Molten Chocolate Mini Lava Cake

Molten Chocolate Mini Lava Cake

Do you love chocolate? If you do, this recipe has your name ALL over it!  I’m in love with our Instant Pot, and I have more of a love affair knowing that I can whip up cake in a jiffy – with just a few simple ingredients.

On a diet? A little cake is ok .. in moderation. These little miniature cakes do so well for an after dinner dessert – not too much, not too little, and great even without whip cream or ice cream. Not to mention they cook in MINUTES with a few ingredients you probably have right in the pantry.

Molten Chocolate Mini Lava Cake

You’ll want to make sure you have some ramekins for this recipe – if you don’t have any, you can pick up a great deal on Amazon.. they have several styles.  We used 4 oz Ramekins and the recipe below made 3.

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But if you use 1 C. ramekins like these HERE, you can double up the recipe as you see fit.   If you like a looser “lava” dessert, then cook for 6 minutes.

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You’ll also want to have Cacao Powder – we usually use Viva Labs Organic Cacao from Amazon and it really lasts quite a long time. 

Don’t these look incredible? They are – and they are SO easy to make. You will want to make these every day knowing how easy and fast they are. Trust me! 

Molten Chocolate Mini Lava Cake

We cooked ours for 9 minutes and they were cake-like in the inside.   You’ll probably want to do some experimenting to find the end result that you like the best.

Molten Chocolate Mini Lava Cake
Yields 3
An incredibly easy dessert that takes just minutes to whip up in your Instant Pot!
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 1 Egg
  2. 2 Tbsp Extra Virgin Olive Oil
  3. 4 Tbsp Sugar
  4. 4 Tbsp Milk (we used Raw)
  5. 4 Tbsp All Purpose, Organic Unbleached Flour
  6. 1 Tbsp Cacao Powder
  7. Pinch of Salt
  8. 1/2 tsp Baking Powder
  9. Optional: 6 drops Orange Vitality Essential Oil (we use Young Living)
  10. OR... 1/2 tsp Orange Zest
  11. Optional: Powdered sugar for dusting
  1. Grease your ramekins with a little butter or oil and set aside.
  2. In your Instant Pot, pour 1 C. of water, and place the trivet inside the inner pot.
  3. In a medium bowl, mix up all of the ingredients listed above until well blended.
  4. Pour into your ramekins - and fill just shy of the top of each.
  5. Place the ramekins inside the Instant Pot, put the lid on top, and close the valve.
  6. Set the Instant Pot to 6 minutes (for more of a "gooey" inside) or, 9 minutes for more of a cake-like result.
  7. Once the pot beeps, remove the ramekins and sprinkle the tops with powdered sugar, if desired.
Adapted from Hip Pressure Cooking
Simple Pressure Cooker Meals

See 15 Things you NEED to know About your Instant Pot, and find the BEST Instant Pot Accessories to have for Instant Pot Owners!


  1. This was not a successful first attempt for me! The cakes didn’t rise at all, and were very egg-y (tasted a bit like french toast) and dense, not cake-like nor fluffy. With some chocolate ganache and whipped cream they still got eaten, but I doubt I’ll do this recipe again – at least not as written!

    If I try again, I think I’ll double everything but the egg, or sub applesauce for the egg, and definitely add more cocoa so a chocolate taste comes through. Sigh…oh well 🙁

    • That’s odd – this is something we do often… it’s so much easier than a cake and I can make for just a few of the kids. Always turns out perfect, every time! One of the easiest things we do in our IP besides hard boiled eggs.

      • So, I just release when the original 6 minutes are up? Or, do I need to wait 6 minutes AFTER it is done cooking? Sorry if I’m asking what you’ve already answered, but I’m still a newbie, and I’m still learning…

        • It’s ok 🙂 You can ask! I should have been more specific 🙂

          When you put them in, put the lid on and close the valve. Then, set the IP to Manual (High) for 6 minutes. It will take a few min to come to pressure, then it will count down from the 6 minutes (you will see the time on the front go down in time).

          Once it beeps, then quick release. Sprinkle some powdered sugar on top and enjoy 🙂

      • Definitely could have. I’m in Phoenix and we do have mountains here, but I’m not at any type of an elevation where I have to account for changes. But if I was at a higher altitude, then minor adjustments may have to be made (though I’m not sure what those would be). Those little cakes were super easy and just perfect for my kids. I have 5 kids and 1 is an infant .. so she isn’t eating cake (yet…) – the other 4 like little treats like this. So if I can make 4, and they all have the same item, same size, it’s less bickering. (versus a huge cake where the all want to destroy it!)

