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.
So where is the red wine in this recipe?
My. Dear. Heavens.
I just made this with GF AP flour, the suggested coconut oil and strawberry preserves.
There are no words, except “Thank You!”
(Btw, this is my first GF…well, anything. And it *blew* my mind. So double Thanks for introducing me to this new world of deliciousness!!!)
I made this recipe (but without the raspberries inside, just chocolate) and it was so good! I actually subbed about 3/4 of a banana for the oil, and it turned out super moist… it wasn’t really a cake texture, more brownie-like though. It also took about five minutes longer to bake. Thank you for your incredible recipes!
any way to make this recipe grain free?
thanks so much!!
LOVE THIS CAKE but I just calculated the calories and it seemed to be over 300 if you use vegetable oil, all the sugar, and the flour?
Hello
Dear
Isvery veryDelicious.And appetizing
saeid From Iran Tehran
Regards
Made this twice already.. Each times I didn’t have any raspberries and this was so delicious.. I just add the chocolate chips on top being that my ramekin bowl is bigger than the one she is showing so mine look more like a cookie…lol
Can I sub the raspberries for strawberries?
This is the answer to world peace.
This was delicious. I used two parts mashed red beans and one part flour, plus applesauce instead of oil, to lessen the caloric load just a tad… As a result my cake took closer to a minute and a half in the microwave, but it was so good and this is already a great recipe. The raspberries especially make this one awesome midnight snack! 😉