Go Back
Homemade Gluten-Free Chocolate Lava Cake (With Strawberry!) photo
Print Recipe Save it for later

Gluten-Free Chocolate Lava Cake (With Strawberry!)

This Gluten-Free Chocolate Lava Cake is a warm, gooey delight with a luscious strawberry surprise!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 3 oz dairy-free dark chocolate high-quality brand
  • 1 tablespoon coconut oil for batter and greasing ramekins
  • 1 large egg
  • 1 large egg yolk
  • 1/4 cup coconut sugar natural sweetener
  • 3 tablespoons unsweetened applesauce acts as a binder
  • 1/4 teaspoon vanilla extract
  • 1 pinch sea salt balances sweetness
  • 2 tablespoons cocoa powder unsweetened, for dusting
  • 4 teaspoons organic strawberry fruit spread for gooey center

Instructions

  • Preheat your oven to 425°F (220°C). Grease four ramekins with coconut oil and dust with cocoa powder to prevent sticking.
  • In a microwave-safe bowl, combine the dairy-free dark chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.
  • In a large mixing bowl, whisk together the egg, egg yolk, coconut sugar, unsweetened applesauce, vanilla extract, and a pinch of sea salt until well combined.
  • Pour the melted chocolate mixture into the wet ingredients. Gently fold until combined. Then, sift in the cocoa powder and mix until smooth.
  • Spoon a small amount of batter into each ramekin, just enough to cover the bottom. Add 1 teaspoon of the organic strawberry fruit spread in the center of each ramekin, then cover with more batter, filling each ramekin about three-quarters full.
  • Place the ramekins on a baking tray and bake for 12-15 minutes, or until the edges look set but the center remains soft.
  • Once baked, remove from the oven and let cool for a minute. Carefully invert each ramekin onto a plate, allowing the chocolate lava cake to release. Serve warm and enjoy the delightful flow of chocolate and strawberry!

Equipment

  • Ramekins
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons
  • Oven mitts

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Reheat in the microwave for 20-30 seconds or in a preheated oven at 350°F (175°C) for 5 minutes.
  • You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours.