Gluten-free Chocolate Lava Cake (dairy-free, whole grain options)

This gluten-free chocolate molten lava cake recipe makes just enough for two! Can be made with all-purpose flour or whole wheat if a gluten-free version isn’t needed. It’s also naturally dairy-free!

I spent my morning looking for something slightly healthier and chocolatey to make for a Valentine’s Day post. I came across a lot of chocolate molten lava cakes, which all looked amazing, but I don’t need a stick of butter. Or a cup of sugar.

It’s not like these are healthy but I cut way down on the sugar and fat. Plus I used coconut oil instead of butter and made it 100% whole grain. I also used coconut sugar instead of granulated sugar. If you don’t have coconut sugar, you can use unrefined sugar or granulated. As a bonus, these molten lava cakes are also dairy-free!

I added a little bit of espresso powder because I wanted to jazz these up a little bit, but you can leave it out if you want. I also added some Frangelico, the hazelnut liqueur, just because I love it.

This molten lava cake recipe makes just enough for two and has a gluten-free, 100% whole grain and dairy-free option!

I was going for a chocolate hazelnut molten lava cake but it really “just” tastes like coffee and chocolate. So what does that mean? Feel free to leave the Frangelico out! I know that it’s not a common liqueur to have around (but it should be! ;))

You can replace it with whatever alcohol you fancy or vanilla. Make sure whatever alcohol you use is gluten-free, if that’s what you need.

I still used the hazelnuts for decoration. It was either that or powdered sugar but since I was trying to avoid refined sugar here, I went with nuts.

I’m not a fan of dark chocolate so I used semi-sweet and it was perfect. However, if you like dark chocolate – go for it! Remember when we discussed how dark chocolate and its antioxidants are gobblers in this homemade chocolate peanut butter post? Dark chocolate would definitely boost the healthfulness of these molten lava cakes!

Molten Lava Cakes for Two – with gluten-free, dairy-free and 100% whole grain options!

And if you’re wondering if these gluten-free chocolate molten lava cakes taste whole grain or healthy… pssh! Look at them. They’re super rich and decadent and perfect for Valentine’s Day! Or if you’re like me – breakfast.

Nothing like some antioxidant gobblers to start the day! (if I had actually used dark chocolate ;)) The ingredient list is quite short and it takes less than 20 minutes to prepare and bake. It’s like instant chocolate gratification.

And finally, on my journey to find the perfect molten lava cake, I found a ton of recipes that made a large portion. These should be served while still warm and I don’t know about you, but if I have 6 or 8 of anything that’s warm, gooey and chocolatey sitting around, and I know it won’t taste as good later… I’m going to eat it ALL.

Healthier Molten Lava Cakes for Two – Can be made with all-purpose flour but also has gluten-free, dairy-free and 100% whole grain options!

That problem is avoided with this molten lava cakes for two recipe! Two servings. One for you and your best friend. Your special lover friend. Your elderly neighbor. OR! Two for yourself if you’re feelin’ naughty.

If you prefer something a little different, try these white chocolate molten lava cakes! They look SO good.

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

Rated 5.0 by 5 readers
Gluten-free Chocolate Lava Cake (dairy-free, whole grain options)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 2 cakes


  • 1/4 cup (40 grams) coconut sugar, unrefined sugar or granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons Frangelico or another type of liqueur or vanilla (make sure it's gluten-free, if necessary)
  • 1/2 teaspoon espresso powder
  • 1/8 teaspoon salt
  • 2/3 cup (120 grams) semi-sweet or dark chocolate chips (use Enjoy Life chocolate chips for dairy-free)
  • 3 tablespoons (42 grams) unsalted butter or refined coconut oil1 (use coconut oil for dairy-free)
  • 3 tablespoon (28 grams) buckwheat flour (for a gluten-free version) or whole wheat flour, whole spelt flour, all-purpose flour for a non-GF version


  1. Preheat the oven to 350°F (176°C) and spray two 6-ounce (180ml) ramekins very well with cooking spray.
  2. In a medium bowl, mix together the sugar, egg, egg yolk, Frangelico, espresso powder and salt. Let it sit for 10 minutes. This is so the coconut sugar has a chance to dissolve.
  3. Meanwhile, melt the chocolate and coconut oil 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 chocolate mixture and fold in. Do not over mix! Your cakes will be tough if you do. Only fold in until no more flour streaks remain.
  6. Pour the batter, which will be quite sticky, into the ramekins and bake for 13 minutes. The center should not longer appear wet when they're ready.
  7. Let them cool for 10 minutes in the ramekins and then flip out onto a plate.
  8. Serve immediately.


