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.
Love it! But do you have to put raspberries in it?
Hi, I hope you don’t mind me chiming in, but without the raspberries, this is really just Katie’s original chocolate mug cake, which she linked to in the recipe. So, basically the answer is no, you don’t have to put the raspberries in.
Wow, that raspberry filling looks ridiculously awesome! Like a delicious volcano!!!
Just made this – absolutely delicious! I usually don’t like the taste when I use applesauce instead of oil but I gave it a shot and it was fabulous:) Keep the single recipes coming, I love it!
Just made this using raspberry jam! I completely forgot how good that combo can be! Like a giant viva-puff!!
Yum! This looks delicious 😀 Would this recipe also work using all whole wheat flour instead of spelt or all-purpose?
I personally don’t like the taste of baked goods with just whole wheat flour as I find them too dense. Maybe use white whole wheat or use a combo of flours?
I actually like most mug cakes with whole wheat flour (or at least partial) better. I think it helps create the “cakey” texture as opposed to the sponge or rubber texture.
I agree, it gives it a more”cakey” texture. I always make my mug and layer cakes with whole wheat flour.
I actually made this last night with whole wheat white flour and Splenda, and the taste was fine, except the bitterness of the flour needed a little more sugar. Otherwise, it was great!!
This recipe is phenomenal. I have made and enjoyed quite a few of your desserts and breakfast foods but never been inspired to comment before. But this chocolate lava cake (I made it with blueberry dark chocolate filling) took my breath away.
HOLY DELICIOUSNESS!
I just made this, but instead of making a raspberry filling, I made a chocolate filling by combining 2 tbsp cocoa powder with a splash of almond milk (I’d say about 2 tsp), microwaving it for a few seconds so they would mix together, and added sweetener to taste and mixed really well. It came out AMMMAAZING. Talk about “lava” cake, when I cut it open, beautiful chocolate poured out and it was so glorious ! So so ridiculously chocolatey.
or maybe it was a little more than 2 tsp almond milk, I just kinda added until the desired “hot fudge” consistency was reached.
Thanks for this! I commented earlier wanting a low fiber alternative, and I appreciate your recipe for an easy chocolate sauce. Now I just need to invest in that cocoa powder I’ve been saying I was going to get for months….
I love your blog. I use your recipes all the time. 2 thoughts… 1. With this and other chocolate mug cakes I’ve subbed in brewed coffee for some or all of the milk. Brings out the chocolate more and less calories. 2. I also replace most of the oil with plain yogurt. I like it better than applesauce, but it’s still a little better than all oil.
Thanks again for all the recipes!
Is this blog only for single and dieting folks? I have an army of kids to feed! Seriously, I would love to make these cakes for a birthday party, but it’s a lot of work measuring out 20 cakes and if I do the math, multiply each ingredient by 20 and mix it up together, who knows if the results will be the same? (I’ve done that in the past and results were not good.) You need a section for party foods.
Every blogger has their own intended audience or usual “theme,” you can’t blame her for showing recipes that fit her lifestyle (and seem to please a lot of her readers.)
But, if you still want to try her recipes, you can try this: http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php
Katherine, thanks for your reply. And I wasn’t blaming her, just giving her feedback. I’m sure Chocolate-Covered-Katie can add a section for party foods to her blog with no problems, even if single cakes fit her lifestyle better. She didn’t get this popular for having no baking skills. But I was hoping she can think about a party section for the future, like when she gets married and has kids later on – I’m a fan even if I don’t give her drool. And I appreciate the calculator, even though I can do the math just fine and the math is not the problem… Like I said, I’ve done recipe conversions in the past, but the TASTE just doesn’t translate sometimes and I’m not sure why…?
Katie posts many larger serving recipes on her blog as well. Try this one if you want a chocolate cake. You can easily put raspberry jam in the middle… or even on top! https://lett-trim.today/2012/06/18/cauliflower-chocolate-cake/%3C/a%3E%3C/p%3E
Thanks, I’ve made this one before -for Christmas. My kids, who are not accustomed to sweets on a regular basis thought it was great. But my husband and I tasted too much cauliflower… so I figured school kids who are used to Walmart cupcakes probably wouldn’t like it either.
I did end up multiplying the lava cake recipe by 12 and the results were so-so. I thought the cake tasted kind of chalky, but it could be due to the conversion or the fact that it’s mostly cocoa with no chocolate and I used 2/3 of a 12-oz. bag of mini chocolate chips… But again, my kids didn’t mind at all, especially when I “frosted” it with chocolate peanut butter. About half of their friends didn’t eat it however. They took one bite and passed. :-\
Katie’s giant cookie cake with beans is a winner/keeper though. I double the recipe with no problems and it’s agreeable even to the adults. 🙂
I wish I’d read all reviews instead of just those on 1St pg. I multiplied too to make 4 mugs for hubby n kids but it ended up being rather rubbery or chalky as u say. I had such high hopes seeing that most reviewed theirs came out perfectly. Oh well, since it’s a quick microwave recipe, I’ll hv to retry this again individually. To anyone else trying, I think you need to indicate that it’s not recommended to multiply quantity unless I missed that advice somehow. Anyhow thank you for the recipe.
Ok this is getting a little bit ridiculous, a couple months ago i was starving and didnt have anything in the house except flour, canned pumpkin and the basics so i made pumpkin pancakes, when i sat down to devour them i found that you had JUST posted a oumpkin pancakes recipe. A couple weeks ago, i made banana chocolate swirl cookies (that kind of failed lol) and the next day you posted banana chocolate swirl bread. And i LITERALLY just finished eating my recently perfected mug cake recipe before checking your blog and seeing that you posted this. This is a little weird. Katie we have the same food driven – but its ok bc great mindscthink alike 🙂
THIS is going to be my Valentine’s Day dessert! Thank you so much for the idea and post!!
I love your healthy way to have chocolate, good idea, thanks so much. I can have more chocolate now. 🙂
If I wanted to bake this en masse (6-12 ramekins), should I change the baking time?
(Definitely loved the single serving I made)
I totally agree with you, Katie – why wait until Valentine’s Day to indulge on chocolate? It’s just too good.
These lava cakes look so awesome! I need them in my life.
Pinning!
This looks fabulous, thanks for sharing! I think the nutritional info might be a bit off…. 1.5 grams fat seems awfully low- 1 1/2 tsp coconut oil is nearly one TBSP which usually has 14 grams fat. Unless of course the nutritional info was meant for only a portion of the cake? Keep those amazing recipes coming!
EEek- never mind! I just realized the chart I was looking at was the oil-free version and the oil version is below……. embarrassed. Sorry!
Now, this is funny, because I was just searching your site two days ago for healthy option of lava cake and now here it is. Made the not so healthy one yesterday, but really looking forward to try yours. Thank you.