Gluten-Free Lava Cakes Recipe

Introduction

These gluten-free lava cakes are a delightful treat for chocolate lovers, featuring a rich, molten center. Easy to make and perfect for special occasions or whenever you crave a decadent dessert.

Ingredients

• 1/2 cup plus 2 tablespoons (120g) King Arthur Gluten-Free Chocolate Cake Mix
• 1/2 cup (57g) confectioners’ sugar
• 2 tablespoons (11g) Dutch-process cocoa
• 1/4 teaspoon espresso powder, optional
• 3 tablespoons (43g) water, hot
• 6 tablespoons (85g) butter, melted
• 1 large egg
• 12 bittersweet chocolate wafers or semisweet chocolate wafers

Instructions

1. Step 1: Preheat the oven to 375°F and lightly grease 6 silicone baking cups of standard muffin size, each holding about 1/4 cup of batter.
2. Step 2: In a medium bowl, whisk together the cake mix, confectioners’ sugar, cocoa, and espresso powder until well blended.
3. Step 3: Add the hot water and melted butter to the dry ingredients and stir gently to combine.
4. Step 4: Stir in the egg just until blended, being careful not to over-mix.
5. Step 5: Divide the batter evenly among the baking cups (about 60g each). Place 2 chocolate wafers into the center of each cup, pressing down slightly so they are fully covered and centered.
6. Step 6: Bake for 12 to 14 minutes, or until the internal temperature reaches 165°F to 170°F. The center should appear slightly underdone and jiggle when removed.
7. Step 7: Immediately run a small knife or offset spatula around the edges to loosen the cakes. Let them cool for 5 minutes in the cups.
8. Step 8: Carefully turn the cakes out onto plates and serve immediately with crème anglaise, chocolate sauce, or fruit purée.

Tips & Variations

• For extra depth, add a pinch of cinnamon or a splash of vanilla extract to the batter.
• Use dairy-free butter and chocolate wafers to make the recipe vegan-friendly.
• Replace espresso powder with instant coffee for a stronger coffee flavor.
• Serve with fresh berries or a dollop of whipped cream for added freshness.

Storage

These lava cakes are best enjoyed fresh for the molten center, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in the microwave (about 15-20 seconds) to warm through, keeping in mind the center may set up as it cools.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these lava cakes ahead of time?

It’s best to bake and serve them fresh to enjoy the gooey center. However, you can prepare the batter and refrigerate it for up to 24 hours before baking.

What if I don’t have silicone baking cups?

You can use a well-greased standard muffin tin or line with paper liners, but silicone cups make it easier to remove the delicate cakes without breaking.

Gluten-Free Lava Cakes Recipe

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★★★★★

4.5 from 78 reviews

Delight in these rich and gooey Gluten-Free Lava Cakes, featuring a molten chocolate center that oozes with every bite. Made with a blend of King Arthur Gluten-Free Chocolate Cake Mix and bittersweet chocolate wafers, these individual cakes bake to perfection in just under 15 minutes, offering an elegant and quick dessert option that’s free from gluten yet full of indulgence.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 14 minutes
• Total Time: 24 minutes
• Yield: 6 individual lava cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1/2 cup plus 2 tablespoons (120g) King Arthur Gluten-Free Chocolate Cake Mix
• 1/2 cup (57g) confectioners’ sugar
• 2 tablespoons (11g) Dutch-process cocoa
• 1/4 teaspoon espresso powder (optional)

Wet Ingredients

• 3 tablespoons (43g) water, hot
• 6 tablespoons (85g) butter, melted
• 1 large egg

Filling

• 12 bittersweet chocolate wafers or semisweet chocolate wafers

Instructions

1. Preheat and Prepare Baking Cups: Preheat your oven to 375°F (190°C) and lightly grease 6 silicone baking cups of standard muffin size that hold about 1/4 cup of batter each to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free cake mix, confectioners’ sugar, Dutch-process cocoa, and optional espresso powder until well blended and uniform in color.
3. Add Wet Ingredients: Pour in the hot water and melted butter, stirring gently to combine without overmixing to ensure a tender cake texture.
4. Incorporate Egg: Add the large egg and stir just until incorporated. Be careful not to over-mix, as that can affect the cake’s softness.
5. Fill Baking Cups and Insert Chocolate: Evenly divide the batter among the prepared baking cups, approximately 60g per cup. Place two bittersweet chocolate wafers in the center of each cup, pressing slightly so they are fully covered by the batter and centered within the cup.
6. Bake: Bake the lava cakes for 12 to 14 minutes until the internal temperature reaches 165°F to 170°F (74°C to 77°C). The center should look slightly underdone and jiggly to achieve the molten lava effect.
7. Cool and Loosen: Immediately after removing from the oven, run a small knife or offset spatula around the edges of each cake to loosen them from the cups. Allow them to cool for 5 minutes so they set enough to remove without breaking.
8. Serve: Carefully invert the silicone cups onto plates to release the cakes. Serve right away with accompaniments like crème anglaise, chocolate sauce, or a fresh fruit purée for an indulgent touch.

Notes

• Using silicone baking cups helps with easy release and prevents sticking; if unavailable, use paper liners or grease muffin tins thoroughly.
• Espresso powder is optional but enhances the chocolate flavor.
• Do not overbake; the center must remain molten for the signature lava effect.
• Serve immediately after removing from the cups as the lava center will firm up upon cooling.
• For a dairy-free option, substitute butter with a plant-based alternative and use vegan chocolate wafers.

Keywords: gluten-free, lava cakes, chocolate dessert, molten chocolate cake, easy dessert, baking