Gluten Free Molten Lava Cakes are rich, chocolatey, fudgy, gooey, decadent and supremely delicious! You can prepare them in advance and bake them for a luxurious dessert any time.
Molten Lava Cakes that are Gluten Free
Alright. While I think that the whole concept of Molten Lava Cakes speaks for itself, making them gluten free took a little bit of effort. When they were done, they had soft fudgy cake on the outside and a gooey, molten center.
Why you want to make Molten Lava Cakes
Look at this picture.
Serve these mouthwatering cakes with your favorite vanilla ice cream, whipped cream, fresh raspberries and fruit sauce.
‘Nuff said.
Here is what Food and Wine said about Molten Lava Cakes:
Molten chocolate cakes became famous for a reason: they’re cakey on the outside with an irresistible center of warm dark chocolate flowing through the middle. The first time you try one, it may seem like magic, but this recipe is actually quite easy to make and ready in under an hour.
Molten chocolate cakes are easily one of the ultimate Valentine’s Day desserts: simple, sexy and indulgent.
I really can’t surpass that.
How these Gluten Free Molten Lava Cakes are Different from All Other Molten Lava Cakes
As always, I spent time studying the existing recipes for Molten Lava Cakes. There are varying amounts of butter/margarine, eggs, flour, chocolate and ramekin sizes.
In the end, I used 4-ounce ramekins. Aside from the fact that it’s what I have in storage, they are really the perfect individual dessert size. Not too big for such a rich dessert.
Four ounce ramekins are the perfect size for this sinful dessert. This is what they look like before baking.
The Quality of the Chocolate is Crazy Important
Here’s a little secret I learned many years ago when working as a Personal Pastry Chef – Trader Joe’s chocolate (at the time) used Callebaut chocolate derivatives. It was the reason that Trader Joe’s pareve/dairy-free chocolate chips were so good.
And then they became dairy.
And now they’re pareve again.
I don’t know if they are still using the Callebaut chocolate derivative, but the quality is really amazing for a store brand of chocolate chips/chunks.
You can also use your favorite high quality chocolate brand, like California Gourmet (which I know from the owner is exceptionally high quality). Just make sure it’s no less than 45% cacao, and for a richer chocolate taste you can use an even higher percent of cacao.
If you love chocolate, here’s your chance let the chocolate flow!
The Quality of the Plant Based Butter is Important too
Plant based butter, as with everything, varies in quality. Using an inferior brand can mean that you get a lot of water/moisture in the sticks you’re using. It will effect the quality of the final cake.
If you’re already making the effort to make these, get a better quality plant based margarine. I used the Country Crock Plant Based Sticks with Avocado Oil, and like them because avocado oil doesn’t have a taste compared to an olive oil stick, and they work well for baking. Another plant based product I would recommend Fleischmann’s Unsalted margarine for baking as well.
I haven’t tried Earth Balance or other Vegan butters, but use what you have good experience with.
Don’t use tub margarine for this recipe. Just don’t.
Making the Molten Lava Cakes in advance
You can make the Molten Lava Cakes in advance, storing them in the refrigerator to make later. Just make sure to allow them to come to room temperature before baking.
Here’s the Recipe
I also took into consideration how the properties of gluten free 1:1 flour differ slightly from traditional glutenous flour. In such a light dessert every ingredient must be reviewed and used to it’s fullest.
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Gluten Free Molten Lava Cakes
- Prep Time: 20 mintues
- Rest Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
- Diet: Kosher
Description
Gluten Free Molten Lava Cakes are rich, chocolatey, fudgy, gooey, decadent and supremely delicious! You can prepare them in advance and bake them for a luxurious dessert any time.
Ingredients
- plant based margarine and gluten free flour for greasing ramakins
- 1/2 cup plant based margarine (1 stick)
- 8–ounces semi-sweet chocolate (at least 45% cacao)
- 4 large eggs
- 1/4 cup granulated sugar
- pinch salt
- 2 tablespoons gluten free 1:1 flour
- fruit coulis for serving, optional
- powdered sugar, fresh raspberries, whipped cream and/or vanilla ice cream for serving, optional
Instructions
- Preheat oven to 400°F.
- Grease eight 4-ounce ramekins with plant based margarine, then dust with gluten free 1:1 flour. Shake out any excess flour. Place on a baking sheet. Set aside.
- In a large microwave proof measuring cup or bowl (8 cups), microwave the chocolate chips and margarine for 30 seconds. Stir. Repeat at 30 second increments until the chocolate and margarine are completely melted and homogenous.
- Place the eggs, sugar and salt in the bowl of an electric mixer. Beat, using a whisk attachment, until the mixture is pale yellow and thickened.
- Gently fold in the melted chocolate and flour into the eggs.
- Spoon the batter evenly into the ramekins.
- Bake for 10 minutes. The cakes will not look like they’re set.
- Allow the cakes to rest for 5 minutes. Serve immediately in the ramekins, or invert onto plates.
- Dust with powdered sugar and serve garnished with fresh fruit, ice cream and/or whipped cream and fruit coulis on the side.
Equipment
Yoku Made- Mini Silicone Ladles
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Porcelain Ramekins 4OZ,Set of 8
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Country Crock Plant Butter with Avocado Oil Sticks
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California Gourmet – 45% Cocoa Vegan Chocolate Chips Dairy Free Kosher Gluten Free Nut Free
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You can prepare these cakes in advance and store them covered, in the refrigerator. Before baking, bring them to room temperature and bake for 10 minutes at 400°F, following the remaining of the recipe directions.
Nutrition
- Serving Size:
- Calories: 310
- Sugar: 22.5 g
- Sodium: 436.2 mg
- Fat: 21.5 g
- Saturated Fat: 10.8 g
- Carbohydrates: 26.5 g
- Fiber: 2.1 g
- Protein: 5.3 g
- Cholesterol: 93 mg
Perfect with fresh fruit and cream!
More Recipe Love for your Gluten Free Eater (and everyone else)
- Overnight Blueberry French Toast
- Fruited White Chocolate Oatmeal Cookies
- Pink Strawberry Lemonade Muffins
- Dark Chocolate Rocky Road Bars
- Super Easy Homemade Pancakes
- Chocolate Chip Plantain Pancakes
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Looks amazing. Will be making these!
Thank you for sharing!
Thanks Ramesh!!! Make sure to take pics and tag @koshereveryday!!! All the best, Sharon
This sounds great.
Question about the margarine…1 stick is usually 4 oz or 1/2 cup.
The recipe says to use 1/4 cup–so use only half a stick or should it be a full stick/ 1/2 a cup?
Thanks for the catch Ruth – I’ll fix it. 8 ounces 1/2 cup.