Gluten Free Lava Cake

My gluten-free chocolate lava cake recipe makes for a rich, decadent chocolate cake with molten fudge baked right in. It’s super moist, rich, and moreish.

Table of Contents

1. Ingredients needed
2. How to make gluten free lava cakes
3. Arman’s recipe tips
4. Storage instructions
5. Frequently asked questions
6. More gluten-free chocolate desserts
7. Gluten Free Lava Cake (Recipe Card)

Nothing is quite as impressive as a molten chocolate lava cake, especially when it’s made from scratch and naturally gluten-free.

From the outside, it looks like a moist, albeit simple chocolate cake, but when you dig deeper, it releases a pool of melted chocolate that’ll instantly captivate everyone you share it with! It’s surprisingly easy to make and perfect for any occasion. It also happens to be completely egg-free.

If you are craving more gluten-free desserts, try my sticky date pudding, almond flour cookies, and almond flour cake next.

Ingredients needed

• Gluten-free flour. I always suggest sifting your flour first to remove any clumps. If you’re not strictly gluten-free, you’re welcome to use regular AP flour.
• Sugar. Use either white sugar or brown sugar, coconut sugar, or even a brown sugar substitute. 
• Cocoa powder. I used unsweetened Dutch-processed cocoa powder. For a richer flavor, you can use dark cocoa powder. 
• Baking powder and baking soda. Both give rise to the lava cakes but also keep them fluffy and moist in the middle. 
• Oil of choice. Use a neutral flavored oil, like vegetable oil or canola oil. 
• Vanilla extract. A must for any good cake recipe!
• Milk. I used unsweetened almond milk. 
• Chocolate. Use a dark chocolate bar instead of chocolate chips so the center filling will ooze out smoothly. I used Lindt 78% chocolate and really loved the balance of sweet and rich flavor. 

How to make gluten free lava cakes

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1- Prep. Preheat the oven to 180C/350F. Grease 4 ramekins or 4 parts of a 12-count muffin tin. 

Step 2- Make the batter. In a large bowl, whisk the dry ingredients. Whisk in the oil and vanilla extract. Slowly add the milk and stir until the batter is smooth.

Step 3- Assemble the cakes. Pour the chocolate mixture into the ramekins. Place one piece of chocolate in the center of each. 

Step 4- Bake. Bake for 20 minutes, then let them sit for 15 minutes. Using a sharp knife, run it around the rim of the molds, then flip them onto a plate and serve.

Arman’s recipe tips

• Grease the muffin tins very generously to prevent the cake from sticking to the sides. Trust me, the last thing you want is for the melted chocolate to ooze out too early!
• Don’t use chocolate chips. I tested this recipe with chocolate chips, and they didn’t melt nearly as smoothly or evenly as chocolate from a bar. 
• Serve the gluten free lava cakes with a dusting of powdered sugar, whipped cream, fresh berries, or a scoop of vanilla ice cream for a decadent dessert. 

Storage instructions

To store: Gluten-free lava cakes can be stored in the refrigerator, covered, for up to 1 week. Make sure to remove them from the ramekins before refrigerating. 

To freeze: Place individual lava cakes in shallow containers and store them in the freezer for up to 2 months. Thaw overnight in the refrigerator. 

To reheat: Lava cakes are best enjoyed warm, so the chocolate oozes out of the center. Heat lava cakes in the microwave in 30-second intervals until warm on top. Let sit for a minute before cutting into the middle so the chocolate oozes out. 

Frequently asked questions

More gluten-free chocolate desserts

• Almond flour chocolate cake
• Keto brownies
• Flourless brownies
• Almond flour coffee cake
• Coconut flour brownies

If you tried this Gluten Free Lava Cake recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.