Description
These lighter lava cakes swap butter for avocado and feature a molten raspberry center. Ready in about 25 minutes, they’re perfect for a quick, indulgent dessert for two.
Ingredients
Scale
- 3 ounces (85 grams) dark chocolate (70% cocoa), chopped
- 1/4 cup (60 grams) ripe avocado, mashed until smooth
- 1 large egg, at room temperature
- 1 egg white
- 2 tablespoons (25 grams) granulated sugar
- 2 tablespoons (16 grams) all-purpose flour (or gluten-free 1:1 blend)
- 1 tablespoon (5 grams) unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup fresh raspberries (about 6–8 berries), plus more for serving
- Powdered sugar, for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C). Grease two 6-ounce ramekins with cooking spray or coconut oil, then dust with cocoa powder and tap out excess.
- Melt the chocolate: Place chopped dark chocolate in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until completely smooth. Let cool slightly.
- Mash the avocado: In a medium bowl, mash the ripe avocado with a fork until completely smooth, with no lumps.
- Combine wet ingredients: Add melted chocolate, whole egg, egg white, sugar, and vanilla extract to the mashed avocado. Whisk vigorously until fully combined and glossy.
- Add dry ingredients: Sift flour, cocoa powder, and salt over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
- Assemble the cakes: Divide half the batter evenly between the two prepared ramekins. Place 3-4 fresh raspberries in the center of each, pressing gently. Top with remaining batter, spreading to cover raspberries completely.
- Bake: Place ramekins on a baking sheet and bake for exactly 12-14 minutes. Edges should look set and slightly puffed, but center should still jiggle when shaken.
- Rest and serve: Let cakes cool in ramekins for exactly 1 minute. Run a small knife around the edge to loosen, then invert each onto a plate. Tap bottom gently, lift off ramekin, and serve immediately.
Notes
Use a very ripe avocado for best texture. Don’t skip the 1-minute rest after baking. For gluten-free, use a 1:1 gluten-free baking blend; do not use almond or coconut flour. Fresh raspberries work best; if using frozen, do not thaw and add 1-2 minutes to baking time.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 285
- Sugar: 18
- Fat: 16
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 5
- Protein: 6
Keywords: lava cake, chocolate lava cake, raspberry lava cake, avocado dessert, healthy dessert, dessert for two, easy dessert, gluten-free option, dairy-free