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Gluten-free Recipe: Chocolate Molten Cake

Can you tell which is gluten-free??

Once you have been cooking and baking gluten free for a while, making substitutions should become easy. This recipe from Whole Foods originally called for regular flour. By simply using a combination of brown rice flour and tapioca flour, a delicious and satisfying gluten free dessert was born.

In the picture above, there are two different chocolate cakes. Two batches were made to test on non-gluten free eaters; one with regular flour and one made with the gluten free substitutes. According to the “focus group”, it was hard to distinguish one from the other. Both were delicious!

In this recipe, make sure to use good chocolate like Guittard, Scharffen Berger or Ghirardelli. Scharffen Berger still produces high quality chocolates right in our backyard; Berekely. Guittard is headquartered down the road in Burlingame and Ghirardelli, which has it’s beginnings in San Francisco, is headquartered across the bay in San Leandro.

If you don’t like salt with your chocolate, leave it out. Some people like it and others do not. In case you are wondering, the cake on the right, in the green ramekin, is the gluten free cake. :)


Gluten Free Chocolate Molten Cakes Recipe


  • 4 oz semi-sweet chocolate chips
  • 2 oz unsweetened chocolate (you can use bittersweet chocolate; if you do, use 1 Tbl less sugar)
  • 6 TB unsalted butter
  • Butter and sugar to grease ramekin
  • 1/4 cup sugar
  • 2 eggs, lightly beaten
  • 1/4 cup total of brown rice flour and tapioca flour (estimate 1/2 of the measuring cup with brown rice flour and then fill with tapioca flour; use a knife to level off)
  • 1 tsp baking powder
  • 1/2 tsp salt



1. Preheat oven to 375° F.

2. In a microwave safe bowl or glass measuring cup, place chocolates with butter. Microwave on high in 30-40 second intervals, stirring in between (microwave for less time as you get closer to it being melted). Once smooth and melted, place in a medium bowl until cooled, at least 10 minutes. A metal bowl will cool it quicker.

3. Butter and sugar the sides and bottoms of 4 medium ramekins. Set aside.

4. To the chocolate, mix in sugar, then add eggs, flour, baking powder, and salt. Whisk until smooth and thick. Divide mixture into ramekins.

5. Bake for 12-14 minutes or until middle is just barely set. Remove from oven. You may need to run a knife around the edge if you are going to invert onto serving plates. It can be served with whipped cream or ice cream. Sprinkle some cocoa powder on top for a nice effect.

6. If you want to make these ahead, let them cool and reheat in the microwave for 45 seconds before serving.

For more info: There is good information about which chocolate products are gluten free on this webstie:

Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes:

About Amy Fothergill

Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at or get more info about her book at
  • Molten cakes are my favorite. So happy to have a gluten free recipe..

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