If you love rich, chocolatey desserts, then this gluten-free lava cake will become your new favorite treat. Lava cake, sometimes called molten chocolate cake, is famous for its soft, fluffy exterior and gooey, melted chocolate center that flows out when you cut into it. With this recipe, you can enjoy all that indulgence without gluten.

This dessert looks fancy but is surprisingly easy to make. You only need a few basic ingredients: chocolate, butter, sugar, eggs, and gluten-free flour. The secret is baking the cakes just long enough to set the edges while keeping the center soft and molten.

They are perfect for dinner parties, Valentine’s Day, birthdays, or whenever you want a restaurant-quality dessert at home. Pair them with vanilla ice cream, fresh berries, or whipped cream for a decadent finishing touch.

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Ingredients

• ½ cup (115 g) unsalted butter (plus extra for greasing)
• 170 g (6 oz) dark chocolate (semi-sweet or bittersweet, chopped)
• ½ cup (100 g) sugar
• 2 large eggs
• 2 large egg yolks
• 2 tbsp gluten-free all-purpose flour (with xanthan gum)
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

Step 1: Prepare ramekins

1. Preheat oven to 220°C (425°F).
2. Grease 4 small ramekins with butter and lightly dust with cocoa powder.

Step 2: Melt butter and chocolate

1. In a heatproof bowl, melt butter and chocolate together using a double boiler or microwave.
2. Stir until smooth and glossy.

Step 3: Make the batter

1. In another bowl, whisk sugar, eggs, and egg yolks until pale and thick.
2. Stir in the melted chocolate mixture.
3. Add vanilla, salt, and gluten-free flour. Mix until combined.

Step 4: Bake the cakes

1. Divide batter evenly into ramekins.
2. Place ramekins on a baking tray.
3. Bake for 10–12 minutes, until edges are firm but centers are soft.

Step 5: Serve warm

1. Let cakes rest for 1 minute.
2. Run a knife around the edges and carefully invert onto plates.
3. Dust with powdered sugar and serve with ice cream or berries.

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Tips & Tricks

• Don’t overbake—the center should remain gooey.
• You can prepare the batter ahead and refrigerate for up to 24 hours; bake just before serving.
• Use high-quality chocolate for the richest flavor.

Notes

• If you don’t have ramekins, use a muffin tin (reduce baking time slightly).
• These cakes are best enjoyed immediately.

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Gluten-Free Lava Cake

Description

Rich and decadent chocolate lava cake with a soft exterior and molten center, made gluten-free for the perfect indulgent dessert.

Duration

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Ingredients

• ½ cup butter
• 170 g dark chocolate
• ½ cup sugar
• 2 eggs
• 2 egg yolks
• 2 tbsp gluten-free flour
• 1 tsp vanilla
• Pinch salt

Instructions

1. Preheat oven to 220°C (425°F). Grease 4 ramekins.
2. Melt butter and chocolate until smooth.
3. Whisk sugar, eggs, and yolks. Stir in chocolate mix.
4. Add vanilla, salt, and gluten-free flour. Mix.
5. Divide batter into ramekins. Bake 10–12 minutes.
6. Invert cakes onto plates. Serve warm with ice cream.

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