This Gluten-Free Molten Chocolate Lava Cake is easy to make in under 10 minutes and only uses 8 simple ingredients!
Why you’ll love this recipe!
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.
I love this recipe so much and I think you will too because:
- It comes together in only 10 minutes!
- There are 8 simple ingredients
- The runny chocolate center makes it so so delicious!
- Perfect for a cold winter day or even delicious in the summer with a scoop of cold ice cream.
Ingredients for the lava cakes
The ingredients for this chocolate lava cake recipe are fairly simple and many are probably already in your pantry.
The ingredients you will need consist of:
- Coconut oil - Coconut keeps the cake moist.
- Semisweet or bittersweet chocolate - I prefer to use semisweet or bittersweet chocolate because it makes the lava cake super rich.
- Sugar - Sugar provides the much needed sweetness.
- Eggs - Eggs are a baking stable because they bind all the ingredients together.
- Instant coffee - Coffee is used in many chocolate cake and enhances the chocolate flavor a bit, but feel free to omit if you don't have the ingredient on hand.
- Vanilla - Vanilla adds and enhances the other flavors
- Gluten free flour - For this recipe, I use Bob’s Red Mill Gluten Free 1 to 1 Flour. I find that this flour blend works best in this recipe.
- vegan butter - The butter is used to grease the ramekins which will allow the chocolate lava cake to easily come out of the ramekin.
All the ingredients in the recipe are necessary and cannot be swapped, however here are some ideas for enhancing this dairy-free lava cake:
- Serve with fresh berries. The richness of a lava cake pairs perfectly with fresh raspberries, strawberries, and blueberries.
- Top with vanilla ice cream! The combination of the cold ice cream and warm, melty chocolate lava cake is divine.
Making this recipe is pretty simple and comes together in 7 steps. How to make gluten free lava cakes:
Step 1: Preheat the oven. Combine the oil, chocolate, and sugar in a pot over low heat until completely melted. Remove from heat.
Step 2: In a large bowl, whisk together eggs, salt, instant coffee & vanilla extract.
Step 3: Add the chocolate mixture to the egg mixture and whisk fast until combined.
Step 4: Fold in the flour and mix until no flour remains.
Step 5: Grease your ramekins and sprinkle them with sugar.
Step 6: Divide the batter in the ramekins and bake for 12-15 minutes.
Step 7: After baking, allow the ramekins to cool for 10 minutes before serving. Slide a knife around the sides and then flip the ramekin onto a plate and enjoy!
Lava cakes and molten cakes are the same dessert. They are essentially a chocolate cake with melted chocolate in the middle.
Lava cake isn't raw in the middle. It is underbaked, however because it is exposed to high heat in the oven, it is safe to eat it, unlike raw eggs and raw flour.
You can assemble the ingredients ahead of time, but it is not recommended to bake them until you are going to eat them.
Making this gluten free molten cake is super simple, but here are some tips to make sure it comes out perfect every time!
- You must grease your ramekins! This step is crucial otherwise your lava cake will not come out of the ramekin.
- Bake the ramekins on a baking sheet. This will allow easy entry and removal from the oven.
- Loosen the sides of the cake before flipping. Do this by running a knife around the sides of the ramekins. This will make sure the lava cake comes out easily and in one piece
Related recipes you may love
Here are four more delicious dessert recipes that i think you’ll love! You can pair them with these chocolate lava cakes or make them another time.
Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.
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.