Chocolate Molten Cake Recipe

This chocolate molten cake is made with whole grains and is just as good as it sounds!

Oh goodness me. If you had told me when I first started eating clean, that I would be able to occasionally enjoy a chocolate molten cake, I would have looked at you with my eyes crossed. I just won’t have believed it. But here it is! In living color. And I can sum it up on one word…. A.M.A.Z.I.N.G.!!!

Chocolate Molten Cake Recipe

I found the recipe a clean eating web site that has since closed down. However, with a little research, I found that it’s also possible that this recipe originally came from Clean Eating Magazine. So I’m not sure who to give the credit to.

I did make a few minor changes though (don’t I always?). So here’s my version. I cut down on the fat and calories, and added some extra vanilla for flavor. I also substituted honey for the sugar.


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Chocolate Molten Cake Recipe

Chocolate Molten Cake

A delicious cake you don't have to feel guilty about eating.
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 230kcal


  • ¼ cup unsweetened cocoa powder
  • cup honey
  • 3 tbsp. unsweetened apple sauce
  • 2 tbsp. olive oil
  • 2 large egg whites
  • ½ cup whole wheat pastry flour
  • 2 tsp. pure vanilla extract
  • oil in an oil sprayer


  • Preheat oven to 400 degrees F.
  • Spray 4 (4 ounce) ramekins with a very light coat of olive oil.
  • In a large mixing bowl, mix together all of your wet ingredients (honey, applesauce, olive oil, egg whites, and vanilla).
  • Whisk in your cocoa, and finally your flour. Blend well. You don't want lumps (or at least, very few of them).
  • Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 15 minutes.
  • Note: The nice thing about this cake, is that once the sided have baked, you can turn the ramekin over onto a plate (yes, even just out of the oven), and check to see if you have too much liquid in the middle or if it's baked enough. If you still have too much liquid, simply put the cake back into the ramekin, and bake longer, in 2 minute increments, until you get it just right. The original recipe said to bake it for 9 minutes, but I found that to be far too short in the larger ramekin. The cake was almost raw after just 9 minutes. A lot depends on your oven too, so be willing to keep an eye on this one.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 1slice | Calories: 230kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 178mg | Fiber: 4g | Sugar: 25g | Calcium: 12mg | Iron: 1mg

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  1. Sarah Brown says:

    I am making this recipe tomorrow and was wondering what would be a subsitute for olive oil in the mix. I have heard olive oil is not good when heated to high temperatures. Is that true? Thank you for such wonderful recipes on you blog! It makes clean eating much easier !

    1. The Gracious Pantry says:

      Sarah – Pretty much any light flavored oil will work. You could even try coconut oil if it’s in liquid state.

  2. Hi-I’d really appreciate a speedy response to this. I’m making this for my dad’s birthday tonight. Do I have to prepare it right before or can I make it in advance and keep it in the fridge?
    Thanks so much, I can’t wait to make this!!

    1. The Gracious Pantry says:

      Claire – I would do it right before, otherwise the chocolate in the middle will harden.

  3. Holeigh Abercrombie says:

    Hi there!
    Baked this last night & substituted for gluten free flour..I followed the rest of the recipe to the nine. The flavor was horrible! Any ideas on how it went wrong?

    1. The Gracious Pantry says:

      Holeigh – This recipe is not formulated for being gluten free. So that’s probably where it went wrong. Sorry!!

  4. I am wondering if I could substitute coconut oil for the olive oil?

    1. The Gracious Pantry says:

      Shannon – You probably could, yes.

  5. Eaglestar says:

    Does it HAVE to be WW pastry flour or will just WW do?

    1. The Gracious Pantry says:

      Eaglestar – You can use WW, but the result will be more dense and coarse.

  6. I just tried this tonight. Unfortunately, it was not a hit at our house. It had very little chocolate taste to it, and I felt I could taste the applesauce in it (that may just my mind playing tricks on the applesauce though). It was definitely worth a try though.

    1. The Gracious Pantry says:

      Ella – I’m sorry you didn’t like it. When I made it, the chocolate flavor was very distinct. Maybe there was a difference of ingredients? Or could something have been mis-measured?

  7. Hi just wanna say Thank you for your lovely recipe. I just googled and looking for a kind of lava cake and then I found your website. Awesome ??

    1. The Gracious Pantry says:

      Eve – How wonderful! Happy to have you here! Let me know if you have any questions. I hope you enjoy the cake! 🙂