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 a reliable substitute in recipes that call 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 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 leave out the raspberries if you prefer. 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, whole grain options)
Ingredients
- 1/4 cup (50 grams) coconut sugar or granulated sugar
- 1 large egg 50 grams out of shell
- 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
- 2 teaspoons raspberry jam or 1 teaspoon sugar
Instructions
- Preheat the oven to 350 °F (175 °C) and spray two 6-ounce ramekins very well with cooking spray.
- In a medium bowl, mix together the sugar, egg, egg yolk, vanilla and salt. Set aside.1/4 cup (50 grams) coconut sugar, 1 large egg, 1 large egg yolk, 2 teaspoons vanilla extract, 1/8 teaspoon salt
- Melt the chocolate and butter in the microwave at half power, in 30 second increments, until melted. Stir after every increment.2/3 cup (113 grams) semi-sweet chocolate chips, 3 tablespoons (42 grams) unsalted butter
- Add the chocolate mixture to the sugar mixture and stir just until combined.
- 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.3 tablespoons (23 grams) buckwheat flour
- Scoop a little more than 1/4 of the batter into each of the prepared ramekins.
- Mix the mashed raspberries and jam or sugar together until combined.3 tablespoons fresh raspberries, 2 teaspoons raspberry jam
- Put 1/2 of the raspberry mixture into the center of each cake, taking care to keep it in the center (and not spread out) as much as possible.
- Divide the remaining batter between the two ramekins.
- 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.
- Remove the cakes from the oven and cool for 15 minutes in the ramekins.
- Run a knife around the edge of the cakes and flip out onto the serving plates.
- 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.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
- Source – My post on My Baking Addiction: Gluten-free lava cakes.
Has anyone made these…I can see myself they look wonderful but did they turn out ok?
Love how beautiful these lava cakes look and adore chocolate and raspberries together. Delicious & pinned!
Thanks! And thanks for pinning. :) And I adore that combo, too. SO good!
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! :)
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! :)
Do you think I could use frozen raspberries if I defrosted them first?
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! :)
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.
I hope that you’ll both enjoy the cakes and that you have a great anniversary! :)
This is just heaven on earth! What a combo!!
Thanks, Hadia!
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!
With caramel?! I need to try that. :)
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!
I hope you will! They’re definitely worth trying out. :)
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!
Thanks! It was all Jamie’s idea. :)
Chocolate AND raspberry in the center? YUM! I didn’t realize that buckwheat wasn’t a grain, thanks for that tasty tidbit!
I’m happy my post taught someone something. I feel quite productive now. :D
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. :)
Thanks so much, Annie! I’m happy you found the blog. :)
What a great idea! I adore molten lava cakes and having raspberry lava is so unexpected!
Thanks, Martha!
i love the combination of raspberries and chocolate!
Same here. :)
Chocolate and raspberries.. :) divine combination!
Agreed!
Gah! You took my favorite thing ever and stuffed it with raspberries…yes!
Haha. I hope you get to try them out! SO good. :)
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!
Thanks so much, Angie!
This is very cool! I’ve never seen it done with anything but chocolate
Thanks! I’m happy I gave it a go. :)
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 :)
I hope you had a great Valentine’s Day, too! :)
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 :)
I’ll have to go check yours out! Thanks for pinning. :)
Wow those look terrific! Raspberry + chocolate is such a great combination :)
Thanks, June!