Eggless Choco Lava Cake

Rich, creamy and insanely chocolicious Eggless Choco Lava Cake is super simple to make with this one minute video recipe. It hardly takes 15 mins from scratch and is egg-free too!

I have said this before and I will say it again – I have a love hate relationship with chocolate. There are times I absolutely can’t resist chocolate, especially dark bitter chocolate and then there are times I don’t want anything to do with chocolate at all. Either way, I love sweets and desserts – this blog is a proof for that.

Let’s just say that right now I am in a chocolate loving stage and have been making a lot of chocolate based desserts. This eggless choco lava cake is the result of that!

So, one thing is for sure. I have a few more chocolate based recipes coming up soon. While I love my eggless brownies or 2-min choco mug cake, I had been wanting to try out choco lava cake at home since so long. Especially the real deal – not the one with a choco piece inserted into cake batter to give that lava kind of texture. In my opinion, a perfect lava cake should have a soft, just enough cooked edges and top, while having a gooey chocolate center. Since I was not ready to insert a chocolate piece, my cake batter acts the choco lava. That means I was reluctant to use eggs. Best part of this recipe is that it is eggless choco lava cake – the cake batter is fit to be eaten even as it is 😀

I used dark chocolate and cadbury’s cocoa powder to make this eggless choco lava cake. As usual, my egg replacement is curd. I used butter to make this eggless choco lava cake but have been meaning to give this recipe a try with oil, will update this space soon. I would recommend using silicon cupcake moulds to make this eggless choco lava cake as it is very easy to un-mould the cake once done, without crumbling the whole thing. Another important thing is to cook these at 180°C for 6-8 mins only, just enough to cook the sides/top. The insides are super gooey when hot/warm and slightly set when cooled down.

Check out this video to make eggless choco lava cake right away!

How to make Eggless Choco Lava Cake | Choco Lava Cake Video Recipe

📖 Recipe

Eggless Choco Lava Cake

Ramya

Rich, creamy and insanely chocolicious Eggless Choco Lava Cake!

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Prep Time 10 minutes mins

Cook Time 6 minutes mins

Total Time 16 minutes mins

Course Desserts

Cuisine Baked Goodies, Eggless Baking

Servings 4 cupcakes

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ ½ cup All Purpose Flour
• ▢ ⅛ cup Cocoa Powder + extra to dust on top
• ▢ ½ teaspoon Baking Powder
• ▢ ¼ teaspoon Baking Soda
• ▢ ¼ cup Dark Chocolate
• ▢ ⅛ cup Unsalted Butter
• ▢ ⅓ cup Curd/Yogurt
• ▢ ¼ cup Sugar
• ▢ ⅛ teaspoon Vanilla Essence

COOK MODEPrevent your screen from going dark

Instructions

 

• Sieve all-purpose flour, cocoa powder and baking powder a couple of times until combined well.
• In a microwave safe bowl, add dark chocolate and butter. Microwave for a minute or so until the butter and chocolate melts. Mix them well until smooth. Alternatively, melt chocolate along with butter in a double boiler (place the bowl with chocolate and butter over hot boiling water)
• In another bowl, cream curd/yogurt along with sugar until it is smooth. Add baking soda and vanilla essence, mix well. Let this stay for a couple of minutes until the mixture becomes frothy.
• To this curd mixture, add melted chocolate mixture and mix until smooth.
• Now combine the wet and dry ingredients. Fold them gently until combined properly.
• Scoop out the mixture and fill the silicon cupcake moulds until ¾th, leveling them as you go.
• In a preheated oven, bake them at 180°C for 6-8 minutes only. The edges and top should look baked.
• Once removed from oven, wait for 3-4 mins and gently flip them down. Carefully peel off the silicon mould. When the cake is cut, center should gooey and chocolatey.
• Serve warm with cocoa powder dusted on top.

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Detailed recipe for making Eggless Choco Lava Cake

1. Sieve all-purpose flour, cocoa powder and baking powder a couple of times until combined well.
2. In a microwave safe bowl, add dark chocolate and butter. Microwave for a minute or so until the butter and chocolate melts. Mix them well until smooth. Alternatively, melt chocolate along with butter in a double boiler (place the bowl with chocolate and butter over hot boiling water)
3. In another bowl, cream curd/yogurt along with sugar until it is smooth. Add baking soda and vanilla essence, mix well. Let this stay for a couple of minutes until the mixture becomes frothy.
4. To this curd mixture, add melted chocolate mixture and mix until smooth.
5. Now combine the wet and dry ingredients. Fold them gently until combined properly.
6. Scoop out the mixture and fill the silicon cupcake moulds until ¾^th, leveling them as you go.
7. In a preheated oven, bake them at 180°C for 6-8 minutes only. The edges and top should look baked.
8. Once removed from oven, wait for 3-4 mins and gently flip them down. Carefully peel off the silicon mould. When the cake is cut, center should gooey and chocolatey.
9. Serve warm with cocoa powder dusted on top.

Recipe Notes

• Oven timings differ for different brands, keep a close eye on the cake while baking. Don’t bake for more than 8 minutes.
• If this cake is baked for about 12-13 mins, it makes a very moist chocolate cake!
• Use fresh curd for best results.
• If the cake batter is too thick, add an additional tbsp. of curd as needed.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