Gooey Peanut Butter Chocolate Lava Cakes (Grain-Free & Dairy-Free)

The only thing better than a gooey chocolate lava cake is a gooey chocolate lava cake with peanut butter oozing out. Oh, and this one is grain-free and easily made dairy-free!

Peanut Butter Chocolate Lava Cakes are easy to put together and this version is gluten & dairy free!

I’m pretty sure most of you have eaten or at least heard of a molten chocolate lava cake, right? Those individual sized chocolate cakes with a melty, “lava”-like chocolate that oozes out of the center when you cut into it.

Have I ever told you that I spent the first 30-ish years of my life not liking peanut butter? Or peanut butter and chocolate?

(Except for Reese’s Peanut Butter Cups. I loved those.)

I’m not sure why — maybe because we didn’t have a lot of peanut butter around when I was growing up? My sister had a severe nut allergy (including peanuts), so we kept our distance.

At any rate, it wasn’t until a few years ago that I decided I was Team Peanut Butter.

And, if I’m being honest, no matter how hard I tried to like almond butter, I just never loved it.

Coconut sugar is a great natural sweetener for these chocolate lava cakes.

Let’s talk about these molten lava cakes!

I wrote a paleo chocolate lava cake recipe for my cookbook, The Big Book of Paleo Pressure Cooking. Turns out that recipe works even better in the oven. Ha.

What’s in chocolate lava cakes?

  • Melted Chocolate
  • Butter (or coconut oil)
  • Sugar
  • Eggs
  • Flour
  • Vanilla
  • Salt
  • Nut Butter

Seems pretty straightforward, no? The key to getting that lava-like texture is the amount of each of these ingredients. The batter reminds me of brownie batter — heavy on the butter and light on the flour.

Using cassava or tapioca flour makes these chocolate lava cakes grain-free and gluten-free!

Ingredient Substitutions

  • Use coconut oil or avocado oil in place of the butter if you need it to be dairy-free.
  • Use any kind of dairy-free dark chocolate, really. To keep the sugar content low, use at least 70% dark chocolate or stevia-sweetened chocolate like Lily’s.
  • Coconut sugar works really well here, but you can use any granulated sweetener you like.
  • Cassava flour works beautifully, but if you don’t have it, you can use tapioca flour or arrowroot powder. An all-purpose gluten-free flour blend also works well if you don’t need it to be grain-free.
  • If peanut butter isn’t your jam, (har har) use any other kind of nut butter you like.
If you don't like peanut butter use any nut butter you like for these chocolate lava cakes.

Tips For Making Chocolate Lava Cakes

Just a few quick tips for making the best chocolate lava cakes from this recipe:

  1. WHISK WHISK WHISK. I’m serious. Whisk it a LOT when you add the sugar and after you add each egg, whisk it thoroughly before adding the next one. By the time you add everything, the batter should be smooth and shiny.
The chocolate lava cake batter should be smooth and shiny and pourable.

2. When you add the peanut butter, make sure it stays in the center. If it spreads to the edges your lava cakes will look a little weird when they come out and might not come out of the ramekins easily.

Speaking of ramekins, I got this set of 8 ramekins from Amazon and I use them a LOT. They’re 6-ounces, which is a great size for most recipes that use ramekins.

You can also use them for my Paleo Strawberry Pudding Souffles and Instant Pot Crustless Pumpkin Pie Cups!

Garnish your chocolate lava cakes with whipped cream, cocoa powder, and fresh berries!

3. DON’T OVERBAKE THEM. The key to getting that gooey, lava-like interior is to let them be a little underbaked in the middle.

For me, 13 minutes is perfect. They should be set around the edges and a little jiggly in the middle when you take them out.

When they’re perfect you should get a little chocolate fudge to run out along with the peanut butter. Mmm.

Peanut butter filled chocolate lava cakes are a fun dessert for Valentine's Day or any special day of the year!

Chocolate Lava Cake Garnishes

Dress these molten lava cakes up by adding some whipped cream (coconut cream is good, too!), a dust of cocoa powder, or some berries.

Or all three.

Oh, and ice cream is lovely, too. As always.


If you make this recipe and enjoy it, let me know! Share it on social media and tag me so I can send you some love –> @perrysplate or #perrysplate.

Gooey Peanut Butter Lava Cakes

Gooey Peanut Butter Lava Cakes

Yield: 4 generous servings
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes

Chocolate lava cakes are easier than you think! This paleo-friendly version has a quick prep time and you can use any nut butter you like for the gooey filling.

Ingredients

  • 1 cup dark chocolate chips or chunks (70% cacao or stevia-sweetened if you like)
  • 1/2 cup melted grass-fed butter, ghee, or coconut oil
  • 1/2 cup coconut sugar
  • 3 eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/3 cassava flour or tapioca flour
  • Pinch of sea salt
  • 4 tablespoons nut butter (any kind)
  • 1 tsp cocoa powder for dusting the ramekins (or more cassava flour)

Instructions

    1. Preheat your oven to 425 degrees F.
    2. Put the chocolate chips and butter in small saucepan and gently heat over medium-low heat until the chocolate is mostly melted. Remove the pan from the heat and whisk to melt the chocolate the rest of the way.
    3. Add the coconut sugar and whisk vigorously until the sugar has dissolved and the mixture is much less grainy.
    4. Whisk in the eggs one at a time, whisking thoroughly after each one, as well as the egg yolk and the vanilla. Stir in the cassava flour, and sea salt. You should have a smooth, shiny batter that pours well.
    5. Prepare 4 6-ounce ramekins or oven-safe glass bowls with nonstick spray. Dust them with a pinch of cocoa powder.
    6. Put about 1/3 cup of batter into each ramekin. Put 1 tablespoon of nut butter in the center of each cup, then top with remaining batter to cover the nut butter in each bowl. Try to keep the peanut butter from oozing to the edges of the ramekin.
    7. Place the ramekins on a sheet pan and bake them for 12-14 minutes, until the outside edges are set and the centers are slightly jiggly.
    8. Run a knife around the edges and then turn them upside down on a serving plate. Eat immediately or garnish with whipped cream, a dust of cocoa powder, and fresh berries. Or ice cream. Because everything is good with ice cream.

Notes

Nat's Notes:

  • Use coconut oil or avocado oil in place of the butter if you need it to be dairy-free.
  • Use any kind of dairy-free dark chocolate, really. To keep the sugar content low, use at least 70% dark chocolate or stevia-sweetened chocolate like Lily's.
  • Coconut sugar works really well here, but you can use any granulated sweetener you like.
  • Cassava flour works beautifully, but if you don't have it, you can use tapioca flour or arrowroot powder. An all-purpose gluten-free flour blend also works well if you don't need it to be grain-free.
  • If peanut butter isn't your jam, (har har) use any other kind of nut butter you like.