Raspberry Molten Lava Cakes (gluten-free, dairy-free, whole grain options)

These raspberry molten lava cakes make the perfect Valentine’s Day dessert for two! Can be made gluten-free, 100% whole grain or with all-purpose flour and have a dairy-free option.

Last year I made these healthier molten lava cakes. They’re whole grain and I thought I’d try a gluten-free version this time and toss in a few raspberries to make something naturally pink for Valentine’s Day.

You can use whole wheat or whole spelt in this recipe, too, but you’ll probably need to reduce the baking time by 2-3 minutes. You can also use AP flour!

These gluten-free lava cakes were my latest post on My Baking Addiction. I used buckwheat again because it’s usually such an easy grain-free and gluten-free substitute in recipes calling for all-purpose or whole wheat flour. But not always.

I made a coconut chocolate cake the other day that had to be thrown out. Perhaps coconut milk and buckwheat combine to do something unpleasantly funky, but whatever happened, it was sad.

Buckwheat, by the way, isn’t a grain, but a pseudograin that isn’t even related to wheat. And I like how buckwheat flour is grain-free, gluten-free and 100% whole grain all at the same time. Buckwheat is pretty cool. Unless you consider how it tastes in non-chocolate treats. ;)

These lava cakes look like they have an insane amount of raspberry filling but they really don’t. I just happened to cut into it at a weirdly raspberry-filled point.

There’s plenty of chocolate lava in there! And you can just leave out the raspberries, if you want. But keep an eye on them as they bake as you may need to reduce the baking time by a minute or two.

So that’s it for the year as far as chocolate raspberry goodies go. I’ve had enough. I feel like it’s time to move on to chocolate and peanut butter. :D

Raspberry Molten Lava Cakes (gluten-free, dairy-free, 100% whole grain, all-purpose flour options)

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Rated 5.0 by 1 reader
Raspberry Molten Lava Cakes (gluten-free, dairy-free, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2 cakes

Ingredients

  • 1/4 cup (50 grams) coconut sugar or granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 2/3 cup (113 grams) semi-sweet chocolate chips (use dairy-free chocolate chips, if necessary)
  • 3 tablespoons (42 grams) unsalted butter or coconut oil (use coconut oil for a dairy-free version)
  • 3 tablespoons (23 grams) buckwheat flour for a gluten-free version or whole wheat flour or all-purpose flour for a non-GF version
  • 3 tablespoons fresh raspberries (about 12-15 small ones), lightly mashed

Directions

  1. Preheat the oven to 350 °F (175 °C) and spray two 6-ounce ramekins very well with cooking spray.
  2. In a medium bowl, mix together the sugar, egg, egg yolk, vanilla and salt. Set aside.
  3. Melt the chocolate and butter in the microwave at half power, in 30 second increments, until melted. Stir after every increment.
  4. Add the chocolate mixture to the sugar mixture and stir just until combined.
  5. Sprinkle the flour over the batter and fold in. Do not over mix! Your cakes will be tough if you do. Only fold in until no more flour streaks remain. The batter will be quite sticky and almost as thick as brownie batter.
  6. Scoop a little more than 1/4 of the batter into each of the prepared ramekins.
  7. Put 1/2 of the mashed raspberries into the center of each cake, taking care to keep it in the center (and not spread out) as much as possible.
  8. Divide the remaining batter between the two ramekins.
  9. Bake for 15 minutes. The surface shouldn't be wet. If it is, keep the cakes in for another minute or two until the middle is no longer wet. The toothpick test does not work here.
  10. Remove the cakes from the oven and cool for 15 minutes in the ramekins.
  11. Run a knife around the edge of the cakes and flip out onto the serving plates.
  12. Serve immediately. Leftovers can be covered and refrigerated for up to 2 days. Reheat in the microwave at half power for 10-15 seconds or until warm enough for your liking.

Notes

  • If you don't need these to be gluten-free, you can use whole wheat or whole spelt instead of buckwheat.

Source – My post on My Baking Addiction: Gluten-free lava cakes

Recipe by  | www.texanerin.com

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38 comments on “Raspberry Molten Lava Cakes (gluten-free, dairy-free, whole grain options)” — Add one!

  • Sammie says
    January 21, 2017 @ 2:59 pm

    Love how beautiful these lava cakes look and adore chocolate and raspberries together. Delicious & pinned!

    Reply
    • Erin replies to Sammie
      January 22, 2017 @ 2:43 pm

      Thanks! And thanks for pinning. :) And I adore that combo, too. SO good!

