Eggless Molten Lava Cake in the Microwave

With its gooey, chocolatey, molten center, this cake is prepared within 5 minutes in a microwave.
By Kavitha Iyengar – Photo by Francescahuynh via Flickr

Molten Lava Cake by Francescahuynh

Molten Lava Cake by Francescahuynh via Flickr

3.6 from 15 reviews
Eggless Molten Lava Cake (In the Microwave)
Prep Time
Cook Time
Total Time
With its gooey, chocolaty, molten center, this cake is prepared within 5 minutes in a microwave!
Recipe Type: Dessert, Cake
Serves: 1
  • Flour - 1 tablespoon
  • Powdered Sugar - 1 or 1.5 tablespoons
  • Cocoa Powder - 1.5 teaspoon
  • Milk - 4-5 tablespoons (use water if vegan)
  • Salt - a pinch
  • Baking Soda / Soda bi carb - a pinch
  • Baking Powder - ⅛ teaspoon
  • Butter / Oil - 2 teaspoons
  • Modelling / Cooking Chocolate - a huge chunk
  1. Sift together flour, sugar & cocoa powder
  2. Add salt, baking soda, baking powder & mix well
  3. Add melted butter / oil and mix
  4. Add milk 1 tablespoon at a time & mix well to get a smooth batter
  5. Pour into a microwave safe bowl
  6. Push the chunk of chocolate right into the center of the batter. (Make sure the chocolate doesn't protrude out of the batter. It has to completely disappear into the center)
  7. Microwave on full power for 1-2 minutes. (Microwave time varies. Change accordingly)
  8. Let it sit for a minute, unmould & serve plainly or with a dollop of Vanilla Ice cream
- Microwave time varies, so check if the cake is done after 1.5 minutes - This is best eaten warm as when it gets cold, the chocolate starts to harden. You can always re-heat and eat
Nutrition Information
Serve Size: 1 cup

Kavitha Ramaswamy

Kavitha Ramaswamy

Kavitha Ramaswamy is the founder of www.Foodomania.com, a vegetarian and vegan Food Blog where she shares over 500 easy recipes with step by step pictures.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus - YouTube

Originally Published: January 20, 2012

72 Responses to Eggless Molten Lava Cake in the Microwave

  1. Pingback: Friday Night Like’s : Cookin' with Moxie

  2. Anonymous Reply

    February 13, 2012 at 4:46 am

    The molten lava caked came out just like the picture . Unfortnately there was no lava action after 1-2 min in the microwave. used 2 squares of dark chocolate.A good recipe to satisfy your chocolate craving

  3. Kavitha Ramaswamy

    Kavi Reply

    February 20, 2012 at 3:50 am

    Hi, that’s probably because your didn’t use cooking chocolate

  4. Nancy Craig Reply

    April 22, 2012 at 11:33 am

    What is the exact name of “Cooking chocolate”?

    Looks great and I like the fact you can make just one at a time when you want one.

    • Kavi Reply

      June 25, 2012 at 1:48 am

      @ Nancy – In India we get different brands like Morde. You could get it in any bakery shops. It is also known as Modelling chocolate. Or just use some semi sweet choco chips

  5. girika batra Reply

    May 6, 2012 at 7:21 am

    man this is so tasty…………….. yummy i luv it :)

  6. girika batra Reply

    May 6, 2012 at 7:21 am


  7. Pingback: Indulgences « My Fantastic Life

  8. Dinta Reply

    June 5, 2012 at 12:26 pm

    Do you have a recipe for this but for a conventional oven

  9. Kavi Reply

    June 6, 2012 at 10:37 am

    Yes I do Donna! Could you send me an email at chefkavi1990@gmail.com? I shall mail you the recipe

  10. PS Reply

    June 24, 2012 at 5:34 pm

    Hi i would also like the oven recipe for this please :) i’ll e -mail you if that’s ok?

  11. muskan Reply

    August 20, 2012 at 10:20 pm

    can u use syrup instead of the chocolate peice

    • Kavi | Foodomania Reply

      August 21, 2012 at 8:44 am

      Hi Muskan. You cannot use chocolate syrup before baking coz it is already in liquid form & I’m not sure what would happen once microwaved. Only if you use a block of chocolate will it melt and you’ll get a gooey center

  12. RT Reply

    September 25, 2012 at 3:37 pm

    Wht is microwave on full power?

    • Kavi | Foodomania Reply

      August 12, 2013 at 12:09 am

      Hi RT,
      some MW ovens have the option of reducing heat while microwaving..

  13. Neelima agrawal Reply

    September 30, 2012 at 5:20 am

    can u plz share some more recipes of microwave .both conv n micro mode

  14. vanshika Reply

    October 10, 2012 at 8:34 am

    plzz tell me whether to put micro in convection mode or microwave mode??

