Instant Pot Chocolate Lava Cake (Gluten & Grain Free)
  • 1/2 cup semi sweet chocolate chips
  • 3 TBS butter (or coconut oil for dairy free)
  • 1 TBS unrefined coconut oil (and more to grease ramekin)
  • 2 large organic eggs
  • 1 tsp vanilla
  • 2 TBS organic coconut sugar
  • Pinch of salt
  • 2 TBS peanut flour (or almond flour, arrowroot or any gf flour blend)
  • 3 tsp organic raw cacao powder or cocoa powder
  1. In a small stainless steel bowl, add chocolate chips, butter and coconut oil.
  2. Place on trivet in the instant pot with 2 cups of water below.
  3. Set on manual for 2 minutes. When time is up, slowly quick release the pressure.
  4. Remove lid and quickly turn over, so you don't drip water into bowl.
  5. (You can cover bowl with paper towel/coffee filter and foil over to prevent drops too.)
  6. Stir until smooth.
  7. In a separate bowl, whisk eggs, sugar, vanilla, peanut flour, cacao and salt.
  8. Then stir in the melted chocolate and blend until smooth.
  9. Grease a 16oz ramekin with coconut oil or butter and dust with cocoa powder.
  10. Pour in batter, filling just 1/2 inch from top.
  11. Place on trivet with the same water from melting the chocolate (2 cups water).
  12. Set on manual, 7 minutes, QR.
  13. Remove lid quickly, and soak up any drips on your cake with a paper towel or coffee filter.
  14. Remove from IP and let cool for 10 minutes before taking out of ramekin.
  15. Dust with powdered sugar (optional), serve warm and enjoy!