Peanut Butter Chocolate Lava Cake - Gluten Free

Chocolate Peanut Butter Lava Cakes in ramekins

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5 from 3 votes

Peanut Butter Chocolate Lava Cake - Gluten Free

Homemade individual peanut butter chocolate lava cakes are mini bites of heavenly goodness.

Prep Time5

Cook Time20

Course: Dessert

Cuisine: American

Servings: cake

Calories: 796kcal

Author: Abra Pappa, MS, CNS, LDN

Ingredients

Peanut Butter Filling

1 tbsp creamy peanut butter
1 tsp coconut oil
1 tsp maple syrup

Almond Flour Chocolate Cake

2 tbsp dark chocolate chips
1 tbsp coconut oil
1 large egg
1/4 cup coconut palm sugar
1/2 tsp vanilla extract
1/4 cup almond flour
1/4 tsp salt

Instructions

Preheat oven to 350°
In a small bowl combine peanut butter, coconut oil, and maple syrup. Microwave for 15 seconds until melted and then place in the freezer while you prepare the other ingredients.
In a small bowl combine chocolate chips and coconut oil, and microwave for 30 seconds. Remove from microwave and stir continuously until all of the chocolate has melted. If needed place back in the microwave for 10-second increments until the chocolate has completely melted. Allow to cool slightly at room temperature.
In another bowl whisk together egg and coconut palm sugar. Whisk well until creamy and well combined. Stir in vanilla extract, cooled chocolate mixture, and salt, stir until well combined. Add almond flour and stir until just combined.
Remove peanut butter from the freezer and scoop into a ball.
Using a 4 ounce ramekin, spray with non-stick spray (I used coconut oil). Pour 1/2 of the batter into the prepared ramekins, top with the frozen peanut butter ball, pour the remaining batter into the ramekin. Top with a sprinkling of chocolate chips.
Bake in oven for 20-25 minutes or until the cake has puffed up and the edges are crisp. A toothpick inserted into the center of the cake will not come out clean.
Serve with chocolate sauce, whipped cream, powdered sugar, or a scoop of vanilla ice cream.

Notes

You can double, triple, or quadruple this delicious dessert recipe.

Substitutions:

I have tried this recipe with white flour and it worked (albeit it isn't as tasty as the almond flour version), I feel confident that a gluten-free 1:1 flour will also work.

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