Gluten Free Dairy Free Chocolate Peanut Butter Lava Cake
Recipe type: Dessert
Cuisine: Gluten and Dairy Free
One of life's greatest joys (mine anyway) is half-baked cookies.  They're warm and perfectly ooey gooey and just melt on your tongue.  I don't know if it was intentional or accidental, but somebody somewhere discovered that half-baked cake is just as fantastic.  I imagine that's exactly how chocolate lava cake was born. My pal Jay at Techsurgeons (web host extraordinaire! /shameless plug) shared this recipe with me a few weeks ago, and I converted it to be gluten and dairy free for Valentine's Day (and added peanut butter because...peanut butter).  Oh. Dear. God.  So good!  This chocolate peanut butter lava cake is fantastic by itself or served with dairy free vanilla ice cream.  It's best served fresh, but if you have leftovers, just nuke them for 40 seconds and the crater will reinflate.  Makes 6.
  • ¾ cup dark or semi-sweet dairy free chocolate chips (I used Ghiradelli's semi sweet)
  • ¾ cup virgin coconut oil
  • 4 eggs at room temperature
  • ¾ cup sugar
  • ¼ gluten free flour (I used sorghum flour)
  • 6 tbsp peanut butter, divided
  1. Preheat the oven to 400°.
  2. Melt the chocolate and coconut oil together in a saucepan over low heat.
  3. Mix the eggs and sugar together in a separate bowl and whisk for a few minutes.
  4. Add the flour.
  5. Add the egg mixture to the melted chocolate and mix until smooth.
  6. Pour the batter into 6 greased ramekins (the 1 cup size so there's room for it to rise).
  7. Add 1 tbsp of peanut butter to the center of each.
  8. Bake for approximately 16 minutes.
Recipe by Kait Nolan at