Creating a decadent dessert without refined sugar or flour may seem challenging, but I have five pro tips to help you make the richest, fudgiest flourless chocolate molten lava cake!
When it comes to dessert, I love finding that sweet spot between indulgent and satisfying. When a chocolate craving hits, I want something rich, deeply chocolatey, and absolutely spoon-worthy — and this flourless chocolate molten lava cake delivers every single time.
Cut into it and you’re met with a warm, flowing center that feels downright luxurious, like diving straight into a puddle of melted chocolate. It’s decadent, comforting, and exactly the kind of dessert that makes you slow down and savor every bite.
And honestly, who needs flour when the result tastes this good? This is one of those desserts that proves simplicity and bold chocolate flavor are all you really need.
Why this flourless chocolate molten cake will melt your heart
- Decadent : Sweet enough for Valentine’s Day but good enough that you can enjoy it all year round.
- Good for you : The line up of ingredients include items like almond flour, coconut oil instead of butter, coconut sugar, eggs, collagen peptides, and dark chocolate. They’re naturally gluten-free and refined sugar-free, so everyone can enjoy them.
- Easy : While a chocolate lava cake sounds very fancy, it’s actually really simple to whip this up in just 25 minutes. Just melt the chocolate, whisk everything else together, fold in the chocolate, and pour the melted chocolate mixture into ramekins. Give it a quick bake, and enjoy your chocolate molten cakes. Plus, most of the ingredients are probably already in your pantry. It’s the sort of dessert that will wow your guests when entertaining!
5 tips and tricks for making flourless chocolate molten lave cake
These gluten-free chocolate lava cakes have a reputation as being difficult to master. I’ve got some key tips for making perfect lava cakes!
- Eggs: Let your eggs come to room temperature so they incorporate into the batter well. It’s easier to divide the egg yolks and whites when the eggs are cold though, so you can do this ahead of time then let them sit at room temperature for a while.
- Quantities: This isn’t one of those recipes where you can mess around with the quantities and it’ll turn out just fine, so follow the amounts given for success. The recipe halves and doubles easily.
- Prepare your ramekins: Brush your ramekins with coconut oil well, then add a dusting of cocoa powder. If they’re not greased up it can be tricky to get them out after baking. The cocoa powder makes another little barrier so it’s easier to pop them out.
- Melt chocolate gently: When you’re melting the chocolate and coconut oil, you’ll want to do it on a low heat so it prevents burning. Stir continuously to achieve a smooth and glossy mixture.
- Keep it airy: Whisk the eggs and sugar mixture together thoroughly. Air will be incorporated as you do, which helps to make a light and airy texture in the lava cake. Fold the melted chocolate into the egg mixture gently to keep the batter light. Over-mixing deflates the eggs, making a denser cake.
Can I make this gluten-free chocolate lava cake in advance?
You sure can! Make them up to three days ahead, cover them, and keep them in your refrigerator until an hour or so before baking. Take them out to let them come to room temperature, then pop them in the oven and enjoy!
When do I take it out of the oven?
I have made these many times and tend to jump the gun by taking them out of the oven sooner than I probably should! I prefer a lava cake bursting with molten chocolate to a perfectly looking cake that’s dried up inside. Monitor the cooking time and temperature, and keep an eye on them. Don’t forget to think of the size of the ramekins when calculating your baking time – if your ramekins are smaller than 6 ounces, make sure you reduce the baking time so you don’t overcook them.
What do I serve a flourless chocolate molten lava cake with?
I like to serve it with coconut whipped cream or a sprinkle of icing sugar and fresh berries, such as raspberries or strawberries. You can also scoop up some vanilla ice cream , coconut milk ice cream , or salted caramel ice cream .
What chocolate to use in a molten lava cake?
We use dark chocolate, usually 70% or more. The chocolate is the main show here, so use the best quality you can get your hands on.
What is a molten lava cake?
A molten lava cake is a chocolate cake that has a cake-like firmer outer layer and melted chocolate inside, making a liquid or ‘molten’ center. According to legend, they started as a happy accident when a New York Chef served an undercooked chocolate sponge cake.