  1. Refined coconut oil doesn't have any coconut taste. If you don't mind the coconut taste, use unrefined.

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118 comments on “Gluten-free Chocolate Lava Cake (dairy-free, whole grain options)” — Add one!

  • Melanie says
    February 21, 2019 @ 3:09 pm

    I made these for Valentine’s Day this year and the whole family loved them. They were super rich, we could have split them! I did use almond flour instead of buckwheat/GF flour and it was perfect. Kids are asking me to make it again already!

    • Erin replies to Melanie
      February 25, 2019 @ 7:41 pm

      That’s great to know that almond flour worked out well! Did you use the same amount? I’m glad that you and your family enjoyed them. :) Thanks for your feedback and sorry for just now replying!

      • Melanie replies to Erin
        February 25, 2019 @ 7:56 pm

        Yes, I used the same amount! I have had great luck weighing out the measurements. I have made them three times and they have been wonderful each time!!! 💕

        • Erin replies to Melanie
          February 27, 2019 @ 8:51 pm

          Great to know! Thanks a bunch. :)

  • Sarah says
    January 16, 2019 @ 8:22 pm

    Droolworthy and perfect for Valentine’s Day! Can’t wait to make this.

    • Erin replies to Sarah
      January 19, 2019 @ 1:54 pm

      Hope you’ll love it! :)

      • Casey Higgins replies to Erin
        February 14, 2019 @ 11:18 pm

        Can I make the batter several hours ahead, then cook right before serving?

        • Erin replies to Casey Higgins
          February 22, 2019 @ 1:20 pm

          I’m so sorry for just now seeing your question! I realize I’m probably way too late but yes… that should work just fine. Sorry again!

  • Sarah says
    December 6, 2018 @ 3:15 am

    It’s been far too long since I’ve made a molten lava cake! Ice cream is ready this is happening SOON!

  • Jules Shepard says
    November 13, 2018 @ 7:47 pm

    So looking forward to giving these a try (before Valentines Day probably)! Love that they’re gluten free and can be dairy free too! YUM!

    • Erin replies to Jules Shepard
      November 18, 2018 @ 6:44 pm

      I sure hope you won’t wait that long. They’re too good to wait that long for. ;)

  • Mindy says
    February 15, 2018 @ 3:54 am

    I wanted to let you know I just made these for dessert for Valentine’s Day with almond flour and they turned out perfectly! They were super delicious! I also made the batter the day before, put it in the ramekins and baked them tonight. I let them come to room temp before baking.

    • Erin replies to Mindy
      February 15, 2018 @ 3:50 pm

      Oh, that’s awesome! Did you use 3 tablespoons of almond flour? I’ve got to try that myself! Thanks a bunch for letting me know. :) And that’s great to know that you can make the batter beforehand. What a super helpful comment. Thank you!

      • Mindy replies to Erin
        February 15, 2018 @ 5:23 pm

        I doubled the recipe so I would have 4 ramekins, so I used 6 tablespoons of almond flour. I also put in a little tapioca starch, but I’m not sure if it was needed. I saw on another grain free lava cake recipe they used it with the almond flour. My family wants them again soon!!

        • Erin replies to Mindy
          February 17, 2018 @ 8:23 pm

          Awesome! Thanks again for the tip. :) So happy that your family wants them again! Always a good sign. :)

  • Liz says
    February 10, 2018 @ 2:09 pm

    I almost always make lava cakes for the holidays—my family adores them! I can’t wait to try your healthier version :)

    • Erin replies to Liz
      February 12, 2018 @ 9:13 am

      I hope you’ll enjoy them! :)

  • Marina Tsangarides Houry says
    February 12, 2017 @ 2:24 am

    Hello, sounds lush! would it be possible to use an egg free substitute in this recipe? If so how much and how to incorporate it? Thanks, marina

    • Erin replies to Marina Tsangarides Houry
      February 13, 2017 @ 12:05 am

      Hi there! You could try using a flax egg or chia egg in place of the egg and incorporate it as you would a regular egg. I haven’t tried it but I think it’d work. Hope you’ll enjoy the cakes!

