Print

Gluten-Free Lava Cakes Recipe

Print Recipe

★★★★★

4.7 from 78 reviews

Delight in these rich and gooey Gluten-Free Lava Cakes, perfect for satisfying your chocolate cravings without gluten. Made using King Arthur Gluten-Free Chocolate Cake Mix and a molten center of bittersweet chocolate, these individual cakes bake quickly to provide a luscious dessert with a soft, jiggly core. Ideal for any special occasion or indulgent treat, they offer a decadent molten chocolate experience.

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

Chocolate Center

  • 12 bittersweet chocolate wafers or semisweet chocolate wafers

Instructions

  1. Preheat and Prepare Cups: Preheat your oven to 375°F (190°C) and lightly grease 6 standard-sized silicone muffin cups, each capable of holding about 1/4 cup of batter. This ensures easy removal of the cakes after baking.
  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 the mixture is well combined and smooth.
  3. Add Wet Ingredients: Stir in the hot water and melted butter gently to the dry ingredients, ensuring the mixture is combined without over-mixing.
  4. Incorporate Egg: Add the egg to the batter and stir just until blended, being careful not to overwork the batter to maintain a tender crumb.
  5. Fill Cups and Add Chocolate: Divide the batter evenly among the prepared baking cups, about 60 grams per cup. Place two bittersweet chocolate wafers in the center of each cup and press down gently so they are fully covered by the batter and positioned roughly in the middle.
  6. Bake the Cakes: Bake for 12 to 14 minutes or until the cakes’ internal temperature reaches between 165°F to 170°F (74°C to 77°C) when checked with a digital thermometer. The center should still be underdone and appear jiggly when taken out.
  7. Loosen and Cool: Immediately after baking, run a small knife or offset spatula around the edges of each cake to loosen them from the silicone cups. Allow cakes to cool in the cups for 5 minutes to set slightly.
  8. Serve: Carefully turn out each cake onto individual plates. Serve immediately with accompaniments such as crème anglaise, chocolate sauce, or a fruit purée for an indulgent dessert experience.

Notes

  • Using silicone baking cups helps in easy removal of the delicate lava cakes without breaking them.
  • The espresso powder is optional but enhances the chocolate flavor.
  • Do not overbake; the center should remain molten for that classic lava cake effect.
  • Serve warm for the best molten texture and flavor.
  • Substitute bittersweet chocolate wafers with semisweet if preferred, but bittersweet provides a richer contrast.

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

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