Gluten free chocolate molten lava cake

This chocolate molten lava cake is gluten free (yay!) but that doesn’t mean it does not taste just as sinful as

This chocolate molten lava cake is gluten free (yay!) but that doesn’t mean it does not taste just as sinful as the real thing. In fact, it is so delicious that some people couldn’t even tell it’s gluten free! All you need to do is to mix the sugar, eggs and salt together and then pour in the butter and chocolate chips, which had been melted together. Finish off by adding three tablespoons of rice flour, mix and bake. So easy! This chocolate molten lava cake is perfect to end any dinner…


  • 1/3 cup sugar
  • 1 egg
  • 1 egg yolk
  • Pinch of salt
  • 2 tbsp butter
  • 1/3 cup dark chocolate chips
  • 3 tbsp of rice flour


1. Preheat oven to 200°c (not fan forced). Mix the sugar, egg, egg yolk, and salt together in a bowl.

2. Melt butter and chocolate chips together in the microwave or carefully over a medium heat on the stove.

3. Pour butter and chocolate mixture into egg and sugar mixture, stirring constantly. Mix together well.  Add rice flour and stir just to combine. Do  not over mix.

6. Pour mixture into 3 ramekins and bake in oven for 10-12 mins. When the sides are coming off, remove and from oven immediately so as not to over bake. Serve with your favourite ice cream, fruits and a drizzle of honey or caramel if you like.

Good luck and let us know how you go!


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  1. Hans  

    One out of every 100 people in Australia is thought to have celiac disease. And between 10 to 20 per cent of those with the autoimmune disease also have differing degrees of lactose intolerance
    An Italian study was published in the journal ‘Digestion’ in 2005. In it, researchers screened 54 people who had tested positive for lactose intolerance but showed no other symptoms for celiac disease, and a control group of 50 blood donors.
    Those who had the antibodies associated with celiac disease underwent further intestinal biopsies to see if there was damage to the gut villi.
    The findings were startling: 24 per cent of the patients with lactose intolerance had damaged or atrophied villi, a sure sign of celiac disease, compared to a mere 2 per cent of the control group. Those with celiac disease should be examined further for lactose intolerance and then placed on a dairy-free diet.
    Lactose intolerance affects around 65% of the population. The production of lactase, the enzyme necessary to break down lactose naturally diminishes after weaning, but can be extended by continuing suckling or wet nursing. A lack of lactase causes symptoms which may include abdominal bloating and cramps, flatulence, diarrhea, nausea, borborygmi (rumbling stomach), or vomiting. This could lead to inflammatory bowel disease with symptoms similar to celiac’s.
    Dairy free chocolate is available at health food stores, and even some supermarkets. I use Whittakers dark block, a delicious chocolate and dairy free,

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