Almond Flour Chocolate Cherry Lava Cakes are decadent molten chocolate cakes filled with cherries. Inspired by a dessert enjoyed in France, these are naturally dairy-free, gluten-free, grain-free, and Paleo.
These almond flour chocolate cherry lava cakes are a favorite for special occasions and when you want a rich, impressive dessert that still uses wholesome ingredients. They combine gooey melted chocolate with juicy cherries and rely on almond flour, maple syrup, and coconut oil rather than refined flour, cane sugar, or butter.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Additions / Substitutions
- Step by step instructions
- Expert tips
- Other almond flour chocolate desserts you’ll love
- Recipe card
Why this recipe works
- Classic flavor pairing: Chocolate and cherries enhance each other, delivering a balanced, rich dessert.
- Diet-friendly: Naturally Paleo, gluten-free, dairy-free, and grain-free when made with compliant chocolate.
- Healthier swaps: Almond flour replaces white flour, maple syrup replaces refined sugar, and coconut oil replaces butter.
- Simple technique: Minimal steps yield a dramatic, molten center and tender exterior.
Recipe ingredients
- 3 tbsp melted coconut oil – use refined if you prefer no coconut flavor.
- 1/2 cup chocolate chips – choose semi-sweet, dairy-free, or another variety that fits your needs.
- 1 egg – binds the cakes and helps set the exterior while keeping the center molten.
- 1/4 cup maple syrup – use pure maple syrup for the best flavor.
- About 1/2 cup almond flour (a scant 1/2 cup) – blanched almond flour works best for texture.
- 1 tsp vanilla and 1/8 tsp salt – enhance the chocolate flavor.
- 12 cherries – fresh or frozen, pitted.
See the recipe card below for exact measurements and timing.
Additions / Substitutions
- Oil swap: Use olive oil or avocado oil instead of coconut oil if preferred.
- Sweetener swap: Honey can replace maple syrup in a pinch.
- Fruit variations: Raspberries or strawberries work well if you want a different berry flavor.
- Plain chocolate version: Omit the cherries for classic molten chocolate cakes.
Step by step instructions
Step 1: Preheat the oven to 350°F (175°C). Melt the chocolate chips and coconut oil together, either in short bursts in the microwave (stirring every 15–30 seconds) or in a heatproof bowl set over simmering water.
Step 2: In a separate bowl, whisk the egg and maple syrup until the mixture thickens slightly. Whisk in the melted chocolate until smooth and glossy.
Step 3: Add the vanilla, salt, and almond flour to the chocolate-egg mixture. Whisk until combined and the batter is smooth.
Step 4: Divide the batter between two ramekins, leaving a little room at the top for expansion.
Step 5: Pit fresh cherries if needed. If you use frozen cherries, place them on a paper towel to remove excess frost before adding.
Step 6: Gently press six cherries into each ramekin so they sit in the batter.
Step 7: Bake for 25–30 minutes. The edges should look set and slightly firm while the center remains soft and slightly molten. The cakes may puff and develop small cracks on top. Let them cool for about 10 minutes before serving. Serve directly from the ramekin with a scoop of ice cream or cream substitute if desired.
Expert tips
- Measure coconut oil after melting for accurate volume.
- Choose chocolate chips that match your dietary needs—look for dairy-free or Paleo-friendly brands if required.
- Allow the ramekins to cool a few minutes so the cakes set slightly but serve warm for the best molten contrast with ice cream.
- If baking multiple ramekins, ovens vary: start checking at 20 minutes to avoid overbaking the center.
Other almond flour chocolate desserts you’ll love
Almond Flour Egg Yolk Chocolate Chip Cookie Bars
Paleo Chocolate Banana Muffins (Dairy-free, Gluten-free)
Paleo Single Layer Chocolate Cake with Chocolate Frosting (Dairy-free, GF)
Almond Flour Brownies (recipe from a trusted source)
Did you try this recipe? Please leave a review below!
Almond Flour Chocolate Cherry Lava Cakes (Paleo, Gluten-free)
By: Dominique
Servings: 2
Prep: 10 mins | Cook: 30 mins | Total: 40 mins
Ingredients
- 3 tbsp melted coconut oil
- 1/2 cup chocolate chips
- 1 egg
- 1/4 cup maple syrup
- 1/8 tsp salt
- a scant 1/2 cup almond flour
- 1 tsp vanilla
- 12 cherries (frozen or fresh), pitted
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the chocolate chips and coconut oil, stirring frequently until smooth. Use the microwave in short bursts or melt over a pot of simmering water.
- In a separate bowl, whisk the egg and maple syrup until slightly thickened. Stir in the melted chocolate until fully combined.
- Add salt, vanilla, and almond flour to the chocolate mixture and whisk until smooth.
- Pour half the batter into each of two ramekins, leaving room at the top.
- Pit fresh cherries or defrost frozen cherries, then gently press six cherries into each ramekin.
- Bake for 25–30 minutes. The edges should be set while the center remains a bit wet. Allow to cool for 10 minutes before serving.
- Enjoy warm, topped with ice cream or a dairy-free alternative if desired.
Notes
- Substitute olive oil or avocado oil for coconut oil if preferred.
- Honey can replace maple syrup.
- Replace cherries with raspberries or strawberries for a different fruit note.
- Omit cherries for a classic molten chocolate cake.
Nutrition (per serving, approximate)
- Calories: 719 kcal
- Carbohydrates: 68 g
- Protein: 9 g
- Fat: 50 g
- Fiber: 7 g
- Sugar: 32 g
These almond flour chocolate cherry lava cakes are easy to prepare and deliver a restaurant-quality dessert with better-for-you ingredients. Whether you’re celebrating Valentine’s Day, entertaining guests, or simply craving a luxurious chocolate finish to a meal, this recipe is reliably impressive and adaptable to dietary needs.