Gluten-Free Chocolate Lava Cakes
By the Gluten Free Recipes team ·
Chocolate lava cakes, featuring a rich, molten chocolate center that oozes with every bite. The tender, moist cake exterior perfectly complements the intensely chocolatey, gooey core for an unforgettable dessert experience.
At a glance: This easy desserts recipe yields 4 servings in about 45 minutes (25 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free all-purpose flour blend, granulated sugar or coconut sugar, unsalted butter — and walks through 5 steps. Updated . Browse more desserts recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Chocolate Lava Cakes: When preparing this desserts recipe, to prevent cross-contamination with gluten, ensure all utensils, bowls, and baking surfaces are thoroughly cleaned before use. Always double-check that all packaged ingredients, such as flour blends and chocolate chips, are certified gluten-free, as manufacturing processes can vary In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Chocolate Lava Cakes: This recipe is designed to be entirely free from gluten-containing grains, utilizing a certified gluten-free flour blend for a safe and delicious dessert.
Ingredients
- 1.5 cups certified gluten-free all-purpose flour blend
- 0.75 cup granulated sugar or coconut sugar
- 0.5 cup unsalted butter, softened, or coconut oil
- 2 large eggs
- 1 tsp pure vanilla extract
- 0.5 tsp salt
- 1 cup certified gluten-free chocolate chips
Instructions
- 1
Preheat your oven to 350°F (175°C) and lightly grease four 6-ounce ramekins or a muffin tin, then line the bottoms with parchment paper rounds for easy removal. This preparation ensures the cakes release cleanly after baking.
- 2
In a medium bowl, cream together the softened unsalted butter (or coconut oil) and granulated sugar (or coconut sugar) using an electric mixer until the mixture is pale yellow and fluffy, which should take about 3-4 minutes. Then, beat in the large eggs one at a time, followed by the pure vanilla extract, mixing until fully incorporated and the batter is smooth.
- 3
In a separate small bowl, whisk together the certified gluten-free all-purpose flour blend and salt. Gradually add this dry mixture to the wet ingredients, folding gently with a spatula until just combined; be careful not to overmix, as this can result in a tougher cake texture.
- 4
Gently fold in the certified gluten-free chocolate chips until they are evenly distributed throughout the batter. Divide the batter evenly among the prepared ramekins or muffin cups, filling each about two-thirds full.
- 5
Bake for 18-20 minutes, or until the edges of the cakes are set and slightly firm to the touch, but the centers still appear soft and slightly jiggly. The tops should look cooked but not dry. Allow the cakes to cool in their ramekins for about 5-10 minutes before inverting them onto serving plates. Gluten-free baked goods often firm up significantly as they cool, so resist the urge to overbake.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
- Coconut milk separates in the can — stir or shake well before using.
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