Gluten Free Air Fryer Lava Cakes

These Gluten Free Air Fryer Lava Cakes are rich, chocolatey, and incredibly satisfying – the ultimate quick chocolate dessert. They have a soft, cake-like exterior and a warm, molten chocolate center. . Made with just a few simple ingredients, they’re quick to prep and bake in under 10 minutes

Recipe Ingredient Notes

Gluten Free Flour: Surprisingly, these Gluten Free Air Fryer Lava Cakes are quite forgiving when it comes to flour blends. I tested the recipe with Bob’s Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup Copycat blend – and all three worked beautifully. It’s worth noting that the Cup4Cup batter looked a bit gummy before baking, but it still baked up perfectly with no issues at all.

Dark Chocolate: For the best molten lava cakes, use a high-quality bittersweet or dark chocolate (ideally around 60% cacao). Always opt for a chopped-up chocolate bar rather than chips – chocolate chips contain stabilizers that prevent them from melting smoothly, which can ruin that signature gooey center.

Unsalted Butter: I prefer using unsalted butter here so I can control the salt content. If you’re baking dairy-free, use a plant-based butter that’s formulated for baking (like Miyoko’s Creamery or Country Crock Plant Butter).

A Note about Air Fryers

An air fryer is a countertop kitchen appliance that cooks food by circulating hot air around it. It’s kind of like a small, powerful convection oven.

Just like any other kitchen appliance, air fryers can vary quite a bit from model to model. Some have larger baskets, more precise temperature settings, or extra features like baking trays, preheat functions, and even rotisserie attachments.

My air fryer is a very basic model – just a temperature dial and a timer, that’s it. No fancy presets or extra bells and whistles. It’s incredibly easy to use: just set the temp, turn the timer, and let it do its thing. I love how straightforward it is, especially for bakes like these lair fryer lava cakes.

How to make Gluten Free Air Fryer Lava Cakes

The batter for these air fryer lava cakes is very similar to a rich brownie batter – quick to mix and easy to work with. Just make sure you have all your ingredients measured out, your ramekins greased, and your air fryer preheated (if needed) before you start. Once the batter is ready, things move fast!

Make sure to preheat your air fryer 350F before adding the unbaked Gluten Free Air Fyer Lava Cakes.

Step 1: Start by prepping two 6oz ramekins to bake the lava cakes in. Add a small dab of butter to each ramekin and warm it in the microwave for 15 second.

Step 2: Once the butter is slightly melted, use a pastry brush to generously butter the ramekins. This will ensure the gluten free air fryer lava cakes will release once baked.

Step 3: In a microwave-safe bowl, combine the butter and chopped dark chocolate. Microwave at 50% power for 45 seconds to prevent scorching.

Step 4: Remove from the microwave and stir with a flexible spatula until smooth. If needed, continue microwaving in 10- to 15-second intervals, stirring after each, until fully melted. Allow the chocolate mixture to cool slightly while you prepare the rest of the ingredients.

Step 5: While the chocolate is cooling, combine the large egg, granulated sugar and vanilla extract in a small bowl and whisk until light and air.

Step 6: Once the egg and sugar mixture is light and airy, add the gluten free flour and kosher salt and mix until combined. (At this point I like to preheat my Air Fryer since it takes a few minutes to reach 350F)

Step 7: Next add the warm chocolate butter mixture to the rest of the ingredients. If needed switch to a flexible spatula to ensure everything is fully combined.

Step 8: Divide the gluten free lava cake batter evenly between the two prepared ramekins. Carefully place them into the fully preheated air fryer basket and bake at 350°F for 8 minutes. This timing should give you that perfect gooey center.

How to unmold a Lava Cake

Unmolding a lava cake can be a little nerve-wracking but don’t worry, it’s actually easier than you may think it is. Keep in mind that the ramkeins will be very hot!

Step 1: After baking, let the lava cake sit in the ramekin for 1 minute. This helps it finish setting just enough to hold its shape without overcooking the center.

Step 2: Gently run a thin knife or small offset spatula around the edge of the cake to loosen it from the sides of the ramekin.

Step 3: Place a small dessert plate or serving dish over the top of the ramekin. Holding both together with oven mitts or a towel, flip it upside down in one quick motion.

Step 4: Wait 5–10 seconds, then slowly lift the ramekin straight up. If it resists, give it a gentle wiggle. Serve the Gluten Free Lava Cakes right away.

How to serve a Gluten Free Lava Cake

Gluten Free Air Fryer Lava Cakes are best served warm and fresh from the air fryer, when the centers are still molten and gooey. Once unmolded, serve them immediately for the full lava effect.

For a little extra, dust them with powdered sugar, add a scoop of vanilla ice cream or whipped cream, and garnish with fresh berries

Can Air Fryer Lava Cakes made ahead of time?

Yes, you can make molten lava cakes ahead of time! Prepare the gluten free batter and divide it between greased ramekins, then cover each tightly with plastic wrap and refrigerate for up to 24 hours before baking. When you’re ready to serve, let the ramekins sit at room temperature for about 15–20 minutes while your air fryer preheats. Then bake as directed. You may need to add an extra 30–60 seconds to the bake time if they’re still slightly chilled. This make-ahead option is perfect for entertaining or prepping dessert in advance without sacrificing that gooey, just-baked center.

Storage & Leftovers

If you have any leftover gluten free air fryer lava cakes, let them cool completely before storing. Place them in an airtight container and refrigerate for up to 3 days. Keep in mind that once cooled, the centers will no longer be molten. To reheat, simply microwave each cake for about 20–30 seconds until warmed through – this will soften the center and bring back a bit of that gooey texture. While they’re best enjoyed fresh, the leftovers still make a rich and satisfying treat.

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.