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)
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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
- Coconut whipped cream
- Cinnamon
- Chocolate shaved
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.
Notes
Nutrition
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The post Chocolate Pumpkin Lava Cake (Gluten-Free) first appeared on The Upside by Vitacost.com.