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
Recipe
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!
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
- 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
Gosh! I’m craving this cake so bad right now! It’s not possible to finish reading the recipe and not go straight to the kitchen… Get a grip Ann. Get a grip.
Lindsay, thank u A LOT for sharing it with us. I’m super excited at the idea of giving it a try (hope this weekend). This could be the perfect Saturday morning sweet treat. Looking forward to your new incredible ideas. You’re an inspiration for us all <3
Best wishes,
Ann
Hi, I have a an allergy to almonds. Is there another flour substitute I can use? Thanks!
Cashew flour would probably be the best option! Oat flour would be yummy but maybe use a bit less 🙂
Oli can’t get hold of almond flour at the moment, could I used gluten free store blend instead?
I’ve never tested it, but if you do, I feel like you should reduce the amount you use (not sure by how much though). Let me know how you make out!! xo
One of my favorite recipes. I made this for my girlfriend’s birthday dinner and it was a hit so I made it for my own birthday. It’s so tasty warm and gooey but I love it the next day cold.
Aw I’m so happy you love it!! It’s been too long since I’ve made them!!
Amazing!
Yay! I’m so happy you loved it!! xo