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!
Can I make these in 2 muffin tins since I don’t have any ramekins ?
It depends on the size of your muffin tin. I think with my muffin pan, I’d probably use three molds and reduce the baking time (but by what I don’t know since I haven’t tried it). The ramekins I used were 6oz (170ml) ramekins so that should give you an idea of how big the muffin molds should be. Good luck! I hope you’ll enjoy them. :)
Can you use agave or honey instead? If so how much? I want to make these today!
I haven’t tried it and think the problem would be that either one would make it more cakey and affect the baking time (I don’t know by how much). But if you want to try with honey, I’d try 3 tbsp (honey is sweeter than sugar). Good luck! Hope you’ll like them. :)
Wow, those small portions of lava cakes look really tempting to try and make.
I first tasted these in Australia but they were in a dark chocolate cupcake version which had milk chocolate and caramel bars in the middle. My sister and my mother made the same type/version when we got back from our vacation there. This was before I discovered I was dairy intolerant. So I was really glad I stumbled across your site and this recipe as I’d also been wondering what they were called.
Wow. With caramel bars inside? That sounds decadent. :) I hope you’ll enjoy this dairy-free version as much as the ones you had in Australia! And about your dairy-free lemon curd comment in the lemon cookies post, I’m not sure I understand. Are you saying that they have DF lemon curd everywhere or are you asking me where to find DF lemon curd in Switzerland? Either way, here is a recipe for DF lemon curd. :) I hope that helps!
Hello
Thanks for the recipe, i followed your recipe exactly as it said but my lava cake didn’t turn good, it doesn’t have that lava liquidly chocolate in the middle, it is baked all in the centre, just like regular chocolate cake!
Could you help me if there is any tip?
Also this my best friend favourite and i was planning to surprise her for her birthday next week but my first try didn’t turn good :(
Oh no! Sorry to hear that. If it came out fully baked, it could be that your oven is off. Could you put a thermometer in there next time you have it on to test it? If it’s off, that could explain why it came out overdone. Also, which type of flour did you use? I’ve had a few friends make this recipe and they haven’t had any issues so other than the oven, I can’t really think of what it may be. Unless you really overbeat the batter. I hope that helps!
Hello,
I used whole spelt flour, i think you are right it might be my oven,cause it was a hot day i didn’t want to make it any hotter so i used my small convection oven, i will check the temperature and bake an other one :), i will let you know.
Hi there! I agree. Whole spelt wouldn’t have caused that problem so it sounds like it was your oven. Good luck with the next attempt! :)
Woah… 0_0 This is definitely one of the easier desserts I’ve found. I was just wondering if I can swap the coconut oil for olive oil? Would that make it taste funny? Thanks!
I haven’t tried it myself but I think it’d work! I like to bake with olive oil but I normally use a light olive oil so that the end product doesn’t taste funky (something like this). Let me know how it comes out! I hope you’ll love it. :)
I’ve just realized a grand mistake: I have no mixer. As such, I have to manually use a pair of chopsticks to stir the batter. Any idea how long I might need to stir? Some of the egg whites aren’t mixing.
Haha. Chopsticks? :) I think a fork would work out better for you! Or a spoon. Or a spatula. I didn’t use a hand mixer either. I think I just used a silicone spatula. I hope they come out well!
And it should only take maybe 20 seconds.
Just found your site, love your recipes/ ideas, would it be possible to include nutritional info, it would be a great help, have a great day, thank you!
So happy that you found the site, Mary! :) Unfortunately, I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. :)
Oh my gosh, I am am in love with your recipes! I have updated many baked good recipes to make them healthier, But my general rule of thumb is that dessert still has to taste like dessert. I have made Martha Stewarts molten lava recipe for dinner parties (no leftovers :) But a recipe for two is sheer genius! And all white whole wheat besides…I can’t wait until after Lent to give them a try, and your Irish cream brownies and….
