Free, Free, Free Chocolate Molten Cakes

Gluten, Dairy and Soy Free Chocolate Molten Cake

Who doesn’t love a good, warm, gooey chocolate molten cake served with vanilla ice cream? Tell me, is there anything more comforting than melting chocolate cake with melting vanilla ice cream? Hot and cold. That’s how it should always be.

Well, by looking at these photos, you would never guess that these cakes are actually gluten, dairy and soy free. Yes, you heard it! My “three frees” once again!

Linda at Make Life Sweeter! is hosting this month’s Go Ahead Honey, It’s Gluten Free! The theme is Birthday Baking for Kids. This is an event from Naomi of Straight into bed Cakefree and Dried and as the name suggest it’s all about the gluten-free side of life. When I read about this, I instantly thought about this chocolate molten cake. It’s based on a full wheat and full dairy recipe but since the main ingredients are eggs and chocolate, I thought it could easily be transformed into a “three free” one. I used rice flour instead of all purpose flour, butter-flavored non-hydrogenated shortening and gluten free, dairy free and soy free chocolate chips. All this ingredients are readily available at most health food stores and they really work well in this recipe.

I topped the molten cake with vanilla rice milk ice cream (Rice Dream) which is also gluten and soy free. Some of the Rice Dream flavors contain some gluten and some soy so make sure to check labels if you are concerned about any of these allergens.

Decorated Cakes

I didn’t throw a kids birthday party per se, but I invited my 4-year old next door neighbor over for some cake and ice cream. I decorated it with all natural pink and yellow sprinkles and she loved it! That’s the true test!

Gluten, Dairy and Soy Free Chocolate Molten Cakes

4 oz butter-flavored, non-hydrogenated shortening
6 oz gluten, dairy and soy free chocolate chips
2 organic eggs
2 organic egg yolks
2 oz sugar
3/4 oz organic white rice flour
pinch of sea salt

In the bowl of an electric mixer, combine the whole eggs, egg yolks and sugar and whip until very thick and pale. In the meantime, melt the shortening and the chocolate chips together over a double boiler.

Add the shortening and chocolate mixture to the whipped eggs while the mixer is on low speed. Once all the chocolate is added, turn mixer back to high for about 10 seconds so it’s all well mixed.

Fold in the rice flour and the sea salt. Pour batter into 4-oz greased molds and bake at 400 degrees for 10 minutes. The outside of the cake will be baked but the center will stay slightly soft and gooey.

Let the cakes rest in the molds for a few minutes until they cool down enough to handle and then flip them onto a plate. These are best served warm with ice cream.

If you don’t have any allergies, you can certainly make this cake with regular unsalted butter, all purpose flour and regular good quality chocolate (70% is best). The end result is the same, I promise!


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26 Responses to “Free, Free, Free Chocolate Molten Cakes”

  1. culinography says:

    These are beautiful, Aran! Your neighbor’s a lucky kid! :)

  2. wow these are fantastic “free” cakes! i will most definitely have to try this recipe, especially since i’ve recently swtiched from soymilk to rice dream. and i am truly envious of how you are capable of making and posting about so many recipes you make at home!

  3. WOW, I’ve never had anything “free” but would definitely make these they look so moist and lucious!!! I have a friend whose gluten and dairy intolerant so think I’ll make these for her next weekend, she’ll be delighted!

  4. Yum, as per usual! Those sprinkles are the cutest, did you get them somewhere special?

  5. linda says:

    Wow, even better that it’s dairy and soy free! It looks delicious! I’m very curious how it will taste.

    Thanks for your entry!

  6. Aran says:

    Thanks everyone for the nice comments.
    Mevrouw- I got the sprinkles at Whole Foods. They don’t contain any artificial coloring, they are made with sugar and beet juice. I’m glad you liked them!

  7. C.L. says:

    How do you spell the sound of drooling? These look so cute and delicious! My son has a class mate that is allergic to almost everything so this very well may be a great recipe to use for snacks. Thank you so much :)

  8. Veron says:

    I have a weakness for molten chocolate cakes…they are one of my absolute favorite things to eat.

  9. Yet another gorgeous, mouthwatering dessert! These will be perfect for my nephew who is on a gluten, dairy free diet. He will be thrilled!

  10. Anonymous says:

    “Free” birthday cakes are so important in my house since my family is on a “free” diet. Maybe my kid’s godmother will come to Colorado from Florida and make this for birthdays this year! Hint, Hint. Thanks for making another amazing treat that even my family can have. JILL

  11. I really don’t know how you get so many great recipes in…I am in awe of you. Everyday I wake up to another beautiful post and I love it! Thanks!

  12. Beautiful pictures! They look so decadent!

  13. bbaking says:

    those are some sexy chocolate puds!!

  14. giz says:

    I defy anyone to say that gluten and dairy free are boring. I would carry a picture of this molten cake in my wallet just to wave it and say “see…it isn’t so”

  15. Look at the ooey, gooey delicious fun! I think I will look for a house next door to yours! :)

  16. Tartelette says:

    Good grief..it’s after 2am and now I am craaaaving these….Thank goodess I can go fetch the other part of the dessert, the ice cream. Not all is lost!!

  17. Naomi Devlin says:

    These are just delicious looking! I love the ice-cream and sprinkles, a great way to make something really quite grown up appeal to the less serious minded among us. So glad you joined the party!

    x x x

  18. Suzana says:

    My hubby would kill for those cakes! Awesome photos.

  19. Dana says:

    My mother has celiac disease and can’t eat gluten, so I know she’d appreciate this recipe! I’ll have to send her the link :).

  20. B says:

    Moelleux au chocolat is the best dessert ever! It’s so great to see that running chocolate sauce coming out… And if it’s “free, free, free”, it would even be better (to eat even more!!!)

  21. Aran, thanks for the tip, the next time I’m in the US those sprinkles are going on my Whole Foods shopping list!

  22. Wow! So beautiful! Who knew healthy good be so good? I am forwarding this to my sister as well as she is dairy free as well as gluten free. Thankl for the beautiful post.

  23. Kate says:

    Thank you so much! It can be a real trick for me to throw a dinner party because my mother needs gluten-free, and my best friends are lactose intolerant and diabetic. This is the perfect Valentine’s dessert for them!

  24. Liz says:

    How many cakes does this recipe make, using the 4 oz. containers?

    Thanks!

  25. Anonymous says:

    amazing! just made them – very-very nice! thank you for the recipe!

  26. Katherine Willis says:

    Glad to find more soy free recipes. I have gluten problems (don’t know if it’s CD yet) and I also have Hashimoto’s disease. So no soy, no tofu, no none of that. And it seems to be a replacement ingredient in most gf stuff.

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