Stop Buying Bakery Molten Cakes! Make These Chocolate Cherry Lava Cakes
↓ Jump to RecipeThese healthier lava cakes are rich, gooey, and loaded with juicy cherries for the ultimate dessert moment! Made with wholesome oat flour, Greek yogurt, and dark chocolate chunks.
Indulge in a rich, warm chocolate cake with a molten lava center that doesn’t rely on sticks of butter or refined sugar. By combining oat flour with cocoa powder, eggs, and Greek yogurt, you get a tender chocolate sponge with incredible texture.
Dark chocolate chunks melt inside while baking to create the signature lava core, perfectly complemented by sweet, tart fresh cherries on top. Bake up individual ramekins for a cozy, restaurant-quality dessert at home!
Chocolate Cherry Lava Cakes
- 🍮 6 oven-safe ramekins (6 oz)
- 🥣 Mixing bowl & whisk
- 🥄 Spatula
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1Preheat & Prep Ramekins: Preheat your oven to 350°F (175°C). Lightly grease 6 ramekins with cooking spray or butter.
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2Mix Batter: In a mixing bowl, whisk together the oat flour, cocoa powder, eggs, Greek yogurt, and honey until smooth and glossy.
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3Layer Lava Core: Fill each ramekin halfway with the batter. Place a generous portion of dark chocolate chunks in the center, then cover with the remaining batter.
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4Top & Bake: Top each ramekin with pitted, halved fresh cherries. Bake for 12–15 minutes until the edges are set but the center remains slightly soft with a jiggle.
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5Cool & Serve: Remove from the oven and let cool for 2 minutes. Serve warm directly in ramekins for a gooey chocolate center!
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Get The Cookbook — $9.97 →- 🍫 Molten Lava Trick: Using high-quality dark chocolate chunks (70%+ cocoa) in the center ensures a rich, luscious molten lava core when melted.
- ⏱️ Watch Bake Time carefully: Overbaking will turn the centers into regular cake. Pull them out as soon as the outer edges set while the middle jiggles.
- 🍒 Fresh vs. Frozen Cherries: Fresh sweet cherries work best. If using frozen cherries, thaw and pat them dry thoroughly first.
- 🥛 Greek Yogurt Creaminess: Use full-fat or 2% plain Greek yogurt for the most tender, moist crumb structure.
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