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Healthy Chocolate Lava Cake In A Mug

A "1 minute" chocolate mug cake - with hidden raspberry lava filling, ready in 1 minute, from start to finish! https://chocolatecoveredkatie.com/2014/02/06/healthy-chocolate-lava-cake/ @choccoveredkt

I’m in Valentine’s Day mode.

Fresh berries, red wine, an exorbitant amount of dark chocolate…

Healthy Chocolate Lava Cake

Really, I guess that’s my everyday mode. 🙂

Molten Lava Cake

But honestly what’s the point of waiting until February 14th? This quick chocolate lava cake is easy to make, secretly good for you, and deliciously rich.

To make it even more delicious, top it with my homemade Healthy Chocolate Sauce.

A "1 minute" chocolate mug cake - with hidden raspberry lava filling, ready in 1 minute, from start to finish! https://chocolatecoveredkatie.com/2014/02/06/healthy-chocolate-lava-cake/ @choccoveredkt

Upon breaking into the cake, you will find a gorgeous pink berry filling that pours out like molten lava.

It’s much too good to save for once a year.

A "1 minute" chocolate mug cake - with hidden raspberry lava filling, ready in 1 minute, from start to finish! https://chocolatecoveredkatie.com/2014/02/06/healthy-chocolate-lava-cake/ @choccoveredkt

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Chocolate Lava Cake In A Mug

Adapted from the reader favorite “One Minute” Chocolate Mug Cake

  • 3 tbsp spelt, all-purpose, or Bob’s gf flour
  • 1 tbsp plus 1 tsp dutch or unsweetened cocoa powder
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 2 tsp sugar of choice or xylitol
  • pinch stevia or 1 extra tbsp sugar of choice
  • 1/2 tsp pure vanilla extract
  • 3 tbsp milk of choice
  • 2 1/2 tsp vegetable or coconut oil (Although I don’t personally like the cake when applesauce is subbed for the oil, many commenters do think it tastes good this way. Sub at your own risk.)
  • 2 tbsp mashed raspberries or raspberry jam (If using the raspberries, feel free to mix in a little of your favorite sweetener.)
  • small handful mini chocolate chips, optional

If using the oven, preheat to 350F. Grease a small dish or 1-cup ramekin. In a separate small bowl, combine first 6 ingredients and stir very well. Add the oil, vanilla, and milk and stir to form a batter. Spoon half the batter into the greased dish, spoon the raspberries and optional chocolate chips on top (only in the middle of the batter), then top off with remaining chocolate batter. Either microwave 30-40 seconds or bake 13-14 minutes. If you don’t want to eat it straight out of the dish, be sure to wait for it to cool before trying to remove the cake.

View Lava Cake Nutrition Facts

reeses frosting

If desired, top with any of my 30+ Healthy Frosting Recipes.

5/5 (5)

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Published on February 6, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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147 Comments

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    • Sarah Bishop says

      I don’t know about chocolate syrup (if you’re talking about something like the Hersheys in a squeeze bottle,) since it might be too runny/thin. Nutella is close to the same consistency of jam, so I don’t see why it wouldn’t work. Also, I was reading the comments and noticed that someone recommended melting chocolate chips or a chocolate bar and using that if you want a plain chocolate filling.

      • Anna says

        I’m in Canada and I’m not certain about the availability of this where you are, but President’s Choice in the Super Store chain, makes a topping for ice cream called Old Fashioned Dark Chocolate in 355 ml jar.
        It’s intended for dessert topping or on ice cream. It does have milk ingredients in it and they use corn syrup for sweetener, but it is very thick. I’m willing to bet that you could drop a spoonful into your mug cake and get a successful result. It must be heated in order for it to pour.

    • Michelle says

      The sugar content is higher for the cake without oil because applesauce is subbed in, which has (natural) sugar in it. Spelt flour is high in fiber.

    • Sarah says

      I just made this with coconut flour! I used only 1 1/2 tbsp of flour and I used 1/8 of baking soda instead (I’m trying to not eat grains for health reasons). I did everything else the same (included the oil). It may need less filling. I only used maybe 5-6 defrosted mixed berries and I just sort of pushed the dough around it. It may need to cook longer based on your microwave and the level of done-ness you want. It comes out so fluffy, like a soufflé!

      Note: if you didn’t want to include the oil, you could try apple cause or mashed banana but ou may need to add more milk.

