Eggless Chocolate Lava Cake - No Blender, No Whipping Easy, Chocolaty Molten Lava Cake In 15 Minutes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining richness.

dark chocolate

🥗Healthier: dark chocolate with less sugar

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more accessible and less expensive.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often cheaper and adds a hint of molasses flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter cake.

Preheat the oven to 350°F (175°C).

Grease ramekins with butter and dust with cocoa powder.

Melt dark chocolate and butter together in a microwave or double boiler, stirring until smooth.

In a bowl, mix all-purpose flour, sugar, cocoa powder, baking powder, and salt.

In another bowl, whisk together milk, vegetable oil, and vanilla extract.

Combine the wet and dry ingredients until just mixed; do not overmix.

Fold the melted chocolate mixture into the batter until fully incorporated.

Pour the batter into prepared ramekins, filling them about 3/4 full.

Bake for 12-15 minutes until the edges are firm but the center is soft.

Remove from the oven and let cool for 1 minute.

Carefully invert each ramekin onto a plate to release the cake.

Dust with powdered sugar and serve warm, optionally with ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens