Gluten-Free Molten Chocolate Lava Cake is all you'll ever need for a cozy night in & perfect for any Valentine's or Galentine's Day celebrations!
I set out to create a delicious gluten-free molten chocolate lava cake, that would wow guests and be sinfully delicious, for a special occasion. Most recipes are quite similar, but I made a few changes to the classic that I think worked really nicely.
Coffee is used in many chocolate cake and honey cake recipes, but I haven't seen it in the majority of chocolate lava cake recipes. So, I figured I'd give it a try & it worked great! Now, to be honest, I'm not 1000% sure it lends tons of flavor, but I think it works well in this recipe & enhances the chocolate flavor a bit. If you have instant coffee on hand, definitely use it, but feel free to omit if you don't have the ingredient on hand.
70% Bittersweet Chocolate
I tested this recipe with Scharfeen Berger 70% Cacao Bittersweet Chocolate, and I think it's fabulous! I've always been a semi-sweet chocolate kind of person, but this chocolate really exceeded my expectations. Feel free to use whichever bittersweet or semi sweet chocolate you have on hand.
Try to find yourself a good quality chocolate bar, rather than chocolate chips, because chocolate chips have stabilizers and can effect the texture of the final cake.
Gluten Free 1 to 1 Baking Flour
Bob's Red Mill saves the day again with their Gluten Free 1 to 1 Baking Flour! This post happens to be sponsored by Bob's Red Mill, because I can't get enough of their products and had to partner with them this year.
I've been on a gluten-free diet, for health reasons, for about 6 years now, and this Gluten-Free flour blend has been my go-to favorite all these years! It's no-fail, already includes xanthan gum for structure, and yields soft moist baked goods every time.
Sometimes people tell me that their gluten free baked goods come out dry, every time I tell them all about the Bob's Red Mill flour blend because it truly is a life saver.
Let's dive into this Gluten-Free Molten Chocolate Lava Cake recipe!
Gluten-Free Molten Chocolate Lava Cake
- 4 tablespoons refined coconut oil
- 4 ounces chopped semi sweet or bittersweet chocolate
- ½ cup cane sugar or ⅔ cup confectioners sugar
- 4 large eggs
- ¼ teaspoon salt
- 1 teaspoon instant coffee optional but recommended
- 1 teaspoon vanilla
- ½ cup Bob’s Red Mill Gluten Free 1 to 1 Flour
- Vegan butter & cane sugar to grease the ramekins
- Preheat the oven to 400°F.
- In a medium pot, combine coconut oil, chopped chocolate and sugar.
- Mix ingredients in the pot over low heat, until completely melted. Once melted, turn off heat and set the pot aside to allow the chocolate to cool slightly.
- In a large bowl, combine eggs, salt, instant coffee & vanilla extract. Whisk until coffee dissolves and eggs are combined.
- Add the chocolate mixture to the egg mixture and whisk fast until combined.
- Next, fold in the flour and mix until no flour remains.
- Grease 4, 8oz ramekins by smearing vegan butter along the bottom and sides of each ramekin. Then, sprinkle cane sugar into each ramekin and tilt the ramekin to coat. Shake out any excess sugar.
- Divide the batter among the ramekins and place the ramekins onto a baking tray with low sides, so it’s easy to transport into the oven.
- Bake the lava cakes for 12-15 minutes, the top of the cakes should look set but if a toothpick is inserted into the center it will be gooey. If using smaller ramekins (such as 4oz or 6oz, decrease the baking time by 2-4 minutes to maintain the gooey center).
- After baking, allow the ramekins to cool for 10 minutes, before lightly sliding a knife along the edges to loosen the cakes. Then, flip each ramekin onto the serving plate and top the top and sides to loosen the cake more, before removing the ramekin. Enjoy!
- Be sure to grease your ramekins so that your comes turn out.
- Place ramekins on a baking sheet before placing into the oven.
- Storage: Cakes can be stored in the fridge for up to 4 days and reheated in the microwave for 20-30 seconds.
- Freezing: Cakes can be frozen and then defrosted in the fridge overnight. Then reheat as directed above.
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