Raspberry Chocolate Lava Cake
Recipe type: Dessert
  • 1 egg
  • 2 tbsp cocoa powder
  • 2 ½ tbsp liquid sweetener of choice
  • 2 ½ tbsp whole wheat flour
  • 1 ½ tbsp coconut oil, melted
  • 1 tbsp milk of choice
  • 6 raspberries
  • ¼ tsp baking soda
  • Dash of sea salt, to taste
  1. Blend all ingredients except raspberries in a blender until smooth.
  2. Place ⅓ of cake mix in a ramekin or small baking cup (I use a teacup to get the circle shape shown in this photo.)
  3. Microwave for about 30 seconds to firm.
  4. Muddle raspberries with a spoon or fork, then place on top of firmed cake mix.
  5. Pour ⅓ of cake mix on top of the mushed raspberries and microwave for another 30 seconds to firm, then pour the remaining cake mix on top and microwave on high for about 2 minutes (After 1 minute, the mixture may start to bubble and overflow, so you’ll want to pause the microwave every 10-20 seconds, then resume until cake is cooked all the way through. It’s okay if the middle has a bit of a gooey texture to it.)
  6. When the cake is finished, turn the cup over onto a plate.
  7. If you’d like to top cake with homemade chocolate sauce, stir 1 tsp cocoa powder, 1 tsp melted coconut oil and 1 tsp liquid sweetener together, then pour on top of cake.
Nutrition Information
Serving size: 1 lava cake Calories: 365 Fat: 27g Carbohydrates: 55g Sugar: 34g Sodium: 382mg Fiber: 7g Protein: 10g
Recipe by The Skinny Chick's Cookbook at http://theskinnychickscookbook.com/raspberry-chocolate-lava-cake-recipe/