Gluten-free Molten Chocolate Espresso Lava Cakes (Paleo)

Gluten-free Molten Chocolate Espresso Lava Cakes with molten center falling out and ice-cream on top.

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5 from 3 votes

Gluten-free Molten Chocolate Espresso Lava Cakes (Paleo)

These gluten free lava cakes are full of dense chocolate flavor with a hint of espresso.

Prep Time5

Cook Time13

Total Time18

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Author: Dominique

Ingredients

2 Tablespoons olive oil
1/4 cup maple syrup
1/2 cup chocolate chips (use any kind that fits your needs...dairy-free, Paleo, or regular)
1 egg
1 egg yolk
pinch of salt
4 Tablespoons almond flour
2 teaspoons coconut flour ( I like Nutiva for price and quality)
2 teaspoons instant espresso

Instructions

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.

Notes

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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