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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.
Recipe Difficulty – Very Easy
Table of Contents
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
- 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
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.
Step 2: Combine the flour, cacao powder, baking powder, and salt in a mixing bowl. Whisk until well-mixed with no lumps.
Step 3: Add in the maple syrup and slowly pour in the milk while hand whisking until smooth.
Step 4: Add in a spoonful of peanut butter (if using) to the bottom of your 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
A ramekin, also known as a soufflé dish, is a small ceramic dish used for baking.
If you don’t have a ramekin, you can use a mug in the microwave or a muffin tin in the oven.
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.
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.
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Chocolate Pot
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
Nutrition
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.
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 🙂
Hello. Sounds like a great recipe.If I wanted to make it with eggs, how would the recipe change?
Hey Viki, unfortunately I have an egg allergy so I wouldn’t have a clue how to adapt it to include eggs sorry 🙁
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
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?
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
Hey Emma, I did a video a few years ago on these, check it out here: https://www.instagram.com/reel/CKW1J_BJX5T/?igshid=YmMyMTA2M2Y=
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
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!
ok, thanks, will try again and let you know. fingers crossed
actually, have you done a facebook video with this one at all?
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
Try 60-90 seconds in a microwave 🙂
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
Hey Linda, I would opt for plain gluten-free flour
I tried this recipe but swapped the nut butter for Bournville chocolate and it was amazing!! Thanks so much for the recipe
Glad you enjoyed it Lorna 🙂
So easy and quick, so gooey and just what I needed ! Defo make again.