Creme Egg Lava Cakes
Dig into these heavenly sponge cakes, and you’ll find a gooey Creme Egg centre! They’re the ultimate low-calorie Easter surprise. The best part is they’re so quick to prep and just as speedy to cook. You’ll only need to wait 20 minutes before you can tuck in – now’s your cue to preheat the oven!
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NutritionPer Serving
- Calories210
- Carbs22g
- Protein6g
- Fat13g
- Saturates4.2g
- Sugars7.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You can’t beat the delight of digging into these oozy Creme Egg Lava Cakes. The gooey-in-the-middle centre is so much fun to make, and even more joyful to eat! A chocolate lover’s dream, they look and taste so indulgent for only 210 calories per ramekin.
We’ve kept our sponge light and fluffy using a handful of slimming-friendly swaps, including reduced-fat spread and granulated sweetener. Cocoa powder is the key to ramping up the deliciousness without the need for full-fat chocolate.
Whether you’re hosting an Easter spread, or just taking a moment for yourself, these delightful little puddings are sure to put a smile on your face. If you can’t get enough of Cadbury Creme Egg flavours, try our Chocolate Creme Egg Cakes next!
What diets are these Creme Egg Lava Cakes suitable for?
These Creme Egg Lava Cakes are suitable for vegetarian diets. You can make them gluten-free by using gluten-free flour.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Creme Egg Lava Cakes?
You don’t need any fancy ingredients to make these scrummy Creme Egg Lava Cakes.
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Four 125ml ovenproof ramekin dishes are ideal for this recipe.
Cocoa powder gives chocolatey flavours for fewer calories.
How many calories are in these Creme Egg Lava Cakes?
These Creme Egg Lava Cakes are included in our Everyday Light category because they contain just 210 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Creme Egg Lava Cakes recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Preheat the oven to 160°C fan. Use a little reduced-fat spread to grease the ramekins.
Step 2
Place the flour, reduced-fat spread, sweetener, cocoa and eggs in a mixing bowl. Mix together until the spread is fully mixed in and you have a smooth batter.
Step 3
Pour the batter into the ramekins and then pop a mini creme egg in the middle of each. Press them down and use a teaspoon to lightly cover the top with cake batter.
Step 4
Place the ramekins on a small baking tray and place in the centre of the oven. Cook for 8-10 minutes until the top is risen and spongy but still gooey in the centre.
Step 5
Allow to stand for 5 minutes, then dust the tops with icing sugar and serve immediately.
What could I serve with these Creme Egg Lava Cakes?
These Creme Egg Lava Cakes are the perfect end to any meal for a springtime Special Occasion. They’ll pair like a dream with any of these slimming-friendly accompaniments:
How do you know when Creme Egg Lava Cakes are cooked?
You’ll need to cook these Creme Egg Lava Cakes for 8-10 minutes until the cakes have risen but are still gooey in the middle. Take care not to overcook them and remove them from the oven while the centres are still oozy. Allow them to stand for 5 minutes before serving.
How long can you keep Creme Egg Lava Cakes in the fridge?
These Creme Egg Lava Cakes are best served immediately, so that they have their gorgeous gooey centre.
If you’d like, you can keep them in the fridge for up to 2 days. Store them wrapped in airtight clingfilm, in ramekins that are suitable for refrigerating. Remember that your pud’s middle will not be oozy when reheated!
Can I freeze Creme Egg Lava Cakes?
Yes, you can! This recipe can be frozen, but please remember to do the following:
- Freeze your puds as soon as they are cold enough.
- Use ramekins that are suitable for freezing.
- Wrap carefully in airtight cling film.
Don’t forget to add labels telling you the name of the recipe and the date you’re stashing the cakes away.
How do I reheat Creme Egg Lava Cakes?
From chilled: Gently unwrap the cling film and place in the oven until warmed through. Bear in mind that your centre will not be gooey when reheated!
From frozen: Allow to defrost overnight in the fridge and reheat from chilled, following the instructions above.
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Creme Egg Lava Cakes
Dig into these heavenly sponge cakes, and you’ll find a gooey Creme Egg centre! They’re the ultimate low-calorie Easter surprise.
-
Prep Time
10 MINS
-
Cook Time
10 MINS
- KCals 210
- Carbs 22G
Instructions
- Preheat the oven to 160°C fan. Use a little reduced-fat spread to grease the ramekins.
- Place the flour, reduced-fat spread, sweetener, cocoa and eggs in a mixing bowl. Mix together until the spread is fully mixed in and you have a smooth batter.
- Pour the batter into the ramekins and then pop a mini creme egg in the middle of each. Press them down and use a teaspoon to lightly cover the top with cake batter.
- Place the ramekins on a small baking tray and place in the centre of the oven. Cook for 8-10 minutes until the top is risen and spongy but still gooey in the centre.
- Allow to stand for 5 minutes, then dust the tops with icing sugar and serve immediately.
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