  2. Love this recipe. I can only fit three ramikans in the instant pot. Anyone tried this in a normal oven and how long would you have to bake it for?

    • Jeff, I’m not too sure! I haven’t tried it in the oven. I wouldn’t think it would take that long though – I can fit 4 in my IP but only the small ones (3-4 oz). I have larger that only fit 2 (maybe 3 at most). But if I use my smaller I can fit all 4.

      My best guess in the oven would be 15 minutes at most. If I were you and you wanted to try it out, put them in a preheated oven and just keep an eye on them — when they rise, just use a toothpick to test, if it comes out clean 10-13 min later then pull them out.

  3. Hi Sheryl – Tried your recipe and honestly it is one of the quickest deserts. Totally is going to be my Go To recipe, especially for weeknight desert cravings. Thanks a lot for such an easy awesome recipe.

  4. The cake flavor was great but was completely cooked at 6 minutes on high with quick release. Should I do 4 minutes with quick release.

    • I think that cook time might have a lot to do with altitude. Mine were still really raw at 6 minutes and I’m near Denver at almost a mile above sea level.

  5. I put 3 ramekins in the trivet and one balanced on top of the three. They were great. The tops were a bit soggy looking but flipped over on a plate you’d never know it. Thanks for the recipe

  6. I tried the recipe exactly as written and it only made enough batter for 1 four ounce ramekin. Cooking for 6 minutes gave a very runny effect, too much liquid for the amount that cooked as cake. I would try 9 minutes next time. Taste is good, though, although I’d probably add a little ore coca powder for a more chocolate taste.

    • Ours made 3, and we used 4 oz ramekins. Your cooking time may vary though (altitude, etc.) We did mention in the recipe that 6 minutes would give a more loose (gooey) result and 9 minutes would be firmer.

      Glad you tried the recipe! It’s one of our favorites!

  7. How about making all the omitted instructions in the recipe itself — 1. PSI. 2. Release method. 3. Water to put in the bottom of the bowl, so there is steam (very helpful!). I’m making those changes in my own copy. People should not have to read the comments to figure out how to make this recipe. My first attempt was not quite right. I’m going to try again, when I have the corrected recipe in front of me. I’ll let you know how it comes out.

  8. I made this recipe last night and kept it in my instant pot for 6 minutes because we wanted the gooey lava effect in the center. When we cut into our little cakes they were cooked solid all the way through. They were very tasty and we ate them up, but next time I might even cook them less – like 4 minutes – to get the gooey center. I’m in Phoenix so the different altitude like you all are saying probably played the culprit. Anyone tried less time with success?

  9. Tried this recipe, subbing out sugar for stevia but added some mini chocolate chips to make the center more gooey. Also used kerry gold butter instead of olive oil…could probably reduce down to 1 tbsp if using butter. Didn’t have ramekins so used a 4″ ceramic round. The cake was definitely cooked through at 6 min, so I’m glad I added the chips. It wasn’t super pretty to look at, as the top got mushy and grayish from the steam, but it tasted just fine. Nicely sized dessert to split with my husband! Wondering if the pan could be covered to prevent the top mush…

  10. Thank you so much for sharing this super easy recipe! I was craving vegan chocolate cake like crazy that this was done before I knew it! Can’t eat dairy, so I used coconut instead of dairy milk. Also used organic brown rice flour and 1/2 teaspoon of vanilla extract instead of orange peel. 6 minutes made moist texture just the way I like it! I see comments about altitude – I’m in CA. Thanks again!

  11. Batter was VERY runny. Added more flour to thicken it. Cooked in IP, covered with foil, on high pressure for 8 minutes on the first round. It was still half batter, uncooked. Popped it back in for 5 more minutes uncovered. Cooked more but still a LOT of batter in the middle once I flipped it onto a plate. Used one 4″ glass dish. Not sure if it’s supposed to be this much liquid? Tastes pretty good but maybe too much egg.

    Will have to do some more experimenting. Not giving up! 🙂

  12. Very easy and very tasty. My ramekins were larger so I got 2 only, cooked for 7 minutes, just right.
    I omitted the orange and added almond extract.
    I added a Amarena cherry to the middle, yummy surprise to find.
    I also need to add an additional 1/2 tsp flour.
    Great recipe thank you!

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