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!

Prep: 10 minCook: 11 minTotal: 21 min
Servings: 4 1x


  • 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


  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.


  • 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
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