Paleo Pumpkin Lava Cakes Recipe


Did you ever play the game “lava” as a kid?

You know where you pretend your living room floor is hot lava and you spread a bunch of pillows everywhere, jumping to-and-fro, trying to not touch the floor for fear of BURNING TO DEATH?

Paleo Pumpkin Lava Cakes Photo

This is not THAT lava.

This oozy-warm and SPICY-SWEET lava goodness is the kind of thing that you’d fall off the pillow ON PURPOSE just so you can get eaten alive but it’s cinnamony deliciousness.

If you’re the kind of person that, once September first hits, you turn on the fire place, makes a cup of gingerbread hot chocolate and wraps yourself up in the coziest sweater, even though it’s still 90 billion degrees outside, and pin ALL the pumpkin recipes on Pinterest, this lava cake recipe is FOR YOU.


Supppper cozy with the perfect balance of sweetness and all the usual pumpkin pie spice suspects like ginger! Cinnamon! Clove! COZINESS.

Bakes in 15 minutes so you can still wear that chunky sweater without having to heat up your house for TOO LONG, causing you to have to – GASP – take it off!

SUPER pin-able, because there is always space on that pumpkin recipe Pinterest board that I know you started

Paleo Pumpkin Lava Cakes Picture

It also is probably really, REALLY good with a side of that hot chocolate that you just made. ß Maybe we should make that a spiked Nutella hot cocoa? We’re just full of good ideas here.

I always thought lava cakes could not get any better. I mean, when we’re talking a peanut butter chocolate lava cake recipe or paleo chocolate lava cake recipe with almond butter, AKA chocolate + nut butter + oozy, melty GOODNESS, how could one even FATHOM something more delicious than THAT?

Something more delicious is basically just a unicorn. DOES IT REALLY EXIST ON THE EARTH THOUGH?

Most definitely did NOT expect to like this CHOCOLATE-less paleo pumpkin lava cake as much.

I mean, it had pumpkin and it was still cake, which is generally always a recipe for success. So, I knew it couldn’t fail TOO HARD.

Paleo Pumpkin Lava Cakes Image

But would it live up to the rich, deep and INTENSE chocolatey-ness of the lava cakes that have blazed the molten trails before?


Lava cakes WITHOUT chocolate, swirling around with the cozy flavors of pumpkin spice is TRULY everything nice.

Paleo Pumpkin Lava Cakes Pic

The nutty undertones of creamy-dreamy almond butter that burst on the tip of your tongue as it tingles with MOLTEN PUMPKIN GOODNESS don’t hurt either.

Don’t be alarmed if that, after tasting one lava cake, you decided to go in for THE KILL. And by “kill” I mean KILLING the S-E-C-O-N-D one too. All by yourself.


File 1 - Paleo Pumpkin Lava Cakes

Plus, since they take almost no time, you can easily make a second batch before whoever-you-originally-planned-to-make-these-for gets home and they will be NONE the wiser.

Look at you, just so smart.

Now take that oversized brain of yours into the kitchen, secure that cozy sweater, hear the fire crackle and let’s get our LAVA CAKE ON.

File 2 - Paleo Pumpkin Lava Cakes
Paleo Pumpkin Lava Cakes Photo

Paleo Pumpkin Lava Cakes Recipe

Taylor Kiser
Paleo Pumpkin Lava Cakes for a delicious, autumnal dessert. Two sweet cakes for you and your sweetheart!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine Paleo
Servings 2 1 cake
Calories 429.25 kcal


  • 3 Natural Almond Butter
  • 1 Coconut Oil + additional for the ramekins
  • 1 Egg
  • 1 Egg Yolk
  • 0.25 Canned Pumpkin
  • 0.25 Coconut Sugar
  • 0.25 Pure Vanilla Extract
  • Salt
  • 2 Almond Flour packed + additional for dusting
  • 1.5 Coconut Flour packed
  • 0.75 Pumpkin Pie Spice


  • Preheat your oven to 400°F. Rub 2 Ramekins (mine are 5 oz each) with coconut oil and sprinkle with almond flour so that the inside is fully covered. Set aside.
  • In a large microwave safe bowl, melt the almond butter and coconut oil until smooth.
  • While the oil/almond butter melts, beat together the egg, egg yolk, pumpkin, coconut sugar, vanilla extract and salt, using an electric hand mixer, until the mixture lightens in color and the coconut sugar begins to break down, about 2 minutes.
  • Pour the egg mixture into the oil/almond butter mixture, whisking constantly by hand until everything is mixed. Gently whisk in the almond flour, coconut flour and pumpkin pie spice until well mixed.
  • Divide the batter between the ramekins, filling just over 3/4 of the way full.
  • Place in the oven and bake until the outside is set, but a small spot in the center looks soft and under-cooked, about 13-14 minutes.
  • Remove from the oven at let stand one minute. Then, gently run a knife along the outside of the ramekin and place a plate upside down on top. Gently turn the plate/ramekin over and the cake will slide right out.
  • DEVOUR immediately!


Calories: 429.25kcalCarbohydrates: 33.13gProtein: 9.5gFat: 28.5gSaturated Fat: 6gSodium: 1.63mgFiber: 3.75gSugar: 26g
Keyword Baked, Baking, Cakes, Desserts, Fall, Healthy Eating, Paleo, Paleo Desserts, Pumpkin
Tried this recipe?Let us know how it was!

Post navigation

Recipe Rating