Mini Chocolate Lava Cakes

Mini Chocolate Lava Cakes


  • Ingredients for 8 portions
  • 250g Lizza Low Carb Brownie Baking Mix
  • 20g Lizza Low Carb Chocolate Spread
  • 45ml Sunflower Oil
  • 250ml Soy Milk
  • 100g Vegan Dark Chocolate 99% Cacao
  • Garnish - Mint Leaves and Red Currants



Preparation time: 15 minutes

Cooking time: 30 minutes


  1. Preheat oven to 200°C.
  2. In a Mixing bowl, combine Lizza Low Carb Brownie Baking Mix with 45 ml sunflower oil and 250 ml soy milk (or alternative).
  3. Line the muffin tin with paper or silicone inserts and grease it with a little bit of oil. Spoon the batter into the muffin tin so that three quarters of it are filled.
  4. Then, place 2-3 vegan chocolate squares in the batter. Gently press them so that they get immersed in the batter.
  5. Bake on the middle rack for about 30 minutes.
  6. Once baked, let them cool for about 10 minutes. Then, gently invert them and remove them from the mould.
  7. Top with Lizza Chocolate Spread and garnish with berries and mint leaves.

Nutritional information (per serving): 247 kcal, 10g carbs, 21g fats, 6g protein, 3g sugar, 3g fibre.


Low sugar and low carb Mini Chocolate Lava Cakes Ingredients