Birthday Lava Cakes


Birthday Lava Cakes (Gluten free)

  • Servings: 6
  • Difficulty: easy
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  • 6 ounces dark chocolate (60-72% cacao)
  • 5 T. coconut oil plus 1 T extra for greasing muffin tin
  • 3 eggs
  • 3/4 t. vanilla extract
  • 1/4 t. salt
  • 2 T. honey
  • 2 t. coconut flour
  • 4 t. cocoa powder (I used Hershey’s 100% cacao)


1. Preheat oven to 375. Grease a 6-muffin disposable pan (see note below if using ramekins) with melted coconut oil. Dust with cocoa powder and set aside.

2. In a microwave safe bowl, melt chocolate and coconut oil on low in microwave. Stir until smooth and let cool.

3. In a KitchenAid mixer or using a hand mixer, mix eggs, vanilla, salt and honey until light and foamy, about 5 minutes.

4. Pour egg mixture into chocolate, and add coconut flour and cocoa powder; fold together. Pour batter into prepared muffin tin (fill each cup 2/3 full).

5. Place muffin tin on a baking sheet and place in oven. Bake for 6-7 minutes. Do not overbake or you will have brownies (which is not necessarily a bad thing!) Cut apart disposable muffin tin to flip and remove easily onto a plate. Serve warm. I don’t strictly follow a Paleo diet, so since we generally have this only a couple times a year, we like it topped with fresh whipped cream or a little vanilla ice cream (choose one with fewer than 5 ingredients.)

Notes: You can use ramekins, but I prefer the disposable muffin tin so it’s easy to cut them out while hot without breaking them apart. Also, we generally like to eat 85% cacao chocolate, but it is VERY rich (more bitter) if you use very dark chocolate in this; we prefer 72%, which is plenty rich, but less bitter.


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