Chocolate Lava Cake

Who doesn’t love chocolate lava cake? Because microwaves cook food from the inside out, we have used chocolate spread to keep the centre gooey and soft while the cake batter firms. Perfect with ice cream.

Serves 1


  • 2 tbsp vegetable oil
  • 1 tbsp coconut yoghur
  • 2 tbsp light brown soft sugar
  • 1 tbsp oat milk
  • 4 tbsp plain flour
  • 1 tbsp cocoa powder
  • 1 tsp potato starch or cornflour
  • ½ tsp baking powder
  • 20g (0.7oz) vegan dark chocolate, roughly chopped
  • 2 tbsp vegan chocolate spread or vegan chocolate and hazelnut spread
  • Vegan ice cream, to serve


  1. Mix the oil, yoghurt, sugar and milk together in a small bowl until smooth. Add the flour, cocoa powder, potato starch or cornflour, baking powder and half the chocolate, and mix well.
  2. Line a large mug with clingfilm as smoothly as possible. Sprinkle the remaining chopped chocolate into the bottom of the mug and then spoon in half the cake batter. Add the chocolate spread, then cover with the remaining batter and level the surface.
  3. Microwave at 600W for 2 minutes.
  4. Leave the cake to stand for 5 minutes, then carefully lift the warm cake out of the mug using the clingfilm. Invert on to a plate and remove the clingfilm. Serve with your favourite vegan ice cream.
  5. Try swapping the spread for peanut butter or roughly chopped vegan chocolate.

Recipe from Vegan Mug Cakes: 40 Easy Cakes to Make in a Microwave by Lottie Covell (published by Kyle Books, £10).