Amazing Wholewheat Chocolate Lava Cake

There’s something truly magical about cutting into a warm chocolate lava cake and watching the molten center flow out. It feels like a restaurant-style dessert, but this Eggless Wholewheat Chocolate Lava Cake proves you can recreate that same experience at home. While this is definitely an indulgent treat, it’s made with wholewheat flour and jaggery, making it a more wholesome, healthier alternative to traditional versions. Perfect for Valentine’s day, celebrations, date nights, or when a serious chocolate craving hits.

Let’s look at the main ingredients!

Dark Chocolate
It is considered to be rich in antioxidants and minerals like iron and magnesium, dark chocolate brings deep flavour and creates that signature molten center.

Milk
Helps melt the chocolate smoothly and adds moisture, giving the cake a soft, tender texture.

Jaggery (powdered or grated)
A less refined sweetener that contains trace minerals. It adds a warm, caramel-like sweetness that pairs beautifully with chocolate. Raw sugar works for the recipe too.

Ghee or Butter
Provides richness, moisture, and that melt-in-the-mouth texture. Fat also helps to create the gooey lava centre.

Vanilla Extract
Enhances the chocolate flavour and adds warmth and depth.

Salt
A small amount balances sweetness and intensifies the chocolate taste.

Wholewheat Flour
Adds fibre and nutrients compared to refined flour, while giving structure to the cake.

Baking Powder
Provides a slight lift so the outer cake layer sets while the inside stays molten.

Cocoa Powder
It enhances the chocolate flavour and brings a more balanced flavour.

If you love to make chocolatey desserts, you may like these recipes.

A link to my All Things Chocolate playlist is also here!

Why You’ll Love This Recipe

• Eggless but still rich and gooey
• Made with wholewheat flour and jaggery for a more wholesome bake
• Bakery-style dessert made easily at home
• Perfect for Valentine’s Day, anniversaries, and special dinners
• Ready in around 30 minutes

If chocolate lava cake has ever felt intimidating, this recipe is your sign to try. When you want a dessert that feels indulgent, impressive, and deeply satisfying, this eggless wholewheat chocolate lava cake delivers. It’s perfect for celebrations, date nights, or whenever chocolate cravings demand something extraordinary. Save this recipe for those moments that deserve a little extra magic.

Eggless Wholewheat Chocolate Lava Cake

Serves: 4 Prep Time: 15 mins Cooking Time: 10 mins 10 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

2/3 cup (160ml) - Milk

100g - Chopped Dark Chocolate (45-55% chocolate works best)

1/3 cup (50g) - Powdered Jaggery

1/3 cup (60g) - Ghee/Unsalted Butter

2 tsp (6g) - Cocoa Powder

1 tsp (5ml) - Vanilla Extract

1/8 tsp - Salt or 1/4 tsp - Pink Salt

1/2 cup (60g) - Wholewheat Flour/White Wholewheat Flour

1/4 tsp - Baking Powder

Instructions

 

1. Prepare the ramekins
Preheat the oven to 200°C. Grease 4 ramekins well with butter or ghee and dust with cocoa powder, tapping out the excess.

2. Melt chocolate and milk
Combine chopped dark chocolate and milk in a heatproof bowl. Melt gently using a microwave or double boiler until smooth and glossy.

3. Add flavour ingredients
Stir in jaggery, ghee or butter, vanilla extract, and a pinch of salt. Mix until fully combined and the jaggery begins to dissolve.

4. Add dry ingredients
Sift in wholewheat flour and baking powder. Fold gently to make a smooth, thick but pourable batter without overmixing.

5. Fill ramekins
Divide the batter evenly among the prepared ramekins, filling each about three-quarters full. Lightly tap to release air bubbles.

6. Bake
Place ramekins on a tray and bake at 200°C for 8–10 minutes. The tops should look set while the centers remain soft.

7. Rest briefly
Remove from the oven and let the cakes rest for 1 minute only. This helps them firm up slightly while keeping the inside molten.

8. Demould
Run a knife around the edges to loosen the cakes. Place a plate on top, flip carefully, and lift the ramekin slowly.

9. Serve immediately
Slice into the center while still warm to reveal the lava. Enjoy as is or serve with ice cream or berries.

Notes

• Use around 45-55% dark couverture chocolate for best results. It provides a rich flavour and melts easily. 60% dark chocolate or more does not melt very well and will not give you a molten center.

• Do not overbake — even 1–2 extra minutes can cook the center fully

• Every oven varies, so test with one ramekin first if possible

• Use good quality dark chocolate for the best lava flavour and texture

• Batter should be smooth and slightly thick, not runny

• If you want to bake it in an airfrier or cooker or kadhai, insert 1-2 pieces of chocolate or some frozen chocolate ganache, into each ramekins.

• Serve immediately after de-moulding for the best molten effect

• If baking later, cover and refrigerate filled ramekins. Bake fresh before serving (add 1 extra minute if chilled)

• Use an oven thermometer for best results. If the inside of the cake cooks by the time the top sets, bake your lava cakes at an even higher temperature. It should not take more than 10 minutes for the top of the cake to cook completely.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.