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!
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 35 minutes
- 1/2 cup dairy-free semisweet chocolate chips
- 1 tablespoon coffee flavored liquor or rum
- 3 tablespoons plant-based creamer
- 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
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
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.
Calories: 549kcal | Carbohydrates: 60g | Protein: 9g | Fat: 30g | Saturated Fat: 16g | Sodium: 371mg | Potassium: 237mg | Fiber: 3g | Sugar: 39g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 2.2mg