"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Gluten Free/Dairy Free Molten Lava Cakes Recipe

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This recipe for Gluten Free/Dairy Free Molten Lava Cakes, by , is from The Rehoboth United Reformed Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Isabel Schilthuis


1/3 cup refined coconut oil
1/2 cup chocolate chips
2 eggs
1 egg yolk
1/4 cup coconut sugar
1/2 tsp vanilla extract
pinch of salt
1 tablespoon tapioca starch
3 tablespoons almond flour

Preheat the oven to 450. Grease two ramekins with coconut oil and place on a baking sheet.
In a microwave safe bowl, microwave the chocolate chips and coconut oil for 60 seconds. Stir. Then microwave again in 15-30 second intervals, stirring in between, until chocolate completely melted. Set aside.
In a bowl, whisk the eggs with the egg yolks, vanilla, coconut sugar and salt being sure to mix well.
Fold the chocolate mixture it into the egg-sugar mixture, then stir in the tapioca starch and almond flour.
Divide the batter into the 2 ramekins and bake for 12 minutes, or until the sides appear firm with soft centres. Remove from the oven and let them cool for one minute. Run a knife along the edges of the ramekins before flipping them onto a plate. Serve with ice cream.




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