Chocolate Strawberry Lava Cake

~Using CorEats Cupcake Mix


 How do you say, “I Love you?” Why, with chocolate of course! 

Meet Meg Swearman: Local Vegan bakery owner, food blogger, recipe creator- extraordinaire, who has truly created something sublime! We just love combining the finest ingenuity, with the BEST of ingredients! And Meg from, The More You Dough, has sure raised the bar with this BEAUTY!

Using CorEats Chocolate Cupcake mix, this Chocolate Strawberry Lava Cake is sure to impress! Perfect for any occasion requiring decadence and a proclamation of: “YOU are Loved!”



CorEats Chocolate Lava Cakes
Recipe by: Meg Swearman, The More You Dough

Servings: 6-12
Prep Time: 10 mins                        
Cook Time: 7 mins                        
Difficulty: easy

1 CorEats Chocolate Cupcake Mix
1 tbsp of vegetable oil, or oil of your choice
1 tsp vanilla extract
3/4 cup oat milk, or preferred non-dairy milk
2 tbsp flax meal
6 tbsp water
2 cups fresh or frozen strawberries
vegan whipped cream, or ice cream (optional)



Add the entirety of the CorEats Cupcake Mix package to a large mixing bowl.

In a separate bowl combine the flax meal and water to make the flax egg. Whisk well and allow to sit for about five minutes to congeal.

Add the flax egg to the bowl with the mix along with the oil, vanilla extract, and non-dairy milk. Stir well to combine.

Grease twelve small ramekins, or the cells of a muffin/cupcake tin. I used a cupcake tin for this recipe, and it worked well.

Spoon one heaping tablespoon of the batter into each of the ramekins or cells. If you measure correctly you should get about twelve perfect portions out of it.

Preheat the oven to 400 degrees. You’ll want the oven to be higher than the package directs, because for this recipe we want the outsides of the cakes to set quickly so they don’t rupture easily but the center to still be soft and gooey.

Bake the cakes for about 7 minutes. They should have formed a relatively solid skin on the top but look a bit underdone. Remove them from the oven and allow to cool for a few minutes.

While you are baking the cakes, you can cook down the strawberry compote. Add the strawberries to a small sauce pot on the stove over medium heat. Stir periodically as they cook.

Once the strawberries reach a boil and become frothy on top turn the heat down and allow them to simmer for about five minutes. Remove from heat. The juice should thicken up as they cool with the natural sugars and pectin in the fruit. No added sugar necessary.

When the cakes have had a few minutes to cool it’s time to plate them. First, get them to unlock from the ramekin or cupcake tin by pressing a spoon around the edges. If you greased the baking vessel well enough, they should come loose pretty easily. If you used a cupcake tin an easy way to get the cakes out is by putting a cookie sheet on top of the cupcake tin topside down, and then flipping them over together while tightly holding the edges so the cookie sheet is now on the bottom. Lift the tin up, and they should drop right out onto the cookie sheet.

Serve the cakes while still warm with the strawberry compote, and non-dairy whip cream if you’d like. You can save any leftover cakes in the fridge. Enjoy them later by zapping them for a few seconds in the microwave until they are warm again throughout, but not cooked any further.


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