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
3.5 from 24 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
  1. 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

    1. @ 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

    1. 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


  3. 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.

  4. 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.

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

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

  7. 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!!

  8. 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.

  9. Heya,
    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..

    1. 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.

  10. 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 .

  11. 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.

  12. 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.

  13. 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.

  14. 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??

  15. 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

  16. 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?

  17. 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

  18. Hi,
    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.

  19. 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.

    1. 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”

  20. 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?

  21. 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 !!!

  22. 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???

  23. Mine came out cooked all the way through, no molten chocolate in the middle. I cooked it for 1.5 minutes and used a chocolate piece for the middle. Any tips so that I don’t end up with a chewy chocolate cake that’s rather bitter instead of sweet?

  24. This didn’t work at all. It never came together in a cohesive cake form, the batter was too liquidy to hold any chocolate chunks, it was a total disaster.

  25. This came out chewy and I only microwaved one minute. There was melted chocolate in and under the cake (while still in the mug) but the texture was not enjoyable. Glad I’m not vegan as I will be going back to my recipe that includes an egg.

  26. I’ve made this a couple times now. I love it! the only changes I make is that I only use 2-3 T. of milk and i use broken dark chocolate pieces.

  27. Hi I was wondering if I can reduce the amount of sugar? I really want to try this but almost every recipes uses equal amount of flour and sugar and I’m not sure why..Also, does molten lava cake mean that the inside is uncooked..? Please let me know and thank you!

  28. Hi, what kind of milk are you using? Is it condensed milk or just regular milk? And at what temperature should I bake it in micro oven? And what kind of chocolate should I use? And thanks :)

  29. this recipe is awful, 4-5 tablespoons of milk on 1 tablespoon of flour? it came out all watery and with little clumps of flour and other dry ingredients.

  30. This was perfect. I was craving something sweet and found this blog post. Thank goodness! I swapped out the milk for soy milk and used vegan chocolate chips. I also used 3 tablespoons of bisquick I instead of the flour, salt and baking soda and powder. It turned out great!

  31. I want to start eating lighter. Gradually, eliminate meat. What do you suggest? ( as well to loose weight, and keep it off.)

  32. I followed your recipe to the T. Your recipe is totally off. 1/8 tsp baking powder??? It just came out as a mush. I bake everyday. I’m an avid baker. This recipe is a disaster.

  33. Well I didn’t have an oozing Center, rather it was Chocolate center, I used Morde Chocolate, and microwaved it for 2 minutes

  34. Turned out delicious flavour wise, I topped it with a scoop of banana and walnut ice cream. But didn’t turn out so much like the picture – more like a pile of melted cake. My kids and I still gobbled it all up though!

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