Gluten Free Molten Chocolate Lava Cakes are a popular dessert to make for Valentine’s Day. Don’t worry, they’re much easier to make than they sound! This is the ultimate dessert for chocolate lovers. Don’t forget to serve with your favorite vanilla ice cream!
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Gluten Free Molten Chocolate Lava Cakes
You guys, I can’t even tell you how many questions I fielded this week on whether or not I had a recipe for Molten Chocolate Lava Cakes. It seems like you’re all gearing up for Valentine’s Day and gluten free molten chocolate lava cakes are your dessert of choice.
Unfortunately, I didn’t have an answer for you as it’s not a recipe that had been in my arsenal until NOW. Since you guys are looking for it, I knew I had to deliver. So I completely rearranged my editorial calendar to make that happen for you.
So here we are, with a gluten free molten chocolate lava cake recipe in hand! We are READY for Valentine’s Day my friends! Or ready for dessert at the very least 😉
One important step here is really greasing and dusting your ramekins really well so your cakes don’t stick. I like to dust my chocolate cake pans with cocoa powder instead of flour. It keeps that chocolate theme going strong and you don’t get bits of white pasty flour stuck to your gorgeously dark chocolate cakes.
You can see how I do it with my Gluten Free Mini Chocolate Layer Cakes too, which are also baked in 4-inch ramekins just like these Gluten Free Molten Chocolate Lava Cakes.
These luscious lava cakes are best served hot with vanilla ice cream or with whipped cream but they’d be equally sensational with some white chocolate ganache whipped cream on top too.
If you want to change up the flavor a bit, serve with some Andes Mint Chip Ice Cream for that chocolate mint combo we all love. You could also serve it with a batch of homemade cherry vanilla ice cream because that chocolate cherry combo is also spectacular. Honestly, you really couldn’t go wrong with anything here because this molten chocolate lava cake recipe are just so good. Enjoy!
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Gluten Free Molten Chocolate Lava Cakes
Ingredients
- 3 oz. dark chocolate chopped (I used 70%)
- 4 Tablespoons unsalted butter
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1/4 cup granulated sugar
- pinch of fine sea salt
- 2 Tablespoons Bob's Red Mill 1:1 Gluten Free Baking Flour
Instructions
- Preheat oven to 425 degrees. Spray 2 4-inch ramekins (that hold about 6-8 oz) with non-stick spray and lightly dust/coat with cocoa powder. Line the bottoms with parchment rounds if desired.
- Add the chocolate and butter to a microwave safe bowl. Heat at 50% power for 1 minute. Stir well then heat at 50% power for 30 seconds then stir. Continue to heat at 50% power for 20 second intervals, stirring well each time, until the chocolate is melted. Set aside.
- Add the egg, egg yolk, granulated sugar, and salt to a medium bowl. Use a hand mixer to beat on high speed until light in color and slightly thickened and pale.
- While the mixer is running on medium, pour in 1/2 of the melted chocolate and mix to combine. Turn off the mixer and add the remaining chocolate. Beat until smooth.
- Add the gluten free flour and use a spatula to fold into the chocolate mixture until just combined.
- Transfer the batter equally among the two prepared ramekins. Bake at 425 degrees for 12-14 minutes. When done, the edges will be set and the middle will be soft and jiggly.
- When done, cool in the ramekins for 1 minute. Then invert onto a plate and let sit for 10-15 seconds before removing the ramekin.
- Serve immediately with vanilla ice cream or whipped cream.
Video
Notes
- The flour mix I used in this recipe contains xanthan gum. Another 1:1 flour blend will also work, just be sure it contains xanthan gum.
- If your oven runs hot, your lava cakes may be done in as little as 10 minutes. Mine take 12 minutes exactly. The longer you leave your cakes in, the less "lava" there will be in the center.
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Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Can these be baked in silicone mini Bundt cake forms?
I haven’t tried it but you probably could!
Made this tonight for Valentine’s Day dessert. It didn’t take long to make and was a perfect chocolate dessert.
Can this recipe be doubled or tripled without a problem?
Yes, it should be fine!
I made these for my husband and I for our 52nd Anniversary! I am gluten intolerant and my husband is diabetic. These have minimal sugar in them. I cooked up a fresh bing cherry sauce and drizzled it over the ice cream. It was so delicious! And so much easier than I ever imagined. My husband said it was one if the best desserts of his life!
These look fantastic! I can’t wait to try these. But does anyone know if they reheat well? Bc I’m thinking of doubling the recipe and saving a couple for later!
Hi! I made these once before for a gf friend and they came out wonderful! I don’t have any gf flour at the moment though, and I’m wondering if regular flour would work the same for a non gluten free version? Thank you!
Yes, it should!
This is our new favorite decadent dessert recipe! My family and I have been gluten-free for over a decade and this is the best gluten-free molten cake we’ve ever made. The dark chocolate prevents the cake from being too sweet. We topped our molten cakes with flake salt for an added layer of flavor.
I made this recipe and tasted exactly no different than non-gluten free lava cakes!
These were so easy to make and they are so delicious, my son and I ate them up in a matter of minutes! Make sure to put parchment paper on the bottom like the recipe suggests… I didn’t and learned my lesson.
I am wondering if anyone has tried this with coconut oil instead of butter or even vegan butter? Dying to try this but am dairy free as well :/
I think coconut oil or vegan butter would work well!
Do you have to use dark chocolate or can you use milk chocolate instead?
You can use your favorite chocolate 🙂
this is so easy to make! my 12 year old made it by her self without our help and it tasted like a chef made it! that was my favorite dessert!
That’s so awesome your 12yo is already baking!
Yes she loves it! As long as she isn’t training my dog!
She spends her time training the dog being outside and baking! Her dad is gf so she loves your website
Can I substitute with almond flour?
Looks delicious!
Hi Brenda, I haven’t tried these with almond flour.
Do you think the cake could be made a few hours ahead and put into a cooler until baking? The butter wouldn’t set up hard again and I think the cooler would keep the eggs safe. Having a party, and would love to make this!
Thanks!!
Hi Betty – yes you can refrigerate the batter for a few hours before baking 🙂
Appreciate your help!! I may be making this for two different parties next week.