Peanut Butter Chocolate Lava Cake For One

These photos are probably incentive enough for you to make this single-serving lava cake…

but I have just a few things to write about it.

However, I won’t hold it against you if you scroll straight down to the recipe so you can make it rightthissecond.

I probably would.

First off: peanut flour. High protein. Low carbohydrate. Full of peanuty flavor for about the same calories as an equal amount of flour.

Have you tried it? I’m not sure if it is even available anymore, as I haven’t seen it on Trader Joe’s shelves in a few months. Why would they get rid of such a fantastic ingredient?! Fingers crossed they bring it back.

Anyway, if you have reserves I highly recommend dipping into your stash to make this cake.

Secondly: even without eggs, oil, or butter, this cake manages to emerge from the oven perfectly moist and spongy on the outside with that gooey chocolatey center that makes lava cake so incredibly enticing.

Thirdly: not much rivals the first forkful of cake that reveals a cascade of pudding-like batter laced with melted peanut butter.

Clearly, this is not a dessert to share.

In case there was any doubt, this plate was licked clean. No guilt included!

Peanut Butter Chocolate Lava Cake For One

Printer-Friendly Recipe

inspired by Life and Running In Iowa


  • 1/4 cup peanut flour
  • 2 Tbsp evaporated cane juice, or other unrefined granulated sugar
  • 2 Tbsp good-quality unsweetened cocoa powder (I used Equal Exchange Fair Trade Organic) – natural or alkalized
  • 1/8 tsp baking powder if using alkalized (Dutch-processed) OR 1/8 tsp baking soda if using natural
  • tiny pinch of salt
  • 3 Tbsp milk of choice (I used unsweetened vanilla almond milk)
  • 1 Tbsp plain Greek yogurt OR unsweetened applesauce for a vegan version
  • 1/4 tsp pure vanilla extract
  • warmed peanut butter, for drizzling


  1. Preheat oven to 350°F. Lightly grease a 6 oz ramekin or small bowl.
  2. Whisk together the flour, sugar, cocoa, baking powder, and salt in a small bowl. Stir in milk, yogurt, and vanilla extract until well-incorporated.
  3. Spoon batter into prepared ramekin and smooth the top. Bake until the sides and top are firm and cooked through and the center is gooey and undercooked, about 11-12 minutes (a toothpick inserted into the center of the cake should come out covered in raw batter!).
  4. Run a knife around the outside of the cake, and carefully invert onto a plate. Drizzle with peanut butter.

12 thoughts on “Peanut Butter Chocolate Lava Cake For One

  1. Hello Lauren,
    This looks really good! However, I don’t have peanut flour……….do you know if using whole wheat pastry flour would work?
    Hope you enjoy the rest of your day! :)

  2. I’m making this now with regular flour and no vanilla. I added xocolatl (by Dagoba) Mexican spice hot cocoa powder for a portion of my cocoa powder to give my cake a little kick. I’m pretty sure it will turn out nicely with regular flour instead of peanut flour. I need to go shopping for better flour! I also make almond flour from raw almonds. I can’t wait to try thus recipe with that!

  3. I just made it with whole wheat flour and regular sugar. It needed more sweetner for my taste, but other than that, it was good.

  4. I followed the recipe exactly. The flavor was good but it was dry and didn’t rise. No lava at all. Even before baking, it was dry and crumbly. What did I do wrong? Would defatted peanut flour make a difference?

    1. JaLena, I’m so sorry the recipe didn’t turn out for you! I think defatted peanut flour would definitely make a difference in the consistency. If you try the cake again with regular peanut flour, please let me know how it turns out for you.

  5. After the last post, I am confused as to what you are cooking with. I have rarely ever seen anything BUT defatted (partially) peanut flour, because of the lower calories/fat and higher protein.

    Is the peanut flour used here full fat?

  6. Thank you so much for this recipe!! I had to adapt the sugar part because I’m not eating sugar, but after a bit of playing with the Stevia ratio I’m positive I’ll get it down just right! This is by far the BEST healthy dessert recipe I’ve tried from Pinterest! =) (I didn’t want to wait so I made it a ‘muffin in a mug’ by microwaving it, worked fine.) It will be a staple for me for a long time. Yummy~ Kristin

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