I have now 75 grams of Amul Dark chocolate. Can I get a good result only with this? Also I have no ramekins. I have used ceramic tea cups to bake souffle before. Can I use them in this recipe?

    • welcome farhina. you can use amul dark chocolate. i believe amul dark chocolate is meant for baking and cooking, so i guess it should work. if the chocolate has caramel in it, then the chocolate does not work. you can use ceramic tea cups provided the withstand the high heat of the oven.

  17. First wanna tell u though many websites r there I just follow ur recipe. U present in such a simple way. Just want to know can v bake choco lava in normal baking tray

    • Thanks Bindiya for your positive feedback. You may not get the melting lava effect if baked in normal baking tray. i have never tried but guessing.

  18. Hello Mam…Can I use 2 tbsp of cocoa powder instead of 3 as my cake turned out to be very dark in color and taste..I used muffin moulds to bake in convection mode..

  19. Hi,

    Your website is my homepage for recipes. Love them all.

    I tried baking independently today with this recipe. Although it didn’t turn out the way I expected, I’m still hopeful. Can you please guide on how to fix the issues?

    – Cake was dry
    – Dairy Milk pieces hadn’t melted
    – how much ml cold water did you use? My batter wasn’t as runny as yours
    – the cake dint look as smooth as yours on the top. It was tough, dry and had a crack.
    – I used a stoneware mug. Does that matter?

    • thanks celin.

      – the batter was not the right consistency or cake was over baked, hence the dryness.
      – avoid using dairy milk as it does not melt. one more reader has this issue. so its best to use a good quality baking or cooking chocolate.
      – i have used 1/2 cup cold water, which is 125 ml. at times depending on the quality of wheat flour, less or more water will be required. if the wheat flour is coarsely ground, has a lot of fibre and bran, then it will require more water.
      – the toughness and dryness is since the batter was not of the right consistency.
      – stoneware does not matter.
      – a few more points: also oven temperatures vary with the size, watts, model, capacity. so no two ovens have the same temperature. so always keep a check when baking any cake or bread. one more point is never open the oven door till 3/4th of the cake is done. this is applicable to any cake or muffin recipe you make.

      hope this helps.

  20. Dassana, tried this today and it was way too good, ur recipes have never let me down. Thank you

  21. hello mam,
    thanks for this lovely and easy recipe. my question may seem odd to you but from where do you get this beautiful liquid measuring cup….am unable to find in the market just getting ordinary plastic ones in red white yellow color.

  22. Hi,

    Thankyou for this healthy recipe. Although most part of baked products are high on cholesterol, this is comparatively healthy. I consider this as a guilt free snack. It qualifies to be vegan chocolate lava cake, isn’t it?

    Help us with a similar eggless fruit and nut cake which we can make and eat guilt free.

  23. Gr8 fan of urs nd ur cooking mam..The way u explain wid pictorials is awesm! Can i use amul bitter sweet chocolate?

  24. Hi Dassana,
    Thank you so much for creating such a useful blog. It is all time favourite site for me whenever I want to cook something new. I have tried several recipes and they have turned out good every time. Can i bake this choco lava cake in muffin tray(I have tray for 6 muffins)? I have the muffin liners(paper ones) too. Since this will be my first attempt for muffin size cakes and I am not sure if i can use the muffin tray for this cake. Kindly let me know.
    Also does the cold water in the recipe refers to water at room temperature or the chilled water from refrigerator?
    Thanks in advance.

    • thanks a lot madhu. you can use the muffin tray and also the muffin paper liners. the cold water refers to chilled water from the refrigerator.

  25. Hello Dassana jii I have now become a regular follower of your never failing recipes I made these muffins in airfryer and set 25 mins they tasted very good but it were hard from top and no lava came should I reduce time to 10 -15 mins ?

  26. The chocolate lava cake is dry from inside , though the cake is good, I have used dairy milk and that too when it was not melted as per your instructions, then why am I facing this problem?

    • if you use dairy milk chocolate, then you have to add more pieces of it as dairy milk chocolate is thin in width than baking chocolate bars. its best to use baking or cooking chocolate to make this recipe.

  33. one of the best recipe so far i replaced wheat flour with all purpose flour and instead 3tbsp cocoa powder i added 5tbsp it gave much richer taste. Thank you such a wonderful and easy time-saving recipe. I used cupcake liner as I didn’t have ramekins. It works well.

    • received your previous comment riya. have already replied to them. refresh the page and you will see the comments. thanks for taking the time to comment again. cup cake liners can be used instead of ramekins and as you mentioned they work well.

  34. Instead of whole wheat I used all purpose flour and instead of using 3tbsp of cocoa I used 5tbsp of cocoa. This cake turned out to be way too delicious. THank you for such delicious easy recipe.

  35. Superb recipe loved by all. Add 5 tbsp of cocoa powder for dense rich taste. THank you for this recipe. It was very easy and quick.

    • Nafisa, you can bake in convection mode of microwave only, but not in microwave mode. timing will vary from oven to oven. so not possible to give the exact time.

  37. I’m so glad that you started posting videos! and i especially like that they are fast-paced.. (recipe videos of slow/normal speeds always bore me to sleep by the end :P)

  38. Hi
    Can we use carob powder instead of Cocoa powder….if not could u help me with a recipe using carob powder.

  39. Can we make this lava cake in cooker. If yes then how much time we have to bake them.

  40. Hii Dassana….Today I tried this choco lava cake using dairy milk inside in convection mode of microwave fr 25mins…but d cake was completely dry from inside ,means no chocolate was flowing ….what went wrong ?????

    • okay. once i had used dairy milk chocolate and it did work well. how many squares you added. for dairy milk, you will need to add more squares as they are smaller in size compared to the chocolate block used which we slice. i have forgotten to mention the quantity of chocolate to be added. it should be 90 to 100 grams chocolate for this recipe. but i hoped you liked the cake even if there was no molten chocolate lava flowing. also when adding dairy milk chocolate, it has to be chilled or cold. it should not be at room temperature. basically the chocolate has to be hard when added in the batter. it should not be soft. if it is soft, it won’t melt as it already melted. it will cook further and be absorbed by the batter.