Chocolate Lava Cake

This is the original flourless cake! These types of cake recipes have been around forever, even before people started taking wheat flours out of their diets.  If you are in the mood for a volcanic eruption of chocolate…get ready!


Brush insides of each ramekin with melted butter, then coat with sugar. Shaking out the excess. ChocLavaCakes2

Combine the melted chocolate and the rest of the batter, mixing until smooth. Pour into the ramekins. ChocLavaCakes3

Bake until the edges are set, but the center is still soft. ChocLavaCakes4


Chocolate Lava Cake

Marla Hingley
The original flourless chocolate cake! Experience for yourself a volcanic eruption of chocolate!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 5


  • 8 oz GF semi-sweet chocolate
  • 1/2 cup butter or margarine + extra for greasing ramekins
  • 4 eggs
  • 3 Tbsp brown sugar
  • 1 Tbsp cocoa
  • 2 tsp vanilla
  • 1/8 tsp pinch salt


  • Melt the chocolate and butter together, stirring until smooth. Set aside.
  • Prepare 5 ramekin dishes (5oz) by brushing the insides with melted butter, then sprinkle in some white sugar, coating the entire buttered surface. Shake out any excess, then set dishes on a baking sheet.
  • Combine the remaining ingredients in a separate bowl, whisk until smooth. Then add in the chocolate mixture, whisking until it is thick and smooth.
  • Pour the batter into each cup up to 3/4 full, and bake at 400°F for about 10-15 minutes (the centers should be soft). Check them after 10 minutes - you don't want to over bake them or their won't be any 'lava' inside!
  • To serve, gently invert the ramekin onto a plate, dust with icing sugar, and a scoop of GF vanilla ice cream if you like.


Because this dessert should only be served straight from the oven, If you want to make this ahead of time refrigerate the batter in the cups until just before you need them (bake chilled batter 15-20 minutes).
Tried this recipe?Let us know how it was!
See also
Southern Pecan Angel Food Cake

Tools used in this recipe: 

All the products that we have recommended have been tried and tested in our Gluten Free Club Test Kitchen, and have been chosen as our top picks based on their: 

  • Efficiency
  • Quality of the task they are designed to do
  • Quality of manufacturing/Longevity
  • Usefulness
  • Best value for your money

If you decide to purchase any of the items we recommend, Amazon will send a small percentage of the purchase price to the Gluten Free Club (at no extra cost to you!). We appreciate and value your support, thank you!

To see all our favorite kitchen items we use and recommend in; Bakeware, Cookware, Small Appliances, Kitchen Tools & Gadgets, Knives, and Recommended Cookbooks, visit our shopping page at our eStore – Gluten Free Club 

Similar Posts


  1. Mine hold 5 ounces, but you can use whichever size you choose, then adjust cooking times as needed.

  2. I doubled checked it, and I’m sure it’s complete. What did you think was missing?

  3. Betty

    Sounds delicious…..since I’m new to this……the recipe calls for 1/2 cup butter. Is this the butter you use to butter your ramekins or is it one of the remaining ingredients that you whisk in Step 3. Thank you.

  4. Yes its extra, the entire 1/2 cup of butter is for the recipe. I always use the foil wrapper the butter comes in (if I still have it) for greasing dishes.

  5. This is a easy, wonderful dish!!! Iv made it a couple of times:) my husband loves it! Plus there’s not a whole cake siting around to tempt you !! Thank You

  6. I totally agree! I have no will power when it comes to desserts, so the less that’s hanging around the house the better!

  7. Could I use coconut oil for the half cup butter? And how about chia seeds or another substitute for the eggs? This looks so yummy!

  8. Fabulous! 15min was a little too long so definitely start with 10min at first… used coconut sugar instead of brown sugar only because that’s what we had, it worked out fine. I don’t have those little cups but cupcake tins for large cupcakes worked out well. Thank you!

  9. I’ve never tried those substitutes, and I might be hesitant to try. Only because the ‘lava’ is essentially an uncooked portion of the batter. If you used chia seeds and coconut oil I’d worry the texture of the lava wouldn’t be very smooth on the tongue. But if you try, please let us know how it turns out!

  10. Since there is no flour of any kind in this recipe, are they like …eggy? I read the lemon one and it does have some gf flour in it but I also have to ask if subs for milk could be used. I hope the firstbladybwho asked has tried it and let’s us know. My daughter and her son are gf and son is also dairy free but both would love a small cake like this.

  11. They are not eggy at all, its a deliciously light cake. The cocoa acts as the flour in this recipe.
    If you want to make the Lemon Pudding Mini Cakes dairy free, I would use the thicker milk substitute like almond milk as compared to rice milk, I think it will make a much better structured cake in the end.

  12. This is ABSOLUTELY delicious!! So good! Even my husband who doesn’t have to eat gluten free loves it. I have cut the recipe in half when its just the two of us, the only trouble I’ve had is a couple times the top part of the cake got stuck on the ramekin. I’m thinking of maybe spraying the insides next time instead of just using the butter…maybe they’ll pop out easier. Still yummy regardless!!

Leave a Reply

Your email address will not be published.

Recipe Rating