I just can’t pass up a molten cake. That gooey center, the melty ice cream that soaks into the tender cake? I just can’t not with molten cakes. And paleo molten cakes? It’s like, take me to Target on pay day and walk me past the throw-pillows aisle… then tell me it’s all free. It’s almost not fair. Paleo dessert recipes: 1; Cheryl: 1 MILLION. Because hey… these are healthy, gluten-free, refined-sugar-free, dairy-free, and grain-free! There are literally no losers here.
Like, I’ve got no fight against this cake. But y’all, with this paleo molten lava cake, just let it happen. No refined sugar, no grains, no gluten, no dairy… in other words, no bloat, no stomachache, no lingering guilt, no unpleasant symptoms parading as your nightcap. And when it comes to Valentine’s Day desserts, feeling good afterward is key. For like, no reason…
Do you get what I’m saying? Are you pickin’ up what I’m puttin’ down? You buyin’ what I’m sellin’? Are we, like, on the same page about what I’m alluding to here oh ok good. I whipped up these paleo molten lava cake recipe because, duh, Valentine’s Day is coming up, and there is just no better way to say I’m into you than to serve this paleo dessert recipe up to your sweetie pie sugar buns. Especially if you’re coming off a Whole30, you can close your eyes and basically pick any dinner recipe from my best paleo Valentine’s Day recipes roundup, and you’re off to a phenomenal start. End dinner with these paleo molten lava cakes, and you better be ready to fend your partner off, y’all, because this stuff is serious.
Why this recipe is so good
The lava cakes are super gooey and rich in the center, surrounded by tender, chocolatey cake. These paleo dessert recipes come together super easily, and you could make them ahead of time, baking right before serving. These molten lava cakes are paleo, gluten free, grain free, and refined sugar, making them a pretty darn healthy Valentine’s Day dessert!
How To Make It Ahead
If you do make these lava cakes ahead of time, you might have to bake them just a smidge longer, since they’ll be cold coming from the fridge. Better yet, make them ahead of time, then bring the ramekins out from the fridge onto the counter while you make and eat the rest of your dinner. By the time you’re ready to bake, they’ll be room temperature and perfect for the ooey, gooey molten melting.
How To Make It
Preheat the oven to 450º Fahrenheit. If you’re making these ahead, skip this part, of course! Grease 2 ramekins with refined coconut oil and set aside. Microwave your chocolate chips and coconut oil in a medium bowl. Start with 60 seconds, then stir, then continue microwaving in 30-second bursts, stirring well in between, until just melted and smooth. In a medium bowl, whisk together the egg yolks, coconut sugar, and salt. Fold the melted chocolate into the eggs and sugar, stirring to just combine. Stir in the tapioca starch and almond flour and stir until well combined. Split the batter evenly between the two prepared ramekins and bake 12 minutes or until the sides are set but centers are still very soft. Remove from oven and let cool 1 minute. Run a thin knife around the edge then place an inverted plate on top; carefully flip and let stand 10 seconds. Remove ramekin and serve immediately.
