Make decadent Air Fryer Chocolate Lava Cake in 15 minutes; it can also be made gluten-free!
If you’re craving a rich, chocolatey dessert, these air fryer lava cakes deliver. They bake to a tender exterior with a warm, gooey center of melted chocolate—perfect on their own or topped with fresh berries and a dusting of powdered sugar.
This from-scratch recipe is simple to prepare and requires only one swap to make it gluten-free.
How do you make lava cake gluten-free?
To make these lava cakes gluten-free, substitute a 1:1 gluten-free all-purpose flour for the regular flour. Popular choices include King Arthur, Better Batter, or Cup4Cup. All other ingredients are naturally gluten-free, but always check labels to be sure.
What size ceramic ramekins are used for Air Fryer Chocolate Hot Lava Cake?
This recipe was tested using three 12-ounce ramekins. Each 12-ounce cake is quite rich and can easily be shared between two people. If you prefer individual servings, use six 4-ounce or 6-ounce ramekins; these will yield smaller, single-portion cakes.
What ingredients do you need for an Air Fryer Hot Lava Cake?
These lava cakes use simple, pantry-friendly ingredients, so they come together quickly:
- Semi-sweet chocolate chips
- Unsalted butter
- Eggs (whole)
- Granulated sugar
- Gluten-free all-purpose flour (or regular flour)
- Baking cocoa powder
- Salt
Tips for Making Air Fryer Chocolate Hot Lava Cake:
Start by melting the butter and semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth.
In a separate bowl, whisk together whole eggs, egg yolks, sugar, flour, cocoa powder, and salt. A Danish dough whisk works well for this, but a regular whisk or handheld mixer will do—just avoid overmixing.
Fold the melted chocolate and butter into the egg mixture until fully combined. Grease your ramekins and divide the batter evenly—fill each about halfway.
Air fry at 375°F. For 12-ounce ramekins cook 12–15 minutes; for 4-ounce ramekins cook about 10–12 minutes. Times vary by air fryer and whether it’s preheated; this recipe was tested in a cold air fryer, so preheated units may require slightly less time.
The center should remain gooey—when checked with a toothpick there may still be batter clinging to it. The internal temperature should reach 165°F for safe consumption while preserving the molten center. Let the cakes cool for about five minutes, then carefully loosen the edges, invert onto a plate, and release.
Serve warm with powdered sugar, fresh berries, or a scoop of vanilla ice cream. These tiny cakes are ideal for chocolate lovers and make a lovely finish to a romantic dinner or any special occasion.
Gluten-Free Air Fryer Hot Lava Cake — Recipe Summary
Gluten-Free Air Fryer Hot Lava Cake
Ingredients
- 1 Cup Semi-Sweet Chocolate Chips
- 1/2 Cup Unsalted Butter
- 2 Large Eggs (room temperature)
- 2 Large Egg Yolks (room temperature)
- 1/3 Cup Granulated Sugar
- 2 Tbsp Gluten-Free All-Purpose Flour
- 4 tsp Baking Cocoa Powder
- 1/4 tsp Salt
Instructions
- In a medium microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring until smooth.
- In a separate bowl, whisk together the eggs, egg yolks, sugar, gluten-free flour, cocoa powder, and salt until combined.
- Pour the melted chocolate mixture into the egg mixture and whisk until fully incorporated.
- Spray three 12-ounce ramekins with non-stick spray (or six 4-ounce ramekins for individual servings).
- Fill each ramekin about halfway with batter.
- Air fry at 375°F: 12–15 minutes for 12-ounce ramekins, or 10–12 minutes for 4-ounce ramekins. Adjust time if your air fryer is preheated.
- The center should remain gooey; the internal temperature should reach at least 165°F.
- Let the cakes cool for 5 minutes, then run a knife around the edges, invert onto a plate, and release.
- Serve warm with powdered sugar, fresh fruit, or vanilla ice cream.
Notes
These cakes are rich—one 12-ounce ramekin can be split between two people. Regular all-purpose flour can be used if gluten is not a concern.
Nutrition
Serving: 1 | Calories: 793 kcal | Carbs: 68 g | Protein: 20 g | Fat: 52 g
