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Chocolate Peanut Butter Lava Cakes 

Chocolate and peanut butter – a match made in heaven, especially when they come together in these irresistible Chocolate Peanut Butter Lava Cakes. This recipe takes the beloved combination to new heights of deliciousness with its gooey, molten center that’s sure to delight any dessert lover.

Why You’ll Love Chocolate Peanut Butter Lava Cakes 

  • Perfect Flavor Combination: The classic pairing of chocolate and peanut butter is a time-honored favorite. The rich, creamy peanut butter complements the deep, indulgent chocolate, creating a harmonious and decadent taste experience.
  • Gooey, Molten Center: The lava-like, gooey center of these cakes is a delightful surprise. Cutting into the cake to find a warm, flowing, chocolatey center is not only a treat for the taste buds but also adds a luxurious texture.
  • Comforting and Indulgent: There’s something incredibly comforting about warm, freshly baked goods. The combination of warm cake and molten center makes for an ultra-indulgent dessert that can lift your spirits.
  • Versatile Dessert: These lava cakes are perfect for various occasions, whether it’s a cozy night in, a romantic dinner, a family gathering, or a special celebration.
  • Gluten-Free Option: This recipe includes a gluten-free variation, making it accessible for those with gluten sensitivities or celiac disease, ensuring everyone can enjoy this delightful treat.

Ingredients Needed To Make Chocolate Peanut Butter Lava Cakes 

For the Peanut Butter Mixture:

  • Creamy Peanut Butter
  • Butter
  • Eggs (room temperature)
  • Brown Sugar
  • Sugar
  • 1:1 Gluten-Free Flour
  • Baking Powder
  • Extra Butter and Flour for preparing ramekins

For the Chocolate Mixture:

  • Dark Chocolate Chips
  • Butter
  • Eggs (room temperature)
  • Sugar
  • 1:1 Gluten-Free Flour
  • Baking Powder

How To Make Chocolate Peanut Butter Lava Cakes 

Prepare the ramekins by buttering them and dusting with cocoa powder. Set aside.

Begin with the peanut butter mixture by beating sugars and eggs until pale yellow.

Melt butter and peanut butter over a double boiler, then temper into the egg mixture.

Stir in flour and baking powder, and divide into the ramekins.

For the chocolate mixture, repeat the process with sugar, eggs, melted butter, and chocolate. Add to ramekins, over the peanut butter layer.

Preheat your oven to 400°F. Bake the cakes on a baking sheet for 12-14 minutes until the center is slightly jiggly.

Cool for 3 minutes, then flip onto a plate to serve.

Variations & Substitutions


  1. A Scoop of Ice Cream: Top with vanilla ice cream for an extra layer of indulgence.
  2. Nutty Crunch: Add chopped nuts to the peanut butter mixture for a delightful texture contrast.
  3. Chocolate Diversity: Experiment with different types of chocolate, like milk or white chocolate, for a varied flavor experience.


  1. Peanut Butter:
    • Almond Butter or Cashew Butter: These nut butters can replace peanut butter for a different nutty flavor.
    • Sunflower Seed Butter: A great nut-free alternative.
  2. Butter:
    • Coconut Oil: Can be a good vegan substitute.
    • Margarine: Another alternative, especially if looking for a dairy-free option.
  3. Eggs:
    • Flaxseed Eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Great for a vegan option.
    • Applesauce: Use ¼ cup of applesauce for each egg to add moisture.
  4. Brown Sugar and Sugar:
    • Coconut Sugar: A natural sweetener that can replace regular sugar in a 1:1 ratio.
    • Maple Syrup or Honey: These can be used, but you’ll need to adjust the liquid content in the recipe.
  5. Gluten-Free Flour:
    • All-Purpose Flour: If gluten isn’t an issue, regular flour works perfectly.
    • Almond Flour: A low-carb alternative, though it may change the texture.
  6. Dark Chocolate Chips:
    • Milk Chocolate or White Chocolate Chips: For a different flavor profile.
    • Cocoa Powder: In a pinch, you can use cocoa powder mixed with a fat like butter or oil.

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free milk, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the milk of your choice for the recipe.

Note: While almond milk is an option, it is less preferred due to its liquid consistency. Consider opting for a milk alternative with a thicker texture.

Commonly Asked Questions

Can I use regular flour instead of gluten-free?

Absolutely! Regular flour can be used in the same quantity if gluten-free is not a concern.

Can I make these ahead and reheat?

These lava cakes are best enjoyed fresh, but you can gently reheat them in the microwave to regain the gooey center.

Can I adjust the sweetness level?

Yes, feel free to modify the sugar amounts based on your taste preferences.

Chocolate Peanut Butter Lava Cakes

I love Chocolate and Peanut Butter together and this combo with the gooeyness is next level goodness.
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 14 minutes
Cooling Time: 3 minutes
Servings: 6 people
Calories: 1051kcal


  • 6 to 10oz ramekins
  • mixing bowls
  • Double boiler
  • Baking Sheet


Peanut Butter Mixture:

  • 1 cup creamy peanut butter
  • 1/2 cup butter
  • 5 eggs room temp
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 cup 1:1 gluten-free flour
  • 1/2 tsp baking powder
  • *plus 1 tbsp butter and 1 tbsp flour for ramekins

Chocolate Mixture:

  • 6 oz dark chocolate chips
  • 1/2 cup butter
  • 5 eggs room temp
  • 3/4 cup sugar
  • 1/2 cup 1:1 gluten-free flour
  • 1/2 tsp baking powder


  • Butter and dust the ramekins with cocoa powder. Set aside.
  • For the peanut butter mixture, beat sugars and eggs until pale yellow (approx 5 mins).
  • In a double boiler, melt butter and peanut butter. Mix a bit into the egg mixture to temper, then combine.
  • Stir in flour and baking powder. Divide the mixture into the ramekins.
  • For the chocolate mixture, beat sugar and eggs until pale yellow. In a double boiler, melt butter and chocolate.
  • Mix a bit of chocolate into the egg mixture to temper, then combine. Stir in flour and baking powder.
  • Divide the chocolate mixture into the ramekins, pouring over the peanut butter.
  • Preheat the oven to 400. Place ramekins on a baking sheet, bake for 12 to 14 minutes.
  • The center should have a small divot and be slightly jiggly. Remove and cool for 3 mins before flipping onto a plate.
  • Enjoy!


Serving: 1cake | Calories: 1051kcal | Carbohydrates: 92g | Protein: 24g | Fat: 69g | Saturated Fat: 34g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 354mg | Sodium: 638mg | Potassium: 557mg | Fiber: 5g | Sugar: 66g | Vitamin A: 1344IU | Vitamin C: 0.1mg | Calcium: 225mg | Iron: 3mg
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!

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