Chocolate Lava Cake


  • 1 cup gluten-free all purpose flour, sifted
  • 1/2 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup mild oil (sunflower, coconut, avocado, etc)
  • 1 cup dairy-free milk 
  • 1 tsp apple cider vinegar
  • 1 cup PASCHA Chocolate Chips, melted. (we used 85% Cacao)
  • Small amount of oil and 1 tbsp cocoa powder for ramekins (a small dish for baking and serving an individual portion)
  • 1 bar PASCHA Chocolate (we used 85% Cacao) 
  • Icing sugar and raspberries (optional) 


  •  In a mixing bowl, sift the gluten-free flour. Add the other dry ingredients and whisk.
  • Add the oil, dairy-free milk, and apple cider vinegar.
  • Prepare the ramekins for baking by adding a small amount of oil to each and dusting with cocoa powder. This will prevent cakes from sticking. 
  • Melt the PASCHA Chocolate Chips until smooth. Add to the batter and stir well.
  • Immediately fill the ramekins with the batter as it will begin to thicken and become harder to work with.
  • Fill each ramekins 1/3 of the way full with batter and then place 2 squares of PASCHA Chocolate in the centre. Cover with remaining batter. 
  • Bake at 350 F until top and sides are set but middle is still under baked. This will take approximately 10-15 minutes. This can be adjusted based on your preference for how under baked you like it. 
  • Remove from oven and allow to cool 5 minutes. Use a knife around the edges and flip upside down onto a plate.
  • Top with icing sugar and raspberries, if desired. Serve immediately. ENJOY!