Gluten Free Lava Cakes for TWO!!

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Hey there, friends! If you’ve ever found yourself craving a decadent treat but didn’t want to dive into a full-blown baking project, you’re in for a treat – literally! Today, we’re diving into the wonderful world of gluten-free indulgence with a recipe that’s not only delicious but perfectly sized for those cozy, intimate moments. Picture this: warm, gooey, Gluten Free Lava Cakes, tailor-made for two! Whether you’re planning a date night in or just treating yourself to a little self-love, these individual-sized delights are a game-changer! So, grab your apron, preheat that oven, and let’s whip up a dessert that’ll have you savoring every sweet moment!

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Gluten Free Lava Cake with bite missing

Ingredients You’ll Need

Ganache Centers

Dark Chocolate Chips: Infuse the ganache with a rich, bittersweet chocolate flavor.

Heavy Cream: Provides a velvety texture, forming the gooey molten core of the lava cakes.

Gluten Free Lava Cakes

Dark Chocolate Chips: Infuse the cake with a deep, intense chocolate flavor.

Butter: Collaborates with dark chocolate chips to enhance the overall chocolatey richness. Contributes to the moist and tender texture of the lava cakes.

Vegetable Oil: Ensures a moist and tender crumb in the cake.

Eggs and Egg Yolk: Contribute to the structure and richness of the lava cakes.

Light Brown Sugar: Sweetens the dessert, adding a caramel undertone.

Vanilla Extract: Enhances the overall flavor profile with aromatic notes.

Gluten-Free All-Purpose Flour: Makes the lava cakes inclusive for those with gluten sensitivity while also providing structure.

Salt: Balances the sweetness and enhances other flavors.

Cocoa Powder (Dutch Processed): Intensifies the chocolatey goodness.

Espresso Powder (Optional): Elevates the depth of chocolate flavor, offering a subtle hint of coffee.

ingredients for Gluten Free Lava Cakes

Tips for Success!

Make Ganache centers first: start by making the ganache centers first. This ensures the ganache has enough time to chill in the freezer before being rolled into balls and placed in the center of the Gluten Free Lava Cakes.

Gentle mixing: Gently fold the dry ingredients into the wet mixture to avoid overmixing, which can impact the final texture of your Gluten Free Lava Cakes.

Keep ganache centers in the freezer: Once you’ve rolled the ganache centers into balls, keep them in the freezer until it’s time to add them to the Gluten Free Lava Cakes. Keeping them in the freezer for as long as possible makes them easier to handle when adding them to the lava cakes.

Quality Ramekins: having good quality ramekins helps these Gluten Free Lava Cakes bake evenly. I LOVE these Ramekins from Crate and Barrel, they’re the perfect size for this recipe!

Have your serve ware ready:  whatever you plan on using to serve your Gluten Free Lava Cakes, make sure you have it handy for when the lava cakes come out of the oven. You’ll want to invert the lava cakes out of the molds IMMEDIATELY after coming out of the oven.

Perfectly timed baking: Keep a close eye on the baking time; a slightly underdone center is the secret to achieving that dreamy, molten consistency.

Serve with style: Plate your Gluten Free Lava Cakes with a dusting of powdered sugar, a scoop of vanilla ice cream, or some fresh berries (or all three!) for a picture-perfect, indulgent treat.

Gluten Free Lava Cake with bite missing

Frequently Asked Questions

Do you have to eat lava cakes right away?

These Gluten Free Lava Cakes (or any lava cakes) are best enjoyed right from the oven! I will recommend inverting the lava cakes immediately after they come out of the oven and then waiting 2-3 minutes before enjoying so you don’t burn your mouth. But you will most definitely want to enjoy these while that ganache center is still ooey-gooey!

What is the center of a lava cake made of?

Ah, the heart and soul of the gluten-free lava cake – the center is a divine creation called ganache. It’s a luxurious fusion of dark chocolate chips and heavy cream, working in perfect harmony to craft that molten, gooey core that sets these desserts apart. Picture each bite as a sweet symphony, with the rich, bittersweet notes of dark chocolate dancing elegantly with the velvety texture from the heavy cream. It’s this heavenly ganache center that makes every forkful a journey into pure indulgence, ensuring each gluten-free lava cake is a delectable experience for your taste buds.

What can I use instead of ramekins for lava cake?

Fear not, adventurous baker! If you find yourself without ramekins you can always reach for a trusty muffin pan! Especially a Jumbo Muffin Pan, those babies are PERFECT for making lava cakes. Remember to make sure that you spray the muffin pan before adding the batter for your Gluten Free Lava Cakes.

Gluten Free Lava Cakes for Two!

Delight in warm, gooey, Gluten Free Lava Cakes, tailor-made for two. Whether you're planning a date night in or just treating yourself to a little self-love, these individual-sized delights are a game-changer!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Servings 2 people


  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups & Spoons
  • cookie scoop
  • Cookie Sheets
  • 2 8 oz. Ramekins or Jumbo Muffin Tin


Ganache Centers

  • 3 tbsp. (60g) Dark Chocolate Chips
  • 3 tbsp. (50g) Heavy Cream

Gluten Free Lava Cakes

  • 3/4 c. (128g) Dark Chocolate Chips
  • 2 tbsp. (28g) Butter unsalted
  • 2 tbsp. (28g) Vegetable Oil
  • 1 Egg whole
  • 2 Egg yolks
  • 3 tbsp. (48g) Light Brown Sugar
  • 1 tsp. (5g) Vanilla Extract
  • 3 tbsp. (24g) Gluten Free All-Purpose Flour
  • 1/4 tsp. (3g) Salt
  • 1 tbsp. (10g) Cocoa Powder Dutch processed
  • 1/4 tsp. Espresso Powder optional


Ganache Centers

  • Warm the heavy cream in the microwave for 15 second intervals until its hot. Pour the hot heavy cream over the chocolate chips and whisk until smooth.
  • Place ganache in the freezer until its firm.

Gluten Free Lava Cakes

  • Preheat the oven to 400°F and grease two 8 oz. Ramekin (or two cavities in a jumbo muffin tin) with baking spray.
  • Place the chocolate chips, butter, and oil in a microwave safe bowl. Microwave in 30 second intervals and whisk together after each interval until the mixture is smooth.
  • In a larger mixing bowl, whisk together the brown sugar, eggs, and vanilla until combined.
  • Pour the melted chocolate mixture into the egg and sugar mixture, whisk together until smooth.
  • Next, add the flour, salt, cocoa powder, and espresso powder and whisk until combined or until no dry ingredients remain.
  • Divide the batter evenly between the two ramekins.
  • Place the ramekins on a sheet tray and bake for 10 minutes.
  • While the cakes are baking, use a cookie scoop or tablespoon to scoop the ganache centers and roll into balls. Set aside in the freezer until ready to add to the center of the lava cakes.
  • After the first 10 minutes of baking time, pull the cakes out of the oven and gently press the ganache balls into the middle of the cakes. Use the back of a spoon to cover the ganache balls with cake batter.
  • Bake cakes for another 5 minutes.
  • Once the cakes have finished baking, immediately invert the cakes onto a plate once they come out of the oven.
  • Top with your choice of powdered sugar, whipped cream, fresh berries, or vanilla ice cream. Or let’s be honest, all of the above and enjoy!
Keyword chocolate, desserts for two, easy recipe, Gluten free, Lava Cakes, valentines day
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