Chocolate Molten Cake Recipe

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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


  • ยผ cup unsweetened cocoa powder
  • โ…“ cup honey
  • 3 tbsp. unsweetened apple sauce
  • 2 tbsp. olive oil
  • 2 large egg whites
  • ยฝ 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. This looks so decadent and sinfully rich-hooray that I don’t have to feel guilty about eating it ๐Ÿ™‚ Thanks for sharing this, I’m always looking for ways to “healthify” sweet treats!

    1. Hi Megan!

      Thanks for stopping by! So glad I could provide a useful recipe. Enjoy!

  2. Kelsey @ CleanTeenKelsey says:

    Do you have any ideas of how I could substitute the egg whites? Or are they really needed to make the molten center?

    1. Kelsey – I’ve never tried to substitute the eggs in this recipe, so I’m not sure. But here is a web site I like to send people to who need to substitute eggs. It’s a wealth of information in that department.

      Let me know what works for you. I’m sure others would enjoy the same information.

  3. Catherine says:

    Gonna try this recipe and the thin crust pizza next time my boyfriend’s kids come over ๐Ÿ™‚ I’ll let ya know how it goes! Looks delish though!

    1. Catherine – Let me know how everybody likes them!

  4. You’re my hero! I’m an absolute chocaholic so giving up chocolate completely when I ‘went clean’ was not an option but I struggled to find any recipes that hit the spot until I saw this! Thanks so much! ๐Ÿ™‚

    1. Erin – You’re welcome! I hope you enjoy the cake!

  5. oh, yum! I’m going to try this but I’ll sub in sucanat and something for the egg whites.

    1. Shelly – Great! Let me know how it turns out!

  6. Tiffany,
    I made your Chocolate molten cake last night & it was really good. I’ve been ‘clean eating’ for almost a month and I haven’t had a dessert during this time. I came across your blog yesterday and printed off a few recipes. I will be making the cake again!
    thanks, Rhoda

    1. Rhoda – Fantastic! I’m so glad you enjoyed it! I honestly do not think I could eat clean without including dessert. I just love dessert way too much for that!

  7. Tried this today. Did not hit the spot for me. It did not taste as good as your picture looks. It tasted very “healthy”. BUT, I made it w/ 4 kids & they all enjoyed it. So, I guess it wasn’t all bad! LOL I also found it very hard to get the consistancy right. I made 2 different sizes & both were a bit overdone way before the suggested time.

    1. Jen – Interesting. What size bowls did you bake them in?

  8. Dani from Down Under says:

    This is a glorious “clean” choc pudding substitute for one of my favorite Nigella express pear and chocolate pudding!!!


    1. Dani – You’re welcome! Glad you enjoyed it!!

  9. Anonymous says:

    Paula – While the yolk is the most nutritious part of the egg, the goal was to reduce the overall cholesterol.

  10. Made this for dessert tonight to try it out as an option for my husband’s birthday dinner in a few weeks. It was awesome! I cooked it a little long, so it was cooked almost completely through, but it still tasted great! Is the only way to know it it is finished correctly, to take it out of the bowl? I was trying just to look at the tops, and obviously, that didn’t work. Thanks for the great recipe!

    1. graciouspantry says:

      Missie – It’s difficult to gauge when these are done. What I tend to do is reserve one cake for cutting into in the oven so I know when the rest are done. Glad you enjoyed them!

  11. graciouspantry says:

    Nicole – Fabulous!

  12. graciouspantry says:

    Thanks Ashley!

  13. graciouspantry says:

    You could, but it would be very dense and overly spongy. I would try my recipe for Clean Eating Birthday Cake and just add a bit of unsweetened cocoa powder.

  14. I am fairly new to cooking and have a question. When I tried to turn the cake out onto a plate it was stuck in the ramekin. Does this mean that I needed to have used more olive oil? I don’t mind eating it out of the ramekin because it is delicious!
    Thanks for all the time you put into this blog. It has helped me see that I can eat clean AND have tasty food (and dessert)!

    1. graciouspantry says:

      Susan – It depends. I just ate it out of the ramekins. It was easier that way. But if you want to turn it out onto a plate, then yes. You’ll have to use plenty of oil. You should also run a knife around the edge first to help separate it from the edge of the baking dish.

  15. graciouspantry says:

    No, this recipe would not be good for that. BUT, my chocolate mug cake might work. Give it a try and see if it works. It should. And congratulations on getting married!

  16. can i substitute gluten free flour in any of your recipes?

    1. I don’t know much of anything about gluten free cooking/baking. It’s something I’m working on as I’ve eliminated gluten recently myself. I think it depends heavily on the recipe. If you’re talking about this one, I would have to say no. Not that it’s impossible, but I wouldn’t even know where to begin. Sorry!

  17. Okay, here’s your stupid question of the day:

    Is whole wheat PASTRY flour the same as whole wheat flour?

    1. Dijon – Not stupid at all! They are, in fact, different. The pastry variety is not only a finer grind, but also a different variety of wheat that has less gluten.

  18. Thank-you for this amazing recipe! I normally never crave any food especially chocolate but today I had a craving that no amount of fruit could get rid off so I made these and they were incredible and absolutely satisfied my craving!!

  19. is there a way to make this with a different flour (gluten free) and which would you suggest?

  20. Finally!!!! A delicious & clean eating chocolate molten cake recipe. Absolutely Loved it!
    Quick, easy, & delicious
    Thank You!!!!!!

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

  22. 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!!

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

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

  25. Eaglestar says:

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