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.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 175kcal

Author Arman Liew

Ingredients

1/2 cup all purpose flour gluten free, if necessary
1/2 cup sugar of choice white, brown, or sugar free sub
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup oil vegetable, canola, etc. * See notes
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons milk of choice I used unsweetened almond milk
4 pieces chocolate scant 1/4 cup of chopped chocolate

Instructions

Preheat the oven to 180C/350F. Grease 4 aluminum muffin molds or 4 parts of a 12-count muffin tin generously. Set aside.
In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and baking soda. Whisk in the oil and vanilla extract. Slowly add the milk until the batter is smooth.
Divide the batter amongst the molds/ramekins. Place one piece of chocolate in the center of each mold.
Bake for 20 minutes, before removing from the oven and letting sit for 15 minutes. Using a sharp knife, run it around the inside edge of the molds, before flipping onto a plate and serving.

Notes

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.

Recipe variations

Add even more chocolate to the center. The amount I added is the minimum, but you can never go wrong with too much chocolate!
Or make chocolate peanut butter lava cakes instead. Swap the chocolate bar for drippy peanut butter and press it lightly into the cakes.
Garnish the lava cakes with a dash of coarse sea salt for a salty/sweet flavor combination.

Nutrition