Low FODMAP Molten Chocolate Lava Cakes
Low FODMAP Molten Chocolate Lava Cakes
Are you looking for the perfect date night dessert or pick-me-up treat? Look no further! These low FODMAP molten chocolate lava cakes make for a decadent dessert.
Serve these cakes warm from the oven and enjoy the gooey chocolate lava that escapes as you take your first spoonful.
We recommend serving these cakes with low FODMAP ice cream, lactose free yoghurt or whipped cream. For a dairy free option, try whipped coconut cream or coconut yoghurt.
Ramekin note: This recipe was written for 2 servings. You will need two ramekins that each hold 250ml - make sure you use one per serving when scaling the recipe.
Ingredients
Make gluten freeLAVA CAKES
dark chocolate (roughly chopped)
FODMAP
butter or dairy free spread (we used a 15ml tablespoon)
Dairy Free
gluten free all purpose flour
FODMAP
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Learn moreMethod
- Preheat the oven to 220ºC (425ºF) bake function. Remove any trays from the oven and place the wire wrack in the centre.
- Grease the ramekins well with spray cooking oil and lightly dust them with cocoa powder. Don't skip this step - otherwise the lava cakes will stick to the ramekins and won't come out.
- Roughly chop the dark chocolate. Place the dairy free spread/butter and chocolate in a microwave-proof bowl. Turn the heat power down to 50% and heat for 1 minute. Stir and heat again in 20 second bursts until the chocolate is melted. Stir again and set aside.
- Using a hand mixer or cake mixer, beat the egg, egg yolk, caster/superfine sugar and salt together on high speed for about 3 minutes until creamy, pale, and a little frothy.
- Turn the mixer speed down to medium, add the vanilla, pour in half the melted chocolate-butter mixture, and whip to combine. Then turn off the mixer and gently whisk through the remaining chocolate mixture.
- Add the flour into the chocolate mixture and fold through using a spatula until just combined.
- Divide the batter equally between the ramekins.
- Bake in the preheated oven for 10-12 minutes (exact time will depend on your oven (some run hotter than others) - check at 10 minutes and cook for a little longer if needed. The molten lava cakes are cooked when the edges are set, but the middle is still a little soft and jiggly.
- Remove from the oven and allow to cool for 1 minute. Then, gently flip the lava cakes onto serving plates and wait 10-15 seconds before removing the ramekin.
- Serve the low FODMAP molten chocolate lava cakes immediately with Low FODMAP ice cream, lactose free yoghurt or whipped cream. For a dairy free option, try whipped coconut cream or coconut yoghurt.
- Cooking note: If the center of the lava cake has gone solid, this either means your oven temperature was too hot, or the cake was cooked for too long. The longer it is cooked for, the more brownie-like it will go. Try reducing your cook time the next time you make the recipe.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Joanna Baker (APD)
Joanna is a foodie, an accredited practising dietitian and a registered nurse, who is passionate about digestive health. She now works exclusively in IBS and food intolerance in her Melbourne based private practice Everyday Nutrition. Joanna works alongsi... Read more
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