After much ado, I’m thrilled to finally share a recipe for an eggless chocolate lava cake!
If you know, you know the thrill of a good old fashioned Molten Chocolate Cake which breaks apart to seductively reveal a glorious gush of chocolate from within. There’s no dessert quite as inviting, nor quite as impressive! The best part of course, is that it’s an astonishingly simple one to whip up, with just the usual pantry staples required.
Eggs are traditionally an integral ingredient, giving structure and richness to a lava cake. However, I do understand that with dietary restrictions, eggs are out of the equation for many budding home bakers. In fact, if I had a penny for every time someone asked me for an eggless version of a popular recipe on TFD… ! By popular reader request, there’s now a series dedicated to sharing eggless recipes (explore it here) and you can also find a guide for the best substitute for eggs in baking, here.
This recipe for an eggless lava cake hits all the right boxes and is as easy as it gets, with just a one-bowl operation involved from start-to-finish.
Ingredients:
- ¼ cup butter (salted butter is preferable)
- ¼ cup chocolate chips
- 3 tbsp cocoa powder
- ¼ cup all-purpose flour
- ¼ cup powdered sugar (alternatively use sugar with a very fine texture)
- 3 tbsp luke-warm milk (don’t use either boiling hot milk, or milk straight from the fridge)
- couple of baking chocolate squares
Method:
- Pre-heat the oven to 180C. Grease and flour 2 small ramekins (this will make it easier to remove the lava cakes easily onto a plate after baking).
- Melt the butter and chocolate chips in the microwave. Remove and give it a good good whisk until combined.
- Once the melted chocolate mixture is slightly cool, sift the dry ingredients (all-purpose flour, cocoa powder and sugar) into the same bowl. Pour in the milk and mix everything together until evenly combined and the batter is thick and shiny.
- Pour the batter into the pre-prepared ramekins. Press the squares gently on top and use a wire whisk to push the squares down so that they are submerged in the batter.
- Bake the lava cakes for 8 – 10 minutes until the edges are set and the centre has a slight wobble. Don’t over-bake these cakes, as over-baking will lose the molten/ lava effect!
- Once removed from the oven, wait for a minute or so before running a knife around the edges of the ramekin and smartly inverting the lava cake onto a serving plate. Serve immediately with a dusting of powdered sugar and/ or a scoop of ice cream and handful of berries.
Tips To Mitigate These Cons
- Balance It Out: To balance the richness, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Keep an Eye on the Clock: Check the cakes a minute or two before the suggested baking time to ensure they don’t overcook.
- Invest in Quality: Use high-quality semi-sweet or dark chocolate for the best flavor.
Recipe Tips
Preheat the oven. Preheat it for at least 15 -20 minutes before you start to give it plenty of time to reach the ideal recipe temperature.
Grease Well. Thoroughly grease and dust your ramekins to prevent sticking.
Measure the ingredients correctly. A kitchen scale is always the best option, in my opinion.
Chocolate Quality Matters. Invest in good-quality dark chocolate for an intense flavor profile. I recommend using high-quality chocolate bars, not chocolate chips. You won’t have much “lava” with chocolate chips. I always use pure chocolate baking bars (found in the grocery store baking aisle), such as Baker’s, Ghirardelli, or Lindt. They’re typically sold in 4-ounce bars, so you will need 1 and 1/2 bars total.
Preparation is Key. Have your ramekins or molds ready before you start, ensuring a seamless baking process.
Know Your Oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Serve immediately. These cakes are best enjoyed right out of the oven when the centers are still molten.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter. Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favourite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Chocolate: use your favourite high-quality, dairy-free chocolate bar. Check out my favourite dairy-free substitutes here.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Serving Suggestions
Serve your chocolate lava cake with a scoop of eggless vanilla ice cream, a dollop of whipped cream, or dusted with powdered sugar and fresh berries for a delightful contrast.
Storing and Freezing Instructions
Store: To store, cover the lava cakes tightly and refrigerate for up to 2 days. For freezing, wrap each cake individually and store it for up to a month.
Freeze: You can freeze the baked lava cakes for up to 3 months. Allow them to cool completely before freezing, then reheat in the microwave.
Reheat in the microwave for 20 – 30 seconds to recapture that lava factor magic.
Frequently Asked Questions
What’s the best type of chocolate to use?
High-quality semi-sweet or dark chocolate works best. Choose a chocolate you enjoy eating on its own. I do not recommend chocolate chips or morsels.
How do I know when the cakes are done?
The edges should be set, but the center should still be slightly jiggly.
Nutrition
Calories: 604kcalCarbohydrates: 47gProtein: 8gFat: 45gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 72mgSodium: 148mgPotassium: 494mgFiber: 7gSugar: 28gVitamin A: 812IUVitamin C: 1mgCalcium: 144mgIron: 6mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.