  1. Alex says

    Hi Katie,
    I’m in love with your recipes, especially because I am allergic to wheat and lactose-intolerant so using spelt flour and almond milk are good for me! I’m newly sugar-free too (trying to kill the yeast!!) and I’m confused about the extra sweetener addition you have in a lot of recipes… Like usually it’s a set amount of sugar of choice then an extra hit of stevia (or more sweetener of choice). What would be your sugar to stevia substitution amount if stevia was the only sweetener? I’ve seen different amounts and I don’t want it to be too sweet!
    Thanks and keep up the good work 🙂

    • Martina says

      Oh dear, I hope you haven’t been fed that myth about candida overgrowth and needing to cut out sugar (and perhaps yeast) to stop feeding it? It’s just not how stuff works – candida is commonly part of the normal mixture of bugs that live in us, but its numbers are mostly kept in check by the other organisms. It usually only infects locally (e.g diaper rash, vaginal thrush), but may cause widespread and serious disease in someone who is immunosuppressed, e.g. due to chemotherapy or HIV/AIDS. But “candida overgrowth” seems to be this crazy belief/diagnosis that the woo-meisters have, and the misinformation makes me ragey. A medical doctor with critical thinking skills would likely be much more helpful for you.

      • Joan says

        Sorry, Darling, sugar burns everything it touches, and CANCELS all HCL acid in the stomach, so critical for disinfecting and digesting. Indeed, cancer and candida do indeed tend to starve to death when you deny them sugar. Medical doctors are WONDERFUL for acute care, but only a fool goes to an MD for chronic care: MD’s receive zero training for healing, only surgery and drugs… and emergency care, which they’re great at. Learn more, please before misleading that poor lady. Respectfully submitted.

        • Martina says

          Joan, I can see you feel strongly enough about this to use a very condescending tone, but you make some very bold claims that are often trotted out by the woo-peddlers, without any science to support them. Perhaps you could include the chemical equations for how sugar “cancels” hydrochloric acid in the stomach? And some citations on how the absence of sugar (what kind of carbohydrate are you actually referring to) “starves” cancer and candida “to death”? Does it have the same effect for all types of cancer – they’re not all the same, after all.

          I’d like to suggest applying the same level of skepticism towards the alternative “medicine” practitioners that you do towards actual medical doctors. The sense of being able to thumb your nose at the medical establishment, and having some sort of secret “knowledge” they don’t must be enjoyable, but it is at the expense of facts, I’m afraid. I hope the myths they have sold you weren’t too expensive.

  2. Alissa @ Eat Clean Beauty Queen says

    I LOVE how so many of your recipes are a single serving. I can’t be trusted with an entire pan of anything around the house. This is such a good way to satisfy your sweet tooth without killing your day!

  3. EVA says

    I was completely fooled when I first saw this, thinking it was a multiple-serving cake. NEIN, it’s a single-serve which makes this recipe 1000 times better! Unfortunately, I have to be on a low fat and low fiber diet, so I’ll have to ponder what to use as my filling instead of the raspberries.

    Maybe chunkily-mashed bananas?

    One can never tire of bananas.

    • Michelle says

      Hi, I hope you don’t mind me chiming in, but without the raspberries, this is really just Katie’s original chocolate mug cake, which she linked to in the recipe. So, basically the answer is no, you don’t have to put the raspberries in.

  4. Katie says

    Just made this – absolutely delicious! I usually don’t like the taste when I use applesauce instead of oil but I gave it a shot and it was fabulous:) Keep the single recipes coming, I love it!

  5. Thalia says

    Yum! This looks delicious 😀 Would this recipe also work using all whole wheat flour instead of spelt or all-purpose?

    • Anna says

      I personally don’t like the taste of baked goods with just whole wheat flour as I find them too dense. Maybe use white whole wheat or use a combo of flours?

    • Katie says

      I actually like most mug cakes with whole wheat flour (or at least partial) better. I think it helps create the “cakey” texture as opposed to the sponge or rubber texture.

    • Christy says

      I actually made this last night with whole wheat white flour and Splenda, and the taste was fine, except the bitterness of the flour needed a little more sugar. Otherwise, it was great!!

