Gluten Free Chocolate Lava Cake Recipe
Enjoy a decadent gluten free chocolate lava cake that’s fudgy, gooey, and irresistibly rich—ready in just 30 minutes.
Ingredients
- 6 oz 170g high-quality dark chocolate (70% cocoa or higher)
- ½ cup 1 stick / 115g unsalted butter (or dairy-free butter for vegan option)
- 3 large eggs room temperature
- ⅓ cup 65g granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
For Dusting (Optional)
- Cocoa powder or powdered sugar
- Fresh berries or vanilla ice cream for serving
Equipment
- 4 6- ounce ramekins ceramic or oven-safe
- Mixing bowls
- Whisk or hand mixer
Instructions
Step 1: Prep the Ramekins
- Preheat oven to 425°F (220°C).
- Grease ramekins with butter and dust with cocoa powder (to prevent sticking).
Step 2: Melt Chocolate & Butter
- In a microwave-safe bowl, melt chocolate and butter in 30-second bursts, stirring until smooth. Let cool slightly.
Step 3: Whisk Eggs & Sugar
- In a separate bowl, whisk eggs, sugar, vanilla, and salt until pale and slightly thickened (~3 minutes).
Step 4: Combine & Fill
- Gently fold the egg mixture into the melted chocolate until fully combined.
- Divide batter evenly among ramekins (fill ¾ full).
Step 5: Bake
- Bake for 10–12 minutes until edges are set but the center jiggles slightly.
- Do not overbake—this ensures a molten core.
Step 6: Serve
- Let cakes cool 1–2 minutes, then run a knife around edges.
- Invert onto plates, dust with cocoa powder, and serve immediately.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Carbohydrates | 28g |
| Sugar | 22g |
| Protein | 6g |
| Fiber | 3g |
| Cholesterol | 125mg |
| Sodium | 45mg |