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A delicious melty chocolate dessert with a gooey chocolate center that is naturally dairy-free, gluten-free, grain-free and Paleo… without sacrificing flavor!
Ooey gooey melted chocolate molten lava cakes have always been a favorite of mine. Top it with some added ice-cream, and let it melt along with the hot chocolate cake, and I am in HEAVEN.
I tweaked an old recipe of mine (my Paleo Fondant au Chocolat et Cerises–For Two!) to make these Dairy-free Chocolate Molten Lava Cakes. I basically wanted to make these molten lava cakes something that could be flipped over, if you wanted to.
Table of Contents
Why this recipe works
- It is naturally gluten-free, dairy-free, and Paleo.
- It is great for those with allergies.
- It is great for those following certain diets such as gluten-free or dairy-free.
- It comes together quickly.
- It satisfies that chocolate craving!
Recipe ingredients
- coconut oil
- dairy-free chocolate chips
- an egg and egg yolk
- maple syrup
- almond flour
- vanilla
- cocoa powder ( to dust on your ramekins )
Additions/ Substitutions
- Instead of coconut oil, you can use olive oil.
- Instead of maple syrup, you can use date syrup or honey.
Step by step instructions
Step 1: Grease the ramekin and cover in cocoa powder
It is important to grease your ramekin ( I use an olive oil spray), and then to sprinkle cocoa powder on top.
I start by sprinkling the cocoa powder on the bottom and sides, and then I move the ramekin around on it’s side to really get all of the cocoa powder to stick and cover the whole thing.
Step 2: Melt the chocolate
Mix the dairy-free chocolate with the melted coconut oil. Then you’ll heat it in the microwave. ( I like using the microwave because it is faster)
It’s important to do this in 30 second intervals, however, so that the chocolate doesn’t burn. After each interval, mix the chocolate together. Mine was totally melted after 1 minute total in the microwave.
Step 3: Mix everything together.
Next, you add your egg, egg yolk, and maple syrup to the melted chocolate and mix. I like to mix this right away so that the coconut oil doesn’t harden when it is mixed with the cold egg.
Then, you add some salt, vanilla and almond flour the the melted chocolate mixture and mix until the molten cake batter thickens and forms.
Step 4: Bake!
Lastly, you divide the batter into both ramekins and bake it for 13-15 minutes.
The amount of time that these need to bake really depend on your oven. Mine tends to run hot so I tend to need to make my baked goods for less time.
Basically, the outside near the ramekin edges of these molten cakes should look cooked and hardened and the inside will look a bit wet, but it will still have a coating on top of it that has hardened. So if you touch it, your finger wont have batter on it.
Also, the inside will continue to cook a bit once removed from the oven. So if you think its a bit overcooked, eat it ASAP ( just don’t burn yourself), but if it is undercooked, wait like 10-15 minutes.
Other Dairy-free Paleo chocolate desserts you’ll love:
Fudgy Chocolate Chunk Brownies (Paleo, GF)
Almond Flour Chocolate Cake Cupcakes (Paleo, GF)
Chocolate Chocolate Chip Sea Salt Cookies (Paleo, GF)
Paleo chocolate mousse truffles
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Dairy-free Chocolate Molten Lava Cakes (Gluten-free)
Ingredients
- 2 Tbs melted coconut oil
- 1/2 cup Enjoy Life mini chocolate chips, (dairy-free chocolate)
- 1 egg
- 1 egg yolk
- 1/4 cup maple syrup
- 1/8 tsp salt
- 1/4 cup almond flour
- 1 tsp vanilla
- 1 Tbs cocoa powder to sprinkle onto ramekin
Instructions
- Preheat the oven to 400 degrees. Grease 2 ramekins and then cover in cocoa powder. I used 8 ounce ramekins.
- Add the chocolate chips and melted coconut oil to a microwave safe bowl. Heat for 30 seconds in the microwave, then mix. Heat for 30 more minutes then mix. The chocolate should be melted but if it isn't then heat it one more time.
- Add the egg, egg yolk, and maple syrup to the melted chocolate and mix.
- Add the salt, vanilla, and almond flour to the chocolate mixture and mix again.
- Pour half of the mixture into one ramekin and the other half into another.
- Bake for 13-15 minutes. The outside should look hard near the edges of the ramekin and the inside should look less cooked. It will puff out and crack a bit.
- If flipping the cakes over, then let the ramekins cool for 3-5 minutes, then flip them over.
- Or you can eat these straight from the ramekin themselves… wait as long as you want/ can before digging in!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Curious what size ramekin you recommend for these?
8 ounce ramekins 🙂
Thanks!