Meaningful Eats
Gluten-Free Chocolate Lava Cake (Easy!)
4 cakes
This gluten-free chocolate lava cake is a decadent, but EASY dessert made with 6 simple ingredients! My #1 tip is to use a high-quality chopped chocolate bar (rather than chocolate chips) for extra "lava".
Ingredients
- 6 ounces (170g) high-quality semi-sweet or bittersweet chocolate, see note
- 1/2 cup (113g) butter
- 3 tablespoons (30g) gluten-free measure-for-measure flour
- 1/2 cup (60g) powdered sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2 large egg yolks
Instructions
- Preheat oven to 425F. Spray four 6-ounce ramekins with nonstick cooking spray and dust with cocoa powder. This is important to ensure the cakes come out of the ramekins easily after baking.
- Coarsely chop the chocolate (don’t use chocolate chips or you won’t have as much “lava”) and place in a medium microwave-safe bowl. Add the butter and microwave on high, stirring every 15 seconds until melted and completely smooth. Set aside.
- Add the gluten-free flour, powdered sugar, and salt to the melted chocolate and whisk until smooth.
- In a small bowl, whisk together the eggs and egg yolks until smooth. Pour the eggs into the chocolate mixture and whisk until smooth. The batter will be slightly thick.
- Spoon chocolate batter evenly into each prepared ramekin. Smooth the top.
- Place ramekins onto a baking sheet and bake for 10-12 minutes until the sides appear solid and firm; the tops will still look soft.
- Allow the cakes to cool for 1 minute, then cover each with an inverted plate and turn over. The cakes should easily come out of the ramekins.
- Serve immediately with desired toppings. Enjoy!
Notes
Recipe Notes
- Chocolate: I like to use Guittard semi-sweet or bittersweet baking bars for this gluten-free lava cake recipe. Chop up the bars before melting with the butter. You could also use dark chocolate bars. For best results, don’t use chocolate chips. You won’t get as much “lava” in the little cakes, and the chocolate bars offer a richer flavor.
- Gluten-Free Flour: King Arthur Gluten-Free Measure-for-Measure Flour is my top gluten-free flour choice for this gluten-free chocolate lava cake recipe. Bob’s Red Mill Gluten-Free 1:1 Baking Flour will also work.
- I like to use these 6-ounce ramekins for these lava cakes.
- Muffin Pan Option: If you don’t have ceramic ramekins you can use the 2 inside rows of a 12-count muffin pan to create individual cakes. Spray the muffin tin and dust with cocoa powder like you would the ramekins. Reduce the cooking time to 8-10 minutes. After baking, use a spoon to release the gluten-free chocolate lava cake from the pan and place each upside down on plates.
- Make-Ahead: You can prepare the batter through step 5. Cover tightly and refrigerate for up to 2 days. Allow to come to room temperature (takes a couple hours) before continuing with step 6.
Nutrition
Calories: 391kcal | Carbohydrates: 28g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 245mg | Potassium: 192mg | Fiber: 3g | Sugar: 20g | Vitamin A: 653IU | Calcium: 41mg | Iron: 2mg