Cheryl Malik of 40aprons.com has created the most incredible paleo molten lava cake!  Seriously, it’s grain free and gluten free, dairy free, refined sugar free… and incredibly delicious! How is this even possible you ask?  Cheryl is an incredible recipe developer and never leaves us disappointed.  She was also a guest on our podcast, you can listen to it here.



This paleo molten lava cake is the perfect for a paleo Valentine’s Day recipe.  Gooey, rich centers surrounded by perfect chocolate cake, this paleo molten lava cake recipe is super easy and quick.  Gluten-, grain-, refined-sugar-, and dairy-free, this paleo molten lava cake is actually healthy and will leave you feeling fab after your date night dinner!



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 molten lava cake batter in ramekin


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 these 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.


Paleo molten lava cake with ice cream


This paleo molten lava cake is perfection: super gooey and rich in the center, surrounded by tender, chocolatey cake.  They come together super easily, and you could make them ahead of time, baking right before serving.

If you do make them 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 pull the ramekins out on 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.

To make this paleo molten lava cakes recipe, I used…

Molten Lava Cake (Paleo)
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Yield: 6

Molten Lava Cake (Paleo)


  1. 1/3 cup refined coconut oil
  2. 1/2 cup dairy-free dark chocolate chips like Enjoy Life
  3. 2 eggs
  4. 1 egg yolk
  5. 1/4 cup coconut sugar
  6. 1/2 tsp vanilla extract
  7. pinch of salt
  8. 1 tbls tapioca starch
  9. 3 tbls almond flour
  10. coconut milk ice cream for serving


  • Preheat the oven to 450°. Grease two 6-ounce ramekins with coconut oil. Place the ramekins on a baking sheet.
  • Place coconut oil and chocolate chips in a microwave-safe bowl.
  • Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well in between, until chocolate is completely melted and smooth. In a medium bowl, whisk the eggs with the egg yolks, coconut sugar and salt well.
  • Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour.
  • Spoon the batter evenly into the prepared ramekins and bake for 12 minutes, or until the sides of the paleo molten lava cake are firm but centers are still very soft.
  • Remove form oven and let cakes cool in the ramekins for 1 minute.
  • Run a very thin steak or paring knife around the edge of each cake.
  • Cover each with an upside-down dessert plate then carefully turn each one over.
  • Let stand for 10 seconds then unmold.
  • Serve immediately with plenty of vanilla ice cream.