This is one of my favorite dessert recipes when I need to make something gluten and dairy free. Not only do molten lava cakes look impressive, they are truly decadent. And a major highlight is how simple they are to make. You can eat them as is, with powdered sugar, or with berries. Gluten free molten lava cakes are a perfect Valentine dessert, although we love to eat them year-round.
What if I don’t have coconut oil?
If you don’t need to keep these cakes dairy free, butter is your next best option. Substitute ½ cup melted butter for the coconut oil. If dairy free is what you need, use a ½ cup of neutral oil such as vegetable or canola oil.
What is the best dish to bake the Molten Lava Cakes in?
A ramekin like this: 4 Oz. Ramekins would work best for this type of cake. If you use something larger or smaller, note your baking times will differ and could change the final result. If you use another 4 oz. dish, make sure it is oven safe.
Where can I find dairy free semi-sweet chocolate chips?
My favorite chocolate chip also happens to be dairy free. I purchase the Kirkland Signature brand from Costco, If you don’t have a Costco membership, you can purchase them from Amazon: Kirkland Signature Semi-Sweet Chocolate Chips, just know the price may be slightly higher. I notice is says Kosher Dairy in the description, but they do not contain dairy! In fact, read the comments and you’ll see people have contacted the manufacturer to verify. Other dairy free chocolate chip options would be something like Enjoy Life would work perfectly.
Molten Lava Baking Tips:
Rule #1: DO NOT OVER BAKE! A molten lava cake is supposed to be gooey in the middle. If you over bake these cakes, the middle will turn into cake and you’ll lose the lava. Set your timer for 13 minutes and remove from oven when it goes off. If you suspect your oven temperature may be off (a LOT of home ovens are!), purchase an oven thermometer to make sure you’re right where you need to be: Oven Thermometer
Rule #2: Make sure to coat your ramekin in cooking spray, or, use a paper towel with a little bit of coconut oil on it to cover the inside of the dish.
Rule #3: Wait for 2-3 minutes before turning the cakes out onto a plate. You want them warm, but not hot. Gently run a knife around the edge of the cake and invert the ramekin onto a plate. Although I regularly eat mine right out of the ramekin!
Rule #5: Molten lava cakes are best warm, just minutes out of the oven. Fortunately, they pull together and bake quickly! So…don’t make them ahead of time. They’re best eaten right after baking.
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Enjoy!
Gluten Free Molten Lava Cakes
Special Equipment
- 4 ramekins (4 oz to 6 oz capacity)
Special Equipment:
- 4 ramekins (4 oz to 6 oz capacity)
Equipment
- 4 ramekins (4 oz to 6 oz capacity)
Ingredients
- ½ cup melted coconut oil
- 4 oz. semi-sweet chocolate
- 1 cup powdered sugar
- 2 egg yolks
- 2 whole eggs
- 6 Tbs gluten free flour blend (56.25 grams)
- ¼ teaspoon guar or xanthan gum (omit if in blend)
Optional toppings:
- powdered sugar for dusting
- whipped cream
- berries such as raspberries, strawberries, blackberries or blueberries
Instructions
- Preheat oven to 425° F. Using a paper towel, lightly coat 4 (4-6oz.) ramekins with coconut oil (you can also lightly spray with cooking spray). Place the ramekins on a small baking pan and set aside.
- In a microwave bowl (I like to use my 2 cup Pyrex for this as everything will fit in it), combine coconut oil and chocolate and heat in 30 second intervals until chocolate and coconut are melted. This may take 1 - 1½ minutes.
- Using a small whisk or spoon, add powdered sugar and mix until the clumps are gone.
- Add 2 whole eggs and 2 egg yolks, combing well. Add gluten free flour blend and guar gum (omit if your flour blend contains xanthan gum). Stir well until the batter is smooth.
- Evenly distribute the batter between the 4 ramekins. There should be about ½ cup of batter per ramekin.
- Bake for 13 minutes. The cakes will come out firm around the edges and slightly wobbly in the center. Remove from oven and allow to sit for 2-3 minutes.
- Gently slide a knife around the edge of each cake to help release the cake from the ramekin. Carefully turn the molten cake onto a plate.
- Serve warm as is, or with a dusting of powdered sugar on top. Berries and whipped cream would work well too.
Recipe adapted from: www.makeit-loveit.com
Hey there! Just As Good Gluten Free LLC participates in the Amazon Associates Program, which mean many outgoing links on Just As Good Gluten Free are affiliate links. After clicking on a link, I may receive a small percentage of the sale for referring you, which comes at no extra cost to you. This allows me to continue creating gluten free recipes for you! Many thanks – Amy
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