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Gluten Free Chocolate Lava Cakes

  • Author: Unbound Wellness
  • Total Time: 25 mins
  • Yield: 6 mini lava cakes 1x
  • Diet: Gluten Free


  • 4 oz dairy free chocolate chips
  • 3 tbsp ghee (sub coconut oil, or even butter if tolerated)
  • 1/3 cup coconut sugar
  • 1 tbsp maple syrup
  • 2 eggs
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 2 tbsp almond flour
  • 1 tsp arrowroot starch
  • Pinch of Salt
  • Powdered sugar and berries to serve


  1. Preheat the oven to 400 F and spray a 6 section muffin tin well. Alternatively, you can use oven safe ramekins as well.
  2. Melt the chocolate and ghee using a double boiler method, or in the microwave in 20 second intervals until totally liquid. Allow to cool slightly.
  3. Whisk in the coconut sugar and maple syrup until fully combined. Add the eggs, egg yolks and vanilla and whisk again. Finally, add the almond flour, arrowroot starch and salt. Stir until combined.
  4. Pour the batter into the greased muffin tin or ramekins. Transfer to the oven and bake for 8-12 minutes (time varies depending on the size of your vessel) or until the outside of the cake is cooked, but the inside is still jiggly. 
  5. Remove from the oven and allow to cool for 1-2 minutes. Very carefully flip your lava cakes onto a clean plate or cutting board. 
  6. Serve each lava cake separately topped with powered sugar if desired and with a side of berries, whipped cream or ice cream.


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Method: Oven


  • Serving Size: 1 mini lava cake
  • Calories: 312
  • Fat: 18.7g
  • Carbohydrates: 31.1g
  • Fiber: 2g
  • Protein: 5.3g