Gluten-Free Warm Lava Cakes For Two

My Gluten-Free Warm Lava Cakes for Two are finally here and I have been itching to share this recipe with you. These lava cakes are everything you need in life this Valentine’s Day, and really any time you want a sweet treat. The best part about this recipe? Believe it or not, they are easy to make!

They also happen to be gluten-free, refined sugar-free, and paleo-friendly too!

So let’s get right to it, shall we?

What you need to make these lava cakes

Let’s start with equipment. You need two ramekins. I recommend using either 4 or 6 inch size ramekins. If you use 4-inch ramekins, they lava cakes will have more height. If you use 6-inch ramekins, they will be a little flatter, only because the ramekins are slightly bigger. The cakes will be perfectly gooey and delicious, regardless of what size you choose! 

Ingredients needed for these lava cakes

• Chocolate: For this recipe, you can use chocolate chips/chunks or dark chocolate bars, that you can melt down. What ever you use, note that you do need two extra square of chocolate to gently place on top of each lava cake before they go into the oven. That really helps make them super liquidy and gooey when you cut inside each lava cake. For the chocolate, I always recommend the Hu Kitchen Gems or Enjoy Life Foods Dark Chocolate Chips; I also love Hu Kitchen Chocolate Bars, they are perfect for this recipe.
• Coconut oil: I like to use refined coconut oil to avoid as much of the coconut taste as possible, because I really want the chocolate to shine as the main flavor in this recipe.
• Coconut sugar: You can use either cane sugar or coconut sugar in this recipe. I always opt for coconut sugar since it’s not refined, but hey, you only live once, use what you have/like!
•  Eggs: I know that many of you are going to ask me if you can substitute the eggs with something else. In this recipe, the answer is no. So if you avoid eggs, I am sorry, but this isn’t the recipe for you. I will work on an egg-free version in the future!
• Vanilla extract: Vanilla extract gives these cakes the best flavor, so don’t skip it!
• Gluten-free flour: You can use regular all purpose flour, gluten-free flour, or even oat flour in this recipe. I have not tested other flours, and when ever I make these, I use Bob’s Red Mill Gluten-Free 1:1 Baking Flour; it’s my go-to in all my baking recipes.
• Cocoa powder and ice cream for topping (optional, but not!): If you really want to make these lava cakes festive, sprinkle them with cocoa powder after they come out of the oven! And, then I recommend adding a large scoop of ice cream on top, and you will be all set for the most amazing experience!

How to make these lava cakes

To make these lava cakes, it couldn’t be easier!

1. Preheat the oven to 425 F. 
2. Spray your ramekins with non-stick spray or grease them well. 
3. I then like to sprinkle the inside of the ramekins with cocoa powder, because the cakes will be so pretty when they come out of the ramekins later. Totally optional, though!
4. Melt the chocolate and coconut oil in the microwave, until fully melted. I usually do this in 2-3, 30-second increments, stirring in between each increment.
5. Once the chocolate has melted, the next step is to beat together the coconut sugar, egg, egg yolk, vanilla extract, and salt, until the mixture is smooth. I use a hand mixer, but you don’t need one. You can whisk together the ingredients using a hand whisk.
6. Add the melted chocolate mixture to the bowl with wet ingredients; mix everything together and then add the flour last.
7. Transfer the mixture between the two ramekins and then place one square of chocolate in the middle of each.
8. Bake for 12-13 minutes. The edges will be set, but the center will look somewhat soft still and that is okay!
9. Once you pull them out of the oven, let them sit for 1 minute.
10. Then, gently run a knife around each cake; this will help the cake come out nicely.
11. Take a small plate and place it on top of each ramekin, and then invert each cake. The cakes should pop out easily.
12. Sprinkle each cake with cocoa flour and a scoop of ice cream.
13. Serve and enjoy immediately because the ice cream will melt fast! 

Other dessert recipes you might like this Valentine’s Day and beyond

• Cinnamon Roll Cookie Skillet Cake
• Salted Caramel Cookie Skillet
• The Best Chewy Chocolate Chip Cookies
• Life Changing Tahini Chocolate Chip Cookies

If you make this recipe, please be sure to leave a comment and rating below! And, since I practically live on Instagram, tag me in your creations so I can see and repost on my IG stories! Enjoy and HAPPY VALENTINE’S DAY!!

Gluten-Free Warm Lava Cakes for Two

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Nicole Modic

Prep Time 10 minutes mins

Cook Time 13 minutes mins

Total Time 23 minutes mins

SERVES 2 people

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These gluten-free warm lava cakes are everything you need in life this Valentine's Day and any time you want a decadent, sweet treat. The best part about this recipe is that they are very easy to make, and happen to be gluten-free, refined sugar-free, and paleo-friendly too! 

Ingredients

• ⅓ cup vegan chocolate chips (or chopped dark chocolate) + 2 squares of dark chocolate (one for each lava cake)
• ¼ cup refined coconut oil
• 3 tablespoons coconut sugar
• 1 egg room temperature
• 1 egg yolk room temperature
• ½ teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons gluten-free baking flour I like Bob’s Red Mill 1:1 baking flour
• extra cocoa powder & vanilla ice cream for topping

Instructions

• Preheat oven to 425 F.
• Generously spray two ramekins with non-stick spray.
• Lightly dust/coat the inside of each ramekin with cocoa powder.
• In a small microwave-safe bowl, add the chocolate and the coconut oil.
• Melt in the microwave, in 2, 30-second increments, until the chocolate has melted and the mixture is smooth.
• Next, in a medium-size bowl, beat together the coconut sugar, egg, egg yolk, vanilla extract, and salt, until the mixture is smooth. I use a hand mixer, but you don’t need one. You can whisk together the ingredients using a hand whisk.
• Fold the melted chocolate mixture into the egg-sugar mixture, then stir in the flour.
• Divide the batter between the 2 ramekins, gently drop one square of chocolate in the center of each ramekin.
• Bake for 12-13 minutes. They will be done when the edges are set, but the center looks very soft (that’s great!).
• Remove from the oven and let sit for 1 minute.
• Run a very thin knife around the edge of each cake.
• Then, invert each cake onto a dessert plate. Wait about 20 seconds before gently lifting off the ramekins; they should come off pretty easily.
• Serve immediately with vanilla ice cream and enjoy immediately!

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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