      Reply
  • Stephanie
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    says
    January 21, 2016 @ 10:28 pm

    Could you substitute coconut sugar with maple syrup? I made these a couple nights ago and am in love! So gooey and delicious. My raspberries were a bit tart so I might try a different filing next time. Or just straight chocolate! :)

    Reply
    • Erin replies to Stephanie
      January 21, 2016 @ 10:47 pm

      Straight chocolate sounds good! ;) I’m pretty sure the ratios would be off if you subbed maple syrup or any liquid sweetener for the coconut sugar. 1/4 cup is a lot in this small yielding recipe. And there’s no other liquid like milk to reduce. Sorry about that! But I’m thrilled you enjoyed them. Thanks so much for your feedback! :)

      Reply
  • Kristen says
    December 4, 2015 @ 10:56 pm

    Do you think I could use frozen raspberries if I defrosted them first?

    Reply
    • Erin replies to Kristen
      December 5, 2015 @ 4:04 pm

      I think it’d be fine but since I haven’t tried it, I’m not 100% positive. I hope you’ll enjoy the cakes! :)

      Reply
  • jade anderson says
    March 19, 2015 @ 12:44 pm

    Ah I’m so glad I’ve found this recipe! I was looking for a gluten free pud to make for my anniversary next week and this certainly fits the bill. Thanks for sharing, Jade.

    Reply
    • Erin replies to jade anderson
      March 19, 2015 @ 7:44 pm

      I hope that you’ll both enjoy the cakes and that you have a great anniversary! :)

      Reply
  • Hadia says
    March 1, 2015 @ 12:49 pm

    This is just heaven on earth! What a combo!!

    Reply
  • Mandie @ Mandie's Kitchen says
    February 16, 2015 @ 10:36 pm

    This lava cake looks delicious! I’ve never seen a lava cake with anything but chocolate or caramel or peanut butter in the centre, but raspberry sounds like a great choice for pairing with a chocolate cake!

    Reply
  • Coleen @ The Redhead Baker says
    February 16, 2015 @ 6:25 pm

    I have yet to try molten lava cakes — but I LOVE the flavors of chocolate and raspberry together, so I will need to try your recipe!

    Reply
  • Angie | Big Bear's Wife says
    February 15, 2015 @ 7:38 pm

    So I love the filling that you put into these lava cakes! I’m totally use to just seeing chocolate inside of lava cakes, I love the switch up!

    Reply
  • Heather / girlichef says
    February 14, 2015 @ 10:15 pm

    Chocolate AND raspberry in the center? YUM! I didn’t realize that buckwheat wasn’t a grain, thanks for that tasty tidbit!

    Reply
    • Erin replies to Heather / girlichef
      February 17, 2015 @ 8:58 pm

      I’m happy my post taught someone something. I feel quite productive now. :D

      Reply
  • Annie @ Natural Sweet Recipes says
    February 14, 2015 @ 6:12 pm

    I love love coconut sugar, especially in chocolate desserts! This looks amazing. I’m so glad I found your blog! You have great recipes and I am excited to check out more of them. :)

    Reply
  • Martha@A Family Feast says
    February 14, 2015 @ 3:47 pm

    What a great idea! I adore molten lava cakes and having raspberry lava is so unexpected!

    Reply
  • Kathy @ Beyond the Chicken Coop says
    February 14, 2015 @ 2:53 pm

    i love the combination of raspberries and chocolate!

    Reply
  • Medeja says
    February 14, 2015 @ 9:21 am

    Chocolate and raspberries.. :) divine combination!

    Reply
  • Nutmeg Nanny says
    February 14, 2015 @ 4:59 am

    Gah! You took my favorite thing ever and stuffed it with raspberries…yes!

    Reply
    • Erin replies to Nutmeg Nanny
      February 17, 2015 @ 9:01 pm

      Haha. I hope you get to try them out! SO good. :)

      Reply
  • Angie says
    February 13, 2015 @ 9:44 pm

    I haven’t seen a fruit filled lava cake before, but I’m in love. This is perfect for Valentine’s Day and I love how healthy it is!

    Reply
    • Erin replies to Angie
      February 17, 2015 @ 9:01 pm

      Thanks so much, Angie!

      Reply
  • The Food Hunter says
    February 13, 2015 @ 7:48 pm

    This is very cool! I’ve never seen it done with anything but chocolate

    Reply
  • Ashley @ Wishes & Dishes says
    February 13, 2015 @ 6:49 pm

    I love the raspberry filling! I have never seen lava cakes with the raspberry. I have to try this next time! Happy Valentine’s day :)

    Reply
  • Taylor @ Food Faith Fitness says
    February 13, 2015 @ 1:52 pm

    LOVING that you used buckwheat here! We both did healthier, gluten free lava cakes this year :) That raspberry center though? It is EVERYTHING. These are incr-EDIBLE girl! Pinned :)

    Reply
  • June Burns says
    February 13, 2015 @ 12:28 pm

    Wow those look terrific! Raspberry + chocolate is such a great combination :)

    Reply

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