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Molten Chocolate Gluten-Free Cakes

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 8
Author: Angela Marinelli, M.S., M.Ed.


  • 1 cup AP gluten-free flour blend
  • 1/2 tsp xanthan gum
  • 2 tsp baking soda
  • 6 TBS raw cacao powder or natural cocoa powder
  • 1/4 plus 1/8 tsp sea salt
  • 2 tsp espresso powder optional
  • 8 TBS Earth Balance
  • 4 ounces bittersweet chocolate
  • 3/4 cup palm sugar
  • 1 cup unsweetened non-dairy milk
  • 2 tsp vanilla extract
  • 1/2 cup vegan sour cream or unsweetened plain non-dairy yogurt



  • Preheat oven to 350F.
  • Grease and flour 8 ramekins or silicone baking cups.
  • Set aside 2 ounces of chocolate to melt, chop the other two ounces.
  • Sift dry ingredients together.


  • Melt Earth Balance, 2 oz of chocolate, sugar, milk, and vanilla together. Remove from heat snd stir into dry ingredients.
  • Fold in sour cream or yogurt.
  • Fill ramekins halfway with batter.
  • Evenly distribute rest of chopped 2 oz. of chocolate into each ramekin.
  • Cover chopped chocolate with remaining batter.
  • Set silicon molds or ramekins on a pizza grate or directly on oven racks. I use a pizza grate.


  • Bake for 12-16 minutes at 350F. I find the time varies depending if I bake in silicone baking cups or porcelain ramekins. Bake until sides are set and center still jiggles.
  • Remove from oven. Serve immediately.
  • If in a silicone baking cup flip upside down onto serving plate to unmold.
  • If in a ramekin, you can serve right in the ramekin or try to flip and unmold.
  • Serve with Killer Dairy-free Fudge Sauce or Paleo Caramel Sauce.


Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017