Easy Gluten-Free Recipe: Chocolate Molten Lava Cake
Well, hello there my fellow foodies! Today, I am thrilled to share with you a recipe that is sure to make your taste buds dance with joy – Gluten-Free Chocolate Molten Lava Cake. I mean who doesn’t love a rich, decadent and ooey-gooey chocolate dessert? This recipe is perfect for those who prefer gluten-free and dairy-free options without compromising on flavor.
As someone who cares deeply about the quality of ingredients in the food that I eat, I can confirm that this Gluten-Free Chocolate Molten Lava Cake recipe is made without any harmful substances. The flour used in this cake is made from gluten-free flour blend and almond flour, which means we’re not only taking care of our health but also paying attention to environmental sustainability.
And before you ask, let me tell you that this cake is incredibly easy to make. It takes only 20 minutes from start to finish and requires just 9 simple ingredients that you probably already have in your pantry. Trust me when I say that it’s a perfect dessert to whip up for birthdays, date nights or just any day ending with “y”.
So what are you waiting for? Get your apron on and let’s fill your kitchen with the aroma of chocolate as we bake this Gluten-Free Chocolate Molten Lava Cake.
Why You’ll Love This Recipe
This recipe is not your ordinary chocolate cake. It is a gluten-free chocolate molten lava cake that will make you feel as if you are dining at a five-star restaurant. The cake has a rich, decadent filling made of melted chocolate that oozes out when you cut into it. It is the perfect dessert for any occasion or just a sweet craving.
But why should you love this recipe?
First and foremost, it is gluten-free, dairy-free and plant-based friendly. Whether you have an allergy or choose to avoid gluten and dairy for personal reasons, this recipe is perfect for you. You can indulge in a delicious dessert without worrying about any potential side effects.
Secondly, the ingredients used in this recipe are of high-quality. Use of cocoa powder and dark chocolate provides richness and depth in flavour. Organic coconut sugar as a substitute for brown sugar gives the dessert its natural sweetness with added health benefits. And with almond flour or gluten-free flour, the cake can have that perfect texture without using traditional wheat flour.
Third reason to love this recipe is that it is incredibly easy to make! This recipe takes only 15 minutes to prepare, using basic kitchen items such as a mixing bowl and spoon, ramekins for baking and microwave or oven for baking. Even beginners can whip up a batch in no time!
Finally, this recipe has unlimited variations! You can add different ingredients like coffee or caramel to your filling mix or use different varieties of chocolate chips to give each cake its unique flavor.
So why settle for an ordinary cake when you can elevate your dessert game with this amazing Gluten-Free Chocolate Molten Lava Cake Recipe?
Ingredient List
Before we start baking, let’s take a look at the ingredient list to ensure we have everything we need:
Dry Ingredients:
- 1/2 cup gluten-free flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
Wet Ingredients:
- 12 tablespoons unsalted butter, plus extra for greasing
- 6 ounces semi-sweet chocolate, chopped
- 3 large eggs
- 3 large egg yolks
- 1/2 cup brown sugar
- 2 teaspoons vanilla extract
This ingredient list is for a classic version of this recipe. However, if you have dietary restrictions or preferences, there are many substitutions and modifications to choose from that will still result in a delicious gluten-free and dairy-free lava cake.
The Recipe How-To
Now that you have all the ingredients ready, it’s time to get baking! Follow these simple steps to make the perfect Gluten-Free Chocolate Molten Lava Cake.
Step 1: Pre-heat the Oven
Preheat your oven to 425°F. It is essential that your oven reaches the correct temperature before placing the lava cakes inside.
Step 2: Prepare Ramekins
Grease 6 (6-ounce) ramekins with unsalted butter or coconut oil, then dust them with unsweetened cocoa powder. Make sure each ramekin is coated fully to prevent sticking.
Step 3: Melt Chocolate and Butter
In a microwave-safe bowl, add 6 oz dark chocolate, chopped, and 1 stick (8 ounces) of unsalted butter cut into small cubes. Microwave for 30 seconds, and then stir. Repeat microwaving for another 30 seconds, then stir until all the chocolate has melted.
Step 4: Add Sugar and Vanilla Extract
Once the chocolate and butter mixture is cooled to room temperature, add 1/2 cup brown sugar and 2 tbsp vanilla extract. Mix well until all combined.
Step 5: Mix in Eggs and Egg Yolks
Add 3 large eggs and 3 egg yolks into the mixture, whisking continuously until completely combined.
Step 6: Add Flour and Salt
Next, add in sifted dry ingredients. Combine 1/2 cup of gluten-free flour substitute, 1/4 tsp salt, and 1/4 cup cocoa powder, whisk until there are no more lumps left in the batter.
