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Gluten-Free Chocolate Lava Cake

Either to comfort yourself during a cold winter evening, or simply as a Valentine’s Day treat, what’s better than a good chocolate dessert? This gluten-free version of a molten center chocolate cake will surely warm your heart!


  • 115 g dark chocolate
  • 75 g margarine or butter or cocnut oil (For this recipe I used 40 g butter and 35 g coconut oil)
  • 50 g organic raw sugar cane
  • 3 eggs
  • 15 g cocoa powder
  • 15 g rice flour



  • Preheat oven to 190 °C (375 °F).
  • Butter and flour four, 125 ml (1/2 cup) ramekins. 
  • In a bowl, whisk eggs and sugar.
  • In a saucepan, over very low heat, melt the butter/oil. Add chocolate and stir until melted. Gently stir in the previous mixture. Add flour and cocoa powder and mix.
  • Divide the mixture evenly among the ramekins and cook in the center of the oven for about 10 minutes.
  • Let stand 3-4 minutes.
  • Turn them over immediately onto a plate. The center of the cake should be molten. Decorate with small red berries, if desired.

The cakes must be served a few minutes after leaving the oven, with the center still molten yet not too hot.

For this recipe, you must pay close attention to baking time to achieve ideal consistency.


 Sonia Lamoureux