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These gluten-free lava cakes make the most decadent dessert. Featuring an ooey gooey molten chocolate middle, this 20-minute mini chocolate cake recipe will be on repeat for every occasion. Made with a combination of coconut sugar, maple syrup, almond flour, and coconut flour for a refined-sugar-free and grain-free dessert that everyone will love.
What Makes This Recipe Great
If you’re looking for an easy (under 30 minutes!), healthy(ish), and delicious treat to make for the holidays, date night, or special birthday treat, look no further! These Molten Chocolate Mini Lava Cakes are decadent and delicious and make the perfect special occasion treat.
These gluten free cakes are made with healthier ingredients, however, you would never know it once you take a bite. Dust with powdered sugar and top with some fresh berries or a scoop of ice cream for the ultimate chocolate treat. You will LOVE this mini chocolate cake recipe!
Ingredient Notes
If you’ve never made gluten free cakes with almond flour or coconut flour, you are in for such a treat! The mixture of coconut flour and almond flour makes a super moist, fluffy mini chocolate cake that tastes just like the real thing!
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Dark chocolate: Hu Chocolate & Eating Evolved are both great Paleo and refined sugar-free brands! I also use Enjoy Life Foods dark chocolate chips to make these mini chocolate cakes and they turn out great.
Coconut Oil: This is a healthier, gluten-free alternative to canola oil or vegetable oil.
Ghee: You can also use vegan butter for these gluten-free lava cakes if you need to be 100% dairy free. Ghee is clarified butter so it does have a tiny bit of dairy.
Coconut Sugar & Pure Maple Syrup: These are staples in my pantry. They are natural alternatives to refined sugars like brown sugar and granulated sugar. You can also use date syrup instead of maple syrup if preferred.
Almond Flour & Coconut Flour: These two make the perfect gluten-free flour blend. Coconut flour needs a lot of moisture. Please use the flour ratios as written, otherwise, your mini chocolate cake can turn out dry.
Cacao Powder: I use this instead of unsweetened cocoa powder as it has tons of antioxidants and a deep chocolate flavor. Use whichever one you prefer, just make sure it's unsweetened.
Powdered Sugar: This is optional for dusting. You can also use Swerve powdered sugar as a low-sugar alternative.
*See the recipe card below for the full list of recipe ingredients.
Gluten-Free Lava Cake Equipment
Ramekins: These Anchor Hocking 6 oz ones can be filled about ⅔ of the way full with batter. You can also use 4 oz ceramic ramekins and fill them up closer to the top (as pictured).
Recipe Step by Step
- Grease and Prep the Ramekins: Grease the ramekins with a tiny bit of ghee or vegan butter. Then, dust them with the cacao powder. Don’t skip this super important step!
- Prep the Molten Chocolate: Add the chocolate, coconut oil, and ghee to a microwave-safe bowl. Microwave on high in 30-second increments, stirring in between until melted. Set aside to cool a bit.
- Combine the Ingredients: Whisk the wet ingredients: eggs, coconut sugar, maple syrup, and sea salt in a medium bowl until combined. Add in the melted chocolate/ghee/oil mixture and stir to combine.
- Fill the Ramekins and Bake: Add in the almond flour and coconut flour. Gently fold it into the batter using a spatula until combined. Divide evenly between the 4 ramekins. Fill them about ⅔ of the way full if using 6 oz ramekins. Or, fill almost to the top if you use 4 oz ramekins. Bake at 400F for 11-13 minutes.
- Cool and Serve: Let them sit for 5-10 mins. To remove from the baking dishes, flip each one upside down on a plate and lightly tap on the bottom of the ramekin. They should plop right out. Top each mini chocolate cake with berries or ice cream of choice and ENJOY!
Mary’s Tips & Tricks
Baking the Lava Cakes: These small chocolate cakes will bake for 11-13 minutes, but keep an eye on them! They are done when a toothpick is inserted ½ inch from the side of the ramekin and comes out clean.
The middle will look a little melty…but it should be set. You want to make sure not to overcook them, otherwise, the “molten” part won’t be so molten anymore!
Removing from Ramekins: After baking, Let them sit for 5-10 mins. To remove from the baking dishes, flip each one upside down on a plate and lightly tap on the bottom of the ramekin. They should plop right out.
Nut-Allergy: Unfortunately, I have not tested this mini chocolate cake without almond flour. If you try a substitute, be sure to let us know how it works out in the comments below!
Storage: Store your leftover mini chocolate cake in an airtight container in the fridge. Separate layers with parchment paper. Reheat them in the microwave for 15-20 seconds.
Serving: Serve these gluten free cakes warm and dust with organic powdered sugar and Top with berries or the dairy-free ice cream of choice.
