Eggless Chocolate Lava Cake, Whole Wheat Lava Cake
by Tarla Dalal
The Chocolate Lava Cake is a hot-seller at most bakeries and coffee shops. With the intense flavour of chocolate and an addictively gooey mouth-feel, this is one dessert that instantly wins over all hearts!
Here is a fool-proof recipe for Eggless Chocolate Lava Cake that tastes awesome yet so easy to make, and using just common ingredients. Its intense taste and mouth-feel can be attributed to the use of a combination of cocoa powder and dark chocolate.
Moreover, it is made with whole wheat flour, giving you yet another reason to try it right away! You can also try other chocolate based recipes like Chocolate Truffles and Chocolate Truffle Ice Cream .
Eggless Chocolate Lava Cake, Whole Wheat Lava Cake recipe - How to make Eggless Chocolate Lava Cake, Whole Wheat Lava Cake
Preparation Time: Baking Time: 20 minutes Baking Temperature: 180°C (360°F) Cooking Time: Total Time:
Makes 5 lava cakes
1 cup whole wheat flour (gehun ka atta)
5 tbsp cocoa powder
a pinch of salt
1/2 tsp baking soda
3/4 cup sugar
5 tbsp oil
1 tbsp lemon juice
1 tsp vanilla essence
15 dark chocolate cubes
- Method
- Combine the whole wheat flour, cocoa powder, salt and baking soda in a deep bowl and keep aside.
- Combine the sugar, oil, lemon juice, vanilla essence and ¾ cup of cold water in a deep bowl and mix very well till the sugar has dissolved completely. It will take approx. 6 to 8 minutes.
- Add the whole wheat flour mixture and mix well using a spatula or a wooden spoon.
- Pour the mixture into 5 greased ceramic mould.
- Put 3 chocolate cubes into each ceramic mould and lightly push them in.
- Bake in a pre-heated oven at 180°c (360°f) for 15 minutes.
- Serve immediately.
Like Eggless Chocolate Lava cake
How to make Eggless Chocolate Lava cake
Frequently Asked Questions
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Q. Even after baking for 15 minutes my Lava cake sinked?A. Use fresh baking soda. Baking soda tends to loose its strength over a period of time. It is important to check it freshness before using. To check the strength of baking soda, take a small amount of baking soda in a bowl, add a few drops of vinegar or lemon juice. If it fizzes immediately, the soda is good or else discard the soda.
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Q. Which oil should be used to make the Eggless Chocolate Lava Cake?A. You can use neutral falvour oil. Sunflower oil or Canola oil are prefered.
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Q. Even after baking for 15 minutes my Lava cake sinked?A. Use fresh baking soda. Baking soda tends to loose its strength over a period of time. It is important to check it freshness before using. To check the strength of baking soda, take a small amount of baking soda in a bowl, add a few drops of vinegar or lemon juice. If it fizzes immediately, the soda is good or else discard the soda.
| Energy | 425 cal |
| Protein | 5.8 g |
| Carbohydrates | 55 g |
| Fiber | 4.9 g |
| Fat | 24.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 138.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 12.8 mcg |
| Calcium | 35.2 mg |
| Iron | 3 mg |
| Magnesium | 105.9 mg |
| Phosphorus | 189.3 mg |
| Sodium | 6.9 mg |
| Potassium | 303.8 mg |
| Zinc | 0.9 mg |
Hello, I had a query. Instead of oil can we add butter?
Hello mam Tried this recipe, came out super amazing.. the best part is that it’s made with whole wheat flour. thank you for the wonderful recipe
It was vry vry bad:(....vry disappointed
It was not like that 😔 vry disappointed
It looks nice but can we use why other chocolate instead of dark chocolate?
Hi , can we replace the dark chocolate cubes with something else. Pls??
How much is one cup?
Taste wise its good but even after 15 minutes, cakes are sinking. Tried to even put back in oven to bake, they still sink & are hardening
Hello Ji, Cupcakes have turned lovely. Thankyou so much. My daughter dislikes chocolate but liked in this form. I made 2 changes by adding 1tbsp of cornflour along with Atta nd instead of vanilla essence I added raspberry essence. I turned out sooper fluffy with a French aroma.
Which oil should we use??