Flourless Chocolate Molten Lava Cake Recipe
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Ingredients
- ▢ Coconut oil + cocoa powder (for dusting the ramekins)
- ▢ 4 ounces dark chocolate (chopped)
- ▢ ¼ cup coconut oil
- ▢ 2 large eggs + 2 egg yolks
- ▢ ¼ cup Vital Proteins Collagen Peptides (optional – see notes)
- ▢ ¼ cup coconut sugar
- ▢ 1 teaspoon vanilla
- ▢ ⅛ teaspoon sea salt
- ▢ 2 tablespoons almond flour
Optional Toppings
- ▢ Berries – raspberries, strawberries, and blueberries are delicious
- ▢ Whipped cream or ice cream
- ▢ Caramel or chocolate sauce
- ▢ A sprinkle of powdered sugar
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon of cocoa powder to each and roll the ramekins so the cocoa powder covers all inside edges.
- Place the chocolate and coconut oil in a large frying pan over low heat and let the chocolate slowly melt. When it has mostly melted, whisk until smooth and remove the pan from the heat. 4 ounces dark chocolate, ¼ cup coconut oil
- In a large bowl, beat the eggs, egg yolks, collagen if using, sugar, vanilla, and sea salt on high for 1 minute. Pour the melted chocolate into the bowl and sprinkle with the almond flour. Gently fold the chocolate into the eggs. 2 large eggs + 2 egg yolks, ¼ cup Vital Proteins Collagen Peptides, ¼ cup coconut sugar, 1 teaspoon vanilla, ⅛ teaspoon sea salt, 2 tablespoons almond flour
- Divide the batter between the two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are done when the tops have a solid dry crust but still jiggle when shaken. Do not over bake them.
- Let them cool for 1 minute then run a knife along the sides to loosen them. Place a plate on top of one then flip the plate over so the ramekin is upside down on the plate. Carefully remove the ramekin. Garnish with any or all of the optional toppings and serve right away. Berries – raspberries, strawberries, and blueberries are delicious, Whipped cream or ice cream, Caramel or chocolate sauce, A sprinkle of powdered sugar
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More chocolate recipes
Easy Chocolate Bread (Chocolate Loaf Cake)
Easy Chocolate Pie (restaurant-quality made at home)
Chocolate Almond Flour Muffins
Chocolate Almond Thumbprint Cookies
Flourless Chocolate Molten Lava Cake Recipe
Ingredients
- Coconut oil + cocoa powder , for dusting the ramekins
- 4 ounces dark chocolate , chopped
- ¼ cup coconut oil
- 2 large eggs + 2 egg yolks
- ¼ cup Vital Proteins Collagen Peptides , optional - see notes
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- ⅛ teaspoon sea salt
- 2 tablespoons almond flour
Optional Toppings
- Berries - raspberries, strawberries, and blueberries are delicious
- Whipped cream or ice cream
- Caramel or chocolate sauce
- A sprinkle of powdered sugar
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Brush the insides of two 6-ounce ramekins with coconut oil. Add a teaspoon of cocoa powder to each and roll the ramekins so the cocoa powder covers all inside edges.
- Place the chocolate and coconut oil in a large frying pan over low heat and let the chocolate slowly melt. When it has mostly melted, whisk until smooth and remove the pan from the heat. 4 ounces dark chocolate, ¼ cup coconut oil
- In a large bowl, beat the eggs, egg yolks, collagen if using, sugar, vanilla, and sea salt on high for 1 minute. Pour the melted chocolate into the bowl and sprinkle with the almond flour. Gently fold the chocolate into the eggs. 2 large eggs + 2 egg yolks, ¼ cup Vital Proteins Collagen Peptides, ¼ cup coconut sugar, 1 teaspoon vanilla, ⅛ teaspoon sea salt, 2 tablespoons almond flour
- Divide the batter between the two ramekins, filling nearly to the top. Bake the lava cakes for 10-12 minutes. They are done when the tops have a solid dry crust but still jiggle when shaken. Do not over bake them.
- Let them cool for 1 minute then run a knife along the sides to loosen them. Place a plate on top of one then flip the plate over so the ramekin is upside down on the plate. Carefully remove the ramekin. Garnish with any or all of the optional toppings and serve right away. Berries - raspberries, strawberries, and blueberries are delicious, Whipped cream or ice cream, Caramel or chocolate sauce, A sprinkle of powdered sugar
Notes
https://www.theendlessmeal.com/flourless-molten-chocolate-lava-cakes/
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
- Pin
Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