  6. Charmee says

    This recipe is phenomenal. I have made and enjoyed quite a few of your desserts and breakfast foods but never been inspired to comment before. But this chocolate lava cake (I made it with blueberry dark chocolate filling) took my breath away.

  7. Kimberly says

    HOLY DELICIOUSNESS!
    I just made this, but instead of making a raspberry filling, I made a chocolate filling by combining 2 tbsp cocoa powder with a splash of almond milk (I’d say about 2 tsp), microwaving it for a few seconds so they would mix together, and added sweetener to taste and mixed really well. It came out AMMMAAZING. Talk about “lava” cake, when I cut it open, beautiful chocolate poured out and it was so glorious ! So so ridiculously chocolatey.

    • Kimberly says

      or maybe it was a little more than 2 tsp almond milk, I just kinda added until the desired “hot fudge” consistency was reached.

    • EVA says

      Thanks for this! I commented earlier wanting a low fiber alternative, and I appreciate your recipe for an easy chocolate sauce. Now I just need to invest in that cocoa powder I’ve been saying I was going to get for months….

  8. Katie says

    I love your blog. I use your recipes all the time. 2 thoughts… 1. With this and other chocolate mug cakes I’ve subbed in brewed coffee for some or all of the milk. Brings out the chocolate more and less calories. 2. I also replace most of the oil with plain yogurt. I like it better than applesauce, but it’s still a little better than all oil.
    Thanks again for all the recipes!

  9. Amy says

    Is this blog only for single and dieting folks? I have an army of kids to feed! Seriously, I would love to make these cakes for a birthday party, but it’s a lot of work measuring out 20 cakes and if I do the math, multiply each ingredient by 20 and mix it up together, who knows if the results will be the same? (I’ve done that in the past and results were not good.) You need a section for party foods.

      • Amy says

        Katherine, thanks for your reply. And I wasn’t blaming her, just giving her feedback. I’m sure Chocolate-Covered-Katie can add a section for party foods to her blog with no problems, even if single cakes fit her lifestyle better. She didn’t get this popular for having no baking skills. But I was hoping she can think about a party section for the future, like when she gets married and has kids later on – I’m a fan even if I don’t give her drool. And I appreciate the calculator, even though I can do the math just fine and the math is not the problem… Like I said, I’ve done recipe conversions in the past, but the TASTE just doesn’t translate sometimes and I’m not sure why…?

      • Amy says

        Thanks, I’ve made this one before -for Christmas. My kids, who are not accustomed to sweets on a regular basis thought it was great. But my husband and I tasted too much cauliflower… so I figured school kids who are used to Walmart cupcakes probably wouldn’t like it either.

        I did end up multiplying the lava cake recipe by 12 and the results were so-so. I thought the cake tasted kind of chalky, but it could be due to the conversion or the fact that it’s mostly cocoa with no chocolate and I used 2/3 of a 12-oz. bag of mini chocolate chips… But again, my kids didn’t mind at all, especially when I “frosted” it with chocolate peanut butter. About half of their friends didn’t eat it however. They took one bite and passed. :-\

        Katie’s giant cookie cake with beans is a winner/keeper though. I double the recipe with no problems and it’s agreeable even to the adults. 🙂

        • Kalista says

          I wish I’d read all reviews instead of just those on 1St pg. I multiplied too to make 4 mugs for hubby n kids but it ended up being rather rubbery or chalky as u say. I had such high hopes seeing that most reviewed theirs came out perfectly. Oh well, since it’s a quick microwave recipe, I’ll hv to retry this again individually. To anyone else trying, I think you need to indicate that it’s not recommended to multiply quantity unless I missed that advice somehow. Anyhow thank you for the recipe.

  10. Kate says

    Ok this is getting a little bit ridiculous, a couple months ago i was starving and didnt have anything in the house except flour, canned pumpkin and the basics so i made pumpkin pancakes, when i sat down to devour them i found that you had JUST posted a oumpkin pancakes recipe. A couple weeks ago, i made banana chocolate swirl cookies (that kind of failed lol) and the next day you posted banana chocolate swirl bread. And i LITERALLY just finished eating my recently perfected mug cake recipe before checking your blog and seeing that you posted this. This is a little weird. Katie we have the same food driven – but its ok bc great mindscthink alike 🙂

  11. Aspidistra says

    If I wanted to bake this en masse (6-12 ramekins), should I change the baking time?
    (Definitely loved the single serving I made)

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