This gluten-free chocolate molten lava cake recipe makes just enough for two! Can be made with all-purpose flour or whole wheat if a gluten-free version isn’t needed. It’s also naturally dairy-free!
I spent my morning looking for something slightly healthier and chocolatey to make for a Valentine’s Day post. I came across a lot of chocolate molten lava cakes, which all looked amazing, but I don’t need a stick of butter. Or a cup of sugar.
It’s not like these are healthy but I cut way down on the sugar and fat. Plus I used coconut oil instead of butter and made it 100% whole grain. I also used coconut sugar instead of granulated sugar. If you don’t have coconut sugar, you can use unrefined sugar or granulated. As a bonus, these molten lava cakes are also dairy-free!
I added a little bit of espresso powder because I wanted to jazz these up a little bit, but you can leave it out if you want. I also added some Frangelico, the hazelnut liqueur, just because I love it.
I was going for a chocolate hazelnut molten lava cake but it really “just” tastes like coffee and chocolate. So what does that mean? Feel free to leave the Frangelico out! I know that it’s not a common liqueur to have around (but it should be! ;))
You can replace it with whatever alcohol you fancy or vanilla. Make sure whatever alcohol you use is gluten-free, if that’s what you need.
I still used the hazelnuts for decoration. It was either that or powdered sugar but since I was trying to avoid refined sugar here, I went with nuts.
I’m not a fan of dark chocolate so I used semi-sweet and it was perfect. However, if you like dark chocolate – go for it! Remember when we discussed how dark chocolate and its antioxidants are gobblers in this homemade chocolate peanut butter post? Dark chocolate would definitely boost the healthfulness of these molten lava cakes!
And if you’re wondering if these gluten-free chocolate molten lava cakes taste whole grain or healthy… pssh! Look at them. They’re super rich and decadent and perfect for Valentine’s Day! Or if you’re like me – breakfast.
Nothing like some antioxidant gobblers to start the day! (if I had actually used dark chocolate ;)) The ingredient list is quite short and it takes less than 20 minutes to prepare and bake. It’s like instant chocolate gratification.
And finally, on my journey to find the perfect molten lava cake, I found a ton of recipes that made a large portion. These should be served while still warm and I don’t know about you, but if I have 6 or 8 of anything that’s warm, gooey and chocolatey sitting around, and I know it won’t taste as good later… I’m going to eat it ALL.
That problem is avoided with this molten lava cakes for two recipe! Two servings. One for you and your best friend. Your special lover friend. Your elderly neighbor. OR! Two for yourself if you’re feelin’ naughty.
If you prefer something a little different, try these white chocolate molten lava cakes! They look SO good.
Molten Lava Cakes for Two (gluten-free, dairy-free, whole grain options)
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 cakes
Ingredients
- 1/4 cup (40 grams) coconut sugar, unrefined sugar or granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Frangelico or another type of liqueur or vanilla (make sure it's gluten-free, if necessary)
- 1/2 teaspoon espresso powder
- 1/8 teaspoon salt
- 2/3 cup (120 grams) semi-sweet or dark chocolate chips (use Enjoy Life chocolate chips for dairy-free)
- 3 tablespoons (42 grams) unsalted butter or refined coconut oil1 (use coconut oil for dairy-free)
- 3 tablespoon (28 grams) buckwheat flour (for a gluten-free version) or whole wheat flour, whole spelt flour, all-purpose flour for a non-GF version
Directions
- Preheat the oven to 350°F (176°C) and spray two 6-ounce (180ml) ramekins very well with cooking spray.
- In a medium bowl, mix together the sugar, egg, egg yolk, Frangelico, espresso powder and salt. Let it sit for 10 minutes. This is so the coconut sugar has a chance to dissolve.
- Meanwhile, melt the chocolate and coconut oil in the microwave at half power, in 30 second increments, until melted. Stir after every increment.
- Add the chocolate mixture to the sugar mixture and stir just until combined.
- Sprinkle the flour over the chocolate mixture and fold in. Do not over mix! Your cakes will be tough if you do. Only fold in until no more flour streaks remain.
- Pour the batter, which will be quite sticky, into the ramekins and bake for 13 minutes. The center should not longer appear wet when they're ready.
- Let them cool for 10 minutes in the ramekins and then flip out onto a plate.
- Serve immediately.
