This one was a happy accident. I had pistachio butter in the fridge and a chocolate cake craving…and i wanted it NOW and i wanted it ‘now’ fast, and it just came together. It’s a single-serve lava cake with a soft, cakey exterior and a molten pistachio-chocolate center that melts as you dig in. The flavor is rich, not too sweet, and perfectly balanced with a little matcha in the filling to mellow out the richness.

Melting dark chocolate dripping over pistachio cream inside baked lava cake

Some days (ok, who am I kidding… every day) just need cake, and this Pistachio Lava Cake has been my go-to for an after-dinner sweet. It tastes like an absolute dream, takes almost no time to make, and hits the spot fast when my sweet tooth kicks in. This is the perfect choice when you don’t want a big batch of something, but you still want a dessert that feels indulgent.

Finished pistachio lava cake with whipped topping.

Pistachio butter brings this creamy, slightly nutty richness that pairs beautifully with the chocolate. The raw cacao gives the cake that deep, bold chocolate flavor without being overly sweet or bitter. The matcha adds a gentle, earthy brightness with a subtle grassy note that contrasts nicely with the richness and brings all of the chocolate and pistachio flavors together into one perfect little cake.

Watch Me Make Pistachio Lava Cake

This cake is an absolute treat, BUT it also packs a nutrient punch too.

Pistachios add healthy fats, fiber, and protein, plus antioxidants and vitamin B6 — great for brain function and steady energy.
Matcha is an antioxidant POWERHOUSE and also promotes calming effects thanks to L-theanine.
The cacao is packed with magnesium and antioxidants, which support your mood and heart health. Plus, it adds a natural, slightly earthy chocolate note that makes this cake feel indulgent but not heavy. So if you ever needed an excuse to eat more chocolate… now you have it! You’re welcome!

Pistachio Lava Cake on a white plate with matcha dust — alt: Single-serve pistachio lava cake with gooey chocolate center.

Why You’ll Love This

Melty pistachio center - That lava moment when you slice into the cake? Totally worth it.
Simple Ingredients - Everything in this recipe is pantry friendly, there are no hard to find ingredients and it’s naturally sweetened with maple syrup.
It’s Single Serve- No leftovers, built in portion control, no sharing required (unless you absolutely want to lol).
Gut-Friendly Einkorn - It’s not gluten-free, but it’s a more ancient, less processed wheat — super easy to digest and good for your gut.

Melting chocolate center of lava cake, Gooey pistachio lava cake with molten chocolate oozing from the center

What You’ll Need

Einkorn Flour: Just a couple tablespoons is all you need. Einkorn keeps the texture soft and cake-like. You can swap in a gluten-free 1:1 blend if needed — just make sure it’s finely milled.
Truvani Protein: This adds structure and a bit of a protein boost. I use the chocolate flavor here (Code: SARI), but vanilla or unflavored would work too if that’s what you have on hand.
Cacao Powder: I go for raw cacao because of the richer taste and bonus nutrients, but unsweetened cocoa powder totally works.
Baking Powder: Just a little lift for that fluffy texture.
Almond Milk: Use any plant milk you like!
Maple Syrup: Adds sweetness and helps keep everything moist. Honey or date syrup would probably be fine too.
Coconut Yogurt: Makes the pistachio center super creamy. I love thick coconut yogurt like CocoJune or Culina.
Pistachio Butter: The real star of the show. Look for one that’s runny and unsweetened. If you can’t find it, almond or cashew butter can sub in, but you’ll miss a bit of that signature pistachio flavor.
Matcha: Adds an earthy balance and a pretty green color to the filling. I like using ceremonial grade for the flavor, but use what you have.
Dark Chocolate: A couple squares of dark chocolate melt into the center and give you that gooey lava moment. I usually go with Hu Kitchen or Evolved because they melt well and taste great.

Gooey pistachio lava cake with molten chocolate oozing from the center

How To Make It

Preheat your oven to 350°F and lightly grease a ramekin with coconut oil or nonstick spray.
In a small bowl, mix together the einkorn flour, protein powder, cacao powder, and baking powder.
Stir in the almond milk and maple syrup until smooth.
In a separate bowl, mix together the coconut yogurt, pistachio butter, maple syrup, and matcha until creamy.
Pour half the cake batter into the ramekin.
Add the squares of dark chocolate and spoon the pistachio cream right on top.
Pour the rest of the batter over the filling and smooth the top gently.
Bake for 20 minutes. The center will look a little soft — that’s what you want.
Let it cool for 5 minutes, then flip it: place a plate on top of the ramekin, hold both tightly, and flip it so the cake gently releases onto the plate.
Top with extra matcha, coconut whipped cream, ice cream, or a drizzle of chocolate syrup if you’re feeling fancy.

Pistachio lava cake topped with a dollop of whipped cream

Recommended Tools

Pistachio lava cake served alongside a scoop of creamy ice cream

FAQs + Expert Tips

Can I make this gluten-free?
Not with einkorn — it’s a low-gluten ancient grain but not gluten-free. However, I am positive that you could sub oat flour 1:1 and it would work perfectly.

What size ramekin do I need?
I use a 6 oz ramekin — anything around that size will work. If it’s too wide and shallow, the lava effect might not be as strong.
Can I microwave it instead?
Technically yes, but it won’t bake the same. The oven gives you that cakey, slightly crisp outer layer and gooey middle. Microwaving usually cooks the center too fast. That said — desperate chocolate cravings happen. Try 60–90 seconds on high and don’t overcook.
Can I prep this ahead?
You can mix the batter and filling a few hours ahead, keep it in the fridge, then bake when ready. Just add a minute or two to the baking time if starting cold.
Can I make a bigger batch?
Totally. Double or triple everything and bake in multiple ramekins or a small muffin tin. Just keep the baking time similar — smaller cakes still bake fast.
Extra tip:
Let it rest 5–10 minutes after baking before flipping — this helps it firm up just enough so the lava doesn’t spill everywhere (unless that’s the vibe you want lol).

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