I perfected a Chocolate Lava Cake that achieves a molten center without eggs by relying on high quality chocolate and a simple pantry-friendly batter, and I’m eager to share how.

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I never thought a molten, gooey center could happen without eggs but this Eggless chocolate lava cake proved me wrong. Using good-quality dark chocolate and a bit of plain yogurt gives a richness that sneaks up on you, and it’s messy in the best way.

When friends see it they ask if it’s from a bakery, they don’t believe me when I tell them it’s eggless. If you’ve ever typed Lava Cake Recipe Eggless or How To Make Choco Lava Cake into search bar, you’ll know the hype.

I wanted something dramatic, not fussy, and this one delivers every time.

Ingredients

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Dark chocolate: rich, bittersweet, adds intense cocoa, antioxidants, mostly carbs and fats.
Granulated sugar: provides sweetness and structure, empty calories, mostly simple carbohydrates.
Vegetable oil: moistens cake, adds healthy-ish fats, no protein or fiber.
Plain yogurt: gives tang, tender crumb, protein and some probiotics if dairy.
All-purpose flour: structure and carbs, low fiber, not much protein unless enriched.
Unsweetened cocoa: deep chocolate flavor, low fat, adds antioxidants and bitterness.
Milk: hydrates batter, adds mild sweetness, a bit protein and calcium.
Vanilla: tiny bit goes a long way, lifts flavor and masks bitterness.

Ingredient Quantities

115 g (4 oz) good-quality dark chocolate, chopped

60 ml (1/4 cup) vegetable oil

100 g (1/2 cup) granulated sugar

120 g (1/2 cup) plain yogurt or dairy-free yogurt, room temp

1 tsp vanilla extract

125 g (1 cup) all-purpose flour, spooned and leveled

25 g (1/4 cup) unsweetened cocoa powder, sifted

1 tsp baking powder

1/4 tsp salt

80 ml (1/3 cup) milk, dairy or plant based, warmed a bit

Optional: 2 tbsp powdered sugar for dusting and a pinch of espresso powder to boost the chocolate

How to Make this

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1. Preheat your oven to 200°C (400°F). Grease four 6-ounce ramekins with a little oil, then toss with a spoonful of the sifted cocoa powder so theyre well coated; tap out the excess.

2. Put 115 g chopped dark chocolate and 60 ml vegetable oil in a heatproof bowl. Melt gently over a double boiler or in 20-30 second bursts in the microwave stirring between each burst until silky. If using, stir in a pinch of espresso powder now to boost the chocolate flavor. Let cool slightly.

3. In another bowl whisk 100 g granulated sugar with 120 g room temperature plain yogurt and 1 tsp vanilla extract until mostly smooth, it might still have tiny lumps but thats ok.

4. Pour the melted chocolate mixture into the yogurt mixture, whisk quickly so it becomes a glossy uniform batter.

5. Sift together 125 g all-purpose flour, 25 g unsweetened cocoa powder, 1 tsp baking powder and 1/4 tsp salt right over the wet mix. Fold gently with a spatula until just combined, do not overmix.

6. Warm 80 ml milk (dairy or plant based) so its not cold, then fold it in slowly to loosen the batter to a thick, pourable consistency. Stop when the batter flows slowly off the spatula.

7. Divide batter evenly among the prepared ramekins, filling them about three quarters full. Tap the ramekins lightly on the counter to remove big air bubbles.

8. Bake in the preheated oven for about 9 to 12 minutes. You want the edges set and the tops slightly cracked but the center still soft and jiggly. Ovens vary so check at 9 minutes, overbaking will kill the lava.

9. Let the cakes rest 1 to 2 minutes out of the oven, then run a small knife around the edge and invert each ramekin onto a plate. Dust with the optional 2 tbsp powdered sugar and serve immediately so you get that molten centre. Ifthey seem too soft to invert, give them another 30 seconds in the oven then try again.

