Matcha Lava Cake (Single Serving)

Smooth matcha lava cake. The lava is thick, sweet and gooey. This recipe is very easy to make and serves exactly one person.

We’ve gone too long without a matcha recipe guys! My last one was about 2 months ago. That’s crazy. So I’m back with your matcha fix. As usual, this matcha recipe serves a small crowd. Well, not even a crowd to be honest. Just one person. I’m combining my love for matcha and my love for single servings with this recipe: Single Serving Matcha Lava Cake. That’s right, LAVA! I love the classic chocolate lava cake, but matcha makes everything better if you ask me. And just like the small matcha cake, my matcha-disliking-boyfriend devoured this cake. He even asked for another cake. Compliments don’t get better.

You’ll need seven ingredients for this recipe. Eight if you count the butter/oil for greasing the ramekin. Most ingredients are your go-to baking ingredients: flour, baking powder, salt, chocolate, sugar and milk. For the milk, I used rice milk. You can use any kind of milk though. The last ingredient is (obviously) matcha powder. I also used the matcha powder for dusting the ramekin. Matcha doesn’t prevent the cake from sticking as well as flour does but I noticed by dusting the ramekin with flour gave the cake a white powdery finish (which I didn’t like).

Now, this lava cake has quite a thick and gooey center. I love thick “lava” cakes. If you prefer a more runny center, add about a tablespoon (10-15mL) more milk. After baking, you’ll need to let the cake rest for another 3-5 minutes to let the cake set. Don’t invert it immediately because the cake will fall apart. Muster 3 minutes of patience. Then, serve the cake immediately. This cake tastes great with some fruit or cream but it’s great as-is too.

Matcha Lava Cake
Yields 1
Smooth matcha lava cake. The lava is thick, sweet and gooey. This recipe is very easy to make and serves exactly one person.
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Prep Time
5 min
Cook Time
9 min
Total Time
18 min
Prep Time
5 min
Cook Time
9 min
Total Time
18 min
Ingredients
  1. 35 g flour
  2. 1 Tbsp matcha powder (+extra for dusting the ramekin)
  3. 1/8 tsp baking powder
  4. 1/16 tsp salt
  5. 50 g white chocolate
  6. 10 g caster sugar
  7. 45 mL milk* (or more, see blogpost)
  8. butter for greasing the ramekin**
Instructions
  1. Preheat the oven to 180C. Grease a ramekin with butter and dust it with matcha powder. Set aside.
  2. In a small bowl, mix the flour, matcha powder, baking powder and salt. Set aside.
  3. In a bowl heat the chocolate, sugar and milk in the microwave. Heat for 10-20 seconds each time while stirring in between until the chocolate has completely melted.
  4. Stir in the flour mixture until you have a smooth batter.
  5. Pour the batter in the ramekin.
  6. Bake the cake 9 minutes at 200C. Let the cake rest for another 3-5 minutes before inverting onto a plate. Serve immediately.
Notes
  1. * I used rice milk but you can use any kind of milk.
  2. ** You can also use oil or margarine.
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