Christmas 2023: 7 recipes of irresistible lava cake with zero chocolate

Lava cake, a culinary masterpiece that combines the richness of chocolate with a molten, gooey center. This lava cake , captivates with its outer layer of cakey perfection with luscious, liquid chocolate surprise. Mastering the art of crafting a perfect lava cake can satisfy the sweet tooth.

In case you think that this is a journey of only chocolate bliss, you're wrong.  Let's delve into the world of irresistible lava cake creations.

Lemon Lava cake

15.25 ounce package yellow or white cake mix
eggs, oil, and water amounts called for on back of package (amounts vary by brand that's why I'm not listing them here.)
(2) -3.4 ounce packages instant pudding, lemon flavored
1/3 cup sugar
2 cups cold milk
1 and 1/4 cup water
Optional – confectioners sugar for dusting whipped cream or vanilla ice cream, fresh raspberries, strawberries, or blueberries
 

Instructions

Heat oven to 350 degrees F.

Spray a 9×13 inch cake pan with non-stick spray.

Prepare cake as instructed on back of package.

Pour cake batter into prepared pan.

Add dry pudding mix, granulated sugar, milk and water in a bowl.

Whisk by hand 2 minutes.

Evenly pour lemon pudding mix over cake batter. Do not stir.

Place cake pan on a larger baking pan with at least a 1-inch edge in case the cake bubbles over.

Bake 55 minutes to 1 hour or until cake is brown on top and wooden pick inserted in center of the cake comes 
out clean.

Cool 20 minutes before serving.

Dust with confectioners sugar.

Serve warm with whipped cream or vanilla ice cream and/or fresh raspberries, strawberries, or blueberries.

Refrigerate leftovers.

Match Green Cake

4 Eggs
60ml Whole milk (¼ cup)
45ml Vegetable oil (3 tbsp)
55g Cornstarch (⅓ cup 2 tbsp)
30g All purpose flour (⅓ cup)
2 tbsp Matcha powder
90g Granulated sugar (⅓ cup 2 tbsp)
MATCHA CREAM
600ml Thickened cream (2 ½ cups)
150g Granulated sugar (¾ cup)
2 tbsp Matcha powder

INSTRUCTIONS

Preheat the oven to 160°C fan forced

Line the bottom of a 8-inch cake tin with parchment paper

In a medium bowl whisk the egg yolks, milk, vegetable oil and cornstarch together

Sift in the flour and matcha powder, and whisk until just combined

In the bowl of a stand mixer fitted with a whisk attachment. Whip the egg whites with sugar until stiff peaks.

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Transfer the cake batter to the cake tin.

Fill a larger baking tray with 1cm of boiling water. Keep the cake tin in the tray

Bake for 70 minutes, or until it springs back when touched

Cool on a cooling rack

Once cooled run a knife around the edge of the cake tin. Invert the pan

Wrap in cling wrap. Place in the fridge until assembly

Peanut Butter and Jelly

1/3 cup (86 g) creamy peanut butter
4 tablespoons (59.15 g) unsalted butter,, melted
3/4 cup (90 g) powdered sugar
2 eggs, (large)
1 egg yolk, (large)
1 1/2 teaspoons vanilla extract
1/4 cup (31.25 g) all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons grape jam
additional powdered sugar, , for garnish

Instructions

Preheat oven to 350 degrees F and lightly grease (2) 6-ounce ramekins with non-stick spray.

Place peanut butter and melted butter in a bowl and stir together until smooth.

Mix in the powdered sugar.

Add the eggs, yolk, and vanilla, mixing to incorporate.

Sprinkle in the flour and salt and stir until smooth.

Divide the batter equally between the prepared ramekins.

Bake for 16 minutes.

Cool for 10 minutes and then run the blade of a thin knife around the edge of each ramekin to loosen.

Stir the jam to loosen it up. Spoon it in the center of each serving plate, and invert the lava cakes on top.

Sprinkle with powdered sugar (for garnish), and serve.

Cookie Butter Lava cake

2 large egg yolks
2 large eggs
⅓ cup granulated sugar (65 g)
1 teaspoon vanilla extract
⅓ cup all purpose flour (40 g), plus more for dusting
nonstick cooking spray, for greasing
vanilla ice cream, for serving
caramel sauce, for serving
speculoos cookie, for serving

Make the cookie butter: In a food processor, combine the speculoos cookies. Make it brown sugar and pulse until finely ground. With the processor running, slowly pour in the heavy cream and process until smooth.

Transfer to a bowl and set aside. You should have about 1 cup.

Make the lava cakes: Preheat your oven to 375°F (190°C) and place a rack on the lower third of the oven.

In a large bowl, whip the egg yolks and eggs with an electric mixer on medium-high speed for 5 minutes, or until pale and fluffy. Add the sugar, vanilla and cookie butter. Mix until just combined. Sift in the flour. Mix again until incorporated until the batter is smooth.

Grease 4 6-ounce ramekins with nonstick cooking spray and sprinkle with a bit of flour. Tilt the ramekins to coat evenly, then tap out any excess flour. Place the ramekins on a baking sheet. Evenly divide the batter between the ramekins.

Bake the lava cakes for 14–15 minutes, or until the edges are set and the center still jiggles slightly.

Transfer the ramekins to a wire rack to cool for 5 minutes, then invert onto serving plates. Top each cake with a scoop of vanilla ice cream, a drizzle of caramel sauce, and a sprinkle of crushed speculoos cookies. Serve immediately.

Enjoy!

Funfetti lava cake recipe

Ingredients

Nonstick cooking spray
1/2 cup white chocolate chips
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons flour, plus extra for dusting
2 tablespoons sprinkles, plus more for garnish
Vanilla ice cream

Directions

Preheat oven to 425ºF.

Spray 4 8-ounce ramekin dishes with cooking spray and lightly dust the inside with flour. Place on a baking sheet and set aside.

In a microwave-safe bowl, combine white chocolate chips with butter and melt in 30-second intervals until chocolate and butter are smooth.

Whisk in powdered sugar and mix well. Batter will be slightly lumpy. Add eggs and egg yolks, and continue mixing. The batter will smooth out. Add flour and whisk until combined.

Gently fold in sprinkles, being careful to not overmix. You want them to be evenly distributed but do not want the color to run. Evenly distribute the batter between ramekin dishes.

Bake for 11-13 minutes or until the edges are firm but when you shake it, the center is still slightly soft.

Remove from oven and let cool for 2 minutes. Run a knife around the edge of the ramekin and then invert 
onto a plate.

Serve immediately with ice cream and even more sprinkles.

Enjoy perfect treat!

Recipe credits: Call Me PMC, Zhang Catherine, Baking A Moment, Tasty, Pop Sugar