Equipment Needed

1. Oven (preheat to 200°C / 400°F)
2. Four 6-oz ramekins, greased and dusted with cocoa
3. Heatproof or microwave-safe bowl for melting the chocolate
4. Small saucepan for a double boiler if you dont use the microwave
5. Two mixing bowls (one for wet one for dry)
6. Whisk and a rubber spatula for folding the batter
7. Fine-mesh sieve or sifter for the flour, cocoa and powdered sugar
8. Kitchen scale (best) plus measuring spoons/cups for smaller amounts
9. Baking sheet to hold the ramekins, oven mitts and a small knife to loosen the edges

FAQ

115 g (4 oz) good-quality dark chocolate, chopped

60 ml (1/4 cup) vegetable oil

100 g (1/2 cup) granulated sugar

120 g (1/2 cup) plain yogurt or dairy-free yogurt, room temp

1 tsp vanilla extract

125 g (1 cup) all-purpose flour, spooned and leveled

25 g (1/4 cup) unsweetened cocoa powder, sifted

1 tsp baking powder

1/4 tsp salt

80 ml (1/3 cup) milk, dairy or plant based, warmed a bit

Optional: 2 tbsp powdered sugar for dusting and a pinch of espresso powder to boost the chocolate

Q: How many servings does this make? A: This recipe fills four 6-ounce ramekins, so about 4 servings.

Q: Can I use a plant-based yogurt and non-dairy milk? A: Yes. Use dairy-free yogurt and plant milk and they’ll still be great, just pick a decent dark chocolate that is dairy-free too.

Q: Why did my cakes come out fully set and not gooey? A: You probably overbaked them. Start checking 1 to 2 minutes earlier next time. Oven temps vary, and smaller ramekins bake faster.

Q: Can I replace the flour to make it gluten free? A: Use a 1-to-1 gluten free baking flour blend. Texture may change a bit but it usually works fine.

Q: Can I use melted butter instead of oil? A: Yes, melted butter works fine and gives a richer flavor. Use the same amount as the oil.

Q: How do I store leftovers? A: If you somehow have leftovers, cover and refrigerate for up to 2 days. Rewarm gently in a low oven 5 to 8 minutes so the center loosens up again.

Homemade Eggless Chocolate Lava Cake Recipe Substitutions and Variations

Dark chocolate: swap for equal weight of semisweet or baking chocolate chips (same melt behavior, just sweeter). Or if you don’t have solid chocolate, mix unsweetened cocoa with extra fat and sugar: about 1 tbsp cocoa + 1 tsp oil + 1 tsp sugar per 1/2 oz (14 g) chocolate, stir till smooth — it works, but flavor is a bit less rounded.
Vegetable oil: use melted unsalted butter 1:1 for richer flavor, or refined coconut oil 1:1 for a neutral swap that firms up a bit when chilled. You can also replace up to half with applesauce (use 50% applesauce, 50% oil) to cut fat, but the cake will be a touch denser and sweeter.
Plain yogurt: swap equal amounts of sour cream or full fat Greek yogurt for same tang and moisture. For dairy free, use plain soy or coconut yogurt (room temp) 1:1, or silken tofu blended smooth as a 1:1 stand-in.
All purpose flour: use a cup for cup gluten free baking blend that contains xanthan gum (same volume). If you want a lighter crumb, use cake flour: for each cup of AP, remove 2 tbsp flour and add 2 tbsp cornstarch. Almond flour is not a straight swap, use it only partially and expect a denser, more fragile cake.

Pro Tips

– Melt the chocolate gently and dont try to blast it in the microwave. Stop when a few little unmelted bits remain, then stir until silky smooth, that residual heat will finish it and you wont scorch the chocolate. A tiny pinch of espresso powder in the melted chocolate will make the flavor pop without tasting like coffee.

– Measure flour properly or better yet use a scale, spoons vary. Fold the dry ingredients in only until you cant see streaks of flour, overmixing kills the lift and makes the cake dense. Warm the milk a bit before adding so the batter loosens quickly and you dont overwork it.

