Get ready to impress with this chocolate pumpkin lava cake, a gluten-free dessert that’s as simple as it is indulgent. Melted dark chocolate blends with pumpkin purée, maple syrup and cozy spices to create a perfectly gooey center in every bite. Cooked quickly in the air fryer, it’s topped with coconut whipped cream, shaved chocolate and a sprinkle of cinnamon for a festive, fall-inspired finish.
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Chocolate Pumpkin Lava Cake (Gluten-Free)
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 182 kcal
Ingredients
Cakes
- 1/4 cup coconut oil melted
- 2 oz. dark chocolate
- 2 large eggs
- 2-1/2 Tbsp. maple syrup
- 1 Tbsp. pumpkin purée
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. cinnamon
- 1 Tbsp. gluten-free flour
Toppings
Instructions
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Grease silicone muffin molds that fit in your air fryer). Dust with cocoa powder.
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In large bowl, add melted coconut oil and chocolate until smooth, stir in pumpkin purée.
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Whisk in egg, yolks and maple syrup until foamy. Add pumpkin spice and cinnamon. Next, fold in flour.
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Divide batter evenly between molds.
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Preheat air fryer to 370 degrees F.
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Cook 9–10 minutes or until tops are set but centers still jiggle.
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Remove and rest one minute. Run knife around edges and invert onto plate.
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Add toppings and enjoy.
Recipe Notes
Get these ingredients and more at Vitacost.
Nutrition Facts
Chocolate Pumpkin Lava Cake (Gluten-Free)
Amount Per Serving
Calories 182
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 11g55%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 59mg20%
Sodium 24mg1%
Potassium 109mg3%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 502IU10%
Vitamin C 0.2mg0%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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