You only need 4 ingredients to make these Gluten-Free Chocolate Lava Cakes! They’re super easy, nut-free, dairy-free, paleo and keto friendly. No one will know they’re secretly healthy!
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The BEST Gluten-Free Lava Cake Recipe
Now, if you’ve tried some of my healthy chocolate dessert recipes, like my No Coconut Cream Mousse Cake, or my Mini Chocolate Pies, then you know how easy it is to make delicious healthy desserts! This gluten-free lava cake recipe is no exception. It’s probably one of the easiest recipes I have on the blog! And that’s saying something!!!
My top reasons why this chocolate lava cake recipe is the best:
EASY: I have a confession… I HAVE NEVER MADE LAVA CAKE before this experiment. So, I’m in no way a lava cake expert. Therefore, if I can make these, so can you!
SIMPLE: You only need chocolate chips, coconut oil, eggs, and oat flour for this recipe. 4 ingredients, that’s it!
QUICK: These lava cakes only take about 8 minutes to bake, which means, you can have this delicious healthy molten chocolate cake in 15 minutes or less, my friends!
MAKE AHEAD: I love how you can make this cake batter ahead of time, then use it when you’re ready for that valentine’s day date or party. Just pop them in the oven and they’ll be gooey, chocolate heaven in 8 minutes!
SECRETLY HEALTHY: Just like my healthy s’more cookies, this lava cake recipe is the epitome of “secretly healthy.” Literally NO ONE will know these are refined sugar-free, keto, paleo, nut-free, gluten-free, and guilt-free!
Allergy Friendly Chocolate Lava Cake Recipe
To make these gluten-free lava cakes allergy friendly, I used my favorite dairy-free and allergen friendly chocolate chips from Enjoy Life! You can use whatever chocolate is your favorite though! A good keto chocolate will make these lava cakes keto friendly and sugar-free which is awesome. I have a full list of healthy chocolate brands in my Cherry Chocolate Chip Cookie Recipe.
How to Make Gluten-Free Lava Cakes
Like I said before, if I (someone who has never even attempted a lava cake) could make these lava cakes, so can you! Here are the key tips to success.
Grease and flour your ramekins. This is important for easy cake removal. PRO TIP: Cut a small circle of parchment to fit in the bottom of ramekins. This makes it so easy to remove the cakes after baking.
Whip up the eggs to make them fluffy. This makes the cakes super light and moist.
Bake at a high temperature for 8-10 minutes to ensure the cake is baked on the outside, but still ooey gooey on the inside.
Be patient and careful when removing cakes from ramekins. I use a knife to loosen the edges of the cakes before shaking them out.
How to Make Paleo Chocolate Lava Cakes
These lava cakes are paleo friendly! Paleo recipes are something that I love making because I know they’re refined sugar-free, gluten-free, and loaded with healthy fats. To make these gluten-free lava cakes paleo, just swap the oat flour for almond flour or any nut flour of choice and make sure to use a paleo friendly chocolate, like Hu Kitchen.
What to Serve With Gluten-Free Chocolate Lava Cakes
While these molten chocolate cakes are amazing on their own, here are some delicious options for what to serve them with:
How to store gluten-free molten lava cakes? These chocolate molten lava cakes are best served right away to ensure the middle is still gooey. Store homemade lava cakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They do harden when in the fridge, so microwave for 15-20 seconds to reheat before serving.
Can you make chocolate lava cake batter ahead of time? Yes! This is a great time saving option! Store your molten lava cake batter in the refrigerator for up to two days before use (bring to room temperature prior to baking).
Can you make lava cakes in the microwave? I have not tested this yet, but I would say yes! Just microwave one lava cake at a time for about 2 minutes. Let me know if you try this!
Can you make gluten-free lava cakes in a muffin tin? I have tried this recipe using a silicone muffin liner and it worked like a charm! Grease them with a little coconut oil and it’s soooo easy to pop the lava cake right out of the muffin liner. I would suggest cooking them for less time since the muffin size is smaller than a ramekin.
I cannot wait for you to give these easy 4 Ingredient Gluten-Free Chocolate Lava Cakes a try! Please snap a picture and share it with me! Seeing your kitchen creations makes my day and encourages me to keep creating new recipes for you!
1. Preheat oven to 450 F. Grease and lightly flour (I use refined coconut oil and oat flour) 6, 4 oz ramekins (See Note 1 if you don’t have ramekins). PRO TIP: Cut a small circle of parchment to fit in the bottom of ramekins. This makes it so easy to remove the cakes after baking. Place on baking sheet and set aside.
2. Melt chocolate chips and coconut oil in microwave or using a double boiler. If microwaving, melt in 20 second intervals, stirring in between.
3. In a medium bowl, beat eggs, egg yolks, (and coconut sugar if using), on high speed until pale and slightly fluffy. I use an electric hand mixer to do this but a standing mixer or a whisk will also work.
4. Once the melted chocolate is slightly cooled, fold it into the egg mixture along with the oat flour and mix until everything is well incorporated.
5. Divide the chocolate lava cake batter among the 6 ramekins. I use a large cookie scoop to do this. It should fill each ramekin about ¾ the way full. Bake at 450 F. for 8-10 minutes until the tops are set and they don’t jiggle too much if you shake the baking tray.
6. Let the cakes cool in the ramekins for 1 minute, then run a knife along the cake edges to allow for easy removal. Cover with an inverted dessert plate and carefully turn each one over, let it stand for 10 seconds, then unmold. If the cake gets stuck, simply run the knife around the edges again and shake the cakes to loosen them. Serve immediately.
Don’t have ramekins? I’ve made this recipe using a silicone muffin liner and it worked, but the center wasn't as gooey. Just make sure to really under bake them. I highly recommend using ramekins because the center is large enough to stay gooey. If using muffin tin, grease them with a little coconut oil and the cakes pop right out of the muffin liner. I would suggest cooking them for less time since the muffin size is smaller than a ramekin. I’m sure you can use a well-greased muffin tin as well!
Baking Time: Bake time will vary depending on your oven. Check the cakes early to make sure you don’t over bake them. Tops and edges should be set, while the middle may be a little softer to the touch. Shake the baking tray a little to see if the cakes jiggle around. If they don’t, or if they jiggle slightly, you know it’s time to pull them out!
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1 Lava Cake With Keto Chocolate Chips And Almond Flour Amount Per Serving:Calories: 66Total Fat: 5.4gCarbohydrates: 1.9gNet Carbohydrates: 1.4gFiber: 0.5gSugar: 0.1gProtein: 3.4g
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