Recipe FAQs
Healthy-ish! These gluten free cakes are dairy-free, Paleo, grain-free, and refined sugar-free. They are more allergy-friendly than standard recipes, and include some healthier swaps!
Yes! The center is cooked just enough to where the batter is safe to eat. Also, I always use high-quality, organic eggs. It's no different than eating sunny side up or over easy eggs with a runny yolk!
Yes. Coconut flour cake recipes require a ton of moisture for the flour, so I do not recommend substituting the flour. I’ve tested and re-tested it to make sure it’s absolutely perfect for you! I have not tested this recipe with gluten-free all-purpose flour.
No! They are not needed for these gluten free cakes.
Try These Gluten Free Cakes & Desserts…
Gluten-Free Molten Chocolate Mini Lava Cakes
Video
Ingredients
- 4 oz dark chocolate , Eating Evolved or Hu are both great Paleo brands. Enjoy Life Chocolate Chips work, too!
- 2 tbsp coconut oil
- 2 tbsp ghee, plus more for greasing the ramekins, (can sub vegan butter for dairy allergies)
- 2 eggs
- ½ cup coconut sugar
- Dash sea salt
- 1 tbsp maple syrup
- 2 tbsp almond flour
- ½ tbsp coconut flour
- 1 tbsp cacao powder, for dusting ramekins
Instructions
- Preheat oven to 400. Grease 4 (4 oz or 6 oz) ramekins with a tiny bit of ghee, then dust with the cacao powder.
- Add the chocolate, coconut oil, and ghee to a microwave-safe bowl. Microwave on high in 30 second increments, stirring in between, until melted. Set aside to cool a bit.
- Whisk the eggs, coconut sugar, maple syrup, and sea salt in a medium-sized bowl until combined. Add in the melted chocolate/ghee/oil mixture and stir to combine.
- Add in the almond flour and coconut flour and gently fold it into the batter using a spatula until combined. Divide evenly between the 4 ramekins, filling them about ⅔ of the way full if using 6 oz ramekins, or almost to the top if you use 4 oz ramekins.
- Bake for 11-13 mins (keep an eye on them!) until a toothpick inserted ½ inch from the side of the ramekin comes out clean. The middle will look a little melty…but it should be set. You want to make sure not to overcook them, otherwise the “molten” part won’t be so molten anymore!
- Let them sit for 5-10 mins. To remove from the baking dishes, flip each one upside down on a plate and lightly tap on the bottom of the ramekin. They should plop right out. Top each mini chocolate cake with berries or ice cream of choice and ENJOY!
Notes
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
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Photos by: Casey from The Mindful Hapa
Delicious results for such a simple recipe, and so quick to make it! I used gluten-free all-purpose flour instead of almond/coconut, and only 2 tablespoons of regular sugar instead of the 1/2 cup coconut sugar. And this came out pretty good, but I might do a little more sugar next time. I was being carefulsince I knew it was sweeter than coconut sugar. Also, I noticed the video says 425° but the directions say 400°. I baked mine at 400° for 13 minutes, let sit for 10 minutes, and they came out great.
These are simply amazing! It’s our quick dessert go to and it tastes decadent!
Thank you Melody!
Um, delicious! This feels like magic. Like something with such clean ingredients couldn’t taste this good. YUM!
Yay! So glad you liked them!
These were so easy and absolutely delicious, my new favorite dessert! They do t just seem like cake with an uncooked center, they’re amazing! A must try! I served mine with fresh whipped cream and raspberries and my husband had vanilla ice cream with his. I prepped before a dinner out and baked when we got home.
So glad you enjoyed them, Lisa!
This is a great recipe. Made it for our Valentine’s Day dessert and will definitely make it again! Thanks Mary.
thank you Carol!
These were delicious paired with ice cream and raspberries. I added a pinch of espresso powder and a dash of cardamon. I will definitely save this recipe.
Any idea if it’s possible to freeze the batter? (Ie, if you’re cooking for 1 and want to save the rest for another time)
Hi Ale – glad you enjoyed them! It should freeze well!
I’ve made these lava cakes twice now. Once as a test a few weeks ago and again yesterday for Easter dessert. They come together so quickly and are very impressive to serve but best of all, they taste AMAZING! This recipe will definitely be my go to for guests from now on!
Holy moly these lava cakes hit the chocolate spot! Absolutely delicious and an easy recipe to make when the chocolate cravings hit!
YUM! My Valentine’s Day menu was all Mary’s Whole Life recipes, but the dessert takes the cake (pun intended). SO easy to make and delicious, you can’t even tell they are healthier. I halved the recipe for just two of us and they turned out great. I made the batter ahead of time, put in fridge, pulled out and let them come to room temp once I started the dinner, baked them and they were perfectly yummy for dessert! Highly recommend!