Eggless Chocolate Lava Cake Recipe (Whole Wheat Lava Cake)
Tarla Dalal
• Updated : Dec 18, 2025
Table of Content
About Eggless Chocolate Lava Cake, Whole Wheat Lava Cake
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Ingredients
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Methods
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Like Eggless Chocolate Lava cake
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How to make Eggless Chocolate Lava cake
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Nutrient values
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Eggless Chocolate Lava Cake | Whole Wheat Lava Cake | Eggless Molten Lava Cake |
What Makes Eggless Chocolate Lava Cake Special?
The Eggless Chocolate Lava Cake is one of the most loved desserts for its gooey molten center, rich chocolate flavor, and warm, comforting texture. Made using whole wheat flour (gehun ka atta), cocoa powder, and dark chocolate, this version is not only indulgent but also slightly wholesome. The combination of vanilla essence, lemon juice, and oil helps create a soft crumb, while the molten chocolate cubes inside deliver the iconic flowing center. Whether served at cafés, bakeries, or at home, this dessert remains a timeless favorite.
A Healthier Twist: Whole Wheat Lava Cake
Using whole wheat flour instead of refined flour adds a nutritious twist, making this a Whole Wheat Lava Cake that offers more fiber and nutrients without compromising on taste. The natural nuttiness of the flour pairs beautifully with the deep, rich notes of cocoa powder. Even though it is still a dessert, the ingredient swap makes it comparatively more wholesome. This cake is ideal for those who prefer a healthier base but still want to enjoy a lush, chocolate-filled treat.
Why Eggless Molten Lava Cake Works Perfectly
This Eggless Molten Lava Cake relies on the right balance of ingredients—baking soda, lemon juice, and cold water—to create the lift and softness usually achieved with eggs. The technique of dissolving the sugar completely and gently folding the dry ingredients ensures a smooth batter. Inside each mould, three dark chocolate cubes melt beautifully, creating the irresistible molten center. The result is a dessert with a decadent flavor profile and a texture that melts in the mouth.
Taste and Texture: The Magic of Cocoa + Dark Chocolate
The unbeatable taste of this lava cake comes from using both cocoa powder and dark chocolate. Cocoa provides depth and intensity, while dark chocolate melts into a velvety, luscious core. This pairing gives the cake its signature gooey lava flow when cut open. The aroma of vanilla, the slight bitterness of dark chocolate, and the sweetness of sugar blend together harmoniously, creating a luxurious dessert experience.
A Simple, Fool-Proof Method
The recipe begins by mixing whole wheat flour, cocoa powder, baking soda, and salt. In a separate bowl, sugar, oil, vanilla essence, lemon juice, and cold water are whisked thoroughly. Once combined, the batter is poured into greased ceramic moulds, and dark chocolate cubes are inserted gently into each one. Baked for just 15 minutes at 180°C, the outer cake sets while the inside remains molten. Serve immediately while hot to enjoy the perfect lava flow. This method ensures consistent results every time—making it ideal even for beginners.
Why This Lava Cake Wins Every Heart
The Eggless Chocolate Lava Cake is a bestseller at cafés and a crowd-pleaser at home because of its intense chocolate flavor and addictively gooey center. Despite using simple, everyday ingredients, the dessert tastes luxurious and restaurant-style. Its warm, molten middle delivers pure comfort with every bite. Whether you are baking for guests, family, or a celebration, this cake guarantees instant delight and is one of the easiest ways to impress chocolate lovers of all ages.
Tags
Soaking Time
0
Preparation Time
5 Mins
Cooking Time
0 Mins
Baking Time
20 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
25 Mins
Makes
5 lava cakes
Ingredients
for Eggless Chocolate Lava Cake
- 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
for Eggless Chocolate Lava Cake
- 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.
Eggless Chocolate Lava Cake, Whole Wheat Lava Cake recipe with step by step photos
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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.
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To make the Eggless Chocolate Lava Cake, Whole Wheat Lava Cake, in a deep bowl, sieve 1 cup whole wheat flour (gehun ka atta).
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Add 5 tbsp cocoa powder.
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Add a pinch of salt and 1/2 tsp baking soda. mix well and keep aside.
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In a deep bowl, Put the 3/4 cup sugar, 5 tbsp oil, 1 tbsp lemon juice, 1 tsp vanilla essence and ¾ cup of cold water and mix very well till the sugar has dissolved completely. It will take approx. 6 to 8 minutes.
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Add the whole wheat flour mixture and mix well using a spatula or a wooden spoon.
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Pour the mixture into 5 greased ceramic mould.