  • Peggy says
    July 3, 2015 @ 5:01 am

    We love these and have made them several times. When I made them tonight, the egg formed a rubbery layer on the bottom. Any idea why?

    • Erin replies to Peggy
      July 8, 2015 @ 8:30 am

      Hmm. I have no idea why that may have happened. The only thing I could think of is that it wasn’t combined well enough. I’m happy that they worked out the other times! :) Sorry I’m not more of a help and so sorry for my slow reply!

  • Rachel says
    April 20, 2015 @ 6:03 pm

    I made these over the weekend and they were SO good! Taste better than the unhealthier version, my bf even said so! I also doubled the recipe without issue. Saved a cake for the following day in the fridge, 30 seconds or so in the microwave, and it was heaven all over again. Thanks for this!

    • Erin replies to Rachel
      April 20, 2015 @ 9:03 pm

      I’m so happy that they came out well for you! Next time you have one of these leftover, try a bite straight from the fridge before microwaving. Then they’re like straight-up fudge. :) Thanks so much for the feedback!

  • Heather
    November 14, 2014 @ 1:04 am

    Oh wow. I made a double batch and baked them in a larger ramekin than what your recipe calls for. It made 3 large for hubbie, teenager and me. I only ate half of mine, my teenager ate his and the rest of mine… without my permission!!!!! That was pretty rude since I was looking forward to the rest later on. These were delicious and hit that chocolate sweet spot. Thanks Erin, you rock!!!

    • Erin replies to Heather
      November 14, 2014 @ 9:02 pm

      Hahaha. I’m happy you and your teenager liked them so much! And that’s awesome that they came out well in larger ramekins. My friend made these and refrigerated her leftover cake and said it was like fudge straight from the refrigerator. Just in case you want to make them again one day and your son doesn’t steal your lefttovers. ;) Thanks so much for the nice comment and feedback!

  • Cassie says
    September 6, 2014 @ 4:02 am

    Can I make these in 2 muffin tins since I don’t have any ramekins ?

    • Erin replies to Cassie
      September 6, 2014 @ 9:33 am

      It depends on the size of your muffin tin. I think with my muffin pan, I’d probably use three molds and reduce the baking time (but by what I don’t know since I haven’t tried it). The ramekins I used were 6oz (170ml) ramekins so that should give you an idea of how big the muffin molds should be. Good luck! I hope you’ll enjoy them. :)

  • Deborah says
    August 30, 2014 @ 3:54 pm

    Can you use agave or honey instead? If so how much? I want to make these today!

    • Erin replies to Deborah
      August 30, 2014 @ 4:52 pm

      I haven’t tried it and think the problem would be that either one would make it more cakey and affect the baking time (I don’t know by how much). But if you want to try with honey, I’d try 3 tbsp (honey is sweeter than sugar). Good luck! Hope you’ll like them. :)

  • Kala says
    July 15, 2014 @ 12:57 pm

    Wow, those small portions of lava cakes look really tempting to try and make.
    I first tasted these in Australia but they were in a dark chocolate cupcake version which had milk chocolate and caramel bars in the middle. My sister and my mother made the same type/version when we got back from our vacation there. This was before I discovered I was dairy intolerant. So I was really glad I stumbled across your site and this recipe as I’d also been wondering what they were called.

    • Erin replies to Kala
      July 15, 2014 @ 10:02 pm

      Wow. With caramel bars inside? That sounds decadent. :) I hope you’ll enjoy this dairy-free version as much as the ones you had in Australia! And about your dairy-free lemon curd comment in the lemon cookies post, I’m not sure I understand. Are you saying that they have DF lemon curd everywhere or are you asking me where to find DF lemon curd in Switzerland? Either way, here is a recipe for DF lemon curd. :) I hope that helps!

