Molten Chocolate Lava Cake

In a quest to make a healthier version of Chris’s favorite childhood Christmas cookie {chocolate crinkle cookies} I ended up with cake. Which, in all honesty, I can’t complain about – it’s absolutely delicious.

This recipe can be made as one full cake {I recommend 9-10″ cast iron skillet if you go that route}, but I think is best served in individual ramekins. I haven’t tried cupcakes yet, but once I detox from multiple the bars worth of chocolate I ate trying to make cookies, I will give that a try.

Below is the flour mix that I used, but feel free to use your own combination of non-gluten flours or all almond flour if you are grain-free. And hell, if you end up with cookies, let me know!

Molten Chocolate Lava Cake


  • 1/4 cup coconut or avocado oil
  • 2 oz unsweetened chocolate, melted
  • 1 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup oat flour
  • 1/4 cup almond flour, sifted
  • 1/4 cup brown rice flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp salt


  1. Melt 2 oz of chocolate over low heat. A double boiler works best for this.
  2. Pre heat oven to 350° F and grease ramekins with avocado oil or coconut oil.
  3. In a medium mixing bowl, combine oil, melted chocolate and sugar and mix thoroughly. I use a hand mixer.
  4. Add eggs in one at a time and continue to mix. If you’re using coconut oil, I recommend bring the eggs to room temp, or close to it, so that the coconut oil does not turn solid when the eggs are added.
  5. Add vanilla and continue mixing.
  6. Mix in sifted flour, baking powder and salt.
  7. Pour batter into greased ramekins and bake for 12-15 minutes, until the top starts to crack. Remove from oven and let cool for 5-10 minutes. If you do decide on a cast iron skillet, check it often – cast iron tends to cook faster.
  8. Serve with a dollop of dairy free vanilla ice cream or coconut whipped cream.



February 13, 2019



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