Chocolate Gluten Free Lava Cake Recipe

Chocolate lovers, rejoice! This gluten free lava cake recipe is a must-try for anyone who craves a rich, chocolatey treat.

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Made with simple ingredients like eggs, butter, and a mix of dark and semi-sweet chocolate, this recipe is sure to satisfy. The addition of an extra egg yolk gives the cakes a velvety texture and the perfect molten chocolate lava center. The recipe calls for 7 ounces of dark chocolate, but you can use your chocolate of choice to customize the level of sweetness and intensity to your liking. The recipe also includes chocolate pieces for an extra burst of chocolate in every bite.

If you're looking for more recipes, check out How to Make the BEST Oven-Dried Orange Slices, The BEST Gluten Free Vegan Blondies, and my Apricot Truffles Recipe with Chocolate.

Why You'll Love this Chocolate Gluten Free Lava Cake Recipe

You'll love this gluten-free chocolate lava cake recipe because of its rich, molten chocolate lava center. The recipe only requires a few simple ingredients like eggs, butter, and your choice of chocolate, making it easy to prepare. With a prep time of only 10 minutes, you can have these delicious cakes in the oven in no time. The recipe calls for 4-inch ramekins, but you can also use 6-inch ramekins for larger portions. Chocolate pieces give the lava cakes anextra burst of chocolate in every bite. The recipe provides you with a perfect balance of dry ingredients and chocolate, resulting in a perfect texture for your lava cake. You can use regular chocolate or any other chocolate of your choice.

How to Bake in a Water Bath

• Preheat oven to 425 degrees.
• Place ramekins in a baking dish.
• Pour batter between ramekins.
• Fill baking dish with hot water to reach halfway up sides of ramekins.
• Bake for 10 minutes.
• Carefully remove ramekins from baking dish.

Step-by-Step Instructions

Preparation:

• Preheat the oven to 425 degrees.
• Mix the dry ingredients (gluten-free flour, sugar, and salt) in a bowl.
• Mix the wet ingredients (3 eggs, 1 extra egg yolk, and vanilla extract) in another bowl.
• Melt the chocolate (dark chocolate) and butter together in a separate bowl.
• Spray the ramekins with cooking spray.

Instructions:

• Mix the wet ingredients into the dry ingredients until smooth.
• Add the melted chocolate mixture and stir until well combined.
• Pour the chocolate batter into the ramekins.
• Place a square of chocolate in the center of each ramekin.
• Bake in the preheated oven for 10-12 minutes.
• Remove the cakes from the oven and let them cool for 1-2 minutes before turning them out onto a plate.
• Dust with cocoa powder before serving (optional).
• Serve with chocolate ice cream if desired.
• Enjoy the delicious liquid chocolate center in these molten chocolate cakes.

Tips:

• Make sure to mix the ingredients well to avoid any clumps of flour in the chocolate batter.
• If you want to make sure that you will have a liquid chocolate center, use a square of chocolate that is slightly larger than the ramekins.
• If you want to add more richness to the recipe, you can use semisweet chocolate instead of dark chocolate.

Expert Tips for the Best Lava Cake

• Use high-quality dark chocolate bars in the gluten-free lava cakes for a rich, intense flavor.
• Top the molten cakes fresh berries like raspberries and strawberries.
• Dust with cocoa powder for added texture and visual appeal.
• Timing is key, bake for 9-10 minutes for the perfect gooey center.
• Avoid excess powder by measuring dry ingredients accurately.
• Combine wet ingredients, including vanilla extract, for a smooth mixture.
• Add a square of regular chocolate for contrast in every bite.
• Enjoy the texture of chocolate pudding in a baked chocolate cake form.
• Perfect for any special occasion or a sweet treat.
• If you want to make sure it's gluten-free, use gluten-free flour instead of regular flour.
• Consider using ramekins for individual portions and butter them before pouring the mixture in.
• Let the lava cakes cool down before removing them from the ramekins and serving them, you can turn them upside down and top with ice cream.

Can I Make Chocolate Lava Cake Without a Water Bath?

Skip the water bath and enjoy a delicious lava cake in no time. My recipe produces the perfect gooey center without the need for a water bath. Simply preheat your oven, pour in the batter, and bake for 9-10 minutes. No fuss, no mess, just pure chocolatey goodness

Can I Make Lava Cakes Ahead of Time?

Make your lava cake ahead of time for convenience and enjoy the same delicious texture of chocolate pudding. Prepare the batter and pour into ramekins. Cover and refrigerate until ready to use. When ready to serve, preheat the oven and bake for 12-13 minutes. The result is a warm and gooey lava cake, ready to be enjoyed any time you desire

Can I Make Chocolate Lava Cake in the Airfryer?

