Gooey Chocolate Lava Cake No Eggs

If you ask me, chocolate lava cakes without eggs are pure magic.

This cozy dessert gives you all the warm, gooey chocolate goodness you’d expect, but with a twist that makes it perfect for anyone avoiding eggs. The outside bakes up like a regular chocolate cake while the middle stays wonderfully soft and melty.

A simple mix of pantry ingredients comes together to create that classic molten center we all love. And the best part? It’s actually easier to make than the traditional version.

It’s a reliable dessert that feels special enough for company but simple enough for a weeknight treat – perfect when those chocolate cravings hit.

What Kind of Chocolate Should I Use?

For lava cakes, the chocolate you choose will directly impact the flavor and texture of your dessert. Dark chocolate or semi-sweet chocolate chips with around 60-70% cocoa content work really well here – they provide the perfect balance of sweetness and rich chocolate flavor. While standard chocolate chips from the baking aisle will do the job, you could also chop up a good quality chocolate bar instead. Just make sure you’re using real chocolate and not compound chocolate (the kind used for candy coating), as it won’t melt as smoothly. If you prefer a sweeter lava cake, you can use milk chocolate chips, though keep in mind this might make your dessert quite a bit sweeter than the original recipe intends.

Options for Substitutions

Looking to make this eggless lava cake but need to swap some ingredients? Here’s what you can try:

• Chocolate chips: You can use milk chocolate chips instead of dark/semi-sweet, but the cake will be sweeter. You can also chop up a chocolate bar – just make sure it’s good quality baking chocolate that melts well.
• Butter: For a dairy-free version, use coconut oil or dairy-free butter substitute in equal amounts. Note that coconut oil might add a slight coconut flavor.
• Plain flour: All-purpose flour works perfectly here. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Cocoa powder: This is a must-have ingredient that can’t really be substituted as it provides the main chocolate flavor. Both Dutch-process or natural cocoa powder will work.
• Powdered sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine. Use the same amount.
• Milk: Any plant-based milk (almond, soy, oat) works well here. You can also use heavy cream for a richer result, but thin it with a bit of water – use 3 parts cream to 1 part water.

Watch Out for These Mistakes While Baking

The trickiest part of making eggless lava cakes is getting that perfect molten center – overbaking even by just a minute can turn your gooey chocolate center into a fully cooked cake. To nail the timing, start checking your cakes at the 8-minute mark – the edges should be set but the center should still be slightly jiggly. Another common mistake is not properly greasing your ramekins, which can lead to the cakes sticking and breaking apart when you try to unmold them – butter and dust them thoroughly with cocoa powder for easy release. When melting your chocolate and butter, be careful not to overheat the mixture or it will become grainy – use short bursts in the microwave or a gentle double boiler method, stirring frequently until just smooth. For the best lava cake experience, serve them immediately after removing from the oven, as the centers will continue to cook from residual heat and eventually firm up if left to sit too long.

What to Serve With Chocolate Lava Cake?

This warm, gooey dessert practically begs for a scoop of vanilla ice cream on top – the contrast between hot and cold is just perfect! A few fresh berries like raspberries or strawberries on the side add a nice pop of freshness and help balance out the rich chocolate flavor. If you’re feeling fancy, a light dusting of powdered sugar and a drizzle of caramel sauce can take this dessert to the next level. For coffee lovers, serving this with a small cup of espresso or coffee makes for an amazing after-dinner treat that’ll satisfy any chocolate craving.

Storage Instructions

Make Ahead: You can prepare the batter up to 24 hours in advance and keep it in the ramekins in the fridge. Just remember to bring them to room temperature for about 30 minutes before baking for the best results.

Keep: These lava cakes are best enjoyed fresh and warm right after baking – that’s when you’ll get that perfect molten center! While you can store leftovers in the fridge for up to 2 days, keep in mind they won’t have that same gooey middle once cooled.

Warm Up: If you have leftover cakes, pop them in the microwave for about 15-20 seconds. While they won’t be quite as magical as fresh-baked, they’ll still make for a tasty chocolate treat. Just be careful not to overheat, or they might become dry.

Preparation Time	10-15 minutes
Cooking Time	15 minutes
Total Time	25-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-650
• Protein: 6-8 g
• Fat: 40-45 g
• Carbohydrates: 55-60 g

Ingredients

• 1/4 cup dark or semi-sweet chocolate chips (48 g)
• 1/4 cup unsalted butter, cut into pieces (60 g / 2 oz)
• 1/4 cup plain flour (38 g)
• 1/4 cup unsweetened cocoa powder (25 g)
• 1/4 cup powdered sugar (35 g)
• 1/4 cup milk (63 ml)

Step 1: Prepare the Baking Equipment

Start by preheating your oven.

Set it to 180°C (355°F) if using a fan-forced/convection oven, or 190°C (375°F) for a standard oven.

While the oven is preheating, generously grease a large 1-cup capacity ramekin with canola or cooking spray.

The spray is preferable as it adheres better than melted butter, ensuring that your cake will easily come out after baking.

Step 2: Melt the Chocolate and Butter

Place chocolate chips and butter into a large, heat-proof jug.

Microwave on high for about 1 minute or until the butter begins to melt.

Use a fork to whisk the mixture together until it becomes smooth and the chocolate is fully melted.

Step 3: Combine All Ingredients

Into the chocolate mixture, add the flour, cocoa powder, icing sugar, and milk, in that specific order.

Whisk everything together using the fork until the batter is thick, shiny, and smooth, ensuring there are no lumps for a smooth cake texture.

Step 4: Bake the Cake

Pour the prepared batter into the greased ramekin.

Place it in the preheated oven and bake for about 15 minutes.

The cake should have a firm top while remaining soft inside.

Step 5: Dislodge and Serve the Cake

Once baking is complete, place an upside-down plate on top of the ramekin.

Carefully turn both the plate and the ramekin over, allowing the cake to slide out onto the plate.

Gently lift the ramekin up to dislodge the cake.

If desired, dust with icing sugar before serving.

Enjoy your deliciously rich and chocolatey treat!