The rich and decadent Eggless Choco Lava Cake is the best of chocolate and molten goodness without eggs. It's great for someone who follows an eggless diet or cannot consume eggs due to allergies. You achieve the same gooey, oozing chocolate centre as other traditional lava cakes are notorious for, while the warm softness around encases the luscious flowing chocolate filling-what a dessert! The secret here is that the cakes are baked at high temperatures just long enough, causing the outer cake to set while keeping the inner cake soft and runny. This dessert is for any special occasion, whether a birthday, anniversary or dinner date. It could be included in any other regular day when you need to feel indulgent. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the extra creamy touch. If you're an avid baker or just getting started with baking, this eggless choco lava cake recipe is easy to follow and delivers the right result for you.

• 1/2 cup wheat flour
• Cocoa powder
• 1 pinch salt
• 1/4 tsp baking soda
• ⅓ cup sugar
• 2 tbsp oil
• 1/2 tbsp lemon juice
• 1/2 tsp vanilla extract
• 100 gms bittersweet chocolate chopped

• Let's explore the recipe of Eggless Choco Lava Cake and preheat oven to 180 C (350 F).
• Grease ramekins or small cake moulds. You can line your moulds using parchment paper.
• Once your ramekins are prepared, prepare the dry ingredients. Sift together the 1/2 cup of whole wheat flour (atta, which weighs about 60-65 gms, 3 Tbsps of cocoa powder, a pinch of salt, and ¼ Tsp of baking soda in a medium-sized bowl.
• Now it is time for the wet ingredients.
• Whisk together ⅓ cup of sugar (about 75 gms or 5 to 5.5 Tbsps) in another bowl with 1/2 cup of cold water. Stir until the sugar has dissolved completely.
• Once dissolved, add to it 2 Tbsps of oil, sunflower or olive oil works best, 21/2 Tbsps lemon juice or vinegar.
• Add half a Tsp of vanilla extract or a quarter Tsp of vanilla essence, which gives a very subtle fragrant flavoured.
• Now, gradually add the wet ingredients to the bowl containing the sifted dry ingredients.
• Be careful not to overmix.
• In case your batter is too thick for you, add a little more water; however, the batter should be fairly thick, almost like the traditional cake batter.
• Chop the chocolate finely; the crumbs will melt well within the centre of the cake and create this spectacular lava effect. Set aside chopped chocolate for later use.
• Put a small amount of batter at the bottom of each prepared ramekin, just enough to cover the bottom.
• Insert a few pieces of the chopped chocolate in the centre of each ramekin.
• Top with the remainder of the batter so the chocolate will not be visible.
• Place the filled ramekins in your preheated oven and bake for about 15 to 18 minutes.
• What you do not want to do is overbake the cake-you want to get it so that the edges are set, but the centre is soft and just a little bit loose.
• Bake for up to 25 minutes.
• The molten centres will set if the cakes are overbaked, so watch them at the end.
• Test the cakes by gently pressing down on the tops; they should spring back a little and still be quite soft.
• When the cakes are baked, take them out of the oven and let them cool for about 1-2 minutes. This short cooling time allows the cake to settle.
• Loosen the cake by gently knifeing around the edges of each ramekin; invert the ramekin onto a plate.
• As you cut into this eggless choco lava cake, the molten chocolate will flow out and expose the lovely lava centre.
• Garnish with a scoop of vanilla ice cream or a dollop of whipped cream for an additional rich dessert.