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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
Brilliant, super simple recipe to satisfy my 13 year old daughter’s craving for mug cake this evening. Thank you James!
Thanks Caroline 🙂
Hi I was thinking the same thing did you cook in microwave is so how long for please
Is the amount of cocoa powder right? 3 tablespoons? My hubby made this for us this evening but there was way too much cocoa!
Hi Heather, yes this is definitely correct! If it’s too bitter just add more sweetener.
This was amazing!! So yummy
Hello James,
Is it okay to substitute agave for maple syrup in your recipes?
Thanks,
Frances
Hey Frances 🙂 absolutely!!
Hi James
I love your recipes but I’m a bit concerned about your use of oats and oat flour. In Australia they are not allowed to be sold as GF although they were for a while. I did try them (even though I’m Coeliac) and I’m not sure if they were okay for me or not so I stopped having them.
This recipe looks lovely. I use a similar one that is just peanut butter, ripe banana and raw cacao powder.
If you could advise of options to swap the oats and oat flour with when you publish your recipes it would be much appreciated.
Keep up the great work!
Kelly
Hi Kelly, Oh we have certified gluten-free oats here in the U.K do you not have those?
Kelly I use buckwheat a lot instead of oats and it works fine – again u can grind it up
Hope that helps
James,
Can you use Date Syrup instead of Maple syrup
Hey Brenda, absolutely! Enjoy 🙂
This one was so beautiful…
Yesterday I tried to do a sweet for easter but it did not went well (recipe find elsewhere) so today I saw this one and I really needed to try it!
So worth it!
Tastes amazing and is so simple!
I just love your recipes
Thanks!
Really pleased to hear you enjoyed it Mariana 🙂 thank you!
Wow! Made this first thing this morning for Easter lunch and they were incredible. Super light and gooey and incredibly rich and decadent – absolutely perfect and so incredible simple.
Swapped oats for quinoa flakes and reduced the maple syrup to 1 tbsp. Would have preferred them a bit less sweet and rich, so will reduce the maple again and reduce the cacao powder a bit too.
Another absolute winner, loved by the whole family. Thanks James!
So easy to make & tastes so decadent. It’s highly recommended if you love choc puddings. Absolutely love your recipes.
Thank you Sara 🙂
I made these for the first time last night. They were absolutely delicious. Quite stodgy in comparison to more unhealthy desserts but they oozed and really hit the spot. Will definitely make again.
Yay glad you enjoyed them Natalie 🙂