Step 7: Fill Ramekins
Use a measuring cup or scoop to fill each ramekin halfway up with batter. Add some chopped chocolate chips or any other fillings like caramel, nut butter or jam, and top with more batter to cover the filling completely.
Step 8: Bake
Place the ramekins on a baking sheet and bake for approximately 12-14 minutes, or until the sides of the cake are firm but the center is still soft. The top should have a slight crust.
Step 9: Cool and Serve
Remove from oven and let it cool for at least 3 minutes before carefully unmolding onto a plate. Optionally, you can add a scoop of ice cream or dust with some powdered sugar on top. Enjoy your freshly baked Gluten-Free Chocolate Molten Lava Cake!
Substitutions and Variations
This recipe is already a gluten-free, dairy-free, and delicious option for anyone with dietary restrictions or preferences. However, there are still some substitutions and variations that you can make to cater to your taste or requirements.
Firstly, for those who want a paleo and gluten-free version of this recipe, you can replace the butter with 1/2 cup of coconut oil or plant-based margarine. Also, instead of using all-purpose flour or gluten-free flour, try almond flour as a substitute. This will create a denser but equally delicious lava cake that’s perfect for those following a paleo lifestyle.
If you’re vegan, don’t fret! You can still enjoy this chocolate molten lava cake by swapping out the eggs with 12 tablespoons of apple sauce or the equivalent amount of chia seeds mixed with water. Also, make sure that your chocolate chips are dairy-free or use chopped vegan dark chocolate instead.
For those who are watching their sugar intake, you can use coconut sugar as an alternative to brown sugar. This will add a slightly nutty flavor to the cake but won’t compromise its moist texture.
If you need to limit your salt intake, simply reduce the amount used in this recipe by half. You’ll still get that delicious chocolatey goodness without overwhelming your taste buds with saltiness.
For variation, you can change up the type of chocolate used in this recipe. Try using semi-sweet chocolate instead of dark chocolate if you prefer a less intense flavor. You could also use white chocolate for a sweeter alternative.
Lastly, if you don’t have ramekins on hand, don’t fret! You can easily make this into a mug cake by microwaving the cake batter in a microwave-safe mug for one minute until cooked through.
These substitutions and variations prove how easy it is to customize this recipe to suit your cravings and dietary needs. So go ahead and experiment – you might just end up with the perfect dessert for you!
Serving and Pairing
If you’re looking for the perfect dessert to impress your guests, then this gluten-free chocolate molten lava cake recipe is the one for you! Its rich decadent filling made with semi-sweet and sweet chocolates combined with its gooey chocolate lava make it an excellent centerpiece for any special occasion.
To serve, remove the cakes from the ramekins while still warm and place them on a dessert plate. Garnish it with some fresh berries or sprinkle some powdered sugar on top. You can also pair it with a small scoop of vanilla ice cream or whipped cream, which perfectly balances out the richness of the chocolate.
This cake is a versatile dessert that can be paired with many things such as a nice glass of red wine like merlot or pinot noir. If you’re not a fan of alcohol, you can always opt for a warm cup of coffee or tea with a splash of cream.
Furthermore, this gluten-free chocolate molten lava cake recipe is perfect for those with dietary restrictions since it is dairy-free, paleo-friendly and plant-based when using margarine made from plants instead of butter.
Overall, whether it’s for an intimate dinner party or family gathering, this gluten-free chocolate molten lava cake recipe will certainly leave your guests wanting for more!
Make-Ahead, Storing and Reheating
Now that you’ve got your gluten-free chocolate molten lava cake made, it’s time to talk about storing, reheating, and making ahead.
This recipe is perfect for making ahead of time, as you can prepare the batter and store it in the refrigerator for up to a day before baking. Just make sure to cover it with plastic wrap tightly. If you’re using ramekins, they can be covered with cling wrap too and placed in the fridge.
Store-bought or homemade molten lava cakes are best consumed immediately after baking because of their luscious and gooey texture but if you have leftovers or want to make them in advance you can refrigerate them for up to 2 days. Remember to let them cool completely before storing them but also keep in mind that reheating may change the texture.
When it comes to reheating, the gluten-free chocolate molten lava cake can be microwaved for 10-15 seconds just until the sides are heated through and the center is still melty. Reheating it for more than that will turn it into a regular chocolate cake.
Alternatively, you can reheat your cakes in an oven preheated at 375°F (or 190°C) for around 5-7 minutes till warm on the outside and still have a gooey center; You don’t want to overbake it or there will be no more lava filling.
If you’d like to enjoy these cakes straight from freezer you can freeze them wrapped in cling film and enclosed in an air tight container. Freeze them for a maximum of 1 month then thaw overnight or on room temperature before reheating by putting in a preheated oven at 350°F (or 175°C) for around 10 minutes till they are heated through.
