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
- 1/3 cup vegan chocolate chips (or chopped dark chocolate) + 2 squares of dark chocolate (one for each lava cake)
- 1/4 cup refined coconut oil
- 3 tablespoons coconut sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 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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