Can you make lava cake without flour?

Yes! That’s the beauty of flourless chocolate lava cakes. Eggs provide lift, and melted chocolate gives richness and structure. You won’t miss the flour.

What is the point of flourless chocolate cake?

Flourless cakes offer a denser, richer texture and bolder chocolate flavor. They're also naturally gluten-free and simpler to make with fewer ingredients.

What is the difference between molten cake and lava cake?

Molten cakes can be any dessert with a gooey center. Lava cakes specifically feature a runny middle created by underbaking the batter. Flourless versions tend to be richer and more intense.

Can you make a chocolate cake without flour?

Absolutely. In fact, some of the most decadent chocolate cakes are flourless. Using eggs and chocolate, you get a dense, almost fudge-like texture with a soft, flowing center.

Flourless Chocolate Lava Cakes – Delicious and Easy to Make

Name: Flourless Chocolate Lava Cakes
Prep time: 10 min
Cook time: 13 min
Total time: 23 min
Cuisine: American
Ingredients: 4 oz dark chocolate (60–70% cocoa); 4 tbsp unsalted butter; 2 large eggs; 2 tbsp granulated sugar; 1/4 tsp salt; 1/2 tsp vanilla extract; Cocoa powder (for dusting ramekins); Optional: 1/2 tsp espresso powder

Description

Rich, gooey, and gluten-free, these flourless chocolate lava cakes deliver intense chocolate flavor with a molten center. Perfect for date nights or elegant entertaining, they’re made with just a few simple ingredients and bake in under 15 minutes.

Ingredients

Scale

4 oz dark chocolate (60–70% cocoa)

4 tbsp unsalted butter

2 large eggs

2 tbsp granulated sugar

1/4 tsp salt

1/2 tsp vanilla extract

Cocoa powder (for dusting ramekins)

Optional: 1/2 tsp espresso powder

Instructions

1. Preheat oven to 425°F (218°C). Grease and dust 2 ramekins with cocoa powder.

2. Melt chocolate and butter in a double boiler or microwave in 20-second bursts. Stir until smooth.

3. In a bowl, whisk eggs and sugar until slightly thickened.

4. Add salt, vanilla, and optional espresso powder. Mix in melted chocolate mixture.

5. Divide batter evenly between ramekins.

6. Bake for 11–13 minutes until edges are set and centers jiggle.

7. Cool for 1 minute. Run a knife around edges and invert onto plates.

8. Serve immediately with ice cream or berries.

Notes

You can refrigerate the filled ramekins for up to 24 hours before baking—just add an extra minute to baking time.

For an extra flavor boost, sprinkle sea salt or drizzle raspberry coulis before serving.

Prep Time: 10 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 420
Sugar: 18g
Sodium: 120mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 6g
Cholesterol: 150mg

Keywords: flourless chocolate lava cakes, gluten-free chocolate cake, molten chocolate dessert