Did you know you can make a molten lava cake just for one? This single-serve Protein Lava Cake is rich and fudgy, with a hidden square of dark chocolate that melts into a seriously gooey middle. It’s baked in a ramekin in the oven (not a microwave mug cake), and you can leave out the protein powder if you don’t have any.
Instructions
Step One: Melt the chopped dark chocolate and oil in the microwave in 30-second intervals, stirring until smooth.
Step Two: Add the protein powder, flour, cocoa powder, maple syrup, and milk. Mix until smooth. It should be thick but spoonable, slightly wetter than the photo below. If it feels stiff, add a splash of milk.
Step Three: Roast: Spoon half the batter into the greased ramekin. Place the chocolate squares in the center and cover with the remaining batter.
Step Four: Bake at 375°F (190°C) for 16-18 minutes, checking at 15 minutes. The edges should be set while the center remains soft.
Step Five: Let rest for 5 minutes, serve warm with vegan ice cream.
Storage
This is a dessert to eat straight away while it’s warm and the middle is still gooey, which is exactly why it’s made as a single serving. Bake it when you’re ready to eat it.
Protein Lava Cake
Ingredients
- 1.8 oz dark chocolate chopped; approx. 50 g
- 2 squares dark chocolate for the center
- 3 tbsp neutral oil plus extra for greasing; approx. 40 g
- 1 scoop chocolate or hazelnut protein powder approx. 30 g
- 3 tbsp all-purpose flour approx. 23 g
- 2 tbsp cocoa powder approx. 11 g
- 3–4 tbsp maple syrup approx. 60–80 g
- ½ cup milk approx. 120 ml, I use soy milk but any milk works.
Instructions
- Preheat the oven to 375°F (190°C) and grease the ramekin with oil.
- Melt the chopped chocolate and oil in the microwave in 30-second bursts, stirring each time, until smooth.
- Add the protein powder, flour, cocoa powder, maple syrup and milk. Mix only until smooth. The batter should be thick but spoonable, like brownie batter. If it feels like dough, add an extra splash of milk, because some protein powders soak up more liquid than others.
- Spoon in half the batter, press the chocolate squares into the middle, then cover with the rest of the batter.
- Bake for 16 to 18 minutes, until the edges are set and the center is still soft. Start checking at 15 minutes.
- Rest for 5 minutes, run a knife around the edge and flip onto a plate. Serve warm with ice cream.
Notes
- Without protein powder: leave out the protein powder, use ¼ cup (31 g) flour and 3 tbsp (16 g) cocoa powder, and reduce the milk to ¼ cup (60 ml). Bake for 18 to 20 minutes, starting to check at 17.
- Don’t overbake: the center dries out quickly, and protein powder makes this happen faster.
- Recipe inspired by @itsvegansis.
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