Gluten Free Molten Chocolate Cake

If you haven’t noticed by now, I like chocolate. I like it a lot. And this Gluten-Free Molten Chocolate Cake has to be the pinnacle of my chocolate-liking life! I fear it may be all down hill from here. Oh well. It was a great hill to be hiking!

Delicious Chocolate Molten Cake served gluten-free and vegan!
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Speaking of hiking, I recently read the book, Wild by Cheryl Strayed. What an inspirational story Cheryl tells about her life and hiking the PCT Trail as a way of getting her life back on track. It was like a rugged, backpack version of Eat, Pray, Love.

I guess that means there’ll be another movie starring Julia Roberts soon.

If I were on a 3-month backpacking adventure, I’d want to have some of this cake waiting for me when I was done. That would make it all worth while.

Gluten Free Chocolate Molten Cake by Namely Marly

What I love about this recipe is not just the dark chocolate “molten” center, but also how easy they are to make. That’s saying a lot when you’re talking about a cake that is both gluten-free and vegan. Finding the right combination of ingredients can be problematic. Not as bad as hiking a mountain, but it can feel like it when you’ve spent time putting a recipe together and it falls apart.

Making Molten Chocolate Cakes is a lot of fund with the right dishes.

How to Make Molten Chocolate Cake

Here are the ingredients to make this chocolate lava cake recipe:

  • coconut oil
  • vegan butter
  • cocoa powder
  • dairy-free chocolate chips
  • coffee flavored liquor or rum
  • plant-based creamer
  • peanut butter
  • firm tofu (silken works fine here)
  • powdered sugar
  • vanilla
  • sea salt
  • gluten-free baking mix
  • Toppings: Powdered Sugar, and/or fresh raspberries

Follow these steps to make these delicious cakes:

Place the chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds. Your chocolate should begin to melt. Stir the melting chocolate a little and add the soy milk. You may need to warm this up in the microwave for another 30 seconds or so. Stir until all the chocolate has melted and the ingredients are well incorporated.

Cover the melted chocolate and set aside until cool enough to handle. When you’re ready, make 6 delicious chocolate balls. As tempting as it might be to eat them, try to refrain. They will get better when they’re surrounded by chocolate cake! Place the shaped chocolate balls in the fridge to wait until they’re ready.

Heat your oven to 350F. Use coconut oil to grease 6 ramekins. Lightly coat each greased ramekin with cocoa powder, removing any excess. Place these on a baking sheet and set aside.

Place the 6 tablespoons of vegan butter, 2 tablespoons of gluten-free peanut butter and the bittersweet chocolate in a microwave-safe bowl. Heat this for 30 seconds or so and stir. Repeat this step until the chocolate is melted. Give it one last stir and set aside.

Place the tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.

Add the melted chocolate mixture to the tofu mixture and pulse several more seconds until everything is well incorporated.

Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.

Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2–3 minutes.

When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.

Tender and delicate chocolate cake with a gooey chocolate lava filling inside. #gluten-free #vegan

Gluten-Free Molten Lava Chocolate Cake

Make this Molten Lava Cake with a gooey center for your next gorgeous dessert! This cake is also gluten-free and vegan!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Lava Cake, Molten Chocolate Cake
Prep Time: 15 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 35 minutes
Servings: 6
Calories: 549kcal
Author: Marly

Ingredients

Chocolate Center

  • 1/2 cup dairy-free semisweet chocolate chips
  • 1 tablespoon coffee flavored liquor or rum
  • 3 tablespoons plant-based creamer

Lava Cake

  • 1 tablespoon coconut oil softened
  • 1 tablespoon cocoa powder
  • 6 tablespoons vegan butter
  • 2 tablespoons peanut butter
  • 1 cup dairy-free chocolate chips
  • 1 cup firm tofu
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon sea salt
  • 6 tablespoons Gluten-free Baking Mix
  • Toppings: Powdered Sugar and/or fresh raspberries

Instructions

Chocolate Center

  • Place semisweet chocolate chips in a microwave safe bowl and pour the coffee-flavored liquor over them. Stir to ensure that the chocolate chips are coated and then heat for about 30 seconds. The chocolate should begin to melt. Add plant-based creamer and stir. Heat again for another 30 seconds if necessary to melt chocolate. Stir until all the chocolate has melted and the ingredients are well combined.
  • Cover the melted chocolate and refrigerate until cool enough to handle. When ready, make 6 chocolate balls. Place the shaped chocolate balls in the fridge

Lava Cake

  • Preheat oven to 350F. Grease 6 ramekins with the coconut oil. Lightly coat each greased ramekin with cocoa powder, removing any excess. Place these on a baking sheet and set aside.
  • Place vegan butter, peanut butter and chocolate in a microwave-safe bowl. Heat for 30 seconds or so and stir. Repeat until the chocolate is melted. Stir again to combine and set aside.
  • Place tofu, sugar, and vanilla in the bowl of a food processor and pulse several seconds (up to a minute) until the mixture is very smooth. Scrape down sides of bowl with a spatula then continue pulsing another 30 seconds or so until the mixture becomes light and fluffy.
  • Add the melted chocolate mixture, gluten-free flour, and salt to the tofu mixture and pulse in brief spurts until everything is combined and smooth.
  • Spoon half of the batter equally amongst the 6 prepared ramekins. Place one of the chilled chocolate balls in each dish and cover with the remaining chocolate batter.
  • Place the baking sheet with 6 filled ramekins in the heated oven and bake for 20 minutes or so, until the tops are just set. Let cool 2–3 minutes.
  • When the ramekins are cool enough to handle, run a knife around the inside edge to release the cake from it’s attachment to the ramekin. Turn the ramekin over onto a dessert plate and dust with powdered sugar and top with your favorite fresh berries, like raspberries. I suggest serving these immediately, but they do well the next day too.

You can see why this is one of my new favorite cakes! In fact, it may make it’s way to our Easter Day family dinner gathering!

Tender and delicate chocolate cake with a gooey chocolate lava filling inside. #gluten-free #vegan

Enjoy!

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Updated by Marly · Permalink