Checking the ingredient list, everything here is naturally gluten free already — almond flour, dark chocolate, eggs, maple syrup, cocoa powder, coconut oil — so there's no flour swap or hidden wheat product to worry about. That makes these lava cakes an easy win: rich, deeply chocolatey, and molten in the center the moment you break through with a spoon. The almond flour keeps the crumb tender and slightly nutty rather than cakey, while the melted chocolate-and-coconut-oil base gives that glossy, fudgy interior every lava cake chases. A quick dusting of cocoa powder in the ramekins ensures a clean release and a beautiful matte finish once inverted. Serve them warm with fresh raspberries for a bright, tart contrast to all that dark chocolate richness. It's a dinner-party-worthy dessert that just happens to fit seamlessly into a gluten free spread.
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Preheat the oven to 425°F (220°C). Grease four 6-oz ramekins generously with coconut oil, then dust each with a thin, even layer of cocoa powder, tapping out any excess. Place the ramekins on a baking sheet.
Combine the chopped dark chocolate and 2 tbsp coconut oil in a small saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 2 minutes.
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