That’s my rule, too! Desserts should taste like desserts and not cardboardy and healthy. ;) I hope that you’ll love these and the brownies! Let me know how they come out. :) And I’ll remember the Martha Stewart recipe for the next time I have guests! Thanks for the tip.
Rhis looks and sounds delicious! I always wanted to make molten chocolate cakes and I love how this recipe is more healthy but probably doesn’t even taste any different than the “bad version” ;)
Thank you! And exactly. It tastes exactly the same as the “bad version”! I hope you can give it a try. :)
Very smart to make this recipe for only two servings! If it made more I’m sure I’d eat them all–they look SO good!
Thanks, Lauren! And yeah. I did NOT need 6 or 8 of these just sitting around in the kitchen. I would have eaten them all!
WOW, this look amazing! I have been informed by my husband that I need to make these for us asap lol! And what beautiful photos. Can’t wait to try it!
Thank you! And I hope you’ll both love it. :)
Yay, I love this healthier version of my absolute favorite dessert!
Thanks, Kristi! :)
These look AWESOME! And so rich… you got yours to come out of the dish perfectly too. Props to you friend because that is no small feat. My are always a hot mess.
Haha. First try, too! ;) Maybe it was the recipe? :D
I made these for Valentines and subbed ‘flax eggs’ for the real eggs and it turned out well. Probably not quite as cakey on the outside but done enough to slip out of the ramekins and gooey enough on the inside to be delicious! Topped it with whipped coconut cream and we were in Himmel!
Hehe. In Himmel, you say? Awesome! :D And not as cakey on the outside… that actually sounds like an improvement to me! Just give me the goo. :) Thanks so much for the feedback! I’m happy that they came out well for you. :)
I used the virgin coconut oil with amaretto and it was fantastic. Have made this,recipe twice in the last 3 days. Thanks!
I’m so happy that you liked the cakes, Julia! I can’t wait to try this with amaretto. It sounds so, so good! And it’s great to know that virgin coconut oil works. I only have access to refined coconut oil so I’m never able to test that out for myself. Thanks a ton for the rating and the feedback. :)
While I do love a good stick of butter, these look every bit as delicious as the traditional version! Gorgeous gooey photos!
Thanks, Anna! And I promise you won’t miss the butter in these. ;)
I saw a few questions about spelt; perhaps I can answer them. Spelt is an ancient wheat that has not been hybridized. Generally speaking it has a more fragile gluten and a more mild taste than wheat. It is available from Purity Foods as Vita Spelt (both organic and conventional) and is available in white as well as whole flour. I have had carrot cakes and chocolate cakes done with whole spelt flour and they are amazing and we have a large customer who makes organic pies who uses our organic white spelt flour for the crusts. Your baked items are taken to a higher level when you choose spelt. See for yourself. When my wife started to make pies out of white spelt flour I had to finally ask her to stop.
Thanks for the info, Don! I love my spelt. :) Luckily it’s readily available over here and as cheap as whole wheat. So I find myself using it all the time!
I’ve had this recipe opened in a tab all week and can’t wait to make them. They’re calling my name!
I hope you will make them! Enjoy. :D
I was so excited when I saw the pic of these on instagram and I’m so glad you posted the recipe here; they look amazing and truly decadent without being too over the top.
Why, thank you! I hope you can try them out some time. :)
I do not have dairy chocolate chips on hand. Could I substitute with baking chocolate?
Is the baking chocolate sweetened? If it’s sweetened, it should work! I don’t actually have chocolate chips over here in Germany, just baking chocolate. I hope you’ll enjoy them! :)
Hi Erin,
I jus tried the recipe. Yes! The magic has happened jus like you said it would. It’s come out really well.
Everyone in my family loved it including me. It’s going to be a regular recipe every weekend at my home. Thanks a lot :)
Every weekend?! Woohoo. Music to my ears. Thanks so much for the feedback and I’m so happy to hear that the magic happened! :)
Actually my sis wants it everyday :)
Haha. Aww. Well I guess every weekend is a good compromise. ;)