Everyone knows that usually lava cakes require eggs and additionally egg yolks that further increase cholesterol and fat contents per serving. Of course everyone wants the luxurious velvety textures without all the artery-clogging effects. Therefore, I have found this recipe that makes scrumptious lava cakes with much lower fat and saturated fat contents. Give this a try and I promise you won’t miss the eggs! Especially when each serving comes out to a staggering 281 calories with 6.1 grams of insoluble fiber compared to 590 of the traditional version with zero grams of fiber but loaded with sugar, much higher cholesterol and overall fat contents. 


2 Tbsp White Whole Wheat Flour

3 Tbsp Unsweetened Cocoa Powder

1/4 tsp Baking Powder & Baking Soda

2 Tbsp Semi Sweet Chocolate Chopped (60% cocoa)

2 Tbsp Unsalted Butter or Coconut Oil*

1/4 cup + 2 Tbsp Nonfat Plain Greek Yogurt

2 Tbsp Unsweetened Vanilla Almond Milk

2-6oz. Ramekins

*if using coconut oil it will alter the saturated fat per serving since it is a plant based saturated fat. 


Heat oven to 350F. In the meantime, spray your 6oz. Ramekins with cooking spray. 

Sift your flour,cocoa, baking powder,and baking soda. 

In a double boiler melt chocolate with butter. Add sugar and whisk well until sugar dissolves. Fold in flour mixture. Add yogurt and milk until mixture is nice and smooth. 

Pour mixture evenly into ramekins and bake 6-7 min. The cakes should be firm all around and liquid-like in the center. 

Invert cakes onto plate. Dust with powdered sugar and top with berries or a compote of your choice.  Enjoy! 

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Rating: 5.0/5 (3 votes cast)

Chocolate Molten Lava Cake

December 28th, 2011 | Posted by Milana in Dessert | Vegan - (0 Comments)

  I don’t know how long I’ve been wanting to use Nutella in my baking, it was hard to make a decision and I have finally found the ideal match! After trying to modify the original recipe I admit I was hesitant thinking the end result would be complete failure and to my surprise it was great success after all!  This is a divine dessert for a dinner party! Your guests will think you spent hours making these but it actually takes no longer than 15 min+ baking time. The original recipe was about 500 calories per serving and thanx to my modifications I can now proudly say each serving is 364 calories Isn’t that amazing!?!? But regardless this is still a rare indulgence due to it’s high fat and cholesterol content!  Hope you guys enjoy making these as much I do and I would love to read your feedback!……. I got the original recipe from a great blog www.ireallylikefood.com


4 oz Enjoy Life semi sweet or dark chocolate chips

3 Tbsp vegan butter or shortening

1/4 cup avocado oil

2 Large Eggs, room temperature

1/3 cup evaporated cane or coconut sugar

1/4 cup cake flour

4 Tbsp Dairy Free Nicciolata

cooking spray for ramekins


  1. Melt chocolate, oil and butter in microwave, in thirty second intervals and stirring in between until it is completely melted and mixed.
  2. In a medium mixing bowl, whisk the eggs, and sugar until light and fluffy.
  3. Add chocolate mixture gradually into the eggs. Add flour and mix until incorporated.
  4. Grease 6 cupcake/muffin molds with cooking spray. Fill each about 3/4 full with batter. Then put 2 teaspoons of nicciolata in the middle of each.
  5. Bake in a pre-heated oven at 350 degrees F for about 10-12 minutes. The cake should be cooked on the sides but still gooey in the center.
  6. Remove cakes carefully and turn upside down onto plate. You may need to use a knife gently along the sides of the muffin molds. Serve while warm. Garnish with powdered sugar and berries! Enjoy!
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Rating: 5.0/5 (4 votes cast)