Gluten-Free Molten Chocolate Mini Lava Cakes
These gluten-free lava cakes make the most decadent dessert. Featuring an ooey gooey molten chocolate middle, these 20-minute mini chocolate cakes 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.
Servings 4 cakes
Calories 432kcal
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 2/3 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 1/2 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!
Video
Notes
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 1/2 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!
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 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 this gluten free cakes warm and dust with organic powdered sugar and Top with berries or the dairy-free ice cream of choice.
Nutrition
Calories: 432kcal | Carbohydrates: 36g | Protein: 6g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 102mg | Sodium: 79mg | Potassium: 263mg | Fiber: 4g | Sugar: 23g | Vitamin A: 119IU | Calcium: 46mg | Iron: 4mg