Healthy Chocolate Lava Cake


Sugar-free Chocolate Lava Cake is unforgettably delicious by liquid melting chocolate. This is the perfect holiday dessert or whenever you want to delight yourself, you can easily made just 1 portion as well, but you will need a small, round baking bowl (ramekins), but that’s all. Chocolate Lava Cake is quick to make, the baking time is only 8 minutes. All you need is chocolate and I think the other ingredients are usually already at home. These Lava cakes are a healthier version instead of regular because they are white refined sugar-free, lactose-free, and free of white wheat flour.

Note that Lava Cake should be served immediately to preserve the melting structure of the chocolate. I even recommend preparing before baking a dessert plate and decorating it. It will taste very good with ice cream, berries, and fruit, decorate with whatever you want.

Sugar-free Chocolate Lava Cake
Healthy Chocolate Lava cake with Berries

Healthiest Version of Chocolate Lava Cake – Sugar-free, Lactose-free and White Wheat Flour-free

If You Love Chocolate, You May Also Like This: Easy Chocolate Brownies

TIME: 18 min | SERVINGS: 2 (you can double or split the ingredients to make more or less)

You will need small baking bowls, cups (ramekins) or you can try to use muffin tins as well.


  • 2 eggs
  • 100g dark sugar-free chocolate (vegan, lactose-free – optional)
  • 2 tbsp oat or buckwheat flour (maybe it works well with other flours as well, I haven’t tried. Oat flour you can get easy – just blend oats)
  • 1 tsp baking powder
  • 2 tbsp coconut oil


  1. Preheat the oven to 235°C.
  2. Break the chocolate, leave aside two chocolate pieces. Melt the resting chocolate with coconut oil to a very low temperature if you are using a pan to get it faster to cool. 
  3. Mix flour with baking powder. 
  4. Take a bowl, add eggs and with a hand mixer combine until they get foamy. You can also do without a mixer and use a fork, for example, but it may take longer. 
  5. Add cooled melted chocolate to the eggs and mix in. 
  6. Add flour and mix all well.
  7. Grease well the ramekins or small baking cups with coconut oil. 
  8. Fill 3/4 of the ramekin with the mixture. 
  9. Squeeze a piece of chocolate into the middle of the mixture. (This is optional, this make more liquid the chocolate in the middle)
  10. Bake for 8 minutes in 235°C.
  11. Leave to cool for 1 minute.
  12. You can use a knife to more easily separate the edges of the cake from the ramekin. Serve immediately.

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