  15. LORI EDWARDS Reply

    November 3, 2012 at 5:49 pm


  16. Ashwini Naik Reply

    January 2, 2013 at 3:14 am

    Whats the proportion of Baking Powder. As mentioned by you what does 1/8 teaspoon exactly measure. Should I put 1 teaspoon of baking powder, is it? Kindly suggest. Coz the recipe looks yummy.

  17. hilda Reply

    April 2, 2013 at 3:30 am

    is bourneville modelling chocolate

    • Kavi | Foodomania Reply

      August 12, 2013 at 12:12 am

      I’ve used it. It doesn’t melt a lot. But it still gives a nice chocolatey center. it is not however modelling chocolate

  18. Nikki Reply

    May 17, 2013 at 11:27 am

    I tried it, it was really very tasty but the chocolate apparently did not melt at all. Instead of a choco lava cake I got choco centred cake. ( I too use morde chocolate) and I microwaved my cake for two and a half minutes. I followed your recipe dot to dot too . Help please.

  19. Kiran Reply

    May 31, 2013 at 5:16 am

    Hi, do u suppose I could get the recipe for convection (fan forced) oven as well pretty pls? Looks delish!

  20. adith Reply

    June 8, 2013 at 6:16 am

    yumm, was delicious, thankyou for the awsome and easy recipe, also i used choc chips normally used for biscuits, turned out fine!

  21. Za Haris Reply

    June 13, 2013 at 3:39 am

    Just made this a few moment ago.. n oh my, its DELICIOUS!!
    Used cooking chocolate as per advised and it oozed perfectly nom nom

    Thank you for sharing!!

  22. Someone Reply

    June 16, 2013 at 12:41 am

    Can you use milkshake powder instead of cocoa powder?

    • Kavi | Foodomania Reply

      August 12, 2013 at 12:13 am

      Hi Someone, :)

      Sounds like a wonderful idea! YEa, give it a try!

  23. Bob m. Reply

    June 18, 2013 at 10:22 pm

    This one sounds way better than one i tried. It didn’t have melted chocolate in the center

  24. Brian Reply

    June 30, 2013 at 10:26 pm

    Well there is the easier alternative instead of using the huge chunk of baking chocolate. When you are done with the mixture, tap the bottom of the mug on the counter a few times then put it into the refrigerator for about 30 to 45 minutes or in the freezer for about 5-10 minutes. Because then you get the mixture to stand still, microwave immediately from removal of refrigerator or freezer and microwave it for barely a minute or more if needed. It may look like it is not fully cooked but it will be and just let it set for at least a minute. Your gooey center will be awaiting! I tried this and I have succeeded, I wouldn’t have posted this if it were not true.

  25. Anonymous Reply

    July 6, 2013 at 2:22 pm

    Turned ok but very spongy.
    Do you have any idea of what I did wrong?

  26. hanisha Reply

    July 12, 2013 at 10:34 am

    Had bookmarked this recipe since long…but hv no idea wat went wrong while executing it….Firstly as per d instruction my batter was in running consistency after the fourth tbsp….i still sum hw managed ……Secondly the bottom turned out to be vry rubbery …Actually dis happens every tym i bake in my microwave …..N thou the cake was well cooked d chocolate didn melt….. :-( pls help me out dr..

  27. david Reply

    August 11, 2013 at 1:13 am

    hi….. if i leave the lava cake over the night, can i reheat the next day?….will the lava get harden the next day?

    • Kavi | Foodomania Reply

      August 12, 2013 at 12:18 am

      Its actually just chocolate in the center. Refrigerating will harden the chocolate. Reheat for a minute and it should be okay.

      But I prefer making the batter and chilling it rather than chilling the cake itself. It only takes about a minute to cook so I don’t like making the cake & storing it.

  28. SOnu Reply

    August 14, 2013 at 8:23 am

    Don’t yu tink d batters turns up too thin on using 4tbsp of milk?

  29. Kavi @ Foodomania Reply

    August 15, 2013 at 1:07 pm

    That… I think is what gives that undercooked-gooey consistency. But you are free to use 3 tbsp milk too

  30. Cam Reply

    August 25, 2013 at 4:56 pm

    Didmt work at all :(

  31. Sara Reply

    September 2, 2013 at 12:01 am

    could you use nutella instead of a block chocolate?

  32. jahanvi Reply

    September 6, 2013 at 1:44 am

    hi it just came out perfect…yum yum just loved it!!thanks for sharing such easy delicious recipe:):):)

  33. chocolateweakness Reply

    September 12, 2013 at 12:51 am

    Came out irresistibly delicious! :) , I added 3 tbs of heavy cream , and 1 of half & half for the milk plus a little extra powdered sugar and a drop more butter , and a tsp of vanilla and it was perfect , plus i didn’t have any baking chocolate so I substituted that by tacking a small hand full of semi-sweet chocolate chips and squeezing my hand so they stuck together and formed a lump . Thank you so much for a great basic recipe .

