Make decadent Air Fryer Chocolate Lava Cake in 15 minutes; it can also be made gluten-free!
If you are craving a sweet treat, these rich, delicious chocolate lava cakes are just the ticket to get that craving. They are nicely baked on the outside with a gooey center full of melted chocolate.
The combination of chocolate on chocolate makes for a decadent chocolate dessert that can be topped with fresh fruit and powdered sugar.
This recipe will be made from scratch and only one swap is needed if you need to make them gluten-free!
How do you make lava cake gluten-free?
The only swap needed to make these gluten-free is to use gluten-free all-purpose flour. This needs to be an even ratio of 1:1 flour. I prefer to use either King Arthur or Better Batter Gluten-Free All-Purpose Flour.
Cup 4 Cup works well too, use your preferred brand.
All other ingredients are naturally gluten-free; however, as always be sure to check all ingredients before using.
What size ceramic ramekins are used for Air Fryer Chocolate Hot Lava Cake?
We used 3 12-ounce Ramekins to make these Lava Cakes. This cake is rich, so 1 of these cakes can easily feed 2.
Alternatively, if you want to keep it in individual portions, use 6 4-ounce Ramekins or 6-ounce ramekins, this size will be a bit more full. This will give you a good amount of cake in a smaller portion size.
What ingredients do you need for an Air Fryer Hot Lava Cake?
This recipe uses very basic ingredients, which makes a quick dessert recipe too!
- Semi-Sweet Chocolate Chips
- Unsalted Butter
- Eggs
- Granulated Sugar
- Gluten-Free All-Purpose Flour
- Cocoa Powder
- Salt
Tips for Making Air Fryer Chocolate Hot Lava Cake:
The first step is to use a microwave-safe medium-sized bowl and melt the butter and the semisweet chocolate chips.
In another bowl combine the egg yolks with the whole eggs, along with the remaining ingredients, sugar, flour, cocoa powder, and salt.
This is best to combine with a Danish Dough Whisk, but a traditional whisk can be used as well. If you prefer a handheld mixer or stand mixer can be used, but do not overmix.
Once the eggs are well combined with the remaining ingredients, pour the melted chocolate mixture with the flour and eggs and mix well.
Grease the ramekins that you are planning to use and evenly divide the cake mix between each ramekin.
This will cook in the air fryer at 375 Degrees for 10-15 minutes depending on the size of the ramekin. This recipe was done in a cold air fryer, if yours is preheated the baking time may be a bit less.
The recipe card below will have the full instructions.
Remember when making this recipe that you do not want the center of the cake inside completely set, so when poking it with a toothpick it may have cake batter on it. The inside should have an internal temperature of 165 degrees F to be done, but still with a gooey chocolate center.
Once the cakes are done and cooled, carefully release and invert the cake.
Top the cakes with fresh berries or powdered sugar, and serve with vanilla ice cream.
This is a great way to make individual chocolate cakes using your air fryer. Enjoy these little cakes that are perfect for chocolate lovers or just an addition to a romantic dinner!
Find even more Air Fryer Dessert Recipes!
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-sized, microwave-safe bowl melt the butter and chocolate chips in the microwave at 30-second increments then stir and continue until fully melted.
- In a separate bowl combine the eggs, sugar, gluten-free flour, cocoa powder, and salt. Whisk well until combined.
- Pour in the melted chocolate mixture and continue to whisk until fully mixed.
- Spray 3 12oz ramekins with non-stick spray. If you want smaller servings, use 6 4oz ramekins.
- Fill each ramekin about halfway with batter.
- Place in air fryer, if using 12oz air fry at 375°F for 12-15 minutes, if using 4oz air fry at 375°F for 10-12 minutes.
- The inside of the cake should still be gooey, but the internal temperature of the cake should be at least 165°F to be considered done.
- Once done, let cool for 5 minutes.
- Carefully scrape the sides to release the cake from the ramekin. Place a plate on top of the ramekin and flip the cake or invert the cake to release. The bottom of the cake will become the top of the cake.
- Serve with powdered sugar or fresh fruit.
Esme Slabbert says
Love the GF version, wow I visited you via Wonderful Wednesday Blog Hop. My entries are #123+124. Feel free to join SSPS Linkup M-S: https://esmesalon.com/tag/seniorsalonpitstop/
Patty Lake says
These look delicious!!! its exciting to have a recipe for this for the air fryer! visiting from Happiness is homemade! -Patty