Gluten Free Lava Cake

This Gluten Free Lava Cake is a chocolate lover's dream! With a gooey center and soft exterior, it’s the perfect indulgent dessert.

Prep Time15

Cook Time14

Total Time29

Course: Dessert

Cuisine: American

Keyword: Chocolate, Easy, Gluten-Free

Servings: 4 servings

1/2 cup all-purpose flour (gluten-free, if necessary)
1/2 cup sugar of choice (white, brown, or sugar-free substitute)
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup vegetable oil (canola, etc.)
1 teaspoon vanilla extract
3/4 cup + 2 tablespoons milk of choice (unsweetened almond milk works well)
4 pieces chocolate (approximately 1/4 cup of chopped chocolate, use your favorite variety)

Preheat your oven to 425°F (220°C). This high temperature will help create that gooey center we all love.
Grease four ramekins with oil or non-stick spray. This step is essential to ensure your cakes release easily after baking.
In a mixing bowl, combine the gluten-free flour, sugar, cocoa powder, baking powder, and baking soda. Whisk until well blended.
In a separate bowl, whisk together the vegetable oil, vanilla extract, and milk until smooth.
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are okay.
Fold in the chopped chocolate, ensuring an even distribution throughout the batter.
Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
Place the ramekins in the preheated oven and bake for 12-14 minutes. The edges should look set, but the center will still be soft.
Remove from the oven and let the cakes cool for 1-2 minutes. This helps the lava center to stabilize slightly.
Carefully run a knife around the edges of each ramekin, then invert onto a plate. Serve immediately with a scoop of ice cream or a dollop of whipped cream for a truly decadent treat!