Notes
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118 comments on “Gluten-free Chocolate Lava Cake (dairy-free, whole grain options)” — Add one!
I am looking forward to trying your recipe. My son is allergic to eggs and I am wondering what to do to replace one egg and one egg yolk. I’ve heard about using flax as an egg substitute. Any suggestions?
I’m so sorry for just now seeing your question! It somehow got mixed in with the spam folder. I’ve not tried a flax egg in this recipe but think 1.5 flax or chia eggs would likely work. I personally prefer chia eggs because they don’t add any flavor to the recipe. Sorry again for my slow reply!
I made these for Valentine’s Day this year and the whole family loved them. They were super rich, we could have split them! I did use almond flour instead of buckwheat/GF flour and it was perfect. Kids are asking me to make it again already!
That’s great to know that almond flour worked out well! Did you use the same amount? I’m glad that you and your family enjoyed them. :) Thanks for your feedback and sorry for just now replying!
Yes, I used the same amount! I have had great luck weighing out the measurements. I have made them three times and they have been wonderful each time!!! 💕
Great to know! Thanks a bunch. :)
Droolworthy and perfect for Valentine’s Day! Can’t wait to make this.
Hope you’ll love it! :)
Can I make the batter several hours ahead, then cook right before serving?
I’m so sorry for just now seeing your question! I realize I’m probably way too late but yes… that should work just fine. Sorry again!
It’s been far too long since I’ve made a molten lava cake! Ice cream is ready this is happening SOON!
So looking forward to giving these a try (before Valentines Day probably)! Love that they’re gluten free and can be dairy free too! YUM!
I sure hope you won’t wait that long. They’re too good to wait that long for. ;)
I wanted to let you know I just made these for dessert for Valentine’s Day with almond flour and they turned out perfectly! They were super delicious! I also made the batter the day before, put it in the ramekins and baked them tonight. I let them come to room temp before baking.
Oh, that’s awesome! Did you use 3 tablespoons of almond flour? I’ve got to try that myself! Thanks a bunch for letting me know. :) And that’s great to know that you can make the batter beforehand. What a super helpful comment. Thank you!
I doubled the recipe so I would have 4 ramekins, so I used 6 tablespoons of almond flour. I also put in a little tapioca starch, but I’m not sure if it was needed. I saw on another grain free lava cake recipe they used it with the almond flour. My family wants them again soon!!
Awesome! Thanks again for the tip. :) So happy that your family wants them again! Always a good sign. :)
I almost always make lava cakes for the holidays—my family adores them! I can’t wait to try your healthier version :)
I hope you’ll enjoy them! :)
Hello, sounds lush! would it be possible to use an egg free substitute in this recipe? If so how much and how to incorporate it? Thanks, marina
Hi there! You could try using a flax egg or chia egg in place of the egg and incorporate it as you would a regular egg. I haven’t tried it but I think it’d work. Hope you’ll enjoy the cakes!
We love these and have made them several times. When I made them tonight, the egg formed a rubbery layer on the bottom. Any idea why?
Hmm. I have no idea why that may have happened. The only thing I could think of is that it wasn’t combined well enough. I’m happy that they worked out the other times! :) Sorry I’m not more of a help and so sorry for my slow reply!
I made these over the weekend and they were SO good! Taste better than the unhealthier version, my bf even said so! I also doubled the recipe without issue. Saved a cake for the following day in the fridge, 30 seconds or so in the microwave, and it was heaven all over again. Thanks for this!
I’m so happy that they came out well for you! Next time you have one of these leftover, try a bite straight from the fridge before microwaving. Then they’re like straight-up fudge. :) Thanks so much for the feedback!
Oh wow. I made a double batch and baked them in a larger ramekin than what your recipe calls for. It made 3 large for hubbie, teenager and me. I only ate half of mine, my teenager ate his and the rest of mine… without my permission!!!!! That was pretty rude since I was looking forward to the rest later on. These were delicious and hit that chocolate sweet spot. Thanks Erin, you rock!!!
Hahaha. I’m happy you and your teenager liked them so much! And that’s awesome that they came out well in larger ramekins. My friend made these and refrigerated her leftover cake and said it was like fudge straight from the refrigerator. Just in case you want to make them again one day and your son doesn’t steal your lefttovers. ;) Thanks so much for the nice comment and feedback!