This gluten-free lava cake is the ultimate answer to your chocolate cravings. Even better, it’s super easy to make and tastes divine with fresh raspberries on top!
If the idea of spooning warm, gooey chocolate lava cake into your mouth, then finishing it off with fresh raspberries doesn’t appeal to you; clearly, you have come to the wrong place.
Don’t get me wrong…
I’m deliriously happy each and every time you visit my blog.
You knew that, right?
It’s just that if you, ahem, strangely, don’t like chocolate, this post isn’t for you.
But come back next week, and I’ll make it up to you with an equally delicious yet, slightly less indulgent recipe for my Lemony Kale, Pistachio, and Pasta Salad that even has my previously kale-fearing‘ husband reaching for seconds.
Cross my chocolate-loving heart.
Gluten-Free Lava Cake Ingredients
Sugar, butter, and eggs…
A little gluten-free flour and chocolate, of course…
You can use milk or dark, but in an ever so slight nod to heart health, I used 72 % dark chocolate.
And, for an extra dose of health and deliciousness, fresh organic raspberries on top…
I was really hoping I’d have to experiment a little with this gluten-free lava cake.
You know…
Multiple versions in which I’d have to sacrifice my chocolate taste buds for the sake of you, my lovely readers.
But, darn it all, if it turned out just {about} perfect on the first try.
I say just {about}, because for those of you who are used to a SUPER gooey lava cake, with molten chocolate flowing out once you pierce the middle, this cake was equally delicious, just not so oozy.
The middle was more like chocolate pudding rather than chocolate sauce.
I think that had something to do with the fact that I accidentally set the oven for 8 hours instead of minutes.
Oops.
At least I caught my mistake under the 10-minute mark.
I was quite happy with the result because when your lava cake is too oozy, you “lose” some of the sauce unless you lick your plate clean.
Not that I’m opposed to that, mind you.
In any case, SiSi, Big Tex, and two of their friends had zero complaints about the cake.
Gluten Free Lava Cake with Fresh Raspberries
Ingredients
- 1/2 cup butter, plus extra for custard cups/ramekins
- 1 3.5 ounce chocolate bar broken in to pieces {Milk or Dark}
- 2 eggs plus 1 egg yolk
- 1/4 cup powdered sugar, plus extra for decoration
- 1/3 cup gluten-free flour {like my easy 3-ingredient gluten free flour blend}
- 1 pint fresh raspberries
Instructions
- Preheat oven to 400 degrees.
- Generously grease 6 custard cups or ramekins with butter, and set aside.
- Place butter and chocolate in a microwave safe bowl. Microwave on high for one minute then stir. Continue to heat butter and chocolate in 30 second increments, stirring each time, until melted.
- Beat eggs and egg yolk plus sugar in a bowl with a hand mixer. Pour in melted chocolate and butter and flour, and beat until just combined.
- Divide batter evenly among prepared custard cups or ramekins. Place on tray in oven and bake for 6-10 minutes depending upon degree of doneness desired.
- Remove from oven and let cool for 10 minutes. To serve, turn cakes out on to individual plates. Top with raspberries, and dust with powdered sugar.
Nutrition
Did you make this recipe?
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