  34. Anonymous Reply

    October 2, 2013 at 1:51 pm

    i dont hv exact measuring spoons. n cn i only use baking powder. dnt hv soda. i wnt to mk it nw,it luks delicious.

  35. Anonymous Reply

    October 2, 2013 at 7:20 pm

    plz reply

  36. sushmita Reply

    October 5, 2013 at 3:03 pm

    wen i put my cup wid batter in microwave, it boils n falls inside the microwave. m using LG microwave at 50%. coz at 100% it burns.

  37. Shabnam Reply

    October 13, 2013 at 6:04 am

    at what temperature we must bake this cake….???

  38. Sheryl S. Reply

    October 22, 2013 at 9:06 pm

    This cake is great! So easy, and quick! I didn’t have baking chocolate, but used choc chips and coconut, and it was great! Thanks for a great recipe. I am going to try a vanilla version for my hubby because he isn’t a choc. Fan.

  39. SG Reply

    November 4, 2013 at 10:00 am

    I tried it but mine turned out really salty!! Though I used just a pinch of salt, baking soda and baking powder.
    What went wrong??

  40. MsPieceofPie Reply

    December 6, 2013 at 6:17 am

    I tried it and it’s so yummy. What a very simple, yummy recipe.
    One is never enough!! Thanks for sharing.

  41. Bell Reply

    December 23, 2013 at 9:31 am

    For people in thenew york area fairway has a large selection of baking/cooking chocolate.

  42. alka Reply

    January 6, 2014 at 2:25 am

    This recepie is for 1 cup,for 3 cups wt is de quantity of baking powder nd baking soda?can we double de other items like flour milk butter cocoa pdr?p

  43. Arindam Reply

    January 10, 2014 at 2:17 am

    Hi. Could you give me an idea as toh how much should a huge chunk be? i mean can i use like a dairy milk or something?

  44. sandy Reply

    January 13, 2014 at 3:39 am

    I had tried last saturday. Unfortunately, the cake is not fully cooked. Can you pls advise??

  45. Pingback: Quora

  46. Anonymous Reply

    July 18, 2014 at 5:39 am

    Can I make it in otg I dont have microwave. ..

  47. Anonymous Reply

    July 20, 2014 at 8:55 am

    hi i just wanna know wil the cake taste well even if i dont use the cooking chocolate.. i dont need a choco lava cake. so can u help me out

  48. Anonymous Reply

    July 27, 2014 at 5:50 pm

    Did not come out at all like the picture and it turned out as a big pile of melted mush.

  49. Mehak Reply

    September 24, 2014 at 1:49 am

    I really love ur recipe, i have tried other recipes over internet dat includes egg/egg yolk but itmakes my cake a lil rubber like, but ur recipes was like perfect cake that’s soft n spongy but tge problem is my cake dont rise also i wanna ask can i increase the amount of batter wrt same ratio, kindly suggest me some tips.

  50. savvychef Reply

    October 2, 2014 at 12:07 pm

    I like that this is made without eggs, but I just wasn’t crazy about the finished product. I used good quality swiss chocolate squares and cooked it for 1 minute at 50% power in my microwave…and still it was fully cooked with no soft center. I added chocolate fudge and salted caramel sauce on top just to make it softer….if I make this again I’ll only bake for 30 seconds and leave out the salt. Even without the salted caramel it was unnecessary.

  51. Meghan Reply

    January 17, 2015 at 8:06 pm

    Is it possible to cook this in an oven? If so, on what temperature and for how long?

  52. princess Reply

    March 24, 2015 at 7:59 am

    can i use dairy milk chocolate??

    • Kavitha Reply

      March 25, 2015 at 6:56 am

      No, Dairy milk will not melt properly.. Best to use cooking chocolate slabs. .

  53. princess Reply

    March 26, 2015 at 1:23 am

    i have freezed dairy milk chocolate overnight …now will it work???

    • Kavitha Reply

      March 28, 2015 at 12:00 am

      No. Please choose a chocolate that will melt in the microwave. If you want, you can try your diary milk. I have never found it to be a good “melter”

  54. Sam Reply

    July 8, 2015 at 1:49 pm

    Hey the taste was great but I was not very happy with the texture. It wasn’t moist and soft. How can I make it soft?

  55. morning sunshine Reply

    August 15, 2015 at 1:11 pm

    OH MY GOD !!!!
    I love your recipe
    I had two failed attempts of making a cake and after seeing this recipe I was very tempted to make it and it turned out to be perfect !!!

  56. Smrity Reply

    September 8, 2015 at 3:05 am

    Hey there, its a nice recipe. However when I tried the cake wasn’t as moist or glossy as it looks in the pic. Did I do something wrong???

Leave a Reply

Your email address will not be published.

Rate Recipe: