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gluten free chocolate lava cake

by Jackie Newgent  |  December 9, 2013  |  0 Comments

Gluten Free Chocolate Lave Cake

(Click on photo for full-size image!)

Makes 2 servings


This impressive dessert recipe was developed, styled, and photographed from a guest blogger. Thank you, Dalia!

Calories saved: 1020

Chocolate lava cake, fallen chocolate cake, molten center chocolate cake, chocolate fondant … these are just some of the names by which this intense, rich dark chocolate cake with a warm, gooey center is known. Chef Jean-Georges Vongerinchten is credited with inventing it in 1987, when he accidentally undercooked a chocolate cake.

A restaurant staple, this decadent dessert represents the epitome of indulgence for chocolate lovers. It’s traditionally made with dark chocolate, butter, white flour, sugar, and sometimes heavy cream. So the chocolate lover’s dream is not so dreamy for those trying to eat healthfully and calorie-consciously, even though dark chocolate does have health benefits. What’s more, the cake is often paired with a scoop or two of ice cream, dusted with powdered sugar, and drizzled with chocolate sauce, adding yet more calories, such as in Chili’s Molten Chocolate Cake which has a whopping 1,270 calories!

So how can you make this cake healthier without compromising taste? Check out the “Tasteover Tips” below. The result here is a better-for-you, gluten-free, dairy-free cake with a brownie-like crust and gooey chocolate molten center—plus a surprise ingredient. Each luxurious serving is only 250 calories!


1 tablespoon + 1/2 teaspoon unrefined coconut oil
1/4 cup almond flour
2 tablespoons + 1 teaspoon unsweetened cocoa powder
1 teaspoon + 1/2 teaspoon matcha (green tea powder)
1/2 teaspoon baking powder
1 tablespoon semi-sweet or bittersweet chocolate chips
1 large egg
1 tablespoon pure maple syrup
1 to 2 tablespoons plain unsweetened almond milk

  1. Adjust the oven rack to the middle position. Preheat the oven to 425°F.
  2. Brush 2 (6- or 8-ounce) ramekins with 1/2 teaspoon of the coconut oil; place in the freezer.
  3. Whisk or sift together the flour, 2 tablespoons of the cocoa powder, 1 teaspoon of the matcha, and the baking powder in a small bowl. Set aside.
  4. Combine the remaining 1 tablespoon coconut oil with the chocolate chips in a small microwave-safe bowl and microwave on high for about 20 to 30 seconds, until chocolate melts upon stirring. Alternatively, heat a small amount of water in a sauté pan, like this style from Belgique cookware, over medium low heat; place the remaining coconut oil and chocolate chips in a stainless bowl and set over the saute pan, making sure the bowl doesn’t touch the water; and melt while stirring occasionally.
  5. Add the egg to a medium bowl and whisk with a fork. Add the maple syrup and stir to combine. Add the chocolate mixture while stirring. Add the almond flour mixture and stir until the smooth. Add the almond milk and stir to combine, creating a cake batter consistency.
  6. Dust the ramekins with the remaining 1 teaspoon cocoa using a small mesh strainer. Add the cake batter to each. Bake until the center just slightly jiggles, about 8 to 9 minutes. Do not overcook.
  7. Let stand about 2 minutes, run a small knife around the edges of the cakes, and gently invert each onto a plate. Dust with the remaining 1/2 teaspoon matcha, and serve immediately.

*For vegans, replace the egg with chia seed “egg” that’s ideal for simple use in baking. Stir 1 tablespoon ground chia seeds with 3 tablespoons purified water and wait a few minutes until the water is absorbed.

Per serving: 250 calories, 19g total fat, 9g saturated fat, 0g trans fat, 90mg cholesterol, 40mg sodium, 18g total carbohydrate, 4g dietary fiber, 10g sugars, 8g protein

For an extra pleasurable experience, serve each cake topped with a scoop of avocado-banana ice cream!


avocado banana ice cream

Avocado Banana Ice Cream

Makes 3 servings

1 Hass avocado, pitted and peeled
1 1/2 teaspoons fresh lime or lemon juice
1 teaspoon lime zest
1 tablespoon pure maple syrup or honey
1 tablespoon plain Greek yogurt
1 banana, peeled, cut into chunks and frozen

  1. Add the avocado, lime juice, lime zest, maple syrup, yogurt, and banana to a food processor. Cover and blend until smooth.
  2. Transfer to a container and freeze until ready to use.

The “Before” Recipe


chili’s molten chocolate cake



Tasteover Tips

  • Replace butter with a better-for-you plant-based fat, such as coconut oil.
  • For an alternative to white flour, try almond flour; it’s one of the tastiest choices (especially if you’re following a gluten-free diet) and contains a significant amount of protein.
  • Sweeten with pure maple syrup; it’s a natural alternative to sugar and actually contains nutrients beneficial for the immune system.
  • To cut calories, use slightly less chocolate and add rich taste with unsweetened cocoa powder—a single tablespoon has about 15 calories.
  • Give the cakes a healthier edge—and a surprising flavor accent—by adding some matcha, the Japanese powdered green tea. Its popularity keeps growing while research shows that the tea contains health promoting antioxidants.

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