This decadent Eggless Chocolate Lava Cake is the ultimate dessert indulgence—rich, gooey, and perfectly portioned. Made with Lesley Elizabeth Avocado Oil and simple pantry ingredients, this recipe is easy to prepare and sure to impress.
Servings:
Makes 3 individual cakes
Dry Ingredients:
- ½ cup whole wheat or all-purpose flour
- 3 tablespoons cocoa powder
- 1 pinch salt
- ¼ teaspoon baking soda
Wet Ingredients:
- ⅓ cup sugar
- ½ cup cold water
- 2 tablespoons Avocado Oil
- ½ tablespoon vinegar
- ½ teaspoon vanilla extract
Filling:
- 90–100 grams (3.5 ounces) semi-sweet, bittersweet, or sweet chocolate
Instructions:
- Preheat oven to 400°F (200°C) for 15–20 minutes before baking.
- Sift the dry ingredients into a mixing bowl using a sieve.
- In a separate bowl, stir together sugar and cold water until sugar is dissolved.
- Add Avocado Oil, vanilla extract, and vinegar to the sugar mixture. Mix well.
- Using a whisk, gently combine the wet ingredients with the dry until fully incorporated.
- Grease 3 ramekins or muffin cups and pour in the batter evenly.
- Press a few pieces of chocolate into the center of each portion, allowing them to sink slightly.
- Bake for 30–35 minutes until the tops are set and edges firm.
- Cool for 2–3 minutes, then carefully invert onto serving plates while warm.
- Serve immediately to enjoy the molten center.
Serving Tips:
- Dust with powdered sugar or cocoa powder before serving.
- Serve with whipped cream, ice cream, or fresh berries.
- For deeper chocolate flavor, use bittersweet chocolate chunks.
Why Lesley Elizabeth?
Lesley Elizabeth Avocado Oil adds a rich, smooth texture to baked goods while delivering heart-healthy fats and a light flavor that doesn’t overpower. It’s ideal for baking, roasting, and sautéing.
Explore more gourmet desserts and baking inspiration on the Lesley Elizabeth recipe blog.