Gluten free Chocolate Molten Lava Cakes
Level
Easy
Time
15 Min
Serves
2
Published February 8, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Sometimes a special occasion calls for dessert. Valentine’s day is one of those occasions where you may want to splurge a bit with somebody you love.
This chocolate lava cake is like a brownie with an ooey-gooey centre.
Truly decadent, yet very easy to make. No special equipment or technical skills are needed here. Ready in less than 15 minutes.
I used 70% dark chocolate and monk fruit sweetener to keep the sugar content reasonable. Simply use sugar free chocolate chips to eliminate refined sugar from the recipe.
Gluten free, grain free, dairy free.
Why you will LOVE these GF Chocolate Molten Lava Cakes!
- The lava cakes are like a brownie with an ooey-gooey rich centre.
- MUCH healthier than regular molten lava cakes- which are just full of sugar and white flour. These have WAY less sugar and no refined carbohydrates
- Very easy to make with no special equipment or technical skills needed
- Quick! Bakes in 12 minutes
- Inexpensive. Eating at home saves money! You would spend $20 in a restaurant for dessert.
- Gluten free, grain free, dairy free dessert.
What equipment do you need?
-
oven
-
1 small bowl
-
1 spatula
-
2 ramekins
-
1 small sheet pan (I used a bread pan)
What ingredients do you need?
- 1/2 cup 70% dark chocolate (3 oz) + 2 squares
- 2 eggs
- 1 egg yolk
- 1/4 cup monk fruit sweetener
- 1/2 tsp vanilla
- 1 tbsp coconut flour
- 3 tbsp almond flour
- a pinch of sea salt
How do I make these GF Chocolate Molten Lava Cakes?
Step One:
In a small bowl, add 1/2 cup 70% dark chocolate pieces. Reserve 2 extra squares for later in recipe. Microwave for 30 seconds and then stir gently. Repeat 2-3 times to melt your chocolate.
Can I prepare these GF Chocolate Molten Lava Cakes in advance?
YES!
If you want to prepare your molten lava cakes in advance, cover the ramekins with plastic wrap and leave in the fridge. Take them out of the fridge 30 minutes before you want to bake them.
If you want to bake your molten lava cakes in advance and serve them later, simply heat up in the microwave for 30 seconds or until desired temperature.
Key Ingredients & Substitutions:
- Chocolate- I used 70% dark chocolate to provide a rich, decadent chocolate cake. I also chose dark chocolate to significantly reduce the sugar content. Using 70% dark chocolate the sugar content is 12 grams/serving (3 tsp of sugar). Regular chocolate chips are a good substitute but sugar content goes up alot to 36 grams/serving (9 tsp of sugar). To lower the sugar content even more, use sugar free chocolate chips (like Krisda’s chocolately chips which is sweetened with stevia).
- Monk fruit sweetener– monk fruit sweetener is a zero calorie HEALTHY sugar alternative. I buy mine at Costco, where it is reasonable in price. Swerve, coconut sugar or maple syrup would be good substitutes.
- Coconut flour -Coconut flour is a gluten free “flour” that bakes well when used in small quantities. Tapioca starch or arrowroot starch would be good substitutes.
- Almond flour- Almond flour is a gluten free “flour” that bakes well. Any gluten free flour would be a good substitute. While I didn’t test oat flour, I think it would also work for nut free flour.
How to Store Leftover GF Chocolate Molten Lava Cakes
I highly doubt you will have any leftovers! But if you do, cover ramekin with plastic wrap and store in the fridge.
Do not freeze.
Gluten Free Chocolate Molten Lava Cakes
Equipment
-
1 small bowl
-
1 spatula
-
2 ramekins
-
1 small sheet pan
Ingredients
- 1/2 cup 70% dark chocolate (3 oz) + 2 chocolate squares
- 2 eggs
- 1 egg yolk
- 1/4 cup monk fruit sweetener
- 1/2 tsp vanilla
- 1 tbsp coconut flour
- 3 tbsp almond flour
- a pinch of sea salt
Instructions
-
Preheat oven to 425 F.
-
In a small bowl, add chocolate. Reserve the extra 2 chocolate squares for later in recipe. Microwave for 30 seconds and then stir gently. Repeat 2-3 times to melt your chocolate.
-
Add other ingredients to your melted chocolate. Stir to mix together.
-
Use avocado spray to grease ramekins. This step is not necessary if you plan to eat the cakes right out of the ramekin. Divide mixture into 2 ramekins, inserting 1 square of chocolate in the middle of each.
-
Put ramekins on a small baking sheet. Bake 12 minutes. Cakes are ready when the edges are set and the centre is no longer runny.
-
Let the lava cakes cool on the tray for 5 minutes. Invert them onto a serving plate or eat them right out of the ramekin. Only attempt to invert cakes if you greased your ramekins well. Otherwise your cake will come apart. Keep in mind that ramekins will be hot. Serve cakes when you can touch the ramekins without getting burned.
-
Serve alone or add a small scoop of ice cream or whipping cream for a fancier dessert.
Notes
If you want to prepare your molten lava cakes in advance, cover the ramekins with plastic wrap and leave in the fridge. Take them out of the fridge 30 minutes before you want to bake them.
If you want to bake your molten lava cakes in advance and serve them later, heat up in the microwave for 30 seconds or until desired temperature.
Substitute 70% dark chocolate with regular chocolate chips or sugar free chocolate chips.
If you don’t have ramekins, use a muffin pan. Since the cakes will be smaller, you will get 4 instead of 2.
Nutrition
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media