Wow your family and friends with this super easy, uber indulgent gluten-free chocolate lava cake and it's dairy-free, too! Plus, this is my recent #GBBOGlutenFree recipe!
Yield: 4 lava cakes
Prep time:
Cook time:
Gluten-Free Dairy-Free Chocolate Lava Cake
Y'all. Lava cakes or molten cakes are absolutely amazing and they're often the star of the dessert menu at restaruants and you know what? They are incredibly easy to make! You'll especially love these as there's not too much sugar, and they're gluten-free and dairy-free--oh yeah!
Lava cakes are the most dramatic cakes -- you cut into it and they ooze rivers of hot molten chocolate like lava. The trickest thing is making sure you delicately remove them from the baking molds because the slightest knick and they'll gush too soon, ruining the dramatic moment. I served ours with a dusting of icing/confectioner's sugar and a scoop of vanilla ice cream, but these are yummy with fresh fruit or custard or whipped cream, too.
Oh and you know what? You can totally make these the day before a big party or event! All you need todo is make them as the recipe states. After they have cooled for 10 minutes, wrap them in plastic wrap or foil and refrigerate. Then, when you are ready to serve, remove the cakes from the ramekins or molds and onto a plate and microwave for about 30 seconds - watch it carefully, too long and they'll start to ooze!
Ingredients:
For the chocolate lava cake 1/8 teaspoon fine sea salt 1 teaspoon vanilla extract 2 egg yolks 2 eggs 5 grams cocoa powder 20 grams ground almonds
50 grams caster sugar 57 grams dairy free butter spread 120 gram chocolate -baker's or semi-sweet morsels or milk if not dairy free Need a conversion? Use this handy chart.
#GBBOGlutenFree Peanut Butter Lava Cakes
On last week's episode of Great British Bake Off, Paul Hollywood set the technical challenge as peanut butter lava cakes. I'll be honest with you, I made the gluten free peanut butter lava cakes but they were vile. Hot peanut butter is just not something that I think works particularly well - my husband tried them too and the verdict was unanimous. There was no way I could share the recipe with you guys! So instead you get my version of a gluten and dairy free chocolate lava cake!
I use silicone baking molds for this recipe, but you could use traditional ramekins, just be sure to butter them well beforeheand and bake them in a bain-marie or a water bath. Also, feel free to use any chocolate you like. Dark chocolate or dairy free milk chocolate, semi-sweet morsels or ordinary milk chocolate are all fine.
Instructions:
Preheat the oven to 220c/425f. If you are using ramekins, grease them inside and place them inside a brownie pan or casserole dish that can be filled halfway with water.
Place the eggs, egg yolks, sugar and vanilla in a large bowl and whisk to combine. Continue to whisk until the mixture is thick and pale yellow.
Melt the chocolate and butter together in the microwave in 15 seconds increments, stirring throughout.
Drizzle the melted chocolate into the egg miture, whisking as you do.
Whisk in the ground almonds, cocoa powder and salt until combined.
Pour the miture into the ramekins or molds. If you are using ramekins, fill the outer baking tray with water so that it reaches halfway up your ramekins. You do not need to use a water bath if you are using silicone molds.
Bake for 15 minutes and carefully remove from the oven. The water, if using,will be hot so be careful!
Let the cakes cool inthe molds or ramekins for about 10 minutes before turning them out onto plates. You can dust with icing sugar, if you prefer.
More Great British Bake Off Technicals Made Gluten Free
I'm Anyonita, an American living in Britain. I was diagnosed with Coeliac Disease as an adult. I am passionate about recreating traditional foods with a gluten-free makeover. Follow my easy, triple-tested recipes to make dishes you wouldn't believe were gluten-free!
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