Molten Chocolate Lava Cake

This is one the desserts I missed most after going gluten free… it became my mission to recreate this classic.  So simple to make, anyone can bake these up!

This dessert is surely decadent and romantic if you ask me.  Easier to make than it looks… the key is getting the timing right.  Make your batter ahead of time, fill each ramekin and keep covered in the fridge until you are ready to bake!

Molten Chocolate Lava Cake

  • 3 oz unsweetened baking chocolate
  • 6 tablespoons butter
  • 2 eggs
  • 1/3 cup honey
  • 1 tablespoon coconut flour, firmly packed
  1. Preheat your oven to 450.
  2. Grease 4 ramekins.
  3. Gently melt together chocolate and butter.
  4. Whisk in eggs, honey and coconut flour.
  5. Pour into greased ramekins.
  6. Bake for 9-11 minutes.  You want to take it out immediately after the center slightly puffs up. Watch carefully at the end or you will just end up with fudge cakes (equally delicious, just not oozing).
  7. Gently run a knife around the ramekin to release the cake from the sides and invert onto serving plate.
  8. Serve warm with fresh berries and whipped cream.

*add a few minutes to the baking time if your batter was kept in the fridge.

Don’t have ramekins?  Oven safe tea cups work perfectly!

22 thoughts on “Molten Chocolate Lava Cake”

  • These were AMAZING! We made them for dessert tonight, and they came out PERFECTLY! OUTSTANDING! We LOVED them. Thank you, Michelle. I keep sending newly-transformed GF eaters/cooks/bakers your way. Thank you for contributing the dessert and everything else. FABULOUS!

  • These look so amazing! I can hardly wait to try them. Your recipes help make grain-free living tasty! I have your cheddar sage biscuits in the oven right now :)

  • Made these the other night and they were fantastic. Took no more than 15 minutes start to finish including whipping up some fresh cream! Perfect and delicious! I live this site and your blogs! This is where I go when I need a FIX!

  • This looks heavenly! I’m wondering if one could use another sweetner other than honey? Could I use xylitol instead??

    • I know alot of people have equally substituted maple syrup and agave in my recipes with success. Let me know how xylitol works out.

  • I have made this dessert 2 times and absolutely love it!!!! Thank you SSOOOOO much for this recipe!! Just what I needed for the special diet my daughter and I are on. It’s like heaven!

  • This looks great. I will be trying it tonight with coconut nectar in place of honey. Thanks for sharing! Thanks to mamasecat at Guilt Free Goodies for sending me your way!

  • Can i substitute anything else for the coconut flour, and if so is it the same amount? Cant wait to try excited:) thanks!

  • After devouring my 1st attempt at this, my 8 yr old son gave the ultimate compliment by asking if I could make this for his birthday cake! : ) I subbed unsweetened Valrhona coaco + extra fat for the bakers chocolate (3 T of coaco + 1 T of fat per 1 oz of bakers chocolate) and I also subbed coconut oil for the butter (I’m Paleo). Also, after removing them from the oven I noticed that the perfectly measured honey was still sitting on the counter – -oops! I just added the honey on top of each, stirred it around a little, and they tasted great. Thank you for this recipe! It’s already a family favorite.

  • Hi Michelle

    Anyway this can be made with a flour other than coconut. I do not live in the states, and it is difficult to find some of the flours. I can get tapioca flour. Will this work?

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