Chocolate Pumpkin Lava Cake
This Chocolate Pumpkin Lava Cake is a decadent fall dessert with a gooey molten center, warm pumpkin spice, and rich dark chocolate. Gluten-free, refined sugar-free, and air fryer–friendly!
Servings: 1 cake
Ingredients
For the cakes:
- 1/4 cup grass-fed butter or coconut oil
- 2 oz dark chocolate 1/3 heaping cup
- 2 large eggs
- 2 1/2 tbsp maple syrup or coconut sugar
- 1 tbsp pumpkin purée
- 1/2 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1 tbsp gluten-free flour or almond flour for grain-free
Optional garnish:
- Coconut whipped cream or vanilla ice cream
- Extra cinnamon or shaved chocolate
Instructions
Prep the Ramekin
- Grease one 1-cup ramekin (or silicone muffin molds that fit your air fryer). Dust lightly with cocoa powder to prevent sticking.
Make the Batter
- Melt the butter and dark chocolate until smooth. Stir in the pumpkin purée.
- In a separate bowl, whisk eggs and maple syrup until foamy. Add pumpkin spice and cinnamon. Gently fold in the melted chocolate mixture and gluten-free flour.
Fill the Molds
- Pour batter into the prepared ramekin (or divide between silicone molds).
Air Fry
- Preheat the air fryer to 370°F. Cook for 9–10 minutes, or until the tops are set but the centers are still slightly jiggly.
Invert + Serve
- Let rest for 1 minute. Run a knife around the edges, invert onto a plate, and carefully remove the mold.
Finish
- Serve warm with whipped coconut cream or vanilla ice cream. Sprinkle with cinnamon or shaved chocolate for extra indulgence.