• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Contact
Check out my cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

  • Check out my cookbook!
  • Recipes
    • Dessert
      • Cookies
      • Bars & Brownies
      • Breads & Muffins
      • Cakes & Cupcakes
      • Pies & Crumbles
      • Candy
      • No Bake
    • Meal
      • Breakfast
      • Main Dishes
      • Appetizers
      • Sides
      • Snacks
      • Drinks
      • Salads
      • Sauces & Dips
      • Dessert
    • Diet
      • Gluten Free
      • Dairy Free
      • Vegan
      • Vegetarian
      • Egg Free
      • Kid Friendly
      • Low Carb
      • Nut Free
    • Meat
      • Fish & Seafood
      • Chicken & Poultry
      • Beef & Pork
      • Meatless
    • Method
      • Air Fryer
      • Slow Cooker
      • Instant Pot
      • Oven
      • Grill
      • Stovetop
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Recipe Filter
  • Shop
    • My Baking Mixes
    • Kitchen Essentials
    • Pantry Items
    • Kid Favorites
    • Photography
  • Cookbook
  • Videos
Home Recipes Desserts Cakes & Cupcakes
★★★★★ 5 from 4 Reviews

20-Min Chocolate Molten Lava Cake

21 min
GF Gluten-Free
Avatar by: Lindsay Grimes Freedman
February 6, 2020 (Updated: October 27, 2022)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

Chocolate Lava Cake is rich and decadent. It has a soft chocolate shell and a gooey, molten center. Perfect with a melty scoop of ice cream!

Chocolate lava cake would be the dessert I’d choose is I HAD to pick only one. I know I know, this is a crazy bold statement. I’m a dessert person. I’m a chocolate person. How could I choose favorites? Well, I’ll tell you how…

I’m always racking my brain for the BEST, most DIVINE desserts. And, I knew since the first time I ever saw a lava cake that it deserved a special place in my heart… a permanent space forever dedicated to gooey, chocolatey lava cake. I love the warm gooey cake with the melty vanilla ice cream. It reminds me so much of my teenage T.G.I.Friday’s days. 

This lava cake is insanely chocolatey and RIDICULOUSLY good. It has a soft chocolate shell hiding a gooey molten center. I’m trying to think of more words to describe it but gooey, chocolate happiness is all I can think of. 

The best news? You don’t have to share your individually sized Lava Cake with anyone! Each person gets a ramekin (or two) to themselves. I mean, gooey chocolate dessert that you don’t have to share? What else could you want?

If you love baking, check out my roundup of 50+ Gluten Free Dessert Recipes! You’re bound to find a new favorite. If you’re craving chocolatey treats you have to try my recipe for Soft & Fluffy Gluten Free Chocolate Muffins with Oat Flour, Chocolate Hazelnut Gluten Free Biscotti, or this Gluten Free Olive Oil Cake.

Or, if you want to double down on your chocolate love, check out my Ultimate List of Chocolate Desserts: 30+ Ideas!!

Ingredients you need to make this chocolate lava cake recipe:

  • semisweet chocolate chips
  • salted butter
  • salt
  • vanilla extract
  • coconut sugar
  • eggs
  • blanched almond flour
  • cocoa powder for dusting the ramekins
  • vanilla ice cream for serving
  • raspberries for serving

How to Make Gluten Free Chocolate Lava Cake:

Make the batter.

Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth. Whisk in the salt, vanilla, and coconut sugar until smooth. For more info on melting chocolate, check out my tutorial How to Melt Chocolate Chips.

Add the eggs and egg yolks and whisk until combined. Finally, add the almond flour and whisk until combined.

Divide and Bake.

Grease your ramekins with butter and then dust them with cocoa powder. Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan. Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.

Flip and enjoy!

Remove from the oven and allow the cakes to sit for 1 minute before you turn them over onto a plate. Top with vanilla ice cream and serve with fresh berries.

More chocolate recipes to try:

  • gooey brownie skillet
  • no bake chocolate fudge brownies
  • gluten free brownie cookies
  • Fudgey Oat Flour Brownies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free

20-Min Chocolate Molten Lava Cake

Chocolate Lava Cake is rich and decadent. It has a soft chocolate shell and a gooey, molten center. Perfect with a melty scoop of ice cream!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 4 reviews
Prep: 10 minCook: 11 minTotal: 21 min
Print recipe Rate recipe Pin Save recipe
Servings: 4 1x

Ingredients

  • 1 1/4 cup semisweet chocolate chips
  • 1 stick (1/2 cup) salted butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup blanched almond flour
  • butter for greasing the ramekins
  • cocoa powder for dusting the ramekins (Cacao v. Cocoa Powder: What’s the Difference?)
  • vanilla ice cream for serving
  • raspberries for serving

Instructions

  1. Preheat oven to 400F.
  2. Melt the butter and chocolate chips in a microwave, stirring every 30 seconds until smooth.
  3. Whisk in the salt, vanilla, and coconut sugar until smooth.
  4. Add the eggs and egg yolks and whisk until combined.
  5. Finally, add the almond flour and whisk until combined.
  6. Grease the ramekins with butter and then dust liberally them with cocoa powder.The more you dust, the better chances your cakes will turn out and not stick to the ramekins.
  7. Divide the cake batter between the four ramekins and place the ramekins on a small sheet pan.
  8. Bake for 11 minutes until the top is set but the cake is still jiggly when you shake it.
  9. Remove from the oven and allow the cakes to sit for 30 seconds before you turn them over onto a plate. The longer you sit in the ramekin, the more they’ll cook. So, if you want that gooey center, try to work quickly.
  10. Top with vanilla ice cream and serve with fresh berries.