  • Romina says
    June 19, 2014 @ 8:53 pm

    Thanks for the recipe, i followed your recipe exactly as it said but my lava cake didn’t turn good, it doesn’t have that lava liquidly chocolate in the middle, it is baked all in the centre, just like regular chocolate cake!
    Could you help me if there is any tip?
    Also this my best friend favourite and i was planning to surprise her for her birthday next week but my first try didn’t turn good :(

    • Erin replies to Romina
      June 19, 2014 @ 10:16 pm

      Oh no! Sorry to hear that. If it came out fully baked, it could be that your oven is off. Could you put a thermometer in there next time you have it on to test it? If it’s off, that could explain why it came out overdone. Also, which type of flour did you use? I’ve had a few friends make this recipe and they haven’t had any issues so other than the oven, I can’t really think of what it may be. Unless you really overbeat the batter. I hope that helps!

      • Romina replies to Erin
        June 23, 2014 @ 7:17 pm

        I used whole spelt flour, i think you are right it might be my oven,cause it was a hot day i didn’t want to make it any hotter so i used my small convection oven, i will check the temperature and bake an other one :), i will let you know.

        • Erin replies to Romina
          June 25, 2014 @ 9:08 am

          Hi there! I agree. Whole spelt wouldn’t have caused that problem so it sounds like it was your oven. Good luck with the next attempt! :)

  • Elson
    May 11, 2014 @ 5:48 pm

    Woah… 0_0 This is definitely one of the easier desserts I’ve found. I was just wondering if I can swap the coconut oil for olive oil? Would that make it taste funny? Thanks!

    • Erin replies to Elson
      May 11, 2014 @ 6:41 pm

      I haven’t tried it myself but I think it’d work! I like to bake with olive oil but I normally use a light olive oil so that the end product doesn’t taste funky (something like this). Let me know how it comes out! I hope you’ll love it. :)

      • Elson replies to Erin
        May 13, 2014 @ 7:55 pm

        I’ve just realized a grand mistake: I have no mixer. As such, I have to manually use a pair of chopsticks to stir the batter. Any idea how long I might need to stir? Some of the egg whites aren’t mixing.

        • Erin replies to Elson
          May 13, 2014 @ 8:11 pm

          Haha. Chopsticks? :) I think a fork would work out better for you! Or a spoon. Or a spatula. I didn’t use a hand mixer either. I think I just used a silicone spatula. I hope they come out well!

        • Erin replies to Elson
          May 13, 2014 @ 8:11 pm

          And it should only take maybe 20 seconds.

  • Mary says
    April 1, 2014 @ 7:23 pm

    Just found your site, love your recipes/ ideas, would it be possible to include nutritional info, it would be a great help, have a great day, thank you!

    • Erin replies to Mary
      April 2, 2014 @ 8:43 am

      So happy that you found the site, Mary! :) Unfortunately, I intentionally don’t include the nutritional info (I focus on making healthier choices rather than low calorie / fat / etc.) but you can copy and paste the recipe here for that info, if you like. :)

  • Kristin says
    March 14, 2014 @ 6:51 am

    Oh my gosh, I am am in love with your recipes! I have updated many baked good recipes to make them healthier, But my general rule of thumb is that dessert still has to taste like dessert. I have made Martha Stewarts molten lava recipe for dinner parties (no leftovers :) But a recipe for two is sheer genius! And all white whole wheat besides…I can’t wait until after Lent to give them a try, and your Irish cream brownies and….

    • Erin replies to Kristin
      March 14, 2014 @ 10:00 pm

      That’s my rule, too! Desserts should taste like desserts and not cardboardy and healthy. ;) I hope that you’ll love these and the brownies! Let me know how they come out. :) And I’ll remember the Martha Stewart recipe for the next time I have guests! Thanks for the tip.

  • Melina says
    March 7, 2014 @ 4:07 pm

    Rhis looks and sounds delicious! I always wanted to make molten chocolate cakes and I love how this recipe is more healthy but probably doesn’t even taste any different than the “bad version” ;)

    • Erin replies to Melina
      March 8, 2014 @ 8:07 pm

      Thank you! And exactly. It tastes exactly the same as the “bad version”! I hope you can give it a try. :)

  • Lauren says
    March 6, 2014 @ 9:29 pm

    Very smart to make this recipe for only two servings! If it made more I’m sure I’d eat them all–they look SO good!

    • Erin replies to Lauren
      March 8, 2014 @ 8:20 pm

      Thanks, Lauren! And yeah. I did NOT need 6 or 8 of these just sitting around in the kitchen. I would have eaten them all!

