Chocolate Lava Cake

Makes: 12

Prep: 10 mins

Cook: 35-45 mins

Nutrition per serving:

130 kcals 5g Fats

20g Carbs 3g Protein

  • Dairy Free

  • Vegetarian

  • Low Carb (under 20g per serving)

  • High Protein (over 20g per serving)

  • Quick Meal (under 30 minutes)


  • 5.2 oz. (150g) buckwheat flour

  • 1 tsp. gluten-free baking powder

  • 1/2 tsp. salt

  • 7 oz. (200g) courgette, finely grated

  • 3 tbsp. soy yoghurt

  • 1 tsp. vanilla extract

  • 2 tbsp. honey, or maple syrup

  • 2.5 oz. (70g) coconut sugar

  • 3.5 oz. (100g) dark chocolate, roughly chopped


  1. Preheat the oven to 360F (180C) and grease a 23cm square brownie tin

  2. In a bowl mix together flour, baking powder and salt

  3. In a separate bowl combine the grated courgette, soy yoghurt, vanilla extract, honey and sugar

  4. Mix until well blended

  5. Gently add the dry ingredients into the wet ingredients, then fold in the chopped dark chocolate

  6. Transfer the batter into the brownie tin and bake for 35-45 minutes, until the top is firm and brown

  7. Remove from the oven and let cool completely in the pan

  8. Cut into 12 pieces and serve

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© 2019 by Jade Mottley.