Gluten Free Lava Cakes (Paleo)
These gluten free lava cakes are true decadence! They are rich, intense, and filled with tons of dark chocolate. These paleo grain free cakes are truly the best! Think crispy edges, a liquid chocolate ganache center, and the most intense chocolate flavor.
If I could only eat one thing for the rest of my life, it would be chocolate. It is not even close. I have high praise for these gluten free lava cakes! They are rich, chocolaty and gooey. The liquid chocolate center is insane!
Why You’ll Love This Recipe
- These gluten free chocolate molten lava cakes are super easy to make.
- They require only 6 ingredients.
- Only pantry staples ingredients needed.
- These lava cakes are made without butter, without flour, without powdered sugar, without bittersweet chocolate, and without baking powder.
- Unlike the traditional recipes, these are dairy free lava cakes.
- They have the best gooey center.
- They ooze out chocolate in the middle.
- These paleo lava cakes are the best.
- They are paleo, grain free, gluten free, and dairy free.
Ingredient List & Substitutions
These are the main ingredients and substitutions for gluten free lava cakes. Scroll down to the recipe card for full ingredients list and instructions.
Melted dark chocolate chips and coconut oil give these lava cakes an extra fudge like consistency.
Almond flour is a popular Paleo baking flour since it is grain free and gluten free. These lava cakes are made with almond flour. If using gluten free 1 to 1 flour, use only 2 tablespoons.
The eggs give these Paleo chocolate lava cakes their rise. Do not omit the eggs. Do not use flax eggs, chia eggs or a vegan replacement.
A natural sweetener, coconut sugar sweetens these mini cakes. Feel free to substitute brown sugar instead.
These gluten free molten lava cakes are made with cocoa powder. This gives them their chocolate flavor. Use regular or dark cocoa powder.
How to Make
To make Paleo lava cakes, preheat oven to 400 degrees Fahrenheit and grease three 3 inch ramekins with olive oil spray.
Next, in a microwave safe dish, melt chocolate chips and coconut oil in 30 second increments. Stir until smooth and creamy.
Then, in a mixing bowl or KitchenAid, beat eggs and coconut sugar on high for 1 minute. Or whisk vigorously for 2 to 3 minutes.
Turn speed to low and slowly pour in melted chocolate until mixed. Or whisk to combine.
Next, sift in almond flour and cocoa powder. Divide batter between ramekins.
Bake for 10 to 12 minutes or until edges are set and middle is jiggly.
Cool gluten free lava cakes for 5 minutes. Run a thin knife around the edges of each ramekin. Lastly, place a plate upside down over each lava cake and invert ramekin, releasing the lava cake.
Expert Tips & Tricks
First, melt chocolate chips and coconut oil until smooth and creamy. Any lingering chocolate chunks will lead to clumpy batter.
In addition, beat eggs and coconut sugar until combined fully. This took me 1 minute on high. Or, whisk vigorously by hand for 2 to 3 minutes.
The batter will be thin like cake batter.
Lastly, remove ramekins from oven when edges are set and the middle of each lava cake looks jiggly in the center.
Very carefully run a thin knife around the edge of each ramekin and invert onto a plate. This will help them come out easily.
How to Serve & Store
Serve gluten free lava cakes once they have rested for 5 minutes. They will be hot and gooey!
These molten lava cakes go well with ice cream, whipped cream, hot fudge sauce or caramel.
I love them with a peanut butter drizzle on top!
Store covered at room temperature for up to 2 days. They will not be quite as gooey once cooled.
Frequently Asked Questions (FAQs)
Molten chocolate lava cakes are a dessert that are typically made with eggs, butter, flour, sugar and chocolate. They are named after their liquid chocolate center. Lava cakes are a mix between a chocolate cake and a soufflé.
Instead of ramekins, use shallow mugs, small bowls, or these mini cocottes.
The middles of lava cakes are slightly undercooked, but still safe to eat.
Yes, lava cakes are safe to eat. The edges should be crispy and the middles jiggly.
No, lava cake is not raw batter. They are slightly undercooked and gooey, but not raw.
Hand Mixer: This is a great hand mixer for these lava cakes. It stores well too.
KitchenAid Stand Mixer: This is the best kitchen appliance for most baked goods!
Pyrex 3 Glass Mixing Bowls: These sturdy durable mixing bowls are great for this recipe.
Pyrex Glass Measuring Cups: Use these high quality glass measuring cups.
Staub Ramekins: These ramekins are stunning in person! They come in several colors.
You May Also Like
If you make this homemade gluten free lava cake recipe, I would love to see it! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! Join my exclusive Facebook Group for a behind the scenes look. See my Desserts category for more awesome desserts.
Get the Recipe: Gluten Free Lava Cakes (Paleo)
- First, preheat oven to 400 degrees Fahrenheit and grease 3 ramekins (mine are 3 inches wide) with olive oil spray.
- Next, melt dark chocolate chips and coconut oil in the microwave in 30 second increments. Mix until smooth and creamy. Then, set aside.
- Meanwhile, in a mixing bowl or KitchenAid, beat eggs and coconut sugar on high for 1 minute.
- Turn speed to low and slowly add in melted chocolate. Once mixed, sift in almond flour and cocoa powder.
- After that, pour mixture equally into 3 ramekins and place ramekins on baking sheet.
- Bake for 10 to 12 minutes or until edges are set but middle is still jiggly. Mine were perfect at 11 minutes.
- Next, remove from oven and cool lava cakes for 5 minutes.
- Lastly, gently run a thin knife around the edge of each ramekin. Next, place a plate upside down over each ramekin and invert ramekin, releasing lava cake.
- Melt chocolate and coconut oil until smooth and creamy. Microwave in 30 second increments, stirring between each, to prevent burning.
- Beat eggs and coconut sugar about 1 minute. Or whisk vigorously for 2 to 3 minutes.
- Sift in almond flour and cocoa powder to avoid clumps of flour.
- The batter will be thin like cake batter.
- Bake until middles are slightly jiggly but not raw.
- Allow lava cakes to cool at 5 minutes before inverting onto a plate to serve.
- I use and love these Staub Ramekins.
Love these gluten free molten lava cakes? You can sign up here to receive healthy meal plans and new recipes!