Gluten Free Chocolate Lava Cake
Get ready to indulge in a dessert that’s every bit as decadent as the classic—without a trace of gluten! Imagine cracking through a thin, cocoa‑rich shell and watching silky molten chocolate glide across your plate. That’s the magic of this Gluten‑Free Chocolate Lava Cake.
There’s just something irresistible about a gooey‑centered sweet (looking at you, Gingerbread Pudding Cakes). Serving them as individual treats cranks up the fun factor—nothing beats the gasp when that molten middle spills out.
Serving dessert as individual treats also creates excitement and an atmosphere of fun! And the joy from watching your baked cakes ooze out onto the plates as your guests dig into them…priceless!
WHY THIS GLUTEN-FREE CHOCOLATE LAVA CAKE
- Make two decadent chocolate lava cakes in just 25 minutes from scratch. It's great for birthdays, Valentine's day, and other special occasions.
- These chocolate lava cakes are completely gluten-free, although not totally guilt-free, but who cares, right?!
- The warm and gooey chocolate centers with moist chocolate cake and slightly tangy berry sauce makes this dessert seriously impressive and memorable. It's loved by kids and adults alike.
Whether you're gluten-sensitive or just looking to change things up, this gluten-free adaptation of the classic chocolate lava delivers all the indulgence without compromise in flavor or texture.
Serve it warm with a scoop of vanilla ice cream, a drizzle of berry sauce, or a scoop of whipped cream, and watch your guests melt with every bite.
INGREDIENT NOTES
- Chocolate – I've used Hershey’s semi sweet chocolate chips and Hershey’s dark chocolate chunks. This recipe worked perfectly with lots of lava. Some chocolate chips will not give you as much lava, in which case chopped chocolate may be better.
- Butter – I love the rich flavor that butter adds to this cake. It's definitely my choice over the use of oil for this decadent dessert.
- Flour – Use a gluten free 1-1 flour blend.
- Icing sugar – This sweetens and thickens the batter.
- Salt – A little bit of salt does a great job of enhancing those rich chocolate flavors.
- Eggs – Bring to room temperature for easier mixing.
- Egg yolks – Adds extra flavor and moisture to this lava cake.
- Vanilla extract – For depth of flavor.
WHAT IS LAVA CAKE?
Chocolate lava cake, also known as molten chocolate cake, is a rich, individual-sized dessert with a warm, gooey, liquid chocolate center that flows out like lava when you cut into it.
Traditional lava cake is a combination of chocolate cake and souffle. While the center is liquid, the internal temperature of the cake still reaches 160F, which makes it completely safe to eat.
LAVA CAKE SERVING TIPS
These gluten-free chocolate lava cakes have been assembled and baked in 8 oz ramekins. Once baked, you can carefully remove the lava cakes from the ramekins using a butter knife to gently dislodge the sides of the lava cakes from the ramekins.
Alternatively, serve the lava cakes in the ramekin! This is a great choice if you are worried that the cake may stick and break apart if you try to remove it from the ramekins.
It’s best to serve these chocolate lava cakes a few minutes after they have baked so the gooey chocolate center is still runny and will ooze out easily.
Remember, the longer the cakes sit the more the gooey lava with thicken and firm up. It will still be just as delicious, but you will get less flowing lava.
HOW TO MAKE THESE LAVA CAKES IN AN INSTANT POT!
If you're wondering whether you can make these tasty treats in an Instant Pot, the answer is yes!
The 8 oz. ramekins I used will allow them to sit side by side in your Instant Pot liner with no problem! Here are the step-by-step directions to make your gluten-free chocolate lava cakes in an Instant Pot instead of the oven:
- Place the Trivet into the Instant Pot and add 1 cup of water.
- Place the two ramekins onto the Trivet. Close the lid and set it on High for 9 minutes. Once done, allow a quick release.
- Flip the ramekins out over on a plate and serve with berry sauce, berries, ice cream or whipped cream. A little caramel sauce or chocolate sauce never hurt anyone either!
STORAGE INSTRUCTIONS
- Refrigeration: Leftover lava cake can be stored in an airtight container in the fridge for up to 5 days.
- Reheat: Reheat leftover lava cake in the microwave or in the oven.
- Freezer: Once completely cool, wrap your baked lava caked tightly in plastic wrap and then again in foil. Transfer them to an airtight container to store in the freezer for up to 2 months. Thaw overnight in the fridge and then reheat as directed above.
MORE MINI CAKE RECIPES
Gluten-Free Chocolate Lava Cake
Ingredients
- 170 g semi-sweet chocolate chopped
- ½ cup butter
- 30 g Gluten free 1-1 flour blend
- ½ cup icing sugar
- ¼ tsp salt
- 2 large eggs
- 2 egg yolks
- ½ tsp vanilla extract
- 1 tbsp cocoa powder
Instructions
- Preheat oven to 425°F. Grease two 8-ounce ramekins with butter or vegetable oil and sprinkle generously with cocoa powder. Move the cocoa powder around the dish so its evenly coated. This will allow your cakes to release from the dish easily.1 tbsp cocoa powder
- In a medium sized microwave safe bowl, add the chocolate and butter. Melt in 20 second intervals and stir until the mixture is melted and completely smooth.170 g semi-sweet chocolate, ½ cup butter
- To the melted chocolate, mix in flour, powdered sugar, salt. then add in eggs, egg yolks, and vanilla until evenly combined. The batter will be thick but pourable.30 g Gluten free 1-1 flour blend, ½ cup icing sugar, ¼ tsp salt, 2 large eggs, 2 egg yolks, ½ tsp vanilla extract
- Using a large spoon, fill the ramekins and even out the surface. Place ramekins on a baking sheet and bake in preheated oven for 10-12 minutes. The sides should be puffed and pulling away from the sides slightly, while the center will look soft.
- Cool for 3-5 minutes.
- After cooling, place a small plate over dish and turn over, the cakes should release out of ramekin easily without breaking apart.
- Top with desired toppings, like berry sauce, whipped cream or ice cream.
- Serve immediately for lots of lava, Enjoy!
FREQUENTLY ASKED QUESTIONS
WHY DUST THE RAMEKINS WITH COCOA POWDER?
It’s important to prepare the ramekins by greasing the inside with butter and dusting them with cocoa powder. This should make it easier to remove the baked lava cakes.
CAN I MAKE THESE LAVA CAKES WITH REGULAR FLOUR?
Of course! If you aren't catering to gluten sensitivities, go ahead and use regular all-purpose flour instead of the gluten-free flour blend.
WHAT IS THIS CHOC LAVA CAKE TOPPED WITH?
I love drizzling a simple berry sauce or berry compote over these chocolate lava cakes as it adds a tangy, fruity flavor to balance the richness of the chocolate.
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