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Paleo Chocolate Molten Lava Cake

Sharon Muse

Nothing says "I love you" like chocolate! Whether you are celebrating Valentine's Day with your significant other or with your best friend, you will want to have this cake as part of your celebration!

We took the traditional molten lava cake recipe and made a few changes - well, we think we made a few improvements. We took all the gluten and flour out and you won't miss it one bit. We also switched out the butter and used coconut oil. The results? A delicious and healthy-ish dessert that is elegant enough for company but easy enough for a weeknight. 

In full disclosure, we tested this recipe several times (it's a hard job, we know). Each time we made it, it tasted amazing but came out more cake like and less molten lava-like. This was a labor of love so we kept trying until it was just the way we wanted it to be! After many times, we learned to keep an eye on your oven and pull it out before you think it is finished, it will be worth it in the end!


Makes 4

3/4 cup (4.5 oz) semi-sweet or dark dairy-free chocolate chips

1/4 tsp. vanilla extract

1/4 tsp. mint extract

1/8 tsp. salt

3 T coconut sugar

1 tsp. coconut flour

2 tsp. cacao or cocoa powder (plus more to flour the ramekins)

2 egg

2 egg yolk

4.5 T coconut oil (plus more to grease the ramekins)

4 heart-shaped or round ramekins


1.) Preheat your oven to 375° and grease the bottoms and sides of 4 ramekins with coconut oil and then flour the bottoms and sides with cacao or cocoa powder and set aside.

2.) Heat chocolate and coconut oil on the stove or microwave, stirring until all the chocolate is melted. 

3.) Let the chocolate mixture cool and set aside. In a small bowl, combine eggs, vanilla extract, mint extract, salt and sugar and beat with a hand mixer for about 2 minutes or until the coconut sugar is dissolved

4.) Pour egg mixture over the chocolate mixture. Sift the cacao or cocoa powder and coconut flour on top and gently fold all the ingredients together until blended through. Be careful not to stir too much air into the mixture.

5.) Pour the batter into the greased and floured ramekins evenly. Place all on one baking sheet and bake 12-14 minutes (see note).

6.) Remove the ramekins from the oven and let sit for just about 1 minute. You can then invert onto a plate or eat right out of the ramekin. Feel free to garnish with powdered sugar, mint leaves, strawberries, cacao nibs - whatever sounds good to you. Serve immediately and enjoy!

Notes: If you are using heart-shaped ramekins, we found they only needed to bake for about 12 minutes. The traditional round ones we tested used were deeper and needed to bake for about 14 minutes.