I’m in Valentine’s Day mode.
Fresh berries, red wine, an exorbitant amount of dark chocolate…
Really, I guess that’s my everyday mode. 🙂
But honestly what’s the point of waiting until February 14th? This quick chocolate lava cake is easy to make, secretly good for you, and deliciously rich.
To make it even more delicious, top it with my homemade Healthy Chocolate Sauce.
Upon breaking into the cake, you will find a gorgeous pink berry filling that pours out like molten lava.
It’s much too good to save for once a year.
Chocolate Lava Cake In A Mug
Adapted from the reader favorite “One Minute” Chocolate Mug Cake
- 3 tbsp spelt, all-purpose, or Bob’s gf flour
- 1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
- 1/8 tsp salt
- 1/4 tsp baking powder
- 2 tsp sugar of choice or xylitol
- pinch stevia or 1 extra tbsp sugar of choice
- 1/2 tsp pure vanilla extract
- 3 tbsp milk of choice
- 2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
- 2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
- small handful mini chocolate chips, optional
If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.
View Lava Cake Nutrition Facts
If desired, top with any of my 30+ Healthy Frosting Recipes.
Katie! Just made this and it was AMAZING! I’ve loved every recipe of yours that I have tried but this is something I’ll be making all the time! I added all the batter and topped with white chocolate chips then added a little chocolate syrup!
I tried it in microwave for 60 sec, but it was not cooked properly. it was looking good and when i inserted tooth pick it came out clear but while eating it was taseting raw floor as it was not cooked properly 🙁 . Why So?
Wow! That was yummy! I didn’t have chocolate so I used carob powder… Wasn’t as good as chocolate but I did find Hershey’s syrup in my fridge so I smothered it it that!! Thx!
delicious!
I made this tonight. My husband is diabetic so I substituted Splenda for the regular sugar and Polaner Sugar Free Strawberry Jam. It was absolutely delicious! This was the first time I have baked anything in the microwave. I see many micro lava cakes in our future!
How did you come up with those nutrition facts? I entered it all into Myfitnesspal and got 142 calories for the spelt flour alone… The total (with vegetable oil) came out to be nearly 600 calories. I mean it was sooo delicious but now I’ve eaten 1/3 of my daily calories from this 🙁
Optional ingredients aren’t included in the calorie count. If you check out Katie’s FAQ at the top of her blog page, she talks more about how she gets her calorie counts. I made this and got a similar count to hers, so don’t worry.
Thank god I don’t diet! Out of oil and any substitute to hand, used bacon grease, left out the salt and added a little a extra cocoa, turned out amazing! Hubby didn’t let it get 3 feet from the microwave before digging in!
“Sub at your own risk”…we’re MUCH more at risk if we use oil (healthwise)! LOL!
So excited to try this recipe! Any idea if it would stay ok in the fridge or at room temperature overnight? I need to make it ahead of time before I can serve it to a guest. Thank you!
You’re healthy chocolate lava cake in a mug won’t print. Thank Arlene