This lava cake is so deliciously decadent, you’d never guess it’s healthy, gluten-free and paleo! With a chocolatey, almondy center, this spin on the classic tastes just like an Almond Joy and is perfect for Valentine’s Day, or wowing dinner party guests.
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Why you will LOVE This Recipe
I can’t be the only one who’ll order chocolate lava cake anytime I see it on the menu. I mean, how can you resist that perfect, melt-in-your-mouth, rich, chocolatey center? Especially when it comes with a scoop of ice cream – now that’s a match made in heaven!
It’s such a classy dessert that I always assumed lava cake would be reserved for special occasions at fancy restaurants. But then I thought, why not try making it at home? Because, come on, it’s basically just chocolate! What’s the worst that could happen?!
And guess what! It’s actually SUPER easy. I tried a few different versions, and I’m convinced I’ve come up with the next big thing. I’m calling it Almond Joy Lava Cake! That’s right, this isn’t your standard lava cake, this is next-level, surprise melty swirl of almond butter in the center lava cake. And, if you can believe it, it’s also high protein recipe, gluten-free and paleo!!
What’s the Difference Between Molten Lava Cake and Lava Cake?
They’re the same thing! Molten lava cake, chocolate lava cake, molten chocolate cake… I could go on, but you get the picture! They’re just different names for the same, irresistible chocolate dessert with a warm, gooey center. If you want, you can even call it by its fancy, French name, Moelleux au Chocolat. Ooh la la!
What is Paleo Chocolate Lava Cake Made Of?
You really don’t need much to whip up these indulgent little desserts. The recipe is also fairly flexible so you can use what you have at home, or personalize it to your own liking! Here’s what paleo lava cakes are made of:
- Coconut oil
- Coconut sugar
- Eggs
- Dark chocolate
- Cocoa powder (for dusting the ramekins)
- Chocolate whey protein powder (can be substituted with more cocoa powder!)
- Almond butter or, if you’re not an Almond Joy fan and want to go the Reese’s route instead, use peanut butter!
- Vanilla extract
- A pinch of salt
How do you Know When Lava Cake is Done?
Baking your lava cakes for the correct amount of time is the key to achieving that perfect, melty middle! The oven is set to a much higher temperature than for regular cakes, which is how you get the cakey outside and soft center.
As soon as the outsides are baked, even if they look slightly soft, they’re ready to come out! If the middles are still wobbly, or look like wet cake batter, you’ll need to bake them a little longer.
Can you Make Lava Cake Ahead of Time?
Lava cake is best served, and devoured, immediately when it’s still warm! However, if it’s more convenient, you can make the batter ahead of time, cover it, and keep it in the fridge for up to a day. If you do this, make sure you bring the cake batter back to room temperature before filling the ramekins and putting them in the oven.
Tips for making the perfect lava cake
- Use high quality chocolate! It’s chocolate cake after all, so using the best chocolate really does help with the final result! Personally, I don’t like really dark, bitter chocolate, so I’ll use something around 70%. Anything less than 70% usually contains milk. Also, avoid using chocolate chips because (fun fact!) they’re not made to melt!
- Don’t skip preparing your ramekins! First, make sure you rub your ramekins thoroughly with coconut oil – I usually do this with a paper towel to avoid them getting too greasy. Then, dust them with cocoa powder so the insides are fully covered. You can turn the ramekins over and tap on the bottom to get rid of any excess. This will make it so much easier to turn your cakes out!
- Be patient when it comes to plating! If you want the satisfaction of releasing the magically melty almond and chocolate when you dig in to your lava cake, it’s worth it to take your time. Let your cakes stand for a minute after removing them from the oven. If your cake looks stuck, you can gently run a knife around the edge of the ramekin to release it from the mold. Then, cover with a small dessert plate and invert. Finally, wait 10 seconds before lifting the ramekin off!
- Choose your own toppings! The possibilities are endless – whipped cream, caramel sauce, powdered sugar! Is there anything that doesn’t go with chocolate cake? You could also serve your cakes with fresh fruit – I like strawberries and raspberries best! And, of course, you can never go wrong with ice cream. There’s just something about that rich, hot chocolate, and cold, sweet vanilla combo!
Can you Freeze and Reheat Lava Cake?
Well, technically yes, you can, but the chances of there being anything left over to reheat are very, very, very low. I promise. This recipe really is that good!!! In fact, I challenge you to not eat both servings yourself!
BUT WAIT. That isn’t the only exciting thing I want to talk to you about….
TODAY IS THE FIRST EVER RECIPE VIDEO ON FOOD FAITH FITNESSSSSSSSSS!
Seriously. I have been working on doing these FOREVA, and it’s FINALLY here. Now you know why I am all kinds of excited.
However, I’m actually breathing for the first time since starting to write this post. So maybe I’ll stop yelling at you.
But probably not.
SO the video. I’m super pumped at how it turned out, and I hope you L-O-V-E it too! I know it’s a little on the lengthy side, and I promise I’ll cut it down in the upcoming vids. ALSO, please let me know if you enjoy it and want to see more videos in the comments! I would L-O-V-E, the sequel, to hear your feedback.
I would also appreciate if you give it a thumbs up! And you can click to subscribe to my Youtube channel so you can see future videos! Anyway, here it is!
OH, and cakes that, upon spooning into, have a surprise melty swirl of almond butter in their very heart and SOUL. Of course, if you like peanut butter better you could make my peanut butter chocolate lava cake recipe too.
And all of that? Ya, kinda like this skinny flourless dark chocolate cake from Healthy Seasonal Recipes, it’s completely made of natural, real-food ingredients.
Other Recipes You Might Like:
Strawberry Gluten Free Chocolate Lava Cakes for two
Ingredients
- Cocoa powder for sprinkling
- 1/4 Cup Coconut Oil
- 3 Oz Dark Chocolate I used 72% Cocoa
- 1 Egg
- 1 Egg yolk
- 1/4 Cup Coconut sugar
- 1/4 tsp Vanilla Extract
- Pinch of salt
- 2 Tbsp Grass-Fed Chocolate Whey Protein Powder *
- 1 Tbsp Almond Butter divided
Instructions
- Preheat your oven to 400 degrees. Rub 2 Ramekins with coconut oil and sprinkle with cocoa powder so that the inside is fully covered. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power and microwaving for 20 seconds at a time. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
- While the chocolate melts, beat together the egg, egg yolk, coconut sugar, vanilla extract and salt, using an electric hand mixer, until the the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
- Pour the egg mixture into the chocolate/oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
- Divide the batter between the ramekins, filling only half way up. Place 1/2 Tbsp ball of Almond butter in the center of each ramekin and gently divide the remaining batter, so that the ramekins are just over 3/4 of the way full.
- Place in the preheated over and bake until the outside is set, but the center looks a slightly soft and under-cooked, about 10 minutes.
- Remove from the oven and let stand one minute. Then, gently run a knife along the outside of the ramekin and place a place upside down on top.Gently turn the plate/ramekin over and the cake will slide right out.
- DEVOUR immediately!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
If you make this recipes, please remember to tag @foodfaithfit and #foodfaithfitness on Instagram! I LOVE seeing your recipe recreations! 🙂
Want more “Almond Joy” goodness?
Healthy “Almond Joy” Cheesecake
Almond Joy Baked Donut Recipe
Healthy Chocolate Truffles with Almond and Coconut
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I just have a question. I see that the recipe says it makes 2 cakes. What size ramekins (how many ounces is each one) did you use to make 2 cakes? Thank you. I can’t wait to try!
Hi Sharon, I used 6 ounces ramekins. The cakes are delicious you will see!