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5 from 2 votes

Molten Chocolate Cake with Coconut Whipped Cream and Pistachios (dairy-free, paleo)

This decadent and sinfully good molten chocolate cake (aka – chocolate lava cake) will have you doing the happy dance. It’s also gluten-free, grain-free, dairy-free and paleo.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Course: Dessert
Cuisine: American
Keyword: gluten free molten chocolate lava cake, molten chocolate lava cake, paleo molten chocolate lava cake
Servings: 4
Calories: 921kcal
Author: Lisa Bryan


  • 1/2 cup organic palm shortening
  • 7 oz dark bittersweet chocolate chopped
  • 2 eggs
  • 2 egg yolks
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 2 1/2 tbsp cassava flour
  • 1/4 tsp sea salt


  • 13.5 oz full fat coconut milk refrigerated overnight
  • 1 tsp vanilla extract
  • 1 tsp honey
  • 1/3 cup chopped pistachios


  • Ensure that the can of coconut milk has been refrigerated overnight. Open the top of the can and carefully spoon out the hardened coconut cream into a small bowl, leaving the coconut water behind. (note: If your can has not fully separated into coconut cream and coconut water, you'll need to try again with a new can).
  • Using a hand mixer, whip the coconut cream, vanilla and honey for 1-2 minutes. Place in the refrigerator.
  • Preheat the oven to 450 degrees fahrenheit. Grease and flour four 6 ounce ramekins with a little palm shortening and cassava flour. Set the ramekins on a baking sheet and set aside.
  • Heat the palm shortening in a small pot over medium heat until fully melted (1-2 minutes), then turn off the heat. Add the chocolate to the warm palm shortening and stir until melted.
  • In a stand mixer (or use a hand mixer with a medium sized bowl), beat the eggs, egg yolks, honey, vanilla extract and salt at high speed for approximately 2-3 minutes. The mixture should slightly thicken and turn a pale yellow.
  • Turn the stand mixer to low speed and slowly add the chocolate and cassava flour until fully combined into a batter consistency. (note: the chocolate should not be hot, only slightly warm).
  • Spoon the batter into the ramekins and bake for 8-9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.
  • Let the cakes cool in the ramekins for one minute, then invert each ramekin on a plate. You may need to gently tap the ramekin to unmold the cake.
  • Top with the coconut cream and pistachios and serve immediately (as the coconut cream will melt quickly on the warm cakes).


Calories: 921kcal | Carbohydrates: 51g | Protein: 12g | Fat: 76g | Saturated Fat: 38g | Cholesterol: 180mg | Sodium: 205mg | Potassium: 710mg | Fiber: 6g | Sugar: 27g | Vitamin A: 310IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 10.7mg