Gluten Free Chocolate Volcano Recipe
Indulge in our Gluten Free Chocolate Volcano, a rich and gooey chocolate cake that erupts with molten chocolate goodness at every bite.
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Ingredients
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Dry Ingredients
Method
Preparation
- 1
Melt the Chocolate
In a microwave-safe bowl, combine dark chocolate and coconut oil. Microwave in 30-second intervals, stirring in between until melted and smooth.
- 2
Mix Wet Ingredients
Add maple syrup, vanilla extract, and eggs to the melted chocolate mixture. Whisk until fully combined.
- 3
Combine Dry Ingredients
In a separate bowl, mix almond flour, cocoa powder, baking powder, and salt until well combined.
- 4
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- 5
Prepare Baking Dish
Preheat the oven to 180°C (350°F). Grease a muffin tin or individual ramekins with coconut oil.
- 6
Fill and Bake
Pour the batter into the prepared baking dish, filling each cavity about 3/4 full. Bake for 12-15 minutes until the edges are set but the center is still soft.
- 7
Cool and Serve
Let them cool for a few minutes before carefully removing from the tin. Serve warm for a gooey center.
