Ooey-gooey and warm in the center with a light cake on the outside, everyone’s favorite restaurant dessert made right at home and gluten-free. Gluten-free chocolate lava cake is made with a handful of simple ingredients and baked in 10 minutes. This recipe is the perfect single-serve gluten-free dessert to finish your Valentine’s Day.
They may sound difficult, but this is one of the easiest gluten-free baking recipes. These decadent gluten-free molten lava cakes are a huge hit in my house. Made with pantry staple ingredients, in a few simple steps you’ll have a romantic chocolaty dessert. I love that they’re individual servings that can be made for a quick dessert.
Gluten-free molten lava cake has a rich flavor from the semi-sweet chocolate and cocoa powder and a light texture made from the whipped egg mixture. Each bite is the perfect balance of rich, melty chocolate and airy cake.
Gluten-Free Chocolate Lava Cakes
Equipment
- 4 Small Ramekins
- 1 Heat Safe Bowl
Ingredients
- 6 ounces semi-sweet chocolate
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 whole eggs
- 2 egg yolks
- ½ cup powdered sugar
- 3 tablespoons gluten-free all purpose flour
- 1 tablespoon cocoa powder
Instructions
- Preheat your oven to 400°F and grease 4 ramekins with butter. Use a small amount of cocoa powder to coat the inside and tap out any excess before setting your ramekins aside for later.
- In a large heat-safe bowl, add your chocolate and butter and place over a double broiler to melt, stirring occasionally. Optionally, you can also melt the chocolate and butter in the microwave, setting the power to 50% and heating for 30 seconds at a time, stirring between intervals.
- Add to your chocolate mixture the vanilla and salt and set aside to cool until it is no longer hot.
- In another bowl, beat your eggs and sugar with a hand mixer for 4-5 minutes. The mixture should look light in color, fluffy, and about quadrupled in size.
- Using a rubber spatula carefully fold in your egg mixture with the chocolate, and once it’s almost combined, sift in your flour and cocoa powder and give it a final stir until everything is combined and there are no streaks, being careful not to over-mix.
- Evenly divide your batter into your 4 greased ramekins and bake in the oven for 9-11 minutes (depending on how gooey you want the center). You’re waiting for the sides of the cakes to be firm but the center to still be jiggly.
- Once done, remove from the oven and let sit for 1 minute before placing a plate over the top of your ramekins and inverting. Be careful, as the ramekins will still be very hot! If the lava cake doesn’t release onto the plate right away, carefully give the ramekin a few little taps until you hear it fall.
- Serve it hot with your favorite toppings and enjoy!
Notes
- The lava in lava cake comes from the molten gooey chocolate center, meaning the baking time is extremely important for this recipe. Overbaking these cakes will cause the insides to bake completely, and you won’t get the desired ‘lava’ consistency. Undercooking can cause the cakes to collapse into a chocolatey pudding.
- This is a quick recipe, but you can definitely prepare the batter ahead of time and allow it to come to room temperature before baking.
- I like using high-quality semi-sweet chocolate chips, but you can also use a chocolate bar.
- To make this dairy-free, substitute the butter for vegan butter, coconut oil, or vegetable oil.
- I like using Pillsbury Gluten-Free Flour Mix, but you can use your go-to gluten-free flour.
- If you don’t have oven-safe ramekins, you can also use a muffin tin!
- Tightly wrap or store in an airtight container in the fridge for 4-5 days. Reheat on a microwave-safe plate, cover it lightly with a damp paper towel and heat for 15–20 seconds. Be cautious not to overheat, as this may solidify the molten center.
- You can freeze lava cakes by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer-safe bag. I like to defrost mine in the refrigerator overnight before reheating it for the best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Lava Cake
Gather all your ingredients.
Preheat the oven to 400°F and grease 4 ramekins with butter. Coat the sides of the buttered ramekins with a dusting of cocoa powder and tap out any excess.
Grab a large heat-safe bowl. Add 6 oz semi-sweet chocolate and ½ cup butter to the bowl and place it over a double boiler. Melt while stirring occasionally. Alternatively, melt the butter and chocolate in the microwave at 50% power for 30-second intervals. Be sure to stir between intervals until completely melted.
Once melted, add 1 tsp vanilla extract and ½ tsp salt. Combine and set aside.
Using a stand or hand mixer, beat 2 whole eggs, 2 egg yolks, and ½ cup powdered sugar for 4-5 minutes.
The mixture should be fluffy, light in color, and almost quadrupled in size.
Carefully fold the egg mixture into the melted chocolate using a rubber spatula. Be careful not to over-mix.
Once the mixtures are almost combined, sift in 3 tbsp gluten-free flour and 1 tbsp cocoa powder. Give it a final stir until all the ingredients are fully combined.
Divide the batter evenly into the 4 greased and dusted ramekins.
Place in the oven and bake for 9-11 minutes—depending on how gooey you want the center. You want the sides to be firm, but the center should be jiggly.
Remove the ramekins from the oven and allow the cakes to sit for 1 minute. Place a small plate over the ramekins and invert the cakes onto the plates—be careful, the ramekins are still hot. If the lava cake doesn’t immediately release onto the plate, gently tap the ramekin a few times until you hear it loosen and drop. Serve hot with your favorite toppings, and enjoy!
Serving Suggestions
This is the perfect romantic evening dessert. Try dusting powdered sugar on top and raspberries for a tart balance to the sweet, or top with your favorite ice cream. You can even add chocolate fudge to the top for those crazy about chocolate.
Storage Instructions
Tightly wrap or store in an airtight container in the fridge for 4-5 days. Reheat on a microwave-safe plate, cover it lightly with a damp paper towel and heat for 15–20 seconds. Be cautious not to overheat, as this may solidify the molten center.
You can freeze lava cakes by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer-safe bag. I like to defrost mine in the refrigerator overnight before reheating it for the best texture.
These lava cakes were so perfectly gooey and indulgent and perfect for the valentine season!! I can’t wait to make these again!!
Excellent gluten-free Chocolate Lava Cakes! Julia Elizabeth’s clear instructions and helpful tips ensured a perfect result. I successfully modified it using Swerve confectioners sugar, plant-based butter, and Lily’s semi-sweet chocolate chips to make it lower in sugar. The cakes turned out decadently delicious – a perfect Valentine’s Day dessert. Thank you Julia!