If you’re craving a decadent dessert but want to keep it egg-free, this Eggless Choco Lava Cake Recipe is perfect for you. This easy-to-follow recipe produces a rich and gooey chocolate lava cake that melts in your mouth. With just a few ingredients and a little bit of patience, you can create a show-stopping dessert that’s sure to impress.
Eggless Choco Lava Cake Recipe
Dry Ingredients
- ½ cup whole wheat flour (atta) (60 to 65 grams)
- 3 tablespoons cocoa powder
- 1 pinch salt
- ¼ teaspoon baking soda
Wet Ingredients
- ⅓ cup sugar (75 grams, approximately 5 to 5.5 tablespoons)
- ½ cup cold water
- 2 tablespoons oil (sunflower or olive oil)
- ½ tablespoon lemon juice or vinegar
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla essence
To Be Added Later
- 90 to 100 grams semi-sweet, bittersweet, or sweet chocolate
Instructions
Step 1: Sift the Dry Ingredients
Begin by preparing your dry ingredients. In a large mixing bowl, place a sieve over it and add the whole wheat flour, salt, cocoa powder, and baking soda. Sift these ingredients together directly into the bowl to ensure there are no lumps. Once sifted, set this mixture aside.
Step 2: Prepare the Wet Ingredients
In another bowl, combine the sugar and cold water. Stir the mixture until the sugar completely dissolves. Next, add the oil and mix thoroughly. Follow this with the addition of vanilla extract and lemon juice, stirring until everything is well incorporated.
Step 3: Combine the Mixtures
Now it’s time to create the cake batter. Pour the wet ingredients into the bowl containing the dry ingredients. Mix gently with a whisk until just combined; be careful not to overmix, as this can affect the cake’s texture.
Step 4: Prepare for Baking
Grease your ramekins or muffin cups with a little oil or butter. Pour the batter into these containers, filling them about halfway. Next, take the chocolate squares and gently press them into the batter, ensuring they are partially submerged.
Step 5: Bake the Cake
Preheat your oven to 200 degrees Celsius (around 392 degrees Fahrenheit) for 15 to 20 minutes before baking. Place the filled ramekins in the oven and bake for 30 to 35 minutes. Keep an eye on them during the last 10 minutes of baking, as oven temperatures can vary.
Step 6: Serve and Enjoy
Once the cakes are baked, remove them from the oven and allow them to cool for 2 to 3 minutes. Carefully invert each ramekin onto a serving plate, gently tapping the base to release the cake. For a finishing touch, dust a little cocoa powder or powdered sugar on top.
Notes
- You can double the recipe if you’re hosting a gathering or want to save some for later.
- If you don’t have ramekins, muffin cups or aluminum foil cups work well.
- The type of chocolate you choose can vary; use semi-sweet, bittersweet, or milk chocolate according to your preference.
- For best results, opt for couverture chocolate instead of compound chocolate, and always choose a high-quality cocoa powder.
- If you prefer, you can substitute whole wheat flour with all-purpose flour for a lighter texture.