Molten Lava Cake Recipe (Paleo, Healthy, Gluten Free)

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.

That gooey center, the melty ice cream that soaks into the tender cake? I just can’t not 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.

Paleo Molten Lava Cake Recipe

Course :  Dessert
Cuisine  : American, Paleo
Prep Time  :  10 minutes
Cook Time :  12 minutes
Total Time  : 18 minutes
Servings :  cakes
Calories :  772 kcal

Ingredients

• 1/3 cup refined coconut oil
• 1/2 cup vegan chocolate chips like Enjoy Life
• 2 eggs
• 1 egg yolk
• 1/4 cup coconut sugar
• 1/2 tsp vanilla extract
• pinch of salt
• 1 tablespoon tapioca starch
• 3 tablespoons almond flour
• coconut milk ice cream for serving
• Equipment Needed
• 6-ounce ramekins

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.

Recipe 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.

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