This Gluten-Free Chocolate Lava Cake recipe for two is a speedy dessert that feels so fancy. It’s gluten-free, grain-free, dairy-free, and better for you, too!
This truly is the treat of all treats. With a decadent strawberry sauce that oozes from a pillowy, soft chocolate cake, you would think that these lava cakes are the worst things on earth for your diet…
But think again. These lava cakes don’t just look good, they make you feel good, too, and are completely gluten-free, grain-free, and dairy-free!
Sometimes you just need a little pick-me-up during the week, and this dessert is exactly that. It feels so luxurious and fancy, but in reality, the short ingredients list comes together in a matter of minutes, and you’ve got yourself a dessert you can either freeze for a rainy day or enjoy then and there!
My only tip: give a lava cake to someone you love, because they will always love you back when this dessert exists.
Is a gluten-free chocolate lava cake healthy?
These little molten chocolate lava cakes are basically everything that your inner chocolate-covered soul could want out of life. However, like all sweet treats, this dessert should be enjoyed in moderation.
There are very few healthy ingredients in this recipe, but on the bright side, it is still considerably healthier than most store-bought lava cakes. It’s not full of refined sugars, glutinous flour, or any artificial flavorings. Plus, small swaps have been made to make this recipe healthier, like some of the coconut oil being swapped for lower-fat applesauce.
Are fruit spread and fruit jam the same thing?
They are similar but not the same. Both fruit spread and fruit jam are made from fruit, sugar, and often pectin. However, the key difference lies in the texture and preparation.
Fruit jam is typically made from fruit purée, which gives it a smooth texture, and it often contains more sugar and has a sweeter taste. Fruit spread, on the other hand, generally contains whole fruits or pieces of fruit, making it chunkier, and it often uses less sugar than jam, which can result in a slightly tart flavor. Think of it like the difference between smooth and chunky peanut butter.
While you can substitute one for the other in recipes, the final flavor and texture of the dish may change depending on which one you use.
How to make ahead and store
If you want to make this recipe ahead of time, just divide the batter evenly among the prepared ramekins, cover the ramekins with plastic wrap, and refrigerate for up to 24 hours. You can also freeze the unbaked lava cakes in freezer-safe bags for up to 3 months, just let them thaw in the refrigerator overnight before baking.
After cooking, I don’t recommend storing leftover lava cake in the fridge, because cooling will change the texture and the cake won’t be as gooey and delicious as it is fresh from the oven. This is one dessert you need to eat right away.
Serving Suggestions
This dessert is so perfect by itself, but if you want to bling it up even more, I have a few ideas. Firstly, whip together some Ice Cream with Chocolate and Pomegranate the night before to serve with the lava cake. You could also make your own Strawberry Sauce instead of the fruit spread, or swap the spread for some Stewed Apples to go with the applesauce. To make this dessert festive during the run-up to Christmas, serve it with this Coconut Milk Ice Cream with Rum and “Egg nog”, or swap the fruit spread for this Eggnog Egg Custard.
Ingredients
- 3 oz dairy-free dark chocolate
- 1 tablespoon coconut oil plus additional for the ramekins
- 1 large egg
- 1 egg yolk
- 1/4 cup coconut sugar
- 3 tablespoons unsweetened applesauce
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- 2 tablespoons cocoa powder plus additional for the ramekins
- 4 teaspoons organic strawberry fruit spread
Instructions
- Preheat your oven to 400°F. Rub two ramekins with coconut oil and sprinkle over 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 in 30-second intervals. Stir after every 30 seconds and repeat until the chocolate is smooth and melted.
- While the chocolate melts, use an electric hand mixer to beat together the egg, egg yolk, coconut sugar, applesauce, vanilla extract, and salt until 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, whisking constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the cocoa powder until well incorporated.
- Divide the batter between the ramekins, filling just over halfway up the edge. Place 2 teaspoons of the fruit spread 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 oven and bake until the outside is set, but the center looks slightly soft and under-cooked, about 10 minutes.
- Remove from the oven and let stand for one minute. Then, gently run a knife along the inside edge of the ramekin and place a plate upside down on top. Gently turn the plate/ramekin over and the cake will slide right out.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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