What’s better than a cake with a gooey molten chocolate center? This molten lava cake is rich and fudgy with no refined sugar; it’s sweetened with maple!
- 2 8-ounce ramekins (or 4 5-ounce ramekins)*
- 6 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3 tablespoons cocoa powder
- 1/4 cup milk (almond milk for dairy free)
- 1/3 cup maple syrup
- 1 egg (local, if possible!)
- 1 teaspoon vanilla
- 1 tablespoon coconut or vegetable oil (or substitute 1 tablespoon butter, at room temperature)
- Preheat the oven to 425°F.
- In a small bowl, whisk together all-purpose flour, baking powder, kosher salt, and cocoa powder. Then whisk in the milk, maple syrup, egg, vanilla, and coconut or vegetable oil. Whisk until smooth.
- Liberally grease the inside of the ramekins with oil or butter, especially the bottoms (don’t forget this part – it helps the cakes will easily slide out after baking!). Divide the mixture evenly between the ramekins.
- Here’s the hard part: bake the ramekins until just hardened on top, but still liquid in the center – between 12 to 15 minutes for larger ramekins, and around 10 minutes for smaller ramekins. The top should be just solidified (not jiggly). Test with a toothpick to make sure it is cooked but that there is still liquid on the inside. When you remove the ramekins from the oven, let them cool for a bit, then run a knife around the edge and carefully invert them onto a plate (using hot pads, as they’ll still be quite hot!).Tip Don’t worry if you overbake or underbake on your first try – we had to play with it a bit to get the right timing with our oven, but in either case they are still delicious! (Underbaking will end up with a lot of liquid whereas overbaking will have very little “lava”.)
- Serve immediately, sprinkled with powdered sugar. If desired, serve with ice cream, crème fraiche, or sweetened whipped cream.
*We’ve made this recipe using either 2 8-ounce ramekins or 4 5-ounce ramekins; you’ll just need to adapt the baking time (see below). The trick is to bake the cakes so that the outside is baked but the inside is still liquid. The timing is hard measure since all ovens and ramekins are different, so you’ll have to give it a try and adapt accordingly to your oven! You’ll want to remove the cakes when they have just solidified, but before they are cooked through. The liquidity of the honey also affects the runniness of the dough, which in turn affects the cook time.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: Molten lava cake, Chocolate Desserts, Healthy Dessert Recipes, Lava Cake,