Chocolate Lava Cakes

Chocolate Lava Cakes

These Chocolate Lava Cakes are decadent, indulgent and totally guilt free! They are gluten-free, dairy-free and refined sugar free. Yet they are SO good, no one would believe they are healthy!

With their super soft and gooey center, surrounded by a tender cake make them the perfect dessert to share with your chocolate loving companion 😍

It’s also a super easy and quick recipe to make too. You could even make the mixture ahead of time, then bake them right before serving.


  • If your ramekin sizes are smaller than mine (if your mixture makes any more than 3 ramekins) then reduce the cooking time to 10 mins so they don’t over cook.

  • These are best served hot while the center is still runny however, I ate one cold the next day and it was deeelicious!!

  • Keep in mind that the cakes will continue cooking for a little longer if you keep them in the ramekins. Reduce the cooking time if you are not planning to remove them immediately.

Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊. 

Chocolate Lava Cakes Blue Coconut oil

Chocolate Lava Cakes


1/3 cup almond butter (or any nut butter e.g peanut butter)
1/3 cup Blue Coconut coconut oil - plus extra for greasing the ramekins
3 Tbsp maple syrup (or any other sweetener e.g.honey, RMS, coconut nectar etc)
1 tsp vanilla
1/4 cup cacao powder (or 100% cocoa powder) - plus extra for the ramekins
Pinch of sea salt
2 Tbsp ground almonds
1 Tbsp tapioca flour
2 eggs


  1. Pre-heat the oven to 190 degrees.

  2. In a bowl add all of the ingredients except for the eggs and mix well to remove any lumps.

  3. In a separate bowl, whisk the eggs. Carefully fold the eggs into the chocolate mixture until just combined.

  4. Grease 3 medium sized ramekins with coconut oil and sprinkle with extra cocoa powder.

  5. Divide the cake mixture into the 3 ramekins and bake for 12 mins. The cakes should still feel very soft in the middle and slightly firm on the outside.

  6. As soon as they come out of the oven, use a sharp knife to scrape around the edges of the ramekins and flip upside down onto a plate - or just eat it straight from the ramekins!

Serves 3

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community πŸ˜ŠπŸ’›

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