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Gluten-free chocolate molten lava cake split open with it's gooey center showing surrounded by fresh berries and champagne glasses.

Gluten-free Chocolate Molten Lava Cakes

Chocolate lovers don't give up that Chocolate Molten Lava Cake just because you're gluten free!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 4
Calories 251 kcal


  • Ramekin


  • 4 OZ Chocolate
  • 2 Large Eggs
  • 2 Large Egg Yolks
  • ½ C Butter
  • C Sugar
  • ¼ C Cassava Flour
  • ¼ TSP Salt
  • 1 TSP Vanilla


  • Preheat the oven to 400 degrees.
  • Melt the butter over a double boiler.
  • Once the butter is melted stir in the chocolate until the mixture is smooth.
  • Whisk in the eggs, egg yolks, and sugar until combined
  • Fold in the cassava flour and salt.
  • Divide the batter into four ramekins that have been lightly buttered and dusted with cocoa powder and placed on a baking sheet.
  • Bake the lava cakes for 9-13 minutes. If you like them more gooey stay closer to 9 and if you want them less gooey keep them closer to 13.
  • Remove the cakes from the oven and revert them on to serving plates.
  • Top with desired toppings and enjoy!


  • Do not worry about the eggs. Because of the high temperature that these cakes bake at the heat throughout the cake gets hot enough to kill any harmful bacteria that might be present.
  • If your cakes don't want to pop out of your ramekins easily, let them sit upside down for a few minutes. I like to run a knife around the edges to help loosen them up and then place them upside down, and they will fall out.
Keyword chocolate cake, chocolate lava cake, gluten-free chocoalte cake, grain free chocoalte cake, molten lava cake