Chocolate Lava Mug Cakes
These are the gooiest, easiest and quickest chocolate puddings ever – and they're perfect if you're counting calories or following a plan like Weight Watchers.
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NutritionPer Serving
- Calories208
- Carbs18g
- Fat12g
- Saturates3.7g
- Sugars3.4g
- Protein6.1g
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For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
These Chocolate Lava Mug Cakes are rich and indulgent, yet deceptively simple to make. At just over 200 calories each, you’d never believe that these cakes are slimming friendly!
They’re so quick and easy to make that not only are they the perfect dinner party dessert, our Chocolate Lava Mug Cakes are also a fantastic way to help beat those chocolate cravings without using up all of your calories or Points.
You can easily make these in a microwaveable mug – as the name of this recipe suggests! – but we prefer to use microwaveable ramekins as we think it makes them look super special. Top with raspberries or some low calorie ice cream and enjoy!
What diets are these Chocolate Lava Mug Cakes suitable for?
These Chocolate Lava Mug Cakes are suitable for vegetarian diets.
They can also be made suitable for gluten free diets by swapping the following ingredients out for gluten free alternatives;
- Self raising flour
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make these Chocolate Lava Mug Cakes?
You’ll need to make sure that you’re using a granulated sweetener which is a like-for-like weight to sugar. There are lots of high quality granulated sweeteners out there which you can find in your local supermarket or over on Amazon, such as Canderel Sugarly, Natvia or Sukrin. If you choose to use a powdered sweetener, you’ll need to check the weight ratio to sugar first.
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We like to use a granulated sweetener called Sukrin 1 as it doesn’t have that nasty, artificial taste that many sweeteners do. We use it in loads of our recipes and you can pick it up on Amazon.
You’ll also need 4 microwaveable mugs or ramekins for this recipe. We love this set from Amazon as we think it makes this recipe look extra special!
How many calories are in these Chocolate Lava Mug Cakes?
There are 208 calories per portion in these Chocolate Lava Mug Cakes, which means they fall into our Everyday Light category.
These Chocolate Lava Mug Cakes are perfect if you’re following a calorie controlled diet, and fit well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
To cook in the microwave
Step 1
Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.
Step 2
Pour into 4 microwaveable cups or ramekins and pop one square of chocolate onto the top of each.
Step 3
Place into a microwave, one at a time, and cook on high for 1 minute. The cake should be risen but feel light to the touch – if the top is not cooked, place back in the microwave for 30 seconds.
Step 4
Leave to stand for 1 minutes (or while you cook the other cakes!), top with the raspberries and serve!
To cook in the oven
Step 1
Preheat the oven to 160°C.
Step 2
Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.
Step 3
Divide the mixture between 4, ovenproof 125ml ramekins and place a chocolate square on top of each.
Step 4
Place the ramekins onto a baking tray and then pop into the oven for 8 minutes until risen and spongy when pressed, but gooey in middle.
Step 5
Remove from the oven and leave to stand for 5 minutes. Decorate with a raspberry on top of each.
What could I serve with these Chocolate Lava Mug Cakes?
These Chocolate Lava Mug Cakes make the perfect dessert when served after the following starter, main and accompaniment:
How do you know when these Chocolate Lava Mug Cakes are cooked?
You should cook these Chocolate Lava Mug Cakes for around a minute in the microwave or until the cakes are risen, but feel light to the touch. If the top is not cooked, then you may find that they need another 30 seconds.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
Can I cook these Chocolate Lava Mug Cakes any other way?
You can cook these in the microwave or in the oven – it’s completely up to you!
We do prefer to cook ours in the microwave, but they’re still absolutely delish if you use the oven.
How long can you keep Chocolate Lava Mug Cakes in the fridge?
You can keep these in the fridge for 1 – 2 days and then reheat them.
Can I freeze Chocolate Lava Mug Cakes?
Yes, you can freeze these Chocolate Lava Mug Cakes, without the raspberry decoration, as long as the container you’ve cooked them in is freezer proof. Wrap tightly and place in a plastic freezer proof container and don’t forget to label with the contents and the date!
How do I reheat Chocolate Lava Mug Cakes?
To reheat this recipe – defrost in the fridge if frozen, then cover with foil and reheat in a moderate oven for about 5 minutes. To reheat in the microwave, cover loosely and microwave for about 30 seconds or until hot.
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Chocolate Lava Mug Cakes
These are the gooiest, easiest and quickest chocolate puddings ever - and they're perfect if you're counting calories or following a plan like Weight Watchers.
-
Prep Time
5 MINS
-
Cook Time
4 MINS
- KCals 208
- Carbs 18G
Instructions
To cook in the microwave
- Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.
- Pour into 4 microwaveable cups or ramekins and pop one square of chocolate onto the top of each.
- Place into a microwave, one at a time, and cook on high for 1 minute. The cake should be risen but feel light to the touch - if the top is not cooked, place back in the microwave for 30 seconds.
- Leave to stand for 1 minutes (or while you cook the other cakes!), top with the raspberries and serve!
To cook in the oven
- Preheat the oven to 160°C.
- Place all of the ingredients into a mixing bowl (except the chocolate pieces and raspberries) and mix thoroughly until all of the reduced fat spread has been fully mixed into the cake batter.
- Divide the mixture between 4, ovenproof 125ml ramekins and place a chocolate square on top of each.
- Place the ramekins onto a baking tray and then pop into the oven for 8 minutes until risen and spongy when pressed, but gooey in middle.
- Remove from the oven and leave to stand for 5 minutes. Decorate with a raspberry on top of each.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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30 comments
See what others have to say
ElizabethSunday 27th June 2021
I would love to cook this for my my granddaughter but she is celiac.
