These mini chocolate lava cakes are a delicious and healthier take on the classic chocolate lava cake. Made with high-quality ingredients, these cakes are both gluten-free and refined sugar-free. They are so easy to make and can be prepared in a muffin tin, making them perfect for portion control. You’ll like that gooey chocolate center and overall rich and decadent chocolate flavor.
Ingredients
1 cup chocolate chunks (I use dark chocolate)
2/3 cup coconut oil
5 eggs
1/2 cup coconut sugar
salt (a pinch)
1 teaspoon vanilla extract
1/3 cup blanched almond flour
3 tablespoons tapioca starch (or arrowroot)
powdered sugar (optional, for topping, omit for Paleo)
1. In a bowl, melt chocolate chunks and coconut oil (I use toaster oven at 300F (150C), you can also use a microwave oven or double boiler). 2. In a large bowl, whisk together eggs, coconut sugar, salt and vanilla extract. 3. Add the chocolate and coconut oil mixture, add almond flour and tapioca starch, whisk well. 4. Preheat oven to 400F (200C). Spoon the batter into 10 silicone muffin cups (you can use similar size ramekins instead). Cook in the preheated oven (or toaster oven, then no need to preheat) for 8-10 minutes, until the edges are set but the center is still soft. Sprinkle with powdered sugar (optional, omit for paleo). Serve immediately.
Shop products and ingredients I recommend for this recipe:
Dark Chocolate Chunks
Coconut Oil
Coconut Sugar
Vanilla Extract
Almond Flour
Tapioca Starch
Eggs
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About Alena
Welcome to my website!
I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!
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