There’s something undeniably magical about a warm dessert when the leaves start to fall. The crisp air outside makes the idea of cracking into a rich, gooey Flourless Gluten Free Chocolate Lava Cake feel like a hug in dessert form. This recipe has quickly become a reader favorite for good reason it’s rich, naturally gluten-free, and made with simple pantry staples. No flour, no fuss, just pure molten chocolate goodness.
Whether you’re hosting a small dinner or just want a decadent treat on a chilly night, this chocolate lava cake hits the sweet spot. And best of all, it’s ready in under 30 minutes.
Flourless Gluten Free Chocolate Lava Cake
Equipment
- 4 ramekins
- baking tray
- mixing bowls
- whisk
- Heat-safe bowl
- Microwave or double boiler
- Knife (for releasing cakes)
Ingredients
- 4 oz high-quality dark chocolate (70% or more)
- 1/4 cup unsalted butter (or plant-based butter)
- 2 whole eggs
- 2 egg yolks
- 1/4 cup granulated sugar or coconut sugar
- 1/2 tsp vanilla extract
- 1 pinch salt
- cocoa powder (for dusting ramekins)
- Optional: powdered sugar, berries, or vanilla ice cream
Instructions
- Preheat oven to 425°F (220°C). Grease 4 ramekins and dust with cocoa powder to prevent sticking.
- Melt the dark chocolate and butter together over a double boiler or in the microwave in short bursts. Stir until smooth.
- In a separate bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt until pale and slightly thickened.
- Slowly pour the warm chocolate mixture into the egg mixture, stirring constantly until fully combined.
- Divide the batter evenly among the prepared ramekins. Place ramekins on a baking tray.
- Bake for 12–14 minutes until edges are set but centers still jiggle slightly.
- Let cool for 1 minute, then run a knife around edges and invert onto plates. Dust with powdered sugar and serve warm with berries or ice cream.
Notes
Nutrition
Ingredients You’ll Need
This flourless gluten free chocolate lava cake recipe uses just a few essentials. You likely already have most of them in your kitchen.
- 4 oz high-quality dark chocolate (70% or more)
- ¼ cup unsalted butter (or plant-based butter)
- 2 whole eggs
- 2 egg yolks
- ¼ cup granulated sugar or coconut sugar
- ½ tsp vanilla extract
- Pinch of salt
- Cocoa powder (for dusting ramekins)
Optional toppings:
- A dusting of powdered sugar
- Fresh berries
- A scoop of vanilla ice cream
Note: If you’re dairy-free, use a dairy-free dark chocolate and plant-based butter. No texture or flavor compromise!
Step by Step Instructions
Step 1: Prep the ramekins
Preheat your oven to 425°F (220°C). Generously grease 4 small ramekins and dust with cocoa powder. This ensures the cakes release cleanly once baked.
Step 2: Melt the chocolate and butter
In a heat-safe bowl, melt chocolate and butter together over a double boiler or in the microwave (30-second bursts). Stir until smooth and glossy.
Step 3: Beat the eggs and sugar
In a separate bowl, whisk the eggs, egg yolks, sugar, vanilla, and salt until the mixture is pale and slightly thickened.
Step 4: Combine
Slowly pour the warm chocolate mixture into the egg mixture, stirring constantly to avoid scrambling. Mix until fully combined.
Step 5: Fill the ramekins
Divide the batter evenly into prepared ramekins. Place them on a baking tray.
Step 6: Bake
Bake for 12–14 minutes. The edges should be set, but the center should still jiggle slightly. That’s the lava!
Step 7: Rest and serve
Let cool for 1 minute, then run a knife around the edge and invert onto a plate. Dust with powdered sugar and serve immediately.
Tips for Success
- Don’t overbake: The center must remain gooey. Overbaking turns this into a chocolate cake still good, but not lava.
- Use quality chocolate: This dessert is chocolate-forward. Poor quality chocolate will show.
- Room temperature eggs: They incorporate better and help achieve the silky batter you want.
Want more gluten-free dessert tricks? Check out No-Fail Gluten Free Brownies and our rich Gluten Free Chocolate Truffle Pops.
Recipe Variations
Dairy-Free Chocolate Lava Cake
Just swap in plant-based butter and a dairy-free dark chocolate. The texture remains rich and indulgent, and it’s suitable for dairy-intolerant guests.
Single-Serve Option
Cut the recipe in half and bake in a large mug or ramekin for an individual molten treat. Pair with a mug of Cortisol Cocktail for a self-care night.
Stuffed Center Twist
Press a square of dark chocolate or a spoonful of peanut butter into the center before baking for a hidden gooey surprise. It’s a chocolate-forward version of our Peanut Butter Energy Balls.
How to Store and Reheat
If you’re lucky enough to have leftovers, here’s how to keep them:
- Refrigerate: Store the cakes (still in ramekins) covered in the fridge for up to 2 days.
- Reheat: Microwave for about 20–25 seconds until the center is warm and slightly gooey again.
- Freeze: You can freeze the batter in ramekins and bake from frozen. Just add 2 extra minutes to the baking time.
Also try it alongside our 10-Minute Chocolate Mousse for a full chocolate dessert board.
FAQs About Flourless Gluten Free Chocolate Lava Cake
1. Can I make this recipe ahead of time?
Yes! Prepare the batter, pour into ramekins, cover with plastic wrap, and refrigerate for up to 24 hours. Bring to room temperature before baking.
2. Is this cake safe for people with celiac disease?
Absolutely. This recipe contains no flour and uses naturally gluten-free ingredients. Just be sure to check that your chocolate and butter are certified gluten-free.
3. Can I substitute the eggs?
Not easily. Eggs give the structure and richness. For egg-free alternatives, try one of our vegan dessert recipes.
4. What type of chocolate works best?
Use good-quality baking chocolate at least 70% cacao. Avoid chocolate chips as they have stabilizers that affect melting.
Conclusion
This Flourless Gluten Free Chocolate Lava Cake is the kind of dessert that instantly feels special. It’s the perfect mix of indulgent and approachable no special equipment or complicated steps. Just honest, cozy fall comfort in dessert form.
Bake it once, and you’ll find yourself making it again and again. For more comforting and gluten-free seasonal favorites, visit our Gluten Free Dessert Recipes collection.