  • Phi @ The Sweetphi Blog says
    March 3, 2014 @ 12:30 am

    WOW, this look amazing! I have been informed by my husband that I need to make these for us asap lol! And what beautiful photos. Can’t wait to try it!

  • Kristi @ My San Francisco Kitchen says
    February 18, 2014 @ 12:23 am

    Yay, I love this healthier version of my absolute favorite dessert!

  • Melissa @ Bless this Mess says
    February 17, 2014 @ 10:34 pm

    These look AWESOME! And so rich… you got yours to come out of the dish perfectly too. Props to you friend because that is no small feat. My are always a hot mess.

  • Carla says
    February 17, 2014 @ 10:21 am

    I made these for Valentines and subbed ‘flax eggs’ for the real eggs and it turned out well. Probably not quite as cakey on the outside but done enough to slip out of the ramekins and gooey enough on the inside to be delicious! Topped it with whipped coconut cream and we were in Himmel!

    • Erin replies to Carla
      February 17, 2014 @ 7:48 pm

      Hehe. In Himmel, you say? Awesome! :D And not as cakey on the outside… that actually sounds like an improvement to me! Just give me the goo. :) Thanks so much for the feedback! I’m happy that they came out well for you. :)

  • julia
    February 17, 2014 @ 12:34 am

    I used the virgin coconut oil with amaretto and it was fantastic. Have made this,recipe twice in the last 3 days. Thanks!

    • Erin replies to julia
      February 17, 2014 @ 8:12 pm

      I’m so happy that you liked the cakes, Julia! I can’t wait to try this with amaretto. It sounds so, so good! And it’s great to know that virgin coconut oil works. I only have access to refined coconut oil so I’m never able to test that out for myself. Thanks a ton for the rating and the feedback. :)

  • Anna (Hidden Ponies) says
    February 15, 2014 @ 4:01 pm

    While I do love a good stick of butter, these look every bit as delicious as the traditional version! Gorgeous gooey photos!

  • Don Stinchcomb
    February 13, 2014 @ 11:06 pm

    I saw a few questions about spelt; perhaps I can answer them. Spelt is an ancient wheat that has not been hybridized. Generally speaking it has a more fragile gluten and a more mild taste than wheat. It is available from Purity Foods as Vita Spelt (both organic and conventional) and is available in white as well as whole flour. I have had carrot cakes and chocolate cakes done with whole spelt flour and they are amazing and we have a large customer who makes organic pies who uses our organic white spelt flour for the crusts. Your baked items are taken to a higher level when you choose spelt. See for yourself. When my wife started to make pies out of white spelt flour I had to finally ask her to stop.

    • Erin replies to Don Stinchcomb
      February 15, 2014 @ 4:25 pm

      Thanks for the info, Don! I love my spelt. :) Luckily it’s readily available over here and as cheap as whole wheat. So I find myself using it all the time!

  • Caroline @ chocolate & carrots says
    February 13, 2014 @ 1:30 pm

    I’ve had this recipe opened in a tab all week and can’t wait to make them. They’re calling my name!

  • Kathryn says
    February 12, 2014 @ 9:59 am

    I was so excited when I saw the pic of these on instagram and I’m so glad you posted the recipe here; they look amazing and truly decadent without being too over the top.

    • Erin replies to Kathryn
      February 12, 2014 @ 2:43 pm

      Why, thank you! I hope you can try them out some time. :)

  • Kylee says
    February 11, 2014 @ 6:30 pm

    I do not have dairy chocolate chips on hand. Could I substitute with baking chocolate?

    • Erin replies to Kylee
      February 11, 2014 @ 6:34 pm

      Is the baking chocolate sweetened? If it’s sweetened, it should work! I don’t actually have chocolate chips over here in Germany, just baking chocolate. I hope you’ll enjoy them! :)

  • Sharon says
    February 11, 2014 @ 2:14 pm

    Hi Erin,
    I jus tried the recipe. Yes! The magic has happened jus like you said it would. It’s come out really well.
    Everyone in my family loved it including me. It’s going to be a regular recipe every weekend at my home. Thanks a lot :)

    • Erin replies to Sharon
      February 11, 2014 @ 6:35 pm

      Every weekend?! Woohoo. Music to my ears. Thanks so much for the feedback and I’m so happy to hear that the magic happened! :)

