Trader Joe's-Style Chocolate Lava Cake

Enjoy a decadent, healthier chocolate lava cake with organic ingredients and minimal refinement.

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Ingredients

  • 1 cup organic dark chocolate chips (70% cocoa or higher)
  • 3/4 cup honey, maple syrup, or finely chopped dates
  • 1/2 cup almond flour, preferably blanched and non-GMO
  • 1/4 cup organic unsalted butter, softened
  • 3 large pastured eggs
  • 2 tsp pure vanilla extract
  • Pinch of salt

Clean swaps

How we upgrade the restaurant version with better ingredients.

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avocado oil
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H
honey, maple syrup, or dates Shop →

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Preheat oven to 400°F (205°C) and grease a 6-hole mini muffin pan with avocado oil.
  2. In a saucepan over low heat, gently melt the dark chocolate chips until smooth. Remove from heat and let cool slightly.
  3. Whisk together the honey, maple syrup, or blended dates to create a sweet base.
  4. Cream in the softened butter into the melted, cooled chocolate.
  5. Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
  6. Fold in the almond flour and salt until just combined; avoid overmixing to keep the cake light and moist.
  7. Divide the batter evenly among the prepared muffin wells, leaving about 1/2 inch of space at the top for rising.
  8. Bake for 18-20 minutes or until cakes are set around the edges but still jiggly in the center. Allow to cool slightly before serving.

FAQ

Is this Trader Joe's-Style Chocolate Lava Cake gluten-free?

Yes, this recipe is naturally gluten-free as it uses almond flour.

Can I make this ahead?

Certainly! Make and bake the cakes, then let them come to room temperature before storing in an airtight container or wrapping individually. Best consumed within 3-5 days.

How do I store leftovers?

Store cooled cakes at room temperature in an airtight container or wrap each individual cake securely and keep in the fridge for up to a week.

What can I substitute for almond flour?

You can use coconut flour or finely ground oats as substitutes, but note that these may alter the texture slightly.

Why is this healthier than the restaurant version?

This recipe avoids industrial seed oils and refined sugars in favor of organic, less processed alternatives, making it a cleaner and closer-to-nature option.

How do I avoid cracking on top when baking?

Avoid opening the oven door too frequently during cooking to prevent temperature fluctuations that can cause cracking. Also, ensure your batter is not overmixed, as this can lead to a dry texture and potential cracking.

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