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Put 3 chocolate cubes into each ceramic mould and lightly push them in.
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Bake in a pre-heated oven at 180°c (360°f) for 15 minutes.
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Serve Eggless Chocolate Lava Cake, Whole Wheat Lava Cake immediately.
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Nutrient values (Abbrv)per plate
| Energy | 425 Calories |
| Protein | 5.8 g |
| Carbohydrates | 55.0 g |
| Fiber | 4.9 g |
| Fat | 24.2 g |
| Cholesterol | 0 mg |
| Sodium | 7 mg |
Click here to view Calories for Eggless Chocolate Lava Cake, Whole Wheat Lava Cake
The Nutrient info is complete
Divya
March 26, 2021, 2:57 p.m.
Which oil should we use??
Tarla Dalal
March 26, 2021, 2:57 p.m.
Divya, any oil will work.
Jewel
March 13, 2021, 1:18 p.m.
It looks nice but can we use why other chocolate instead of dark chocolate?
Shruti
Nov. 16, 2020, 2:44 p.m.
If I want to use butter instead of oil, then what r the mezurment?
Tarla Dalal
Nov. 16, 2020, 2:44 p.m.
Hi Shruti, You can refer this recipe which makes use of butter https://www.tarladalal.com/Molten-Lava-Cake-42582r
Shalini
Nov. 9, 2020, 10:34 a.m.
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
Aakrati
Nov. 8, 2020, 5:33 p.m.
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
Priti
Oct. 15, 2020, 2:08 p.m.
Hello, I had a query. Instead of oil can we add butter?
Chiragi
Sept. 30, 2020, 10:06 a.m.
Can I do it in cooker that is on stove???
Tarla Dalal
Sept. 30, 2020, 10:06 a.m.
Hi, sorry we have not tried making it in the cooker.
Shamrin skr
April 25, 2020, 11:05 p.m.
Hello mam, can yu tell me how to bake a cake in a convection microwave oven.. Mention the mode and degrees.. And can you recommend the best whipping cream?? Because my whipping cream is bit wattery
Tarla Dalal
April 25, 2020, 11:05 p.m.
Hi, use the same temperature as mentioned .. but bake it in convection mode.. in your microwave. We use tropolite and Rich brand whipping cream.. you need to beat the cream with the help of an electric beater till stiff and then use it..
Ritika
March 30, 2020, 1:02 p.m.
Can we try it without microwave oven on gas stove? I don''t have oven.
Tarla Dalal
March 30, 2020, 1:02 p.m.
Hi, Try cooking in the microwave mode for 4 minutes.make sure you keep one at a time. Check with the skewers from the sides of the cake. Do try the recipe and give us your feedback..
Foodie #681156
March 23, 2020, 3:18 p.m.
Please upload a video on this
Tarla Dalal
March 23, 2020, 3:18 p.m.
Sure. We will try to do it :)
Aarti
March 14, 2020, 9:11 p.m.
It was vry vry bad:(....vry disappointed
Tarla Dalal
March 14, 2020, 9:11 p.m.
Hi, Sorry to hear that. But could we know what was it that didnt work good for you, so that we can look into it.
Lawanya
Nov. 4, 2018, 6:02 p.m.
Very nce receipe it is I loved it Tnkuu so much for giving us this cake receipe
Tarla Dalal
Nov. 4, 2018, 6:02 p.m.
Hi Lawanya, Delighted you liked the recipe. Do try more and more recipes and share with us your feedback. Happy Cooking!
M
Oct. 4, 2018, 8:52 a.m.
How much is one cup?
Tarla Dalal
Oct. 4, 2018, 8:52 a.m.
hi, 1 cup is approx 200 ml
Aarti
July 11, 2017, 9 a.m.
It was not like that _x0001F614_ vry disappointed
Tanu
May 16, 2016, 11:44 a.m.
Please advise how to bake this in a microwave on convection mode
Lawanya
April 25, 2016, 5:10 p.m.
meet
March 17, 2016, 9:35 a.m.
Choco lava cake turned out to be really nice. My mom was surprised with the cake that i cooked. A big thank you and please keep on posting such wonderful recipes.
Jyoti
March 4, 2016, 12:32 a.m.
How many grams would 15 cubes of chocolate be?
Jewel
Oct. 6, 2014, 1:53 p.m.
Hi , can we replace the dark chocolate cubes with something else. Pls??
Chandrika
Sept. 1, 2014, 4:33 p.m.
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.
Tarla Dalal
Sept. 1, 2014, 4:33 p.m.
Chandrika, thanks for the feedback and great to see you make changes in the recipe. Glad your daughter liked the chocolate lava cake.
