Gluten-Free Lava Cakes

Recipe by Amy Trage

Is there anything more impressive than serving a warm-from-the-oven chocolate lava cake that everyone (even eating gluten-free) can enjoy? Perhaps the only thing better is if you were able to get it on the table in under a half-hour. With this recipe that starts with our Gluten-Free Chocolate Cake Mix, you'll achieve just that: elegant, individual chocolate cakes that have molten chocolate centers. 

10 mins
14 mins
24 mins
6 individual cakes
Mix Tips
Gluten-Free Lava Cakes


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  1. Preheat the oven to 375°F and lightly grease 6 silicone baking cups of standard muffin size. (They should be able to hold about 1/4-cup of batter each.)

  2. In a medium bowl, whisk together the cake mix, confectioner's sugar, cocoa, and espresso powder until thoroughly blended.

  3. Add the water and melted butter to the dry mixture and stir gently.

  4. Stir in the egg just until blended, taking care not to over-mix.

  5. Divide the batter evenly among the baking cups (about 60g in each) and place 2 bittersweet chocolate disks into the center of each cup. Press down on the disks slightly so that they are entirely covered with batter and roughly in the middle of the cup.

  6. Bake for 12 to 14 minutes or until the internal temperature of the cakes reaches between 165°F to 170°F when measured with a digital thermometer. A quarter-sized circle in the center of the cakes will appear underdone and jiggly when you pull the cakes from the oven.

  7. Immediately run a small knife or small offset spatula around the edges of the cakes to loosen them from the sides and allow them to cool for 5 minutes.

  8. Turn the cakes out onto individual plates and serve immediately with crème anglaise, chocolate sauce, or a fruit purée.

Tips from our Bakers