This healthier Molten Lava Cake is a delicious, decadent, and romantic dessert perfect for Valentine’s Day! It’s also gluten-free and refined sugar free but tastes like the real deal!
The best healthier molten lava cakes
Hands down, my favorite restaurant dessert is a chocolate molten lava cake with vanilla ice cream. There is just something so irresistible about the rich, warm chocolate cake, that when cut, oozes gooey chocolate goodness. Then paired with cool, creamy vanilla ice cream. Magic!
I used to consider it a special occasion dessert you order while at a fancy restaurant. A molten lava cake is a showstopper; beautiful and simple on the outside with a chocolate surprise waiting inside, It seemed way too complicated to replicate at home. Right?!
Not anymore! It turns out it’s easy to make at home. I have the perfect recipe so you can recreate the magic this Valentine’s if you are staying in for dinner! It just takes simple ingredients and a few easy steps!
I also made it much better for you with a few of my simple swaps. It’s gluten-free and sugar-free. Yes! But tastes just as good if not better than the one’s I’ve had at restaurants. True love ❤️
ingredients
You just need a few simple ingredients:
- chopped dark chocolate, I used Lindt 70% dark chocolate bars (chopped, not chocolate chips as they tend to be sweeter). It gives the cake a rich, decadent and sophisticated taste.
- butter, makes the cake moist but still rich and decadent.
- allulose, this is my new favorite sugar alternative. It’s a type of sweetener found in fruits such as figs and raisins and is calorie free. I used Whole Earth’s Allulose Baking Blend as it acts and tastes just like sugar. If you cannot find this, you can also use coconut sugar!
- egg and egg yolk, helps create a rich, decadent cake but still light and fluffy.
- pure vanilla, has beautiful natural sweetness that enhances the flavor of any dessert.
- pinch salt, helps balance the sweetness and accentuate the chocolate flavor.
- oat flour, this is one of my favorite flour alternatives. It has a very similar texture to regular flour but is filled with fiber and nutrients.
- instant espresso powder, this is totally optional but I love using it with chocolate as it makes the chocolate flavor more intense and rich.
Steps to make the best healthier molten lava cakes
- Heat oven to 425 degrees and butter or grease a 10-ounce ramekin. Dust the buttered ramekin with cocoa power (or use you can a cooking spray with flour).
- Combine the chocolate and 3 tablespoons butter in a heat-safe bowl and microwave in 30-second blasts on 50% power, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
- In a medium bowl, combine the allulose, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Shift in the flour and espresso powder and stir until smooth.
- Using a spatula, add the chocolate to the egg mixture and stir gently until combined. It will be a brownie-like batter.
- Pour the mixture into the greased ramekin.
- Bake for 11-13 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. Do not overtake or it will not ooze in the center (I baked mine for 12 minutes)
- Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with powdered sugar and serve with ice cream and/or whipped cream.
how these are healthier
Here is what I did to lighten up this dessert:
- I used granulated allulose instead of regular sugar – it’s a great sugar alternative as it tastes and bakes like sugar but is natural with no calories. I used Whole Earth’s Allulose Baking Blend.
- I kept it gluten-free and wholesome by using oat flour.
- I used a dark chocolate (70% dark from Lindt) which is lower in sugar.
- I paired with coconut whopped cream and light vanilla ice cream.
other delicious recipes for date night
enjoy!
This healthier molten lava cake is a guilt-free, yet indulgent, and sexy dessert perfect for date night!
If you make this cake, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest so I can see your creations!
The Best Healthier Molten Lava Cake
This healthier Molten Chocolate Lava Cake is a delicious, decadent, and romantic dessert perfect for Valentine’s Day! It's also gluten-free and refined sugar free but tastes like the real deal!
Ingredients
Cake
- ½ (3 oz) cup 70% dark chocolate chopped, I used Lindt
- 3 tablespoons unsalted butter
- 1/4 cup allulose I used Whole Earth Sweetner Allulose Baking Blend, can also use coconut sugar or regular granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- ½ teaspoon vanilla
- 1/8 teaspoon salt
- 2 tablespoons oat flour
- ½ teaspoon expresso powder optional
Toppings
- 1 tablespoon powdered sugar
- 1 pint vanilla ice cream I used Halo Top
- 1/2 cup coconut whipped cream
Instructions
-
Heat oven to 425 degrees and butter or grease a 10-ounce ramekin. Dust the buttered ramekin with cocoa power (or you can use a baking spray that already contains flour).
-
Combine the chocolate and 3 tablespoons butter in a heat-safe bowl and microwave in 30-second blasts on 50% powder, stirring in between, until melted and smooth, about 1 minute. Remove from the heat and set aside.
-
In a medium bowl, combine the allulose, egg, egg yolk, vanilla and salt. Whisk vigorously until the mixture is thick, foamy and pale, about 2 minutes. Shift in the flour and espresso powder and stir until smooth.
-
Using a spatula, add the chocolate to the egg mixture and stir gently until combined.
-
Pour the mixture into the ramekin. Bake for 11-13 minutes or until the edges are set and puffed, but the center is still soft when lightly pressed. Do not overbake or it will not ooze in the center.
-
Use an offset spatula or small knife to loosen the edges of the cake from the ramekin. Place a plate over the ramekin and carefully invert the warm cake. Use an oven mitt or clean kitchen towel to remove the ramekin, dust the cake with powdered sugar and serve with ice cream and/or whipped cream.
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