Last Updated on February 3, 2026 by Carrie Korem, FNTP
This Chocolate Molten Lava Cake Recipe is a great way to pamper your loved one on Valentine’s Day, to make for a dinner party, or any night you want to treat your people!
Here’s the best part. You do most of the work ahead of time, freeze the ramekins, then bake straight from the freezer when you’re ready.
Overview: How to Make Chocolate Lava Cakes
This is the simple flow for this chocolate molten lava cake recipe.
- Grease and dust the 8-ounce ramekins
- Melt the chocolate and butter
- Whisk in the sugar, flours, eggs, and yolks
- Fill the ramekins
- Freeze at least 5 hours
- Bake straight from frozen for 18 minutes
- Cool 2 minutes, then turn out and serve right away
It’s imperative that you follow the directions exactly. The cakes should bake for exactly 18 minutes. Then you’ll let them cool for exactly two minutes and then invert the cakes onto the plates. If they bake longer, or are allowed to cool any longer, the center of the cake will not be “molten.”
Best chocolate to use for molten lava cakes
I tested this chocolate molten lava cake recipe with chocolate chips and a dark chocolate bar, and the bar won by a quite a bit. The flavor is richer and the center turns out smooth.
Look for 70% cocoa or higher.
A few good choices are:
Optional toppings for chocolate lava cakes
You really don’t need much, but toppings are fun.
- A dusting of cocoa powder
- Fresh berries
- A scoop of vanilla ice cream
- Whipped cream
- A pinch of flaky sea salt
How to grease the ramekins
This step helps the cakes release cleanly.
- Rub the inside of each ramekin with butter
- Add cocoa powder and turn the ramekin until the cocoa coats the butter
- Tap out the extra cocoa
Don’t skip the cocoa! It acts like flour, but keeps everything chocolatey.
How to turn out the lava cakes
- Pull the pan from the oven after 18 minutes
- Let the cakes cool for exactly 2 minutes
- Run a dinner knife around the edge
- Put a plate on top of the ramekin
- Flip fast and lift the ramekin off
If one sticks, don’t panic. Put the ramekin back down, run the knife around again, and try again.
What is the secret to a good lava cake
The secret is the freezer plus the timer.
Freezing the batter gives you a warm cake edge while the middle stays soft and molten. Then it all comes down to time. This chocolate molten lava cake recipe works because you bake it just long enough to set the outside, but not long enough to set the center.
Set a timer. Don’t guess!
With a delicious cake exterior and a molten chocolate center, you’ll have everyone oohing and ahhing over this dessert!
Here are some more gluten-free chocolate recipes to enjoy:
Chocolate Cake with Chocolate Buttercream
5-Ingredient Dark Chocolate Creams
Triple Chocolate Brownie Cookies
Chocolate Molten Lava Cake Recipe (Gluten-Free)
I only recommend using Bob’s Red Mill coconut flour. Different brands lend different textures, and this is the flour that I use to test all of my recipes and it always turns out perfect!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 5 hours 40 minutes
- Yield: Makes 6 individual cakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 tablespoon unsalted butter
- 2-3 tablespoons cocoa powder (plus additional for dusting cakes when serving)
- 5 ounces dark chocolate 70% or higher (see description in post above)
- 10 tablespoons unsalted butter
- 1 cup coconut sugar
- 3 tablespoons arrowroot flour
- 3 large eggs
- 3 large egg yolks
- 2 tablespoons coconut flour
Instructions
- Butter six (6-ounce) ramekins and dust with cocoa powder. Place the chocolate and the butter in a large glass bowl and set over a pot of simmering water. Melt and whisk until smooth. Remove the chocolate mixture and let it cool for 5 minutes. Grind the coconut sugar in a coffee grinder or spice mill until it becomes a powder. Add the powdered coconut sugar, arrowroot, eggs, egg yolks and coconut flour to the chocolate mixture and whisk until smooth. Spoon batter evenly into ramekins. Freeze for at least 5 hours or overnight.
- Preheat the oven to 450 degrees F and adjust the rack to the middle position. Place the frozen cakes on a baking sheet and bake for 18 minutes. Remove cakes from the oven and let them cool for exactly 2 minutes (while they cool, get out your serving plates and a dinner knife). Run a knife around the edge of the cake and then invert each cake onto a serving dish. Sprinkle with cocoa powder if desired and serve immediately.