If you are planning on presenting this as a dessert then make enough extras because it’s too good not to have seconds!
Tips for Perfect Results
Now, let me share some tips to make sure that you get the perfect gluten-free chocolate molten lava cake.
1. Use high-quality chocolate: The better quality of chocolate you use in baking, the richer and more delicious the flavor will be! So, don’t hesitate to splurge a little on a premium dark chocolate brand. You can also try adding in some semi-sweet chocolate chips for a decadent twist.
2. Make sure your ingredients are at room temperature: Before beginning, ensure that your eggs and butter are at room temperature. This will allow them to mix together smoothly and easily, resulting in a tender cake texture.
3. Don’t overmix the batter: Once you have mixed all the ingredients together, especially the flour, do not over mix the batter. Over-mixing can result in tougher cake textures, so it’s best to just fold in the ingredients until just combined.
4. Grease your ramekins or muffin tins properly: Ensure that you coat your ramekins or muffin tins with cooking spray or butter before pouring in the batter. This will prevent the cake from sticking to the sides while also ensuring it cooks evenly.
5. Keep an eye on the baking time: It is essential to keep a close watch on your lava cakes while they’re baking since every oven is different! The last thing you want is overcooked cakes without any gooey melted chocolate center.
6. Use a toothpick to test doneness: To determine if your gluten-free molten lava cakes are done, insert a toothpick into one of them. If it comes out clean, then they are ready!
Remember these tips while making this divine dessert, and you are guaranteed wonderful results!
FAQ
Now, if you’re part of the gluten-free or dairy-free community, you might have some questions about this molten chocolate lava cake recipe. Don’t worry, I’ve got you covered in this FAQ section to help you address any concerns or queries that come to mind. Let’s dig in!
What is the difference between molten and lava cake?
Warm, gooey and rich, Molten Chocolate Cakes are the ultimate indulgence for chocolate lovers. These decadent desserts are individually sized, with a soft, cake-like exterior that gives way to a liquid chocolate center. Often referred to as Lava Cakes, they are aptly named for the oozing molten chocolate that flows out when you cut into them.
How do you keep gluten free cake moist?
Keeping a gluten-free cake moist can be quite challenging, but don’t worry, I’ve got you covered! In my experience, the key is to add a touch of extra fat, and I always use buttermilk in my cake batter. If you skip these steps, your cake might end up dry and hard on the outside in no time.
What is the center of a lava cake made of?
The delectable molten chocolate cake is a sweet treat composed of a chocolatey outer cake that encases a warm, gooey center of liquid chocolate. This delectable dessert has earned several names such as chocolate coulant or lava cake, all describing its signature feature of a flowing molten center.
Can you use cake mix to make lava cake?
Looking for a quick and decadent dessert that won’t require hours of cooking? Look no further than this simple yet delicious molten chocolate lava mug cake recipe! Using only cake mix as the base ingredients, this easy-to-make cake takes just 5 minutes to prepare and cook – perfect for a spontaneous sweet treat. Plus, with the addition of a gooey chocolate center, this recipe takes a classic mug cake to the next level.
Bottom Line
In conclusion, this gluten-free chocolate molten lava cake is the perfect dessert for anyone who craves a rich and decadent treat without compromising their dietary needs. This chocolatey goodness is made with simple ingredients that are easy to find and easy to work with, making it a recipe that anyone can try. You will love how the warm and gooey center flows out of the cake once you take your first bite. You can enjoy this cake on its own or pair it with your favorite ice cream for an extra dose of indulgence.
Don’t let any restrictions hold you back from enjoying a delicious dessert. With this gluten-free chocolate molten lava cake recipe, you can satisfy your sweet tooth while staying true to your diet. So go ahead and give this recipe a try! Whether you are gluten-free, dairy-free or simply looking for a scrumptious and easy dessert, this lava cake is sure to impress.
Gluten Free Chocolate Molten Lava Cake Recipe
Ingredients
- 8 ounces semisweet chocolate (1 1/2 cups chocolate chips)
- 1/4 lb butter (1 stick)
- 4 eggs
- 4 tablespoons brown sugar
- 2 teaspoons vanilla
- 1 tablespoon cocoa powder
- 1/8 teaspoon salt
Instructions
- 4- 6 ounce ramekins or creme brulee dishes.
- Melt the chocolate & Butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. Prepare the ramekins by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.
- When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them. Preheat the oven to 400 degrees F and then put them in on a cookie sheet or tray.
- You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.
- Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.
- To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.
- You can use any 6 ounce oven ware containers to make these if you don't have ramkins.