Introduction

These Gluten-Free Lava Cakes are rich, gooey, and perfect for chocolate lovers craving an indulgent dessert. With a molten chocolate center, they are surprisingly easy to make and sure to impress your guests.

Gluten-Free Lava Cakes Recipe - Recipe Image

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

Step 1: Preheat the oven to 375°F and lightly grease 6 silicone baking cups of standard muffin size. Each cup should hold about 1/4 cup of batter.
Step 2: In a medium bowl, whisk together the cake mix, confectioners’ sugar, cocoa, and espresso powder until thoroughly blended.
Step 3: Add the hot water and melted butter to the dry mixture and stir gently to combine.
Step 4: Stir in the egg just until blended, being careful not to over-mix the batter.
Step 5: Divide the batter evenly among the prepared baking cups, about 60g in each. Place 2 bittersweet chocolate wafers in the center of each cup, pressing down slightly so they are fully covered by the batter and positioned roughly in the middle.
Step 6: Bake for 12 to 14 minutes, or until the internal temperature of the cakes reaches between 165°F and 170°F. The center should look slightly underdone and jiggly when you remove the cakes from the oven.
Step 7: Immediately run a small knife or offset spatula around the edges of each cake to loosen them from the sides. Let them cool for 5 minutes in the cups.
Step 8: Turn the cakes out onto individual plates and serve right away with crème anglaise, chocolate sauce, or a fruit purée.

Tips & Variations

Use a digital thermometer to achieve the perfect gooey center without overbaking.
Espresso powder enhances the chocolate flavor but can be omitted if you prefer.
For a nutty twist, add a sprinkle of chopped toasted hazelnuts on top before serving.
If you don’t have silicone cups, paper liners will work, but silicone is best for easy removal.

Storage

These lava cakes are best served fresh for the molten center. If you have leftovers, wrap them tightly and store in the refrigerator for up to 2 days. Reheat gently in the microwave for about 15-20 seconds, but the center will likely firm up when cooled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate cake mix instead of gluten-free?

Yes, you can substitute regular chocolate cake mix if gluten is not a concern, following the same quantities.

How do I know when the lava cakes are done baking?

The edges should be set while the center remains soft and slightly jiggly. Using a digital thermometer, the internal temperature should be around 165°F to 170°F for the perfect molten texture.

Gluten-Free Lava Cakes Recipe

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4.9 from 71 reviews

Delight in these rich and gooey Gluten-Free Lava Cakes, perfect for chocolate lovers craving a decadent, melt-in-your-mouth dessert. Using King Arthur Gluten-Free Chocolate Cake Mix, these individual-sized lava cakes feature a molten chocolate center made with bittersweet wafers, baked to perfection in silicone cups for easy release. Ideal for gluten-sensitive diets, these cakes offer an irresistible, elegant finale to any meal.

Author: Dana
Prep Time: 10 minutes
Cook Time: 12-14 minutes
Total Time: 24 minutes
Yield: 6 individual lava cakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

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

Chocolate Filling

12 bittersweet chocolate wafers or semisweet chocolate wafers

Instructions

Prepare the Oven and Baking Cups: Preheat your oven to 375°F (190°C) and lightly grease six standard silicone muffin cups, approximately 1/4-cup size each, to ensure easy removal of the cakes after baking.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free chocolate cake mix, confectioners’ sugar, Dutch-process cocoa, and optional espresso powder until fully incorporated and no lumps remain.
Add Wet Ingredients: Pour the hot water and melted butter into the dry mixture, stirring gently until combined without over-mixing to maintain a tender crumb.
Incorporate the Egg: Add the egg to the batter and stir just until blended, being careful not to overwork the batter which could result in a dense texture.
Fill the Baking Cups: Evenly distribute about 60 grams of batter into each silicone cup. Nestle two bittersweet chocolate wafers in the center of each cup, pressing down lightly so they are completely submerged and centered within the batter.
Bake the Lava Cakes: Place the cups in the oven and bake for 12 to 14 minutes, or until the cakes reach an internal temperature between 165°F and 170°F. The center will remain slightly jiggly, indicating a molten lava core.
Cool and Loosen: Upon removing from the oven, immediately run a small knife or offset spatula around the edges of the cakes to loosen them from the sides. Let them cool for 5 minutes in the silicone cups.
Serve Warm: Carefully invert the cakes onto individual serving plates. Serve immediately with accompaniments such as crème anglaise, chocolate sauce, or a fresh fruit purée for an elegant dessert presentation.

Notes

Using silicone baking cups prevents sticking and eliminates the need for excess grease.
For a more intense chocolate flavor, use high-quality bittersweet chocolate wafers.
Do not over-bake; the center should remain soft and molten for the classic lava cake experience.
Allow the cakes to cool slightly before removing to retain their shape and molten center.
Espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.

Keywords: gluten-free lava cakes, molten chocolate cake, gluten-free dessert, chocolate lava cake, King Arthur gluten-free cake mix