Easy Eggless Chocolate Lava Cake make the ultimate indulgent dessert. Make these in less than 30 minutes with readily available ingredients! Can also be made vegan.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 8 minutes
  • Total time: 23 minutes
  • Yield: 3
  • Category: Dessert
  • Cuisine: American

Ingredients

  • 1/3 cup all purpose flour (42 grams)
  • 3 tablespoons cocoa powder (23 grams, natural unsweetened cocoa powder)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon instant coffee powder (optional)
  • pinch salt
  • 3-4 oz chocolate (divided, I used Ghirardelli semi-sweet chocolate bar)
  • 1/4 cup oil (2 oz/60ml, I used canola oil)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup granulated white sugar (50 grams)
  • 1/2 cup milk (4 oz/120 ml, I used whole milk)
  • 1/2 teaspoon white vinegar

Method

  1. Pre-heat oven to 450 F degrees. Grease three 6 oz ramekins very well with oil or butter. I like to use a non-stick spray with flour that you can find at grocery stores in the baking aisle and grease the ramekins really well. Set them aside. In a large bowl sift together flour, cocoa powder, baking powder, baking soda, instant coffee powder (if using) and salt. Mix until it's all well combined and set it aside.
  2. Heat an inch or two of water in a pan and place it on medium-low heat on stove-top. Then chop 2 oz/ 57 grams of chocolate (I used semi-sweet chocolate bar) and add to a bowl and place that bowl on top of that pan, the bowl should not be touching the surface of water. This is called the double boiler method to melt the chocolate. You can also use your microwave to the do the same. Once the chocolate melts, remove the bowl from heat.
  3. Add oil and mix it well using a wire whisk. Also, add the vanilla extract and mix.
  4. Add the sugar and using a wire whisk mix until it is well combined.
  5. Start adding the dry ingredients alternating with the liquids. Add half of the flour-cocoa mixture that we had prepared earlier to the bowl and mix.
  6. Then add 1/4 cup (2 oz) of milk and mix. Add 1/2 teaspoon of vinegar also along with the milk and mix.
  7. Followed by remaining half of the dry ingredients and then the remaining 1/4 cup (2 oz) milk. Mix until everything is just combined, do not over-mix.
  8. Now, using an ice cream scooper or using a spoon, start filling the prepared ramekins with the batter. Fill a little and then chop few pieces of the same chocolate that you used in the batter (around 12-14 grams of chocolate) and place them in the center. Top with the remaining batter. Do this with all the 3 ramekins. The number of cakes you can make will depend on the size of the container.
  9. Bake at 450 F degrees for 7 to 9 minutes. I bake around 7 & 1/2 to 8 minutes but every oven is different so your time may vary. Timing will also change depending on the variety of chocolate you use in the center. Remove the cakes from oven and let sit at room temperature for 5 to 6 minutes. Then carefully hold the ramekins and invert them on serving plate. You can also serve straight in the ramekins, there's no need to invert them. Dust with powdered sugar, top with ice cream or whipped cream and serve eggless chocolate lava cake with some berries.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.