Eggless Chocolate Lava Cake

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Eggless Chocolate Lava Cake delivers rich, gooey chocolate perfection in a single-serve dessert. The soft outer cake contrasts beautifully with the molten interior, creating a perfect texture in every bite. Topped with powdered sugar and fresh strawberries, it’s a simple yet decadent treat for chocolate lovers.

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 346kcal

Author Fay

EQUIPMENT

Ramekins

INGREDIENTS

½ tablespoon (½ tablespoon) butter melted. for greasing
½ tablespoon (½ tablespoon) cocoa powder for dusting
75 g (6 tablespoon) all purpose flour
90 g (7 tablespoon) superfine sugar caster sugar
35 g (4½ tablespoon) cocoa powder
¼ teaspoon (¼ teaspoon) salt
¼ teaspoon (¼ teaspoon) baking powder
1 teaspoon (1 teaspoon) instant coffee granules optional
60 ml (4 tablespoon) vegetable oil
200 ml (¾ cup) milk
1 teaspoon (1 teaspoon) vanilla

INSTRUCTIONS

Prepare Ramekins: Preheat oven to 190°C (375°F). Grease four ramekins with melted butter and dust with cocoa powder. Tap out any excess.
Mix Dry Ingredients: Sift flour, cocoa powder, sugar, baking powder, and salt into a mixing bowl. Add coffee granules (if using) and whisk to combine.
Combine Wet Ingredients: Add milk, vegetable oil, and vanilla to the dry ingredients. Mix with a whisk until smooth and no dry streaks remain.
Fill Ramekins: Divide the batter evenly among the ramekins, filling each about ½ inch from the top.
Bake: Place the ramekins on a baking sheet and bake for 15 minutes. Avoid overbaking to keep the center molten.
Cool and Serve: Remove from oven and let cool for 1–2 minutes. Carefully turn each cake onto a plate using oven mitts.
Garnish: Dust with powdered sugar and serve with a fresh strawberry.

NOTES

Grease thoroughly: This helps the cakes release cleanly from the ramekins.
Don't overbake: The center should jiggle slightly when removed from the oven.
Serve warm: The lava flows best when served within minutes of baking.
Reheat option: If needed, microwave the cake for 10 seconds to soften the center.
Flavor twist: Swap vanilla with almond or peppermint extract for variation.
Storage: Refrigerate leftovers and reheat before serving.

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