Paleo Molten Chocolate Lava Cakes
“Molten chocolate lava cakes” scream “special occasion.”
Whether for a romantic Valentine’s Day dessert, an ending to a celebratory dinner, or a decadent movie night treat, these Paleo Molten Chocolate Lava Cakes are nothing shy of special. A melty, gooey center rushes as the spoon hits the cake ever so slightly, yet the edges stand fluffy and firm. The rich tastes of both bittersweet chocolate and cacao powder pair to elevate the flavor of these cute little cakes. The best part: no sharing. I get my own individual lava cake without someone’s spoon in the center scooping up all the lava!
Between developing, testing, and photographing the recipe, my parents and I had the daunting task of indulging in three batches of lava cakes in three days. Thankfully, the recipe for these molten chocolate lava cakes is broken down into simple steps to walk you through making a no-sweat show stopping dessert. Not only are these easy to whip up, but they are also paleo, so they’re practically a superfood. While I can’t promise medicinal properties, Paleo Molten Chocolate Lava Cakes are made from wholesome ingredients like eggs, coconut oil, and cacao. This recipe was made with my gluten, dairy, nut, and soy free Squeezesters in mind.
Tips for Baking Paleo Molten Chocolate Lava Cakes
When it comes to molten chocolate lava cakes, in my opinion, there’s no such thing as “underbaking.”
Set a timer
You should always set a timer, especially when making lava cakes. If you accidentally forget them in the oven, they are no longer molten and lack lava.
2. Check the edges
Are the edges set? The cake will puff slightly around the edges.
3. Check the center
Is the center jiggly? The middle of the cake will concave or dimple. I like the diameter of my center to be larger because that means more ooey, gooey lava. A firmer, set center will have less lava.
Remember: You can always put the cakes back in the oven to bake longer, but you can’t un-bake, so always favor underbaking.
What if I don’t have ramekins? Can I still make Paleo Molten Chocolate Lava Cakes?
If there’s a will, there’s a way. If you don’t have ramekins, use a muffin tin! Prepare each muffin cup with coconut oil and cacao powder before pouring in the batter. Bake at 400°F for 6 to 10 minutes or until desired firmness. Using a muffin tin lessens baking time and yields more lava cakes since the cups are smaller than the larger ramekins.
If you have smaller or bigger ramekins than 6-ounces, adjust the baking time to the size of your lava cakes.
Can I make Paleo Molten Chocolate Lava Cakes ahead?
The batter can be made within 20 minutes, but if you are interested in doubling the recipe and making lava cakes for a crowd (or just preparing the cakes ahead of time), refrigerate the batter in prepared ramekins. Place filled ramekins on a pan, cover with plastic wrap, and place in the refrigerator until ready to bake. When ready to bake, allow the ramekins to come to room temperature anywhere from 15 minutes to an hour. Place the ramekins in a preheated 400°F and bake for 8 to 12 minutes. It may take longer depending on the temperature of the refrigerated cakes, so I suggest checking after 8 minutes and baking for additional one-minute intervals until the center is the desired firmness.
Note: Between the fat found in coconut oil, chocolate, and eggs, the batter will essentially solidify when refrigerated. Even after the batter comes to room temperature, the batter will most likely not be liquid. That’s ok!
How long do Paleo Molten Chocolate Lava Cakes last?
If stored tightly in an airtight (preferably glass) container, unbaked batter will stay well for up to 3 days! Again, it will chill solid, so when ready to bake, scoop into prepared ramekins and follow instructions in “Can I make Paleo Molten Chocolate Lava Cakes ahead?” above in the blogpost.
If not enjoyed immediately, leftover Paleo Molten Chocolate Lava Cakes can be reheated in the microwave until desired meltiness and temperature (about 15 to 30 seconds). Store at room temperature for 2 days or in the refrigerator for upwards of 5 days.
1. Preheat oven to 400°F.
2. Over a double boiler or in the microwave, melt chocolate and coconut oil together. Set aside to cool.
3. In the meantime, whisk together eggs, egg yolk, coconut sugar, and salt together until the sugar granules disappear and the the ingredients become thicker and lighter (about 5 to 7 minutes). Whisk in vanilla extract.
4. Fold in chocolate and oil. Sift in cacao powder and tapioca flour and fold. Let the batter rest as you prepare the ramekins.
5. Grease 4 6-oz ramekins well with coconut oil, dust lightly with cacao powder, and place on a sheet pan. Divide the batter evenly amongst the ramekins and place in the preheated oven for 8 to 12 minutes. The longer the cakes bake, the firmer the centers will be.
6. After removing from the oven, let the cakes rest for 1 minute. Using a towel or oven mits, run a butter knife gently around the ramekin to release the edges from the ramekins. Place a plate over the ramekin and flip the cake onto the plate. Serve with whipped cream, ice cream, or powdered sugar and berries.
+ You can always put the cakes back in the oven to bake longer, but you can’t un-bake, so always favor underbaking. Set your timer for the least amount of time and start checking at 8 minutes. Bake in additional one-minute intervals until the center achieves desired firmness.
