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.
Eggless Chocolate Lava Cake Recipe
- ¼ cup butter (salted butter is preferable)
- ¼ cup chocolate chips (I use Bean to Buttons Baking 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 (use real couverture chocolate)
- 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.
If eggs aren’t a restriction for you, do try the original recipe instead as a lava cake traditionally works best with eggs! In fact, here are four more recipes you could have a gander at:
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.