Chocolate Molten Cakes {Grain/Dairy/Refined Sugar/Nut/Soy Free}

chocolate molten cakes

chocolate molten cake1

In my opinion, this is the ultimate chocolate lovers dessert: Chocolate Molten Cakes, which are also know as Chocolate Lava Cakes because when you cut into it there is a goo-ey, pudding like center – that’s awesome, sign me up for that!!!

Not only are chocolate molten cakes very impressive looking and taste amazing, but this recipe is surprisingly easy to make. I can have these in the oven, start to finish, within 15 minutes!!!

The first time I had a chocolate molten cake, my sister had made everyone in our family one while we were on vacation. I instantly fell in love and I’ve been making her recipe ever since πŸ™‚ When I first started making these I, of coarse, changed the recipe to be gluten freeΒ but that’s the only thing I changed – the flour, I still used butter and white sugar. Then, I only had to make a few more simple changes to make them Paleo compliant, and they are still just as good as the original version my sister makes πŸ™‚

Here are the easy steps:


5 from 6 votes
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Chocolate Molten Cakes {Grain/Dairy/Refined Sugar/Nut/Soy Free}

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 3/4 C Refined Coconut Oil or Dairy Free Butter
  • 3/4 C Enjoy Life Dairy Free Mini Chocolate Chips
  • 3 Whole Eggs
  • 1/2 C Coconut Palm Sugar
  • 1/3 C Arrowroot Flour Tapioca would *probably* work


  1. Preheat oven to 350 degrees.
  2. Grease 4 ramekins with cooking spray or coconut oil and set aside.
  3. Bring a small saucepan of water to a simmer.
  4. In a large heatproof bowl, add the chocolate chips and coconut oil. Then, place bowl over simmering water being careful that the bowl doesn't touch the water.
  5. Stir mixture until chocolate is completely melted then remove from heat.
  6. In another bowl, beat the eggs and sugar on high for 2 minutes.
  7. Then, add the chocolate mixture and arrowroot flour. Mix well.
  8. Evenly divide batter between the ramekins.
  9. Bake 12 - 18 minutes, depending on how goo-ey you want them. I usually bake mine 14 minutes or until they are just starting to puff up in the center but still jiggly.
  10. Garnish with berries, cocoa powder, and dairy free vanilla ice cream if desired πŸ™‚

this post is part of Fat Tuesday, Gluten Free Wednesdays, Gluten Free Fridays, Allergy Free Fridays, Gluten Free Recipe Fix,Β and Allergy Free Wednesdays

Posted February 8, 2014 by Cassidy in Cupcakes & Frostings, Desserts, Nut Free, Paleo / 27 Comments


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27 responses to “Chocolate Molten Cakes {Grain/Dairy/Refined Sugar/Nut/Soy Free}

      • Hayley McCarthy

        I made a batch last night for 10 people by x 2.5 the recipe and added some chilli powder in there for a bit of kick…They were amazing! Everyone loved them! I have just shared your site with my sisters. Thank you! very excited I have found an easy and not too guilty dessert!

    • Cassidy

      Yes, I’ve made it with white sugar and it turns out great! I hope you enjoy them πŸ™‚


  1. Mara

    This looks divine! Would ener G egg replacement work in this recipe? Or would you recommend a different egg substitute (fruit, etc)? Thanks!

    • Hi Mara, I’m not very familiar with egg substitutes so I just can’t say if it would work or not – sorry πŸ™ If you try it with an egg substitute, come back and let me know if it worked or not!


  2. vegetarianmamma (Cindy)

    Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! πŸ™‚ I can’t wait to see what you share next time!

  3. Nic

    Oh wow! Eating this right now…so yummy. Thankyou so much for the recipe. Will be directing a lot of friends to your site πŸ™‚

  4. Sheryl

    I made these last minute for our valentines day dessert and they were to die for!!! My husband and I practically licked our plates. Thank you once again for another great recipe. I truly appreciate all the work you put into your blog.

  5. Caroline

    Would it be possible to make ahead any or all of the batter, or to make the cakes a few hours ahead of time? These look amazing, and I wanted to make them for my boyfriend’s birthday, but I’d rather not relocate my whole kitchen, even though there’s as hour drive between houses currently!

    • Hi Caroline! I’ve never tried making them ahead of time so I just don’t know, sorry!!! If you make them ahead of time let me know how it goes!

    • Sheryl

      Hi Caroline,

      I did try making the batter about several hours ahead recently in preparation for a dinner party- I stored mine the fridge in their individual ramkins so they would be ready to go. When I took them out the coconut oil had solidified and formed a hard shell on the top of each one. I tried leaving them out at room temp for a while but it still didn’t melt so I went a head and baked them. While they were still tasty, the coconut oil didn’t seem to blend in and they were very oily. This is one of my favorite all time recipes and always a hit with company when baked fresh!

  6. I made these last night for Valentine’s Day and all 4 of us loved them! Such a simple recipe and super delicious! I loved the slight crunch of the outer edges and gooey luscious chocolatey center. We served with a little TruWhip on top. Yum! The only thing missing were some fresh berries πŸ˜‰ I will definitely make these again πŸ™‚ Thank you!!

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