golden lava cake

When you're craving something truly decadent, but you also happen to be feeling incredibly lazy... this is for you. And your lover. Or just two for you and yourself. Whatever, it's your thang! The recipe is for two-- that's all I'm trying to say. 

And honestly, it's like a pot of superfood GOLD. There is nothin' but goodness in this cake. But be warned, it is seriously rich, so you may not be able to finish it all, even if you want to. I did, and I felt like laying horizontal for a long time afterward. Though I won't say it wasn't worth it.

Best served when it's piping hot out of the oven, with a tall glass a cold almond milk. Oh, baby baby. You just wait.

Recipe creds to foodfaithfitness ;)


  • organic cacao powder, for sprinkling
  • 1/4 cup of coconut oil (I use Skinny & Co. with everything because it's the BEST, ya'll)
  • 3 oz. of organic dark chocolate (hellooo, Mast Brothers!)
  • 1 egg
  • 1 egg yolk
  • 1/4 cup coconut sugar
  • 1/2 tsp vanilla extract
  • pinch of sea salt (I always use pink Himalayan sea salt, to gain more minerals in my diet)
  • 2 Tbsp organic cacao powder
  • 2 Tbsp almond butter (which, obviously, better be Pure & Good Foods'... just sayin. I used Simply Almond!)


  1. Preheat your oven to 400 degrees. Rub some coconut oil on the inside of your two ramekins, and then dust them with cacao powder. This will keep the cake from sticking!
  2. Melt your dark chocolate with your coconut oil, over the stove in a double-boiler, or in the microwave for 20 second increments.
  3. In a separate bowl, whisk together your egg, egg yolk, coconut sugar, vanilla extract, and sea salt until the sugar is completely broken down and there's a slight froth forming.
  4. Now mix together your melted chocolate mixture with your egg mixture. Gently fold in the cacao powder into that, making sure that there are no powdery chunks!
  5. Divide the batter between your ramekins, filling only about halfway up, add in a heaping spoonful of almond butter, and then top each ramekin off with the remaining batter. Be sure to cover any remnants of almond butter! 
  6. Place in the preheated oven and bake until the outside is set, but the center looks slightly soft and a bit under-cooked, about 10 minutes.
  7. Take it out and let it sit for about a minute, before turning the ramekins over onto plates (gennntly!). Top with an extra sprinkle of cacao powder and sea salt.
  8. Dig in and watch as the ooey gooey lava of chocolate and almond butter flows! 



Enjoy, my chocolate and almond butter loving friends! xoxo

Rachel KleinComment