Desserts 🤖 AI Generated

Matcha Lava Cake with Silken Center

A stunning Japanese-inspired molten matcha cake with an oozing white chocolate center. This Fat Switch version swaps heavy butter and cream for Greek yogurt and coconut oil, delivering the same luxurious lava flow while cutting 40% of calories—pure indulgence, guilt-free.

25m

Prep Time

14m

Cook Time

Servings

348

Calories

12g

Protein

🛒 Ingredients

✓ 60ml virgin coconut oil
✓ 40g plain Greek yogurt (full-fat)
✓ 1 whole egg + 2 egg whites, room temperature
✓ 75g caster sugar
✓ 35g matcha powder (premium grade)
✓ 80ml almond milk (unsweetened)
✓ 40g all-purpose flour
✓ 1g baking powder
✓ 1g sea salt
✓ 5ml vanilla extract
✓ 100g silken tofu, drained
✓ 30ml coconut cream
✓ 60g premium white chocolate, chopped
✓ 20g coconut butter

👨‍🍳 Instructions

1. Prepare the Lava Filling: In a small blender, combine drained silken tofu, coconut cream, and vanilla extract. Blend until completely smooth and silky. Set aside. Melt white chocolate and coconut butter together in a microwave-safe bowl (30-second bursts, stirring between) until glossy. Fold gently into tofu mixture until marbled. Refrigerate for 15 minutes.

2. Preheat & Prepare Ramekins: Preheat oven to 200°C (390°F). Lightly coat four 180ml ramekins with coconut oil spray. Place on a baking tray lined with parchment paper.

3. Combine Wet Ingredients: Warm coconut oil to 45°C (lukewarm, not hot). Whisk together the whole egg, egg whites, and caster sugar for 3 minutes until pale and thick. Add Greek yogurt and vanilla extract, whisk until smooth.

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4. Sift Dry Ingredients: Sift matcha powder, flour, baking powder, and salt into a separate bowl. This prevents lumps and ensures even matcha distribution.

5. Create the Batter: Gently fold the sifted dry ingredients into the wet mixture in two batches, alternating with almond milk (wet, dry, wet, dry, wet). Use a spatula and fold until just combined—do not overmix, as this toughens the cake.

6. Fill the Ramekins: Divide matcha batter equally among the four ramekins, filling each halfway. Place approximately 25-30ml of the chilled lava filling in the center of each ramekin, then top with remaining batter to cover filling completely.

7. Bake with Precision: Bake for 12-14 minutes. The cake is done when edges are set and springy, but the center jiggles slightly when gently shaken—this indicates the lava center is still molten.

8. Rest & Unmold: Remove from oven and let rest for 2 minutes. Run a thin knife around the edge of each ramekin, place a serving plate on top, and invert with confidence. The cake will slide onto the plate.

9. Plate & Serve: Dust with matcha powder and a light drizzle of coconut cream (optional). Serve immediately while the center flows freely.

📊 Nutrition per Serving

Calories348 kcal

Protein12g

Carbohydrates58g

Fat12g

🏷️ Tags

#matcha molten cake recipe#low-calorie lava cake#Japanese dessert healthy

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