Can you make lava cake without flour?

Yes, you absolutely can. Flourless chocolate lava cake skips the flour entirely and still holds together thanks to eggs and melted chocolate. The result is even more decadent than a traditional lava cake—richer, smoother, and naturally gluten-free.

What is the difference between molten and lava cake?

While the terms are often used interchangeably, there's a subtle difference. Most molten cakes contain a small amount of flour to give the outside a light sponge texture. Lava cakes , especially flourless ones, are denser and have no flour at all. They’re baked just until the outside sets while the center stays soft and runny.

What is the point of flourless chocolate cake?

Going flourless enhances both flavor and texture. Without flour to absorb moisture, the chocolate shines through more intensely. You get a fudgy, almost creamy consistency that feels luxurious and melts in your mouth. It’s also perfect for gluten-free diets.

Can you make a chocolate cake without flour?

Definitely. Flourless chocolate cakes have been around for decades, and they’re just as satisfying—if not more so—than traditional cakes. The key is using enough eggs and high-quality chocolate to build the structure. This gives you a firm edge and a beautifully gooey center.

Flourless Chocolate Lava Cake – Simple, Elegant, Gluten-Free

Ingredients

Scale

8 ounces 70% bittersweet chocolate, finely chopped

12 tablespoons (6 ounces) unsalted butter, cut into cubes

4 large eggs

1/2 cup (3½ ounces) granulated sugar

1/8 teaspoon salt

Butter and cocoa powder for greasing ramekins

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Instructions

1. Preheat your oven to 425°F and generously butter 4 ramekins, dusting with cocoa powder.

2. Melt the chocolate and butter together in a heatproof bowl over simmering water or using 20-second intervals in the microwave.

3. In another bowl, whisk the eggs, sugar, and salt until pale and slightly thickened.

4. Slowly stir the chocolate mixture into the egg mixture, mixing gently until combined.

5. Divide the batter evenly among the ramekins.

6. Bake for exactly 11 minutes, or until the edges are firm and the center still jiggles.

7. Let rest 1–2 minutes, then invert onto a plate or serve in the ramekins with toppings of your choice.

Notes

Make sure not to overbake, or you’ll lose the lava effect.

You can prepare the batter ahead and refrigerate until ready to bake.

Author: lina
Prep Time: 10 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cake
Calories: 420
Sugar: 21g
Sodium: 100mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 6g
Cholesterol: 190mg