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 time of year is prime time for desserts. I started to think about the perfect Valentine’s Day treat and I’m here to report that this lava cake may very well be it. I admit red velvet put up a good fight (have you tried my Gluten-Free Red Velvet Cookie Skillet yet?).
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?
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
Recipe
Gluten Free Chocolate 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!
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
- vanilla ice cream for serving
- raspberries for serving
Instructions
- Preheat oven to 400F.
- 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.
- Add the eggs and egg yolks and whisk until combined.
- Finally, add the almond flour and whisk until combined.
- 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.
- 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.
- 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.
- 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
Enjoy!! xo
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.
★★★★★
Ah I’m so happy you loved it!! Thank you so much for your make-ahead method!! xo