      • Sharon replies to Erin
        February 13, 2014 @ 9:26 am

        Actually my sis wants it everyday :)

        • Erin replies to Sharon
          February 13, 2014 @ 7:48 pm

          Haha. Aww. Well I guess every weekend is a good compromise. ;)

  • Kelly says
    February 11, 2014 @ 2:20 am

    These look an sound amazing!

    xx Kelly

    • Erin replies to Kelly
      February 11, 2014 @ 8:22 pm

      Thanks, Kelly! :)

  • Maria G.
    February 10, 2014 @ 10:07 pm

    Chocolate has become a symbol of St. Valentine`s Day! This recipe is a perfect desert for a romantic dinner with your boyfriend or husband. What inspired you to bake exactly this desert?

    • Erin replies to Maria G.
      February 10, 2014 @ 11:13 pm

      Hi, Maria! I agree! Perfect for a romantic dessert. :) I was just looking for something decadent for Valentine’s Day and came across molten lava cakes and I thought that I should finally give them. I’m so happy I did! :)

  • Sarah says
    February 10, 2014 @ 7:35 pm

    Here coconut oil is unavailable please suggest what other alternative can b used?

    • Erin replies to Sarah
      February 10, 2014 @ 7:37 pm

      I haven’t tried it but coconut oil and regular butter are usually interchangeable. It should work! Let me know how it goes. :)

  • Erin @ Dinners, Dishes and Desserts says
    February 10, 2014 @ 3:06 am

    I have made lava cakes before, but went the butter route :) Love this option though for next time. I always just make 1 or 2 and freeze the batter for next time, because I would eat all 6 in one sitting if I didn’t!

    • Sharon replies to Erin @ Dinners, Dishes and Desserts
      February 10, 2014 @ 6:08 am

      Hi Erin.. Will this cake bake well without adding baking powder or baking soda?? How will the outside be baked and the inside be molten if we mix all the ingredients together?? I wanna try but I dont wanna mess with it.

      • Erin replies to Sharon
        February 10, 2014 @ 2:06 pm

        Hi, Sharon! Yes, it absolutely doesn’t need baking powder or baking soda. These cakes don’t actually rise at all and they shouldn’t. :) And I don’t know how to answer your second question – I guess it’s just magic? ;) I’ve made lots of pudding cakes and similar goodies where you mix everything together and it just separates when baking. I think it has something to do with the sugar content but I’m not positive! Just follow the recipe and you’ll be fine. :) I hope you’ll enjoy them!

        • Sharon replies to Erin
          February 10, 2014 @ 6:15 pm

          Thanks alot Erin.. Im definitely gonna try it. Will let u know the results :)

        • Erin replies to Sharon
          February 10, 2014 @ 7:37 pm

          Thanks, Sharon! :)

    • Erin replies to Erin @ Dinners, Dishes and Desserts
      February 10, 2014 @ 7:39 pm

      You can freeze the batter?! Genius!

  • Kammie @ Sensual Appeal says
    February 9, 2014 @ 10:33 pm

    Oh my gosh, IN LOVE!!! The melty chocolate has my heart.

  • Jan says
    February 9, 2014 @ 8:50 pm

    Can these be made with almond flour? They look so yummy I can’t wait to make them.

    • Erin replies to Jan
      February 9, 2014 @ 9:13 pm

      I haven’t tried it so I can’t really say. :( Sorry! I think it would because it’s such a small amount but I’m not positive. Do you need it to be grain-free or would gluten-free do? Because a gluten-free baking mix should work well!

  • Christina @ Sweet Pea's Kitchen says
    February 9, 2014 @ 5:53 pm

    I love, love, love molten lava cakes! I just love that they’re healthy too! :)

  • whatjessicabakednext... says
    February 9, 2014 @ 5:43 pm

    These sound and look absolutely divine- I would never have guessed they were healthy for you! Definitely trying the recipe out :)

  • Becca-cookie jar treats says
    February 9, 2014 @ 5:30 pm

    Oh my i love love LOVE molten lava cakes! This looks incredible. I will definitely have to give this a try. :)

  • Medeja says
    February 9, 2014 @ 5:32 am

    They look wonderful! These pictures are so tempting!

