These Paleo Pumpkin Lava Cakes are a fall twist on the classic chocolate recipe.
Did anyone else take the “floor is lava” game way too seriously as a kid? My living room was a maze of couch cushions and blanket bridges, and I was absolutely committed to the idea that one wrong step meant certain death. This version of lava, though? You’d absolutely throw yourself into it on purpose. Because instead of hot-molten doom, this lava is warm, spiced, and filled with cozy fall flavors.
I was fully prepared to chalk these up as a well-intentioned fail, because, let’s be honest, lava cake usually implies chocolate oozing from the center. But these came out so much better than expected. They’re rich from the almond butter, sweetened just enough with coconut sugar, and the pumpkin makes everything unbelievably soft in the middle while still keeping that slightly crisp edge. Add in pumpkin pie spice, and you’ve got something that tastes indulgent but doesn’t knock you into a sugar coma.
They’re also so easy. I made them in the middle of the afternoon, in my favorite oversized cardigan, with a maple pumpkin almond milk latte on the side. It was 84 degrees out, and I still didn’t regret the sweater. That’s the energy these cakes bring.
Are Paleo Pumpkin Lava Cakes Healthy?
These lava cakes are “healthier” compared to most traditional lava cake recipes, though they are still a dessert meant to be enjoyed in moderation. Almond butter and almond flour contain protein, healthy fats, and some fiber, while coconut sugar is lower on the glycemic index than refined sugar. You also have canned pumpkin, which is loaded with vitamin A, potassium, and antioxidants. There is also no processed flour or dairy, which keeps things grain-free, gluten-free, and Paleo.
Chocolate Isn’t The Only Lava Worth Loving
Everyone expects chocolate when they hear “lava cake.” I’m typically the same way. But once I got over that mental hurdle, I realized that this pumpkin version might actually be even better! It’s warm, rich, and spiced just right, and the pumpkin gives it this soft texture that’s every bit as satisfying as melted chocolate.
If you’re looking to serve up something sweet for a fall holiday or get-together, I can’t recommend this enough. It’s just a different kind of cozy and hits all the right buttons for a crowd-pleasing seasonal dessert.
How Do I Store Leftovers?
Let the cakes cool completely, then store them in an airtight container in the fridge for up to 3 days. They’ll firm up a bit once chilled, but you can reheat them in the microwave for 15-20 seconds to get that soft center back. If you want to freeze them, wrap each cake tightly and store it in a freezer-safe bag. Thaw in the fridge overnight and reheat gently.
Serving Suggestions
What’s the best way to enjoy a lava cake of any variety? With ice cream, of course! And there are plenty of ways to play with flavor combinations. Some of my favorites include this healthy Cookie Dough Banana Ice Cream Recipe, these Chunky Monkey Banana Ice Cream Bowls, or this Coconut Milk Ice Cream With Rum And Eggnog. You could also whip up a batch of homemade whipped cream to top your lava cakes. Use whipped coconut cream to keep it Paleo!
Ingredients
- 1 tablespoon coconut oil plus additional for the ramekins
- 2 tablespoons almond flour packed, plus additional for dusting
- 3 tablespoons natural almond butter
- 1 egg
- 1 egg yolk
- 1/4 cup canned pure pumpkin
- 1/4 cup coconut sugar
- 1/4 teaspoon pure vanilla extract
- pinch salt
- 1 1/2 teaspoons coconut flour packed
- 3/4 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 400°F.
- Rub 2 ramekins with coconut oil and sprinkle with almond flour so that the inside is fully covered. Set aside.
- In a large microwave-safe bowl, melt the almond butter and 1 tablespoon of coconut oil until smooth. While the oil/almond butter melts, beat together the egg, egg yolk, pumpkin, coconut sugar, vanilla extract, and salt, using an electric hand mixer, until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
- Pour the egg mixture into the oil/almond butter mixture, whisking constantly by hand until everything is mixed. Gently whisk in the almond flour, coconut flour, and pumpkin pie spice until well mixed. Divide the batter between the ramekins, filling them just over 3/4 of the way full.
- Place in the oven and bake until the outside is set, but a small spot in the center looks soft and undercooked, about 15 minutes.
- Remove from the oven and let stand 1 minute. Then, gently run a knife along the outside of the ramekin and place a plate upside down on top. Gently turn the plate/ramekin over, and the cake will slide out.
- Enjoy immediately.
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