Gluten-Free Molten Lava Cakes (Chocolate and Flourless)

These decadent gluten-free chocolate molten lava cakes are perfect for any special occasion. Rich chocolate flourless cake with a fudgy molten filling, made in less than 20 minutes!

Why You Will Love These Gluten-Free Chocolate Molten Lava Cakes

There's something special about these gluten-free molten chocolate lava cakes, and I think it's the concept of having an individual dessert that looks impressive and tastes indulgent. They have a soft, almost brownie-like texture and a warm chocolatey gooey center. This recipe is super easy to make, with a high-end look that will leave everyone impressed and begging for more. Here are some more reasons why you will love this gluten-free chocolate lava cake recipe:

• Perfect dessert for date night! These gluten-free lava cakes are a chocolate lover's dream! I love to make this decadent dessert for date nights and Valentine's Day.
• Easy to make. You can even make the chocolate cake batter 24 hours in advance. Just pour the batter into the bottom of the individual ramekins, and store in the refrigerator until ready to bake.
• Simple ingredients. There are only a handful of simple ingredients in this recipe.

Gluten-Free Molten Lava Cakes Ingredients

You'll need the following ingredients to make this gluten-free lava cake recipe:

Ingredient Notes

• Dark Chocolate: Look for a dark chocolate bar that's 60-70% cacao. Semi-sweet bars can be used but will make the lava cake much sweeter. You can use chocolate chips, but because of the stabilizers, the chocolate lava will not ooze as much as the chocolate bars.
• Butter: Unsalted butter or ghee works great in this recipe. You can also use melted coconut oil as a dairy-free option. 
• Coconut Sugar: Coconut sugar gives this recipe rich caramel undertones. Cane sugar, brown sugar, or even maple sugar will work too!
• Almond Flour: To keep the chocolate cake recipe grain-free, we use almond flour. Gluten-free flour will work too.
• Eggs and Egg Yolks: The whipped whole eggs and egg yolks help the molten cake to rise and give the chocolate cake a sponge-like texture.
• Salt: Just a pinch of salt helps balance the flavor.
• Vanilla Extract: Use a high-quality vanilla extract for the best results.
• Unsweetened Cocoa Powder: A light dusting of cocoa powder will help the individual lava cakes to release from the ramekins. You can also use flour, but the exterior of the cakes will have a slight floury tint.
• Espresso Powder (optional): Espresso powder helps enrich the chocolate flavor.

How To Make Gluten-Free Chocolate Lava Cakes

• Step 1: Prepare the individual ramekins. Preheat the oven to 450° F. Butter and lightly dust the bottom of the (4-6) ounce ramekins with unsweetened cocoa powder. Place the ramekins on a parchment-lined baking sheet.
• Step 2: Melt the chocolate and butter. In a microwave-safe bowl, add the chopped chocolate and butter. Microwave for 30-second intervals, stirring in between, until smooth. It should take about 60-90 seconds. Once melted, stir in the espresso powder and set the bowl aside.
• Step 3: Beat the eggs and sugar. In a large bowl, beat the whole eggs, egg yolks, coconut sugar, and vanilla extract at high speed until thickened and pale. This will take around 3 minutes
• Step 4: Mix everything. Pour the melted chocolate mixture into the whipped eggs mixture. Add the almond flour and salt. Slowly stir everything together using a silicone spatula. The batter will be slightly thick.

• Step 5: Fill the ramekins. Using a large cookie scoop, spoon the batter evenly into the prepared ramekins.
• Step 6. Bake. Place the baking sheet with the ramekins into the oven and bake for 7-9 minutes. The sides of the cakes should be set and the centers soft. Let the cakes cool in the ramekins for 1 minute. 

Ramekin Size & Baking Guide

 Every oven is different so the cooking time will vary, but you will know the cakes are finished baking once the center reaches 150°F. The lava cakes will continue to bake once removed and reach a temperature of 160°F which is safe to eat. To get that perfectly gooey chocolate molten center, you'll want to be careful not to overbake the cakes. 

The size of the ramekins will determine how long to bake the molten chocolate cakes. I use 5-ounce ceramic ramekins but you could go up to 8 ounces. Anything higher than 8 ounces is not recommended. Here is a baking guide by the size of your ramekins:

• 4-ounce ramekin: 7- 8 minutes baking time
• 5-6 ounce ramekin: 7- 9 minutes baking time
• 7-8 ounce ramekin: 9 - 11 minutes baking time

Chocolate Lava Cake Toppings

We love serving these chocolate lava cakes with powdered sugar and vanilla bean ice cream. Here are some more topping ideas:

• Ice cream: vanilla bean, coffee, or mint chip
• Whipped cream
• Fresh berries
• Salted peanuts
• Salted pistachios
• Peanut butter or Almond butter
• Caramel sauce
• Flaky sea salt

Storage

• Storage: Chocolate lava cakes are best served immediately after they are baked but you can store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 5-10 seconds before serving.
• Make Ahead: Chocolate lava cakes can be made in advance up until the baking point. Pour the chocolate batter into the ramekins, cover, and refrigerate for up to 24 hours before serving. When ready to bake, pull the ramekins out of the fridge 2 hours before baking, then proceed to bake.

More Recipes You'll Love

• Chocolate French Truffles: Made with rich, dark, velvety chocolate, perfect handed out as gifts.
• Gluten-Free Chocolate Brownie Cookies: A fudgy cookie with a brownie texture and flaky sea salt.
• Gluten-Free Double Chocolate Chip Cookies: Double chocolate cookies packed with melty chocolate chips in every bite.

I hope you love these gluten-free molten lava cakes as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.

Recipe