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This delicious and gooey Chocolate Pot is incredibly simple and quick to make. It uses just 6 ingredients that are easily acquired. As a bonus, it is a gluten-free and vegan chocolate lava cake that you can whip up in 1 minute of prep, 10 minutes of baking that the family will love.

Gluten Free Chocolate Pot dessert.

Recipe Difficulty – Very Easy

Why this recipe works

If you love nut butter and chocolate, then trust me – this dessert is for YOU! It is very similar to a chocolate fondant in texture. This gluten free chocolate lava cake has a slightly firm top layer, but once you go through, you get oozing nut butter and chocolate coming out. Super light and gooey plus incredibly rich and decadent, this gluten free lava cake is absolutely perfect and so incredibly simple.

This recipe is very versatile. Not only can you change up the nut butter (or leave it out altogether), you can either cook it in the oven or microwave.

My vegan chocolate mug cake is gluten free, vegan, and refined sugar free. It’s the perfect quick dessert for those with food allergies. You’ll feel like a true chocolatiere!

If you have kids, you HAVE to get them involved as they will absolutely love making these! They are going to love seeing their gluten free mug cake turn into a volcano with molten lava melting down the sides. It’s a great birthday, Christmas, or anytime dessert. It’s very similar to those Chili’s and Domino’s desserts.

This was inspired by my Easy Gluten Free Chocolate Cake, and pairs well with my Cashew Cream drizzled over the top or served with this amazing Christmas Hot Chocolate. 

I also added this recipe into my collection of 21 Gluten Free Easter Recipes, my best 33 Vegan Desserts, 35 Gluten Free Desserts and 10 Healthy Baking For Kids Recipes round up!

Ingredients to make Chocolate Pot

Ingredients to make Chocolate Pot.
  • Oat Flour – You can make your own by blending oats into flour.
  • Cacao Powder – adds a nice, rich, chocolate flavour to this chocolate lava cake. I also use this to make my Vegan Chocolate Mousse.
  • Baking Powder – helps the vegan lava cake to rise.
  • Maple Syrup – is an excellent natural sweetener.
  • Milk – I used unsweetened almond milk, but any unsweetened milk will do.
  • Peanut Butter – is optional but takes these chocolate pots to the next level.
  • Salt – helps to balance out all of the flavours.

See recipe card for full information on ingredients and quantities.

Substitutions

  • Oat Flour – you can use quinoa flakes instead of blending oats. You could also use other flour in place of oat flour.
  • Cacao Powder – can be replaced with cocoa powder, which has a slightly sweeter taste.
  • Maple Syrup – is easily swapped with honey or agave as a sweetener. You could also use date syrup.
  • Peanut Butter doesn’t need to be used at all, but it can be replaced with other kinds of nut butter or sun butter or even a dollop of my Homemade Nutella. I also had a follower swap the peanut butter with Bournville chocolate with success.

Variations

  • Deluxe – Making this already deluxe dessert a little more fancy comes down to the plating! Top with ice cream, salted caramel, or whipped cream. You could also serve topped with a fruit like a raspberry, orange slice, or strawberry.
  • Kid friendly – Chocolate peanut butter mug cake is pretty kid-friendly already! Try some of the deluxe tips to fit it most to your child’s preferences.

See this Truffle version of this recipe on my website!

How to make Chocolate Pot

Oats blended into oat flour.

Step 1: Firstly, pre-heat your oven to 200C. Create your own oat flour by blending oats for 30-60 seconds until they form flour.

Salt, baking powder, cacao powder and oat flour mixed in a bowl.

Step 2: Combine the flour, cacao powder, baking powder, and salt in a mixing bowl. Whisk until well-mixed with no lumps.

Adding wet ingredients to the mixture.

Step 3: Add in the maple syrup and slowly pour in the milk while hand whisking until smooth.

spoonful of peanut butter at the bottom of a ramekin.

Step 4: Add in a spoonful of peanut butter (if using) to the bottom of your ramekin.

baked lava cake in a ramekin.

Step 5: Pour the mixture into the ramekin and bake for 10-12 minutes or microwave for 40-80 seconds. Allow it to cool for a minute before enjoying.

Hint: Your chocolate pot should still be gooey in the middle and slightly firm on the top and sides.

Leftovers

Leftover lava cake can be kept in the fridge in an airtight container for 3-5 days. Reheat by warming in the microwave.

Recipe FAQs

What is a ramekin?

A ramekin, also known as a soufflé dish, is a small ceramic dish used for baking. 

What can I use instead of a ramekin for lava cake?

If you don’t have a ramekin, you can use a mug in the microwave or a muffin tin in the oven.

How does chocolate lava cake work?

Chocolate lava cake is cooked until the top and sides are firm, but the middle is still gooey. When you cut into it, the gooey middle pours out.

Can you make an eggless and dairy free lava cake?

Yes! I specialize in vegan and gluten-free recipes and have perfected my chocolate pot recipe. Not only is it eggless and dairy-free, it’s also gluten-free.