Tips

  • make it paleo by using ghee instead of butter and a paleo-friendly ice cream 🙂

Nutrition Info:

  • Serving Size: 1 cake
  • Calories: 702
  • Sugar: 51.4g
  • Sodium: 250mg
  • Fat: 49.6g
  • Saturated Fat: 28.7g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 62.7g
  • Fiber: 4.3g
  • Protein: 5.4g
  • Cholesterol: 247mg
© The Toasted Pine Nut

Did you make this?

I love seeing what you made! Tag me on social @thetoastedpinenut

Rate recipe Tag me on Instagram

Enjoy!! xo

336 shares
  • Share
  • Tweet
  • Save
  • Email
overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!
15 no bake desserts

You May Also Like...

  • Gluten Free Chocolate Cake
  • Gluten Free Chocolate Chunk Banana Cake
  • This is an overhead image of a small plate with a slice of chocolate olive oil cake. A fork is cutting off a bite of cake. The chocolate cake is sprinkled with powdered sugar.
    Soft & Fluffy Chocolate Olive Oil Cake

Reader Interactions

Leave a Comment & Rate this Recipe Cancel reply

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarKim Dixit says

    Posted on 6/4/21 at 11:08 pm

    This was an amazingly delicious dessert that everyone raved about. I don’t usually write reviews on recipes, but this was such a hit I had to say “thanks”! For me the texture of the almond plus the slightly salty sweet combo w/vanilla ice cream was a winner! My only substitutions were a broken slab of dark chocolate (around 60%) instead of chocolate chips and reduced to 1/4c sugar.
    Also, I was serving this at a friend’s house so I prepared everything and then kept the filled ramekins in my fridge for a few hours before taking it to her house. I then kept it at room temp for a couple hours before baking in her oven for 11 mins. There were no “make ahead” instructions, so thought I would share this. It worked great.

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 6/7/21 at 10:49 am

      Ah I’m so happy you loved it!! Thank you so much for your make-ahead method!! xo

      Reply
Older Comments

Primary Sidebar

Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

Read more...

Recipe Key

GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free NF Nut-Free P Paleo Browse All

Most Popular

5-Min Crunchy Chocolate Quinoa Crisps

overhead image of a muffin tin filled with 12 raw eggs sprinkled with pepper

Perfect Oven-Baked Eggs in a Muffin Tin

This is a side view of a chocolate almond butter bar with a bite taken out of it. The bar sits on a white piece of parchment paper and is sprinkled with salt. More bars are blurred in the background.

No Bake Almond Butter Bars

Lemon + Avocado Kale Salad

Freebie alert!

Get My Free No Bake Desserts eBook!

Explore

More Cakes & Cupcakes

This is an overhead image of a muffin tin filled with individual cheesecakes topped with pecans. The muffin tin sits on a light surface.

Rich & Creamy Caramel Pecan Cheesecake Minis

This is an overhead image of a vanilla raspberry cake topped with vanilla icing and fresh raspberries. The cake sits on a white piece of parchment paper on a white counter. The images focuses on one sliced piece of cake laying on its side.

Light & Moist Summer Raspberry Cake with Oat Flour

This is an overhead image of a ramekin with baked oats. The blended baked oats are topped with a drizzle of peanut butter and sliced banana. The ramekin is on a white plate with an antique spoon with peanut butter on it. The plate sits on a light grey surface. Another ramekin with baked oats is in the top left corner of the image. A small white bowl of peanut butter and an open, sliced banana is in the top right corner of the image.

5-Min Fluffy Vegan Baked Oats

This is a side view of a vanilla cupcake with the liner peeled back. The cupcake sits on a light grey surface with more cupcakes blurred in the background. The cupcake is topped with vanilla frosting, light green coconut, and candy eggs.

30-Min Mini Easter Egg Cupcakes using Oat Flour

Browse All
15 No bake desserts

Download my FREE No Bake Dessert Ebook!

As seen on:

Food Network
Shape
Men's Health
NBC
Kitchn
Glamour
  • Browse by Diet
    • Gluten Free
    • Dairy Free
    • Vegan
    • Egg Free
    • Low Carb
    • Recipe Filter
  • Explore Resources
    • FAQ
    • My Baking Mixes
    • Cookbook
    • Shop Favorites
    • Web Stories
    • Meet Lindsay
Follow

@thetoastedpinenut

Accessibility

Privacy Policy

Disclaimer

Contact

© 2023 The Toasted Pine Nut
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled Support by Foodie Digital
Back to Top
336 shares