Carrie,
The frozen ramekins won’t break when put in the 450 degree oven?
I tested this recipe 8 times last week and never had any issues with the ramekins breaking.
Ok thank you. Just want to make sure. 🙂
These look amazing! I made your https://deliciouslyorganic.net/fudgy-brownie-recipe-grain-free-paleo/ brownies the other day, another HUGE hit. I wish I could make these now, but my oven is broken and won’t go over 350 degrees, boo hoo. I love molten lava cake, especially the one at Roy’s, it’s death by chocolate :o)
Oh my Goodness, Woman….I LOVE You. Yes, I truly do. I mean I loved you before, But I really do now.
Any way to make them dairy-free? I would also love to see you do a post on dairy. I have Hashimoto’s too and am working with a naturopath and following a protocol to heal. However so many recipes I see from bloggers like yourself have dairy. Have you been able to eat dairy after awhile or were you eating dairy while you were healing? Thanks for all your help!
I haven’t tested it, but you could try using 8 tablespoons of coconut oil in place of the butter. All of the recipes in my new cookbook – The Grain-Free Family Table, have a simple dairy-free adaptation for those recipes with dairy. And, many of my recipes on my site also have dairy-free alternatives. I was able to eat raw dairy during my recovery from Hashimoto’s. I know many say that “anyone” with an autoimmune disease should avoid dairy, but raw diary actually helped me heal. I do think it’s important to stay away from all processed dairy. Here’s some more info about my book: https://deliciouslyorganic.leadpages.net/thegrainfreefamilytablecookbook/
I just made these tonight and substituted coconut oil for butter to make it dairy free. They turned out amazing! They were so rich and delicious! Wonderful recipe and I will definitely be making these again.
I cannot have cocoa. Have you tried substituting carob for any of your recipes?
Happy Valentine’s Day! These look AMAZING! Will definitely share these this week! Yum!
These cakes sound wonderful. I have a question, though: I live at higher altitude (almost 4,000 feet), so thing tend to need to bake longer. Any ideas on how much time to add? Thanks.
We’ve always lived at sea level, so I can’t give any advice on the matter. Sorry!
We’re at 3500 ft. and no problems. Not sure what difference 500 ft. makes though!
Hi! I noticed you mentioned our Enjoy Life Chocolate chips in your recipe! We’re so grateful that you gave them a try. I gather from the rest of your post that you must have used the mini chips which do have a lower cocoa content. Did you know we make dark chocolate chips? They have a 69% cocoa content. We’d love if you gave them a try! If you’d like to send me an email, I’d be happy to make this happen.
Sincerely,
Katie Brunk
Marketing Associate
I’ve been using your products for years and love them! For all business inquires, please write us at: info@deliciouslyorganic.net
How nice you guys are (Enjoy Life)!
Looks delightful! Thank you for sharing. I never thought of using a coffee grinder to make powdered coconut sugar! This opens up a lot of recipe possibilities. I love that about your book and your posts…the info often translates to other baking applications. My family loves enjoy life products too & it’s always nice to see a company reach out in thanks.
Thank you so much!
Hi Carrie. I was just wondering what the baking time would be in a fan-forced oven? Cheers, heather
I don’t have an oven like that, so I can’t say.
Yum! A great Valentines dessert….or maybe just a treat for me!
Could these be made a day in advance and served after cooling? Would that mess up the “lava” part of the cake?
They need to be served immediately after the 2 minutes of cooling. Otherwise, they won’t be “lava” in the center.
this looks ridiculously good! Is there any other flours I can substitute in here?
I’m new to baking so I’m trying to learn with minimal baking supplies until I get the hang of it before buying different types of flours. Thank you! 🙂
I didn’t test this recipe with any substitutes, so I can’t say what would work. I would give coconut flour a try. It’s a great flour to have in your pantry!
Since you need to eat them right after baking, what would you suggest if someone were to make them for only 2 people? Keep 4 frozen in the freezer?
Yep, just keep them in the freezer! You can bake them later in the week, or next month. 🙂
My daughter is obsessed with everything paleo, these recipes look really good and Im probably going to try them out.
