Warning: these lava cakes are addicting! This past week we’ve had non-stop rain so naturally I’ve been testing and re-testing these one bowl, dairy free, refined sugar free chocolate lava cakes. Let me tell you, these lava cakes are THE EASIEST you’ll ever make! They takes under 15 minutes from start to finish. Don’t worry though, this recipe doesn’t compromise on flavor! Keep scrolling for the ingredients list & instructions!
Are you gluten free? No problem! You can easily make these one bowl, dairy free, refined sugar free AND gluten free (just use THIS gluten free flour!).
One note about the coconut oil… there are 2 types of coconut oil you’ll find in the store “refined” and “unrefined.” Either works for this recipe, it just depends on your preference! If you don’t like the taste of coconut, then you’ll want to use refined coconut oil, which doesn’t have any flavor. If you love the taste of coconut, then you can use unrefined coconut oil and you’ll have a hint of coconut flavor in your lava cakes!
1/4 cup of dairy free chocolate chips
1/4 cup of coconut oil
1tbsp coco powder
1 large egg
1 egg yolk (you don’t need the egg white)
3tbsps pure, organic maple syrup
1tbsp all-purpose flour (GF or regular)
A pinch of salt
Preheat oven to 425 degrees Fahrenheit
Recipe yields 4 lava cakes.
Step 1 // In a small microwave safe bowl, measure out 1/4 cup of your chocolate chips, 1/4 cup of coconut oil, and 1tbsp of coco powder.
Step 2 // Melt chocolate and coconut oil together in the microwave in 20 second intervals. This should only take 2-3 intervals.
Step 3 // Mix melted chocolate/oil together with a fork or whisk until combined.
Step 4 // Add 1 large egg and the 1 large egg yolk (don’t use the egg white) to the melted chocolate/oil into the bowl and whisk together. You’ll notice the texture change from liquid-y to puddling-like.
Step 5 // Mix in the 3tbsps of maple syrup until combined.
Step 6 // Add in 1 tbsp of all-purpose flour and a pinch of salt, fold/stir together gently, only until combined. *This is important! Do not over-stir this mixture or else your lava cakes will turn into hockey pucks! I like to use a fork when mixing the flour in.
Step 7 // Coat 4 cupcake tins with oil (I use Pam spray). Using your 1/4 cup scoop your batter into each of the 4 slots.
Step 8 // Tap cupcake tray on countertop a few times to get rid of air bubbles.
Step 9 // Cook for 6-7 minutes. You’ll know they’re done when the sides are set, but the middle is still gooey. Then let them rest for 5-10 minutes before carefully removing them from the cupcake tin with a fork.
Enjoy with some homemade whipped cream, fresh berries, ice cream, or plain!
& before you go, check out these light weight cashmere sweaters that are perfect for spring!