Gluten-free Molten Chocolate Espresso Lava Cakes (Paleo)
These Gluten-free Molten Chocolate Espresso Lava Cakes are a delicious ooey-gooey chocolate filled dessert with a melted molten center. They are made with healthier ingredients like almond flour, olive oil, and maple syrup but you would never know it by the taste! They are the perfect dessert for any occasion and are ready in less than 25 minutes!
I am ALL about these gluten-free chocolate lava cakes. They taste like a classic lava cake recipe, but are made with healthier ingredients like almond flour and maple syrup. I love how the hint of espresso brings out the chocolate flavor.
All you need are 7 ingredients and less than 25 minutes to make melty ooey- gooey chocolate amazingness. Top these lava cakes with ice-cream and they become the ultimate chocolate dessert.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other healthy desserts you’ll love
Why this recipe works
- They are made with healthier ingredients like almond flour and maple syrup.
- They are dairy-free, gluten-free, grain-free, and Paleo.
- They come together quickly. In less than 30 minutes, these are ready to eat!
- It only serves 2!
- The espresso powder enhances and compliments the chocolate in this recipe.
- olive oil– a good quality extra virgin olive oil works here.
- maple syrup– use a pure maple syrup and not anything with corn syrup in it.
- dairy-free chocolate chips– you can use any type of chocolate that fits your dietary needs.
- eggs– you only need one egg and one yolk.
- almond flour– blanched almond flour works best for baking.
- coconut flour– this helps to absorb extra liquid and give the dessert a good texture.
- instant espresso– make sure to use instant espresso or instant coffee, ground coffee and ground espresso won’t work here and will be too grainy.
See recipe card below for a full list of ingredients and measurements.
Instead of olive oil, you can use coconut oil or avocado oil.
Instead of maple syrup, you can use honey.
Instead of instant espresso, use instant coffee. If don’t want to taste espresso in this recipe at all, reduce the amount of instant espresso to 1 teaspoon. If you want to taste a little espresso flavor, add 2 teaspoons.
Step by step instructions
Step 1: Grease the ramekins and sprinkle coconut flour on the bottom.
Step 2: Melt chocolate chips and oil in the microwave.
Step 3: Whisk the egg, yolk, and maple syrup together in a bowl.
Step 4: Add the melted chocolate to the mixture and mix again.
Step 5: Add the almond flour, coconut flour, salt and instant espresso to the bowl and whisk.
Step 6: Fill each ramekin with the batter.
Step 7: Bake for 13-15 minutes. Do NOT over bake or they won’t be lava inside.
They will look uncooked in the center but a toothpick will come out clean on the edges.
Step 8: Turn the ramekins upside down on a plate.
They taste really great with regular ice-cream, non-dairy ice-cream, berries, or whipped cream.
It wasn’t greased enough! Sprinkle coconut flour to the bottoms of the greased ramekins to make sure it works well.
NO! Only use instant espresso. Regular espresso is thick and grainy and will affect the texture of the dessert. Instant espresso is like powder and goes into the batter well.
You can use instant coffee or leave it out completely.
HU chocolate is Paleo.
Other healthy desserts you’ll love
This Keto Flourless Chocolate Cake by Cassidy’s Craveable Creations. It looks like it has the perfect texture!
These Healthy Almond Flour Brownies are fluffy yet fudgy and so incredibly delicious.
These Almond Flour Egg Yolk Chocolate Chip Cookie Bars are the ultimate chewy gooey chocolate chip cookie bars.
This mocha milkshake by Food Doodles is creamy and dreamy and full of coffee and chocolate flavors.
Did you try this recipe? Please leave me a ⭐ review below!
Gluten-free Molten Chocolate Espresso Lava Cakes (Paleo)
- Preheat the oven to 400 degrees F.
- Grease two ramekins. I like to spray them with an olive oil spray. Make sure to cover the whole surface of the ramekin. Sprinkle a little bit of coconut flour onto the bottom of the ramekin to should avoid the top of the cake sticking to it.
- Put the chocolate chips and the oil into a microwave safe bowl and microwave for 30 second intervals. Remove from the microwave and mix with a fork until the chocolate becomes a smooth.
- In a separate bowl, whisk the egg, egg yolk, and maple syrup together until the mixture thickens a bit. Then, add the melted chocolate and oil mixture to the bowl and whisk.
- Add the salt, almond flour, coconut flour, and espresso to the bowl and whisk until everything is blended.
- Fill each ramekin with half of the batter.
- Place in the oven and bake for 13-15 minutes, until the edges puff out and harden and the middle still looks uncooked. (Take them out at 13 minutes to test them out.) A good test is to take a wooden tooth pick and prick the edge of the ramekin. If it comes out clean while the middle still looks uncooked, it is perfect!
- Remove the ramekins form the oven, and let cool for a few minutes. Not too long or the inside will continue cooking.
- Then, slide a knife along all of the edges of the ramekin. Turn the ramekin upside-down onto a plate. (Its best to use oven mitts during this part) If the cake doesn't easily slide onto the plate, pull down on one of the edges a bit with the knife.
- Eat warm and top with ice-cream, fruit, whipped cream, and serve.
- Instead of olive oil, you can use coconut oil or avocado oil.
- Instead of maple syrup, you can use honey.
- Instead of instant espresso, use instant coffee. NOTE: If don’t want to taste espresso in this recipe at all, reduce the amount of instant espresso to 1 teaspoon. If you want to taste a little espresso flavor, add the 2 teaspoons.
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