Dairy-free Chocolate Molten Lava Cakes (Paleo, Gluten-free)

Dairy-free Chocolate Molten Lava Cakes recipe. 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.

To be honest, I always just eat these types of things from the ramekin themselves. Buuuut it’s always fun to flip them, and so I got to tweaking my old recipe to make it happen.

Ingredients needed to make these Dairy-free Chocolate Molten Lava Cakes:

• coconut oil
• dairy-free chocolate chips
• an egg and egg yolk
• maple syrup
• almond flour
• vanilla
• cocoa powder ( to dust on your ramekins )

I used the same ingredients here that I used in my old recipe, but I used less almond flour to make it more gooey.

To be honest, the gooey factor and the ability to flip them all steps from

1) the cocoa powder dusted on your ramekin and

2) how these cook ( heat and length of time)

Tips on how to make them:

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

Next you’ll 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.

But if you need a little more time, do it once more and that should do the trick.

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.

I hope that makes sense.

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.

I personally like to wait 5 minutes, then I add dairy-free ice-cream, and dig in. I like when these Dairy-free Chocolate Molten Lava Cakes are still hot and melts the ice-cream that is on top of it.

Other Dairy-free chocolate desserts:

Fudgy Chocolate Chunk Brownies (Paleo, GF)

Almond Flour Chocolate Cake Cupcakes (Paleo, GF)

Chocolate Chocolate Chip Sea Salt Cookies (Paleo, GF)