How do l change the recipe please.
HollyMonday 28th June 2021
Hey Elizabeth, you can swap the self raising flour for a gluten free alternative and they will still taste great!
karen hallWednesday 5th May 2021
I meant to say how long should I reheat 2 puds for in the microwave both together
HollyFriday 14th May 2021
Hey Karen, to reheat this recipe cover with foil and reheat in a moderate oven for about 5 minutes. To reheat in the microwave, cover loosely and microwave for about 30 seconds or until hot all the way through. Hope that helps!
MarieMonday 19th April 2021
Hello!
I don’t have any reduced fat spread, so can I use butter instead? If yes, should I use the same quantity and melt it first?
Thanks for your help. This recipe looks delicious!
HollyMonday 19th April 2021
Hey Marie, yes you could swap for some softened butter if you are watching the calories just be sure to alter the calories accordingly, hope that helps!
Sally fosterSaturday 3rd April 2021
Just made these in the oven, absolutely delicious, just wondering how you reheat after beinf frozen?
HollyTuesday 6th April 2021
Hey Sally, to reheat these Chocolate Lava Mug Cakes defrost in the fridge, then cover with foil and reheat in a moderate oven for about 5 minutes. To reheat in the microwave, cover loosely and microwave for about 30 seconds or until hot. Hope that helps!
JenniferWednesday 3rd March 2021
Cooking for one. Could I freeze the extra ramekins until required?
SharonFriday 5th March 2021
Hi Jennifer, this should be fine as long as your ramekins are freezer safe.Freeze without the raspberry decoration, these can be added after reheating. Wrap them tightly in cling film and place in a freezer proof plastic box, and label with contents and date.Thanks for your question.
JO-ANNE LYTTLEFriday 11th December 2020
Hi, this looks lovely! Can’t wait to try it. Can you make it up in advance then cook just before you eat?
HollyMonday 14th December 2020
Hey Jo-Anne, yes you could make this ahead and blast them in the microwave or pop them in the oven when you are ready!
Jasmin mooreFriday 6th November 2020
Could i use options belgium powder instead of cocoa powder
Thanks
SharonFriday 6th November 2020
Hi Jasmin,
We wouldn’t recommend using instant hot chocolate powder in this recipe. It has a much lower cocoa content than cocoa powder, so the cakes would be a much lighter brown and wouldn’t be as chocolatey. Also, instant chocolate powder is already sweetened so it would affect the sweetness of the cakes. Thanks for your question and hope it helps.
ElenaThursday 10th September 2020
How can I do this recipe without a microwave ? (Eg with an oven?)
LisaTuesday 15th September 2020
Hi Elena
Thanks for your question. This recipe was developed as a quick microwave cake, but after a few requests for an oven method we have tested it and here it is!
* Preheat the oven to 160 degrees C
* Prepare mixture as per recipe
* Divide the mixture between 4 x 125ml ramekins & put a chocolate square on top of each.
* Place the ramekins on a baking sheet and pop in the oven for 8 minutes until risen and spongy when pressed, but gooey in middle.
* Remove from oven and leave to stand for 5 mins. Decorate with a raspberry on top of each.
We’ll be adding this to the website shortly. Hope you enjoy it!
GeorgiaWednesday 9th September 2020
Hi, how long would you recommend cooking this in an oven instead of a microwave and what temperature setting?
LisaTuesday 15th September 2020
Hi Georgia.
Thanks for your question. This recipe was developed as a quick microwave cake, but after a few requests for an oven method we have tested it and here it is!
* Preheat the oven to 160 degrees C
* Prepare mixture as per recipe
* Divide the mixture between 4 x 125ml ramekins & put a chocolate square on top of each.
* Place the ramekins on a baking sheet and pop in the oven for 8 minutes until risen and spongy when pressed, but gooey in middle.
* Remove from oven and leave to stand for 5 mins. Decorate with a raspberry on top of each.
We’ll be adding this to the website shortly. Hope you enjoy it!
MichelleThursday 23rd July 2020
Should they ooze? Mine didn’t.
HollyMonday 27th July 2020
Hey Michelle, a traditional chocolate lava cake would have that ooze like sauce in the middle however our version should be nice and gooey from the chocolate melted in the middle. Hope that helps!
Michelle CoulsonSunday 10th May 2020
Why can’t I pin it?
Holly LevellWednesday 13th May 2020
Hi Michelle, if you click the little plus on the image it will add the recipe to your favourites you can then find all your saved recipes with your account information. Hope that helps!
Amelia LloydTuesday 28th April 2020
What brand of cocoa powder do you recommend using?
Sharon FitzpatrickWednesday 6th May 2020
Hi Amelia, you can use any brand of cocoa powder for this recipe, they will all be suitable.
Linda StevensonSunday 26th April 2020
Made for the first time and it was amazing. So easy to make.
Sharon FitzpatrickWednesday 6th May 2020
Hi Linda, thankyou for your lovely comment! We are really pleased to hear you loved the Chocolate Lava Mug Cakes.
Sarah BartlettMonday 6th April 2020
I don’t own a microwave is it possible to oven bake these?
Holly LevellThursday 14th May 2020
Hi Sarah, these Chocolate Lava Mug Cakes are best cooked in the microwave as they are only cooked for a minute.
JessicaSaturday 22nd February 2020
Would this recipe be okay to make in the oven? And if so how long should I cook for and should any of the ingredients be changed?
Thanks
Holly LevellThursday 21st May 2020
Hi Jessica, these Chocolate Lava Mug Cakes are best cooked in the microwave as they are only cooked for a minute. You could try our Chocolate Cake with Salted Caramel Cream or our Chocolate Orange Cake both are cooked in the oven. Hope that helps!
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