This gluten free lava cake {low FODMAP too} is the ultimate answer to your chocolate cravings. Even better, it’s super easy to make, and tastes divine with fresh raspberries on top! Gluten Free Lava Cake

If  the idea of spooning warm, gooey, chocolate lava cake in to 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 all 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, Pistacho, and Pasta Salad that even has my previously kale fearing’ husband reaching for seconds.

Cross my chocolate loving heart.

For the rest of you chocolate lovers eagerly awaiting today’s recipe, read on, because this gluten free lava cake is super easy to make, and really, REALLY delicious.

Sugar, butter, and eggs…

A little gluten-free flour and chocolate of course…

You can use milk or dark, but in a ever so slight nod to heart health, I used 72 % dark chocolate.

And, for an extra dose of health along with deliciousness, fresh organic raspberries on top…

Overhead photo of gluten-free chocolate lava cake topped with raspberries.

Gluten Free Lava Cake with Fresh Raspberries

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!
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 6 servings


  • 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


  • 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.


Serving: 1ramekin | Calories: 315kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Polyunsaturated Fat: 10g | Cholesterol: 133mg | Sodium: 136mg | Fiber: 4g | Sugar: 12g
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert
Cuisine American, Gluten Free, Low FODMAP, Vegetarian
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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 used to a SUPER gooey lava cake, with molten chocolate flowing out once you pierce the middle, this cake was equally delicious, just not quite 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.


At least I caught my mistake under the 10 minute mark.

I was quite happy with the result, because quite frankly, 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.


And, in case you’re wondering what’s the cause for all the chocolate celebration {OK-dumb question.  In my humble opinion, ANY occasion is cause for celebrating with chocolate}, I’m here to direct you to check out this month’s love bloghop, #chocolatelove.

Please join myself and my fabulous co-hosts in celebrating all things chocolate this month by checking out all the mouth watering chocolate recipes linked below, and if you create and blog about your own chocolatey goodness this month, we’d love to have you join in the fun by linking your recipe up and sharing it on twitter with the hashtag #chocolatelove

Hosted with #chocolatelove by:

A Little Bit of Everything ~ Roxana
ASTIG Vegan ~ Richgail
Badger Girl Learns to Cook ~ Kimberly
Baker Street ~ Anuradha
Baking and Cooking, A Tale of Two Loves ~ Becky Higgins
Baking Extravaganza ~ Samantha
BigFatBaker ~ Erin
Bon a croquer ~ Valerie
CafeTerraBlog ~ Terra
Cake Duchess ~ Lora
Cakeballs, Cookies and More~Sue
Cooking with Books ~ Marnely
Creative Cooking Corner ~ Karriann
Easily Good Eats ~ Three Cookies
Elephant Eats ~ Amy
Georgiecakes ~ Georgie
Hobby And More ~ Richa
Java Cupcake ~ Betsey
Kitchen Belleicious ~ Jessica
Mike’s Baking ~ Mike
Mis Pensamientos ~ Junia
No One Likes Crumbley Cookies ~ TR
Oh Cake ~ Jessica
Preheat the Oven ~ Jason
Rico sin Azucar ~ Helena
Savoring Every Bite ~ Linda
Simply Reem ~ Reem
Smart Food and Fit ~ Lisa
Soni’s Food for Thought ~ Soni
Sprint 2 the Table ~ Laura
Teaspoon of Spice ~ Deanna
That Skinny Chick Can Bake ~ Liz
The Dusty Baker ~ Jacqueline
The More Than Occasional Baker ~ Ros
The Spicy RD ~ EA
The Wimpy Vegetarian ~ Susan
Vegan Yack Attack! ~ Jackie
Vegetarian Mamma  ~ Cindy
You Made That? ~  Suzanne

Let’s Chat!

So, are you a lover of chocolate or not?  A liker? Which do you prefer-milk, dark, or both? What’s the best ever chocolate dessert you’ve eaten in your life???