– Prep the ramekins well and test one cake first because ovens lie. Grease, toss with cocoa and tap out excess, fill three quarters full and tap to remove big air bubbles. Start checking at 9 minutes, the edge should be set and the center still jiggly, if you have to, pop one back for 30 seconds rather than overbake them all.

– You can make them ahead: fill ramekins, cover and refrigerate up to 24 hours, add 1 to 2 extra minutes to the bake time from cold. Let the baked cakes sit 1 to 2 minutes before running a knife around the edge, invert onto a warm plate and serve right away with cold ice cream or cream for the best contrast.

Homemade Eggless Chocolate Lava Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Chocolate Lava Cake that achieves a molten center without eggs by relying on high quality chocolate and a simple pantry-friendly batter, and I’m eager to share how.

Servings

servings

Calories

278

kcal

Equipment: 1. Oven (preheat to 200°C / 400°F)
2. Four 6-oz ramekins, greased and dusted with cocoa
3. Heatproof or microwave-safe bowl for melting the chocolate
4. Small saucepan for a double boiler if you dont use the microwave
5. Two mixing bowls (one for wet one for dry)
6. Whisk and a rubber spatula for folding the batter
7. Fine-mesh sieve or sifter for the flour, cocoa and powdered sugar
8. Kitchen scale (best) plus measuring spoons/cups for smaller amounts
9. Baking sheet to hold the ramekins, oven mitts and a small knife to loosen the edges

Ingredients

115 g (4 oz) good-quality dark chocolate, chopped
60 ml (1/4 cup) vegetable oil
100 g (1/2 cup) granulated sugar
120 g (1/2 cup) plain yogurt or dairy-free yogurt, room temp
1 tsp vanilla extract
125 g (1 cup) all-purpose flour, spooned and leveled
25 g (1/4 cup) unsweetened cocoa powder, sifted
1 tsp baking powder
1/4 tsp salt
80 ml (1/3 cup) milk, dairy or plant based, warmed a bit
Optional: 2 tbsp powdered sugar for dusting and a pinch of espresso powder to boost the chocolate

Directions

Preheat your oven to 200°C (400°F). Grease four 6-ounce ramekins with a little oil, then toss with a spoonful of the sifted cocoa powder so theyre well coated; tap out the excess.
Put 115 g chopped dark chocolate and 60 ml vegetable oil in a heatproof bowl. Melt gently over a double boiler or in 20-30 second bursts in the microwave stirring between each burst until silky. If using, stir in a pinch of espresso powder now to boost the chocolate flavor. Let cool slightly.
In another bowl whisk 100 g granulated sugar with 120 g room temperature plain yogurt and 1 tsp vanilla extract until mostly smooth, it might still have tiny lumps but thats ok.
Pour the melted chocolate mixture into the yogurt mixture, whisk quickly so it becomes a glossy uniform batter.
Sift together 125 g all-purpose flour, 25 g unsweetened cocoa powder, 1 tsp baking powder and 1/4 tsp salt right over the wet mix. Fold gently with a spatula until just combined, do not overmix.
Warm 80 ml milk (dairy or plant based) so its not cold, then fold it in slowly to loosen the batter to a thick, pourable consistency. Stop when the batter flows slowly off the spatula.
Divide batter evenly among the prepared ramekins, filling them about three quarters full. Tap the ramekins lightly on the counter to remove big air bubbles.
Bake in the preheated oven for about 9 to 12 minutes. You want the edges set and the tops slightly cracked but the center still soft and jiggly. Ovens vary so check at 9 minutes, overbaking will kill the lava.
Let the cakes rest 1 to 2 minutes out of the oven, then run a small knife around the edge and invert each ramekin onto a plate. Dust with the optional 2 tbsp powdered sugar and serve immediately so you get that molten centre. Ifthey seem too soft to invert, give them another 30 seconds in the oven then try again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.