Hello! I really want to try to make these but I am trying to figure out which size ramekins to buy. The recipe says 6 ounce but the link leads to 8 oz. Will either work, or is one better than the other?
Thank you, can’t wait to try!!!
On that product page, you can choose the size of the ramekin. 6 or 8 ounce will work.
my favorite dessert- can’t wait to try this recipe. I too am curious about the best way to reheat them the next day – microwave vs oven?
If you reheat, they probably won’t be “molten” in the center. But I would choose the oven over the microwave.
I just made these a couple of nights ago and they were amazing… I LOVE this recipe! I followed the directions exactly and had no problems. I had a couple of cakes left over and I did reheat them in the oven last night. I heated them until they were just warm so the center wouldn’t bake through. Both times they were so yummy. 🙂
Just wonder how ease you can make the coconut sugar into powdered form if you don’t have a grinder?
Jen, did you get a answer for your question? Because I was wondering the same thing!
Can I replace the arrowroot flour with more coconut flour? If so, will it be the equivalent quantity? Would love to try this, just not sure if I can get Arrowroot flour in South Africa?
Extra coconut flour will dry the cake out. You could try tapioca or cornstarch (just keep in mind that cornstarch is a made from a grain).
I made these for my hubby’s birthday the other night, our family of four gave them an A+. My last minute planning meant we baked two molten cakes after only two hours in the freezer. 17 minutes at 450*. Result: they turned out delicious and perfectly molten in the center. We’re baking the final four tonight (bday part 2) and can’t wait. You’re doing a GREAT service to those of us seeking grain-free special occasion treats, thank you!
I’m so glad you all enjoyed them! 🙂
Have really enjoyed your blog and cookbook. I am in process of healing and have 4 boys with food allergies and 2 w ashma. What would you suggest as egg replacement?
I haven’t tested this with an egg replacement, so I can’t say for sure. You could try using a “gelatin” egg, but I’m thinking this cake won’t be “molten” in the center (but it would still taste great!).
These were awesome! Made them for the first time for my daughter’s birthday. 12 per the recipe and 6 dairy free. Both were enjoyed thoroughly. this is my new favorite recipe. Thank you!!
Do you have a recipe for grain free Molten Lemon Lava Cakes? My men love lemon and prefer it over chocolate, go figure. But, I have made the chocolate lava cakes and they loved them, just thought if I could make them lemon I’d make their hearts happy on Valentine’s Day :o) Thanks!
These were FABULOUS! The perfect Valentine Day dessert! I whipped them up this morning, stuck in the freezer and stuck them in the oven half way through our dinner. They came out perfect! I loved the anticipation of hoping there was perfect lava in the middle when I cut in and there was! Thank you for the easy and amazingly delicious recipe!
Thanks for letting me know! I’m so glad you all enjoyed them!
I see you link to the straight-sided porcelain souffle ramekins. Do you think the recipe would work using the small (300ML) Pyrex ramikins/bowls, which are so ubiquitous in people’s kitchens, or should we invest in the porcelain ones?
I haven’t tested the recipe with a different size, so I don’t know what the alternate baking and setting times would be to lend the exact same texture.
My favorite and go-to Lava cake recipe! Our whole family loves it!! Follow the recipe exactly and it is always comes out perfect!
I’m so glad you enjoyed it!!
Hi Carrie, is it possible to substitute Monk Fruit for the coconut sugar? If so, how much would I use? Thank you. These sound delicious.
I don’t rest my recipes with substitutions, so I don’t know what would lend the exact same texture and flavor.
This is restaurant worthy!! Seriously so good and so easy!! I make it on special occasions bc it so impressive but so delicious!! Everyone love it, even non healthy friends. Highly recommend making it!
I’m so glad you enjoyed it!
I was looking for a healthier version of a lava cake to make for Valentine’s day this year. This looked really good, so I gave it a go. Given the great egg crisis of 2025, I decided to risk a possible recipe fail and tried using the Bob’s Red Mill egg replacer I had in my cupboard. It worked! The cake came out perfectly ooey gooey and delicious! I think my husband would prefer a bit sweeter, but other than that, we completely enjoyed and I will definitely make again, eggs or no eggs.