Print

Gluten-Free Lava Cakes Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dishedbydana.com/gluten-free-lava-cakes-recipe/