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Cheryl MalikPosted: 01/24/18Updated: 05/15/22
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This paleo molten lava cake is the perfect for a paleo Valentine’s Day recipe. Gooey, rich centers surrounded by perfect chocolate cake, this healthy Valentine’s Day dessert is super easy and quick. Grain-free and dairy-free, this is one of my all-time favorite paleo dessert recipes.
I just can’t pass up a molten cake.
That gooey center, the melty ice cream that soaks into the tender cake? I just can’tnot with molten cakes. And paleo molten cakes? It’s like, take me to Target on pay day and walk me past the throw-pillows aisle… then tell me it’s all free. It’s almost not fair. Paleo dessert recipes: 1; Cheryl: 1 MILLION. Because hey… these are healthy, gluten-free, refined-sugar-free, dairy-free, and grain-free! There are literally no losers here.
Like, I’ve gotnofight against this cake. But y’all, with this paleo molten lava cake, just let it happen. No refined sugar, no grains, no gluten, no dairy… in other words, no bloat, no stomachache, no lingering guilt, no unpleasant symptoms parading as your nightcap.
And when it comes to Valentine’s Day desserts, feeling good afterward is key. For like, no reason…
Do you get what I’m saying? Are you pickin’ up what I’m puttin’ down? You buyin’ what I’m sellin’? Are we, like, on the same page about what I’m alluding to here oh ok good.
I whipped up these paleo molten lava cake recipe because, duh, Valentine’s Day is coming up, and there is just no better way to sayI’m into you than to serve this paleo dessert recipe up to your sweetie pie sugar buns. Especially if you’re coming off a Whole30, you can close your eyes and basically pickany dinner recipe from my best paleo Valentine’s Day recipes roundup, and you’re off to a phenomenal start. End dinner with these paleo molten lava cakes, and you better be ready to fend your partner off, y’all, because this stuff is serious.
Why this recipe is so good
- The lava cakes are super gooey and rich in the center, surrounded by tender, chocolatey cake.
- These paleo dessert recipes come together super easily, and you could make them ahead of time, baking right before serving.
- These molten lava cakes are paleo, gluten free, grain free, and refined sugar, making them a pretty darn healthy Valentine’s Day dessert!
How To Make It Ahead
If you do make these lava cakes ahead of time, you might have to bake them just a smidge longer, since they’ll be cold coming from the fridge. Better yet, make them ahead of time, then bring the ramekins out from the fridge onto the counter while you make and eat the rest of your dinner. By the time you’re ready to bake, they’ll be room temperature and perfect for the ooey, gooey molten melting.
How To Make It
Preheat the oven to 450º Fahrenheit. If you’re making these ahead, skip this part, of course!
Grease 2 ramekins with refined coconut oil and set aside.
Microwave your chocolate chips and coconut oil in a medium bowl. Start with 60 seconds, then stir, then continue microwaving in 30-second bursts, stirring well in between, until just melted and smooth.
In a medium bowl, whisk together the egg yolks, coconut sugar, and salt. Fold the melted chocolate into the eggs and sugar, stirring to just combine. Stir in the tapioca starch and almond flour and stir until well combined. Split the batter evenly between the two prepared ramekins and bake 12 minutes or until the sides are set but centers are still very soft.
Remove from oven and let cool 1 minute. Run a thin knife around the edge then place an inverted plate on top; carefully flip and let stand 10 seconds. Remove ramekin and serve immediately.
5 from 14 votes
Paleo Molten Lava Cake Recipe
Prep:10 minutes minutes
Cook:12 minutes minutes
Total:18 minutes minutes
Tender chocolate cakes with gooey, rich centers, these paleo molten lava cakes come together quickly and easily, making them one of our favorite paleo dessert recipes.
2 cakes
Ingredients
- ⅓ cup refined coconut oil
- ½ cup vegan chocolate chips like Enjoy Life
- 2 eggs
- 1 egg yolk
- ¼ cup coconut sugar
- ½ tsp vanilla extract
- pinch of salt
- 1 tablespoon tapioca starch
- 3 tablespoons almond flour
- coconut milk ice cream for serving
Equipment Needed
Instructions
Preheat the oven to 450°. Grease two 6-ounce ramekins with coconut oil. Place the ramekins on a baking sheet.
Place coconut oil and chocolate chips in a microwave-safe bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well in between, until chocolate is completely melted and smooth. In a medium bowl, whisk the eggs with the egg yolks, coconut sugar and salt well.
Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour. Spoon the batter evenly into the prepared ramekins and bake for 12 minutes, or until the sides of the paleo molten lava cake are firm but centers are still very soft. Remove form oven and let cakes cool in the ramekins for 1 minute. Run a very thin steak or paring knife around the edge of each cake. Cover each with an upside-down dessert plate then carefully turn each one over. Let stand for 10 seconds then unmold. Serve immediately with plenty of vanilla ice cream.
Notes
To make these ahead, prepare cakes up until baking then chill. 30 minutes before baking, remove from refrigerator and let stand at room temperature.
Alternately, bake cakes immediately out of refrigerator, adding about 1-2 minutes to baking time. Monitor closely so as not to under- or over-bake.
Nutrition Information
Calories: 772kcal, Protein: 12g, Fat: 63g, Saturated Fat: 43g, Cholesterol: 261mg, Sodium: 106mg, Potassium: 60mg, Total Carbs: 51g, Fiber: 4g, Sugar: 34g, Net Carbs: 47g, Vitamin A: 365IU, Calcium: 117mg, Iron: 4.7mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Meet Cheryl Malik
In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.
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Sonya saysLove it! Turned out awesome. I used sunflower oil instead of coconut. Plus I used the lanko sugar free sweetener to reduce the sugar.
Easy and tasty. Cooked in countertop oven.
I was craving chocolate cake and this hit the spot!Reply
- Anna Claire | 40 Aprons Team says
So glad you enjoyed this recipe! This is a great way to satisfy those chocolate cravings. 🙂
Reply
- Heidi says
I don’t love baking, but this recipe was so successful, anyone could make it! My kids couldn’t get enough of it. It was the perfect ratio of cake to gooey inside. I would totally feel confident making these for guests.
Reply
- Nikki says
Are there really 772 calories and 63g of fat in these?? My mind is blown. ?
Reply
- Cheryl Malik says
Yes!
Reply
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