It is possible to make a lava cake in an air fryer. You will need to pour the batter into heat-proof ramekins that fit in your air fryer. Cook the ramekins in the air fryer for 12-13 minutes at a high temperature, around 425°F, for the perfect gooey center. Keep in mind, cooking time may vary depending on the size of your ramekins and the wattage of your air fryer. It's important to keep an eye on the lava cakes and check them regularly to ensure they don't overcook.

Two Ways to Melt Chocolate

Two ways to melt chocolate: stovetop and microwave.

1. Stovetop: Place chopped chocolate in a heatproof bowl over a pot of simmering water. This is the double boiler method. Stir until chocolate is melted, about 9-10 minutes.
2. Microwave: Place chopped chocolate in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until chocolate is melted, about 2 minutes.

The Best Gluten Free Flour Brands

Get the best gluten-free results with Cup4Cup and King Arthur Measure-for-Measure flours.

Here are some options for gluten-free flour alternatives:

• Ground almonds: This is made from raw almonds that have been ground into a fine powder. It has a slightly sweeter taste than wheat flour and can be used in baking, as well as for breading and coating.
• Almond meal: This is similar to ground almonds, but it is made from blanched almonds that have had their skins removed. It has a slightly coarser texture and is often used in cakes and cookies.
• Flour for almond flour: This is a blend of almond flour and other gluten-free flours such as rice flour, tapioca flour or potato flour. It's a great all-purpose flour substitute in gluten-free baking
• Coconut flour almond flour: This is a blend of coconut flour and almond flour, it's a great option for those who are allergic to nuts, it gives a good texture and moistness to the baked goods.
• Cassava flour: From the root of the cassava plant. It has a neutral taste and can be used as a 1:1 substitute for wheat flour in many recipes. It's also a good source of resistant starch, which can have health benefits.

Ingredient Substitutions

Here are some ingredient substitutions you can use for this recipe:

• Oat flour: You can use oat flour in place of the gluten-free flour to make the recipe gluten-free. Oat flour is made from ground oats. It gives a nutty flavor and a good texture to the cake.
• Almond flour: It has a slightly sweeter taste than wheat flour and is a good source of healthy fats.
• Instant coffee powder: If you want to add a coffee flavor to the recipe, you can replace ¼ cup of the gluten-free flour with instant coffee powder, it will give a nice coffee and chocolate taste.
• Cassava flour: Cassava flour can also be used in place of the gluten-free flour, it is a good alternative for those who are looking for a grain-free option, it gives a good texture to the cake and it's a good source of resistant starch, which can have health benefits.
• Vegan: use flax eggs, vegan butter, and vegan chocolate to make this recipe vegan.

Recipe Variations

• Add ground almonds for a nutty flavor and texture.
• Substitute almond flour for a sweeter taste.
• Mix in instant coffee powder or coffee extracts for a coffee twist.
• Reduce baking time by a few minutes for the gooier center.
• Use cassava flour for a grain-free option.
• Use oat flour for a nutty and gluten-free option.

Serving Suggestions

Serve your lava cake with a variety of milks for a unique twist:

• Pair with a cold glass of almond milk for a nutty contrast.
• Use your milk of choice, such as cow's milk, for a classic pairing.
• Try a plant-based milk like soy, oat, or hemp milk.
• Cashew milk adds a creamy and rich flavor.
• Coconut Milk adds a touch of tropical flavor.
• Serve with a scoop of vanilla ice cream or a dollop of whipped cream for a luxurious touch.

Recommended Equipment

• Medium bowl for mixing dry ingredients
• Glass bowl for melting chocolate
• Ramekins for individual portions
• Whisk for mixing ingredients
• Spatula for stirring and scraping
• Measuring cups and spoons for accurate measurement
• Oven-safe ramekins for baking
• Muffin tins if you'd rather make the molten lava cakes in a muffin pan.
• Hand mixer can be handy for creaming the eggs and sugar together.
• Parchment paper or butter for prepping ramekins
• Oven mitts or oven gloves for handling hot ramekins
• A cooling rack for cooling the lava cakes before removing from the ramekins (if you want to serve without the ramekins).

Storage and Freezing Instructions

• Storage: The lava cakes can be stored in the refrigerator for up to 2 days. Make sure they are tightly covered to prevent drying out. To serve, preheat the oven to 425 degrees, place the ramekins on a baking sheet, and bake for about 5-7 minutes or until heated through.
• Freezing: The lava cakes can be frozen for up to 2 months. Make sure they are tightly covered to prevent freezer burn. To serve, remove from the freezer, and let thaw for about an hour at room temperature or overnight in the refrigerator. Preheat the oven to 425 degrees, place the ramekins on a baking sheet, and bake for about 5-7 minutes or until heated through.

You can also freeze the batter, by pouring it into the ramekins, cover them with plastic wrap, and then with aluminum foil, then freeze. When you are ready to make them, remove them from the freezer and let them thaw for a couple of hours at room temperature, then bake as instructed in the recipe.

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