Gluten Free lava cake dessert in a ramekin.

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Tried this Chocolate Pot recipe? Please leave a star rating ⭐️⭐️⭐️⭐️⭐️ below and let me know how you get on. Hearing positive feedback is one of the best parts of creating recipes so please review it below and leave a comment!

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4.81 from 26 votes

Chocolate Pot

A decadent chocolate dessert that you can make in around 10 minutes!
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes
Servings: 1 pot
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Ingredients 

  • 3 tbsp oat flour, (make your own by simply blending oats into flour)
  • 3 tbsp cacao powder
  • 1/2 tsp baking powder
  • 1 1/2 tbsp maple syrup
  • 90 ml milk, 1/3 cup (I used unsweetened almond)
  • 1 tbsp peanut butter, optional
  • 1 pinch salt

Instructions 

  • Pre heat your oven to 200C. Create the oat flour by adding oats to a blender for 30-60 seconds until it forms a flour.
  • Now to a mixing bowl add the oat flour, cacao powder, baking powder, tiny pinch of salt and whisk until well mixed with no lumps
  • Now add the maple syrup and pour in the milk slowly whilst hand whisking until smooth
  • Add a spoonful of nut butter to the bottom of your ramekin (optional).
  • Pour the mixture into your ramekin and place in the oven for 10-12 mins or microwave for 40-80 seconds. Let cool for a minute before eating and it should still be gooey in the middle and slightly firm on the top and sides.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Store in an airtight container in the fridge for 3-5 days. Reheat by warming in the microwave.
To Freeze: I wouldn’t recommend freezing this recipe.
Tip 1: You can opt for smooth or crunchy peanut butter, whatever you have/prefer.
Tip 2: Make sure the thickness of the mix is pourable. If not, add a little more milk.
Tip 3: I much prefer the taste/texture of Chocolate Pot cooked in the oven! You want to aim for the top to be slightly firm before taking it out of the oven to rest for a minute or so. It may take a couple of goes to perfect it due to ovens being very different.
 

Nutrition

Calories: 354kcal | Carbohydrates: 53g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Fiber: 10g | Sugar: 24g
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
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About James Wythe

Hey, I'm James! A fully qualified health coach, cookbook author, full time food blogger and new dad with over 1 million followers. I started this journey after a sudden illness left me bed bound for 2 years and housebound for 4 years! I’m here to help you make healthy and delicious food for you and your family in less time!

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39 Comments

  1. Looks awesome, James. Thank you. Great recipe for Valentine’s 😉 Can I make the mixture in advance and leave it overnight and bake the chocolate pots just before dinner? Thanks.

    1. Hey Nassima, I think it will go too thick if you do that. But what you can do is prepare the oat flour then just quickly make the mix on the evening so it doesn’t go too thick. Enjoy 🙂

    1. Hey Viki, unfortunately I have an egg allergy so I wouldn’t have a clue how to adapt it to include eggs sorry 🙁

  2. Hi James. I made your pasta with the rich tomato sauce this evening. It was a great success. Thank you! I also made the gooey nut butter chocolate pots – it was awful. I was so disappointed. It was very dry with no goo whatsoever. Such a shame, we were so looking forward to it

  3. Am I correct in thinking that this is fir 1 person? So for 3 people I would triple the ingredients? I don’t have individual ovenproof dishes. Can I do 1 large ovenproof dish?

  4. Please can you do a video of this one? I have tried twice now and not sure i’ve got it. Would be good to see what texture your batter is and consistency etc. Thanks

  5. got your book yesterday. Just made these. They were a disaster. Completely dry and crumbly, no goo whatsoever. Only thing I didn’t follow exactly to a tee was that I mixed some agave nectar with the maple syrup as I’m not a huge fan of maple syrup but I can’t see how/why that would make a huge difference? I noted the comment in the book about not overcooking them and I did exactly 10 minutes and my oven usually needs longer than recipes state so I’m pretty sure they weren’t overcooked. I also noticed the recipe says ‘pour’, there was no way this would pour, it was far too dry and had to be spooned into the ramekins. Something not quite right here with the amounts or something….hmmm

    1. Hey Emma, firstly thank you for buying the book! Sorry these didn’t work for you. It sounds like the thickness of the sauce. This can be down to a thicker milk used. I would suggest adding more milk next time. It’s probably the most temperamental recipe in the book as it varies so much on oven temps too. Let me know how you get on 🙂 as once you nail it it’s awesome!

  6. Hi we have a big oven which costs lots to run would these work in a ninal on bake or air fry or in microwave like a mug cake not sure in timings

  7. I can’t tolerate even GF oats. What would be a good swap for these? I noticed someone mentioned buckwheat flour, but I can’t tolerate that either. I’m coeliac & have a problem with most grain based products. I’m ok with gram flour, rice flour & a little corn meal/flour. Would a standard GF flour work or a nut based flour? Any suggestions appreciated. Thanks James

  8. 5 stars
    I tried this recipe but swapped the nut butter for Bournville chocolate and it was amazing!! Thanks so much for the recipe