One bowl 10 minute chocolate and wattleseed lava cake with native berry compote

Recipe by Julie Mitsios from Earth to Table (@earthtotablebondi)
Inspired by Mark Olive’s Chocolate and Wattleseed Self-Saucing Pudding. 



This chocolate lava cake is seriously indulgent, filled with gut loving ingredients including our Gut Replenish and Native Collagen Powder and Australian wattleseed.

It is surprisingly easy to make and gluten free and refined sugar free. The perfect dessert to whip together and enjoy – your complexion and taste buds will thank you for it!


Prep: 10 minutes

Equipment: Bowl, ramekin, oven  

Soak: 20min

Serves: 2



Lava Cake

2 tablespoons flaxseed

1 tablespoon wattleseed

½ cup filtered water

½ cup gluten free flour

¼ cup raw cacao powder

2 tablespoons Edible Beauty Gut Replenish powder

¼ teaspoon baking soda

¼  cup coconut oil, melted

4 teaspoons coconut sugar

pinch of Celtic salt

40gm dark chocolate


Native Berry Compote

1 cup frozen berries, defrosted

1 teaspoon Edible Beauty Native Collagen powder

1 tablespoon maple syrup


For the Lava Cake

  • Pre- heat the oven to 180C fan force
  • Grease two ramekins with olive oil and dust with cacao powder.
  • Place the flaxseed, wattleseed and water into a bowl and whisk together. Allow to sit for 20 min.
  • Sift the gluten free flour, raw cacao powder, gut powder and bicarb soda into a medium bowl. Add in the coconut sugar and Celtic salt.
  • Add the coconut oil to the flaxseed mix and whisk together.
  • Add the flaxseed mixture to the dry ingredients and mix well till everything is combined.
  • Pour mixture into the prepared ramekin and pop in a 20gm square of dark chocolate into the centre of the mixture.
  • Bake in the pre-heated oven for 15 minutes.
  • Remove from the oven and let sit for 5 minutes before turning over onto a plate.
  • You may need to go around the sides of the ramekin with a knife to loosen.
  • Serve warm with native berry compote.


For the Native Berry Compote

  • Place the berries into a saucepan with the maple syrup and heat gently on low for a couple of minutes until the berries have softened. Stir through the Native Collagen powder at the end and serve on top of the Lava cake.


Anna Mitsios

Adv. Dip. Naturopathy. Adv. Dip. Nutrition. B.Com (Honours)

Anna’s career began in the corporate sector, where she specialised in corporate finance and private banking for over ten years working in Sydney and New York for a large Australian bank. Anna’s career change was sparked by her own health journey, following a diagnosis of Type 1 diabetes at 18 years of age. Her diagnosis triggered her intense study of botanicals and nutrition to manage auto-immune condition and assist others in attaining optimal health. Anna has been involved in the pursuit of herbal medicine and nutrition for over 15 years, with a focus on fertility, women’s and chidlren’s health. Anna’s naturopathy career has included working as a naturopath within a reputable natural fertility clinic in Sydney, within a pharmacy and health food store and running her own naturopathy practice. Anna is committed to creating products founded on naturopathic philosophies, using wildcrafted and exotic ingredients and encouraging her clients and people who use her skincare to nourish their skin, from the inside-out.

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