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.
How did I live without this site? As a single-nester I usually just do without rather than make a whole pie or cake. This is very helpful. Thanks so much.
Made this last night and it was GREAT! I used frozen raspberries which still worked out well. I also used chocolate raspberry stevia which was also delicious. It was a rich chocolate but not overly sweet which I like. Would make it again. The single serving idea works all well too.
Delicious as chocolate is, so sad to see people buying wallpaper glue (flour + water) and believing that adding chocolate, eggs, and sugar somehow turns wallpaper glue into something else. EVERY cause of unnatural death, combined, and you still don’t come close to the number of humans sicked and killed by eating flour. Delicious, but sad… my peers look my parents, no kidding. Haters, go crazy, or save your life by eating foods, not non-foods. If you think you love your children when you give them a cupcake, think again.
Healthy cake? Isn’t that oxymoronic? Nothing healthy about flour. Looks tasty, but….
uh no it isn’t oxymoronic, her whole website it dedicated to healthy desserts and yeah cake is one of them. As she says in the recipe you can use flour substitutes including gluten free kinds. Besides, healthier than most cake recipes or store-bought cakes.
my favorite one so far!!!!!!! BIG hit!
I have tried many of your recipes, but I’ve gotta say this one is by far the most addictive! Omg! It tastes just like PF Chang’s Great Wall of Chocolate… only better. Love this!!
I LOVED this. I almost wanted it to be not single serving it was so goooood.
I don’t understand how there can only be 2.2g of sugar when there are 2 tsp of sugar in the recipe, plus the berries and chocolate chips? Is the nutrition breakdown for the whole cake, or a serving of it?
I must say THANK YOU!!! I made this today and it is the most delicious thing I have had in a LONG time. So decadent you cant tell its sugar free and healthy. I did substitute oat flour as I didn’t have anything else. I am a diabetic that has been strictly following my diabetic diet for the past 7 months and have dropped 70 pounds. This is the first chocolate I have had since July. THANKS SO MUCH!!
Just made this tonight and it was delicious! However, your Points Plus values are way off. I made it exactly as your recipe, with the oil, and with 1 tbs of jam in the center. I plugged all the ingredients into my recipe builder (I triple checked the amounts), and this cake is 9 points! Sort of blew my day as I only had 5 points left 🙁 But it was worth it, so yummy! However, you might want to edit the nutrition info so that weight watchers readers know how to allocate their points correctly. Love your blog, btw! 🙂
It depends on what specific ingredients you use. I calculated it WITH the oil and with raspberries and got 5 points like Katie did.
Now that you talk about your imaginary friend I can see where I will need one. Is it ever too late?
Hi Katie,
Are you sure about the nutritional facts? I just calculated the calories of all the ingredients WITHOUT the raspberry filling (but with a tbsp of chocolate chips) and it came out to 286. And that’s without 1/2 tsp of oil. How did you arrive at your total?
Read Katie’s Recipe FAQ page located at the top of the blog for more on nutrition facts. Her calculations are correct on this one.
I did read the FAQ and I did not use an online calculator, I calculated it right from the packages of the ingredients. If there’s something that Katie has done differently (other than the applesauce/oil sub) from what is literally, factually in the recipe I’d be curious to know. And if she does something differently, I think it should be listed at the bottom of each recipe!
Greetings.
Love the single-serving recipes and the raspberry filling takes this dessert to the next level. Although this recipe is a single-serving size, my husband and I will be sharing. Everything in moderation for us “old folks
Great job on your website! I’ll be back. I’m going to send the link to my family and friends.
Alessandra
Just made this with strawberry jam instead of raspberry. I baked it instead of nuking it because I’m not a fan of mug cakes. I really enjoyed it! Thank you for sharing.
This is the only source that I could find 100% Pure Xylitol.
http://www.puritan.com/now-foods-brand-0089/100-percent-pure-xylitol-074296?scid=6831
Tried to make this recipe in the microwave and it turned out DAMN GOOD!
I used all xylitol for the sugar because I can’t stand the bitter aftertaste stevia has, and used some low fat spread instead of coconut oil (I didn’t have any), keeping the doses as suggested.
The only thing is I had to microwave mine for a total of about 1 minute 10 seconds, in 30+10seconds intervals, but that might be because my microwave is prehistorical and really crappy.
Well done Kate! Delicious 🙂