A rich and soft cake filled with a gooey white chocolate center, this Matcha Lava Cake is a delicious and energizing dessert. Naturally green, this molten lava cake comes together with easy pantry staples and makes for a fun, single-serve treat.
Skip the latte and reap the perks of green tea with this matcha molten lava cake instead! All the energy from the tea, combined with the deliciousness of a gooey white chocolate center baked into a soft, vanilla cake.
Just like my matcha pancakes and my mocha chocolate lava cake, this recipe is easier than it looks to whip up, and the result is a dessert you can’t resist. Plus, it only makes a single serving, which means you don’t have to share!
Why You’ll Love This Recipe
- Fun and unique: Though the recipe comes together easily, the bright green color and subtle taste of matcha make this cake a special treat.
- Minimal sugar: Since the center of the lava cake is made with a white chocolate base, the cake itself doesn’t need much sugar added to it.
- Easy ingredients: The majority of the ingredients you need can already be found in your pantry, so you can skip any special trips to the store.
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Ingredients
- Matcha powder: Try to use a high-quality matcha powder for the recipe, as it brings out a brighter green color once baked.
- Sugar: Granulated white sugar works best and is the easiest to work with. Though a light brown sugar may work, but may change the color of the cake slightly.
- Oil: Any neutral-based oil you have on hand is great. Just know that coconut oil isn't the best option as it solidifies a bit once chilled, which would alter the center of the cake.
- Vegan white chocolate chips: Since the white chocolate center is responsible for most of the sweetness in the cake, use a high-quality brand so that the flavor really shines through.
For the full list of ingredients with quantities, scroll down to the recipe card.
Variations
- Double chocolate: Matcha powder pairs just as well with regular chocolate as it does with white chocolate. For a ganache-type center, use chopped dark chocolate in place of white chocolate chips. Then, melt down some more chocolate and drizzle it over the top of the finished cake.
- Caramel: Replace the white chocolate with butterscotch chips and drizzle the cake with vegan caramel dip.
- Toppings: Adjust the matcha white chocolate base by adding on fun toppings like fresh strawberries, sprinkles, or an easy drizzle of sauce.
How to Make Matcha Lava Cake
Learning how to make matcha cake is easier than you think it is. With basic ingredients, the recipe comes together easily and can be ready in about 40 minutes. To get started, grease a small ramekin really well with oil to prevent the cake from sticking.
Step 1: Melt the chocolate. Melt 2 tablespoons of white chocolate chips in the microwave or on the stove. Then whisk in the oil and matcha tea.
Step 2: Freeze. Transfer to a cupcake liner and freeze.
Step 3: Prepare the cake base. Mix the all-purpose flour, matcha, baking powder, sugar, and salt before adding the oil, milk, and vanilla. Stir until smooth. Pour half the cake batter into the ramekin.
Step 4: Begin layering. Place the frozen white chocolate in the middle.
Step 5: Finish adding batter. Top the frozen chocolate with the remaining cake batter and smooth it out to cover completely.
Step 6: Bake and serve. Bake for 20 minutes. Then, cool for a few minutes on the counter. Place a small plate over the ramekin and, holding them together, carefully flip it upside down. Remove the ramekin to reveal the lava cake and enjoy!
Expert Tips
- Grease the ramekin excessively. You can’t overdo it when it comes to greasing the ramekin, as you want the lava cake to slide out.
- Add powdered sugar to the ramekin. As a little hack, I dust powdered sugar around the edges and bottom of the dish before pouring the batter. This makes it easier to remove.
- Don’t overmix the batter: When making the matcha cake batter, only mix the ingredients until just combined to ensure a soft cake.
Recipe Video
Serving Suggestions
Lava cakes make for a tasty treat any time of day and can be used as a single-serve dessert or whipped up in batches for a fun girls' night. Here are a few ways I pair them that have been a hit.
- Pair the matcha cake with a scoop of pistachio ice cream for a refreshing pick-me-up.
- Enjoy it alongside creamy lemonade as an afternoon treat.
- Whip up some avocado hummus on a charcuterie board along with this lava cake for a night in with friends.
Recipe FAQs
You want to make sure that your mold is greased really well and even dusted wth powdered sugar before pouring in the batter. Take care when spreading the oil to get every inch of the ramekin.
Make sure that the white chocolate mixture freezes fully before you place it into the cake batter. This will give the cake more time to bake as the frozen chocolate melts, so it won’t be absorbed, leaving a gooey center. If it’s not gooey, it could be because the chocolate wasn’t frozen or the lava cake was overbaked.
While I think these lava cakes are enjoyed freshly baked, while they are still warm, that doesn't mean you can't make them ahead or can't store leftovers. Wrap the cakes and store in the refrigerator for up to 5 days or in the freezer for 2 months. Warm them up in the microwave in 10 to 30-second intervals to warm it up or in a 350°F oven for 5-10 minutes.
Matcha Lava Cake
Ingredients
- ¼ cup all-purpose flour 30g
- ¼ teaspoon baking powder
- 1 teaspoon matcha
- 2 tablespoon sugar
- pinch of salt
- 1 tablespoon oil
- 2 tablespoon dairy-free milk
- ½ teaspoon vanilla extract
Lava Middle
- 2 tablespoon vegan white chocolate chips
- ½ teaspoon matcha
- ½ teaspoon oil
Extra
- oil to grease the ramekin
- powdered sugar to dust on ramekin
- berries to top
Instructions
- Start by melting the 2 tablespoon of white chocolate chips, then mix with the olive oil and matcha. Transfer to a small cupcake liner cup and freeze until solid.
- Add the flour, matcha, baking powder, sugar, salt, olive oil, milk, and vanilla to a bowl. Mix them well.
- Generously grease a small ramekin with olive oil. You want the dish very greased- this will allow the lava cake to slide out of the dish once it has baked.
- To further make sure that the cake doesn't stick to the ramekin, I dusted powdered sugar around the edges and bottom of the dish.
- Transfer half of the cake batter to the ramekin.
- Place the frozen matcha chocolate cup in the middle of the lava cake, then top with the remaining half of the cake batter.
- Bake the lava cake for 20 minutes at 350°F.
- Allow the cake to cool for 2-3 minutes. Place a small plate on top of the ramekin and, holding both the plate and the ramekin, carefully flip them upside down.
- Gently lift up the ramekin to reveal the lava cake underneath.
- Slice and enjoy!
Notes
- Grease generously: Don’t hold back—coat your ramekin really well so the lava cake pops out with ease.
- Dust with powdered sugar: A light coating around the edges and bottom of the ramekin after greasing it adds sweetness and helps the cake release cleanly.
- Mix lightly: Stir the batter just until combined. Overmixing will make the cake dense instead of soft and gooey.
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