  • Rachel (teacher-chef) says
    February 9, 2014 @ 3:51 am

    I love everything you have done with these – smaller portions, healthier but loaded with delicious, and of course melty-oooey-gooey chocolate!!

    LOVE IT, thanks for the creation :-)

    • Erin replies to Rachel (teacher-chef)
      February 9, 2014 @ 3:06 pm

      And thank you for your kind comment! :) So happy that you appreciate the ooey gooiness. :D

  • Stacy | Wicked Good Kitchen says
    February 8, 2014 @ 10:24 pm

    You know how I love hazelnuts and chocolate, so this special healthier treat is right up my alley. Really like how this recipe is also dairy free. Thank you, Erin. :) Pinning!

  • Jessica @ Portuguese Girl Cooks says
    February 8, 2014 @ 9:32 pm

    Love this healthier spin on lava cakes, these are definitely one of my favourites!

  • Mimi @ Culinary Couture says
    February 8, 2014 @ 6:18 pm

    I WILL be trying these today!

  • Sarah says
    February 8, 2014 @ 5:37 pm

    I was looking for a recipe like this yesterday! Just recently became intolerant to dairy and was hoping for a molten chocolate cake to make for date night. But, like you said, all the recipes I could find called for a stick of butter. I am so excited to make this!

    • Erin replies to Sarah
      February 8, 2014 @ 5:55 pm

      I hope you’ll be able to make these for the next date night! (make sure to get the dairy-free chocolate chips!) Good luck and enjoy. :D Let me know how they come out!

  • Jocelyn (Grandbaby Cakes) says
    February 8, 2014 @ 5:27 pm

    I seriously need this as much as I love lava cakes! Healthy ones would be right up my alley!

  • JulieD says
    February 8, 2014 @ 4:52 pm

    Looks amazing, Erin!!

    • Erin replies to JulieD
      February 8, 2014 @ 5:58 pm

      Thanks, Julie! :)

  • Laura says
    February 8, 2014 @ 4:19 pm

    I have only recently started using whole grain flours other than wheat. I have spelt and oat but would like to know more about their properties. When a recipe calls for whole wheat or spelt, does one give a better texture than another. Which do you prefer for the molten lava cakes. Btw, I am definitely making these!

    • Erin replies to Laura
      February 8, 2014 @ 5:54 pm

      It depends on what you’re making. For example, I’ve made these whole grain dinner muffins with both whole spelt and whole wheat. Whole spelt resulted in a much fluffier muffin! Probably because spelt absorbs more moisture than wheat. But in something like this where you don’t want fluffy, it wouldn’t matter. On the other hand, if you have something light flavored, like lemon or vanilla, I wouldn’t use 100% whole spelt. Then I’d use white whole whole wheat or whole wheat pastry flour (which also produces fluffy goodies!) I made incredibly fluffy lemon cupcakes last week with whole wheat pastry flour and you couldn’t tell that they were whole grain at all. If I would’ve used whole spelt, I’m pretty sure you could have. And I never use oat flour interchangeably with other flours. Oat flour doesn’t have the gluten to make that possible! I mentioned using it here because there’s such a tiny amount of flour and gluten isn’t really important (the cake falls apart anyway ;)) I hope all of that makes sense. Let me know if it doesn’t! Thanks so much for your comment and I hope you’ll love the lava cakes. :)

  • Barbara says
    February 8, 2014 @ 2:28 pm

    These look delish! first time reading your blog, and I look forward to reading more! Can you tell me though — is this one product: “white whole wheat whole spelt flour” or did you mean I could choose between white, whole wheat, whole spelt flour? I’ve not used spelt so please elaborate. thanks!

    • Erin replies to Barbara
      February 8, 2014 @ 2:34 pm

      Hi, Barbara! In my excitement I forgot the “or.” Thanks so much for catching that! It’s fixed now. :) You can choose between white whole wheat flour, whole spelt flour, or even all-purpose flour. I haven’t tried it with regular whole wheat flour but I’m pretty sure that’d be okay, too! Whole spelt is another type of grain but it’s quite difficult to find and sometimes expensive. Wheat will work fine here! I hope you’ll enjoy the cakes and thanks for your comment. :)

  • Katrina @ Warm Vanilla Sugar says
    February 8, 2014 @ 1:25 pm

    I am definitely into these – so much goodness!!


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