Gluten Free Molten Chocolate Cake

A while ago I baked this recipe from Better Homes and GardensGooey Chocolate Pudding Cake.

Unfortunately, Hubby has a gluten sensitivity, which means, when he’s around (hint: that’s usually always) we go completely gluten free…and if any of you have ever tried gluten free baking, you know it can be a TOTAL hit or miss with texture. I;ve gotta say though, companies have come a LONG way from when we we first had to stop with the gluten. There are so many more products and options!

Fortunately for him though, this recipe converted perfectly and came out ahhh-mazing! It’s so quick and easy to make, it’s made more than a few appearances in our household since the first time I made it 😉

Here’s my adapted recipe below! 🙂

*This recipe first appeared on my other blog, The Traveler’s Nest!*

Gluten-Free Molten Chocolate Cake

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Gluten Free Molten Chocolate Cake Yum
Gluten-Free Molten Chocolate Cake
Course Dessert
Servings
4
Ingredients
  • 1/2 cup cup all-purpose flour I replaced this with a gluten free baking blend…our favorite is Bisquick Pancake and Baking Mix (no gritty texture!)
  • 1/4 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • 1/4 cup chocolate hazelnut spread
  • 1/3 cup semi-sweet chocolate pieces
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup boiling water
  • coffee or vanilla ice cream optional
  • sliced strawberries optional
  • unsweetened cocoa powder optional
Course Dessert
Servings
4
Ingredients
  • 1/2 cup cup all-purpose flour I replaced this with a gluten free baking blend…our favorite is Bisquick Pancake and Baking Mix (no gritty texture!)
  • 1/4 cup sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup milk
  • 1 tablespoon oil
  • 1 teaspoon vanilla
  • 1/4 cup chocolate hazelnut spread
  • 1/3 cup semi-sweet chocolate pieces
  • 1/2 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 3/4 cup boiling water
  • coffee or vanilla ice cream optional
  • sliced strawberries optional
  • unsweetened cocoa powder optional
Gluten-Free Molten Chocolate Cake
Instructions
  1. Preheat oven to 350 degrees F. In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. Add milk, oil, and vanilla. Whisk until smooth. Stir in chocolate-hazelnut spread and chocolate pieces.
  2. Divide batter evenly among six 5- to 8-oz. oven-safe bowls or ramekins. Place in a 15 x 10 x 1-inch baking pan. Set aside. In the same bowl for the batter, stir together the remaining 1/2 cup sugar and cocoa. Gradually stir in boiling water. Pour evenly over batter in dishes.
  3. Bake, uncovered, for 20 minutes or until a wooden toothpick inserted into cake portion comes out clean. Serve warm with ice cream and strawberries. Sprinkle with additional cocoa powder.
Recipe Notes

Because of the gluten free flour substitution (gluten free flour mixes tend to be a bit “heavier” than regular flour), I had to adjust the baking time a bit and they ended up baking for closer to 30 minutes instead of 20.

Also, based on what chocolate/milk/Nutella you use, I think this recipe could easily be dairy-free/vegan as well!

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