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Raspberry Molten Chocolate Cake

After a week of being under the weather my family was in need of a truly decadent treat to celebrate our recovery. I picked up a copy of Better Homes and Gardens Fall Baking magazine to entertain me while I was out of commission. I love the specialty issues they put together each season and always try to grab one. I knew that the magazine would be filled with gluten and dairy filled recipes that we wouldn’t be able to enjoy but I also knew that it would be full of inspiration! The first truly decadent looking dessert that caught my attention was the Raspberry Fudge Pudding Cake. I knew that I would have to try and recreate this as a gluten and dairy free dessert as soon as I felt like experimenting again. After days of thinking about how yummy that raspberry pudding cake would be I decided to give it a go, I mean what is the worst that could happen?! The results were nothing short of spectacular if I do say so myself. The exterior baked up like a crispy chocolate shell that cracked open with a gentle nudge of our spoons revealing a gooey raspberry filled center that just screamed “Eat Me!”  Paired with a dollop of coconut whipped cream we were all in heaven. I wish I would have had the self-control to take a picture of the cake after we put the coconut whipped cream on top but, I didn’t. Trust me when I say that after thinking about them for days, smelling these little beauties bake for 40 minutes and staring at them while they cooled enough to handle I lost all control.

 

Raspberry Molten Chocolate Cake (Gluten-Free and Vegan)
Author: 
Serves: 5 servings
 
Ingredients
  • 2 10 oz. bags of thawed raspberries in syrup, thawed
  • ½ cup GF multi-purpose flour, I use this one.
  • 1 Tbsp. unsweetened cocoa powder
  • 1 tsp. baking powder
  • 2 Tbsp. Smart Balance or other non-dairy butter alternative, softened
  • ½ cup packed brown sugar
  • 1 tsp. GF vanilla extract
  • ¼ cup So Delicious coconut milk
  • ⅓ cup packed brown sugar
  • 2 Tbsp. unsweetened cocoa powder
Instructions
  1. Preheat oven to 350°F. Grease 5 individual casserole dishes with Smart Balance, place the greased dishes on a cookie sheet and set aside. Drain the thawed raspberries and reserve the juice. In a small bowl whisk together flour, one tablespoon of cocoa powder and the baking powder, set aside.
  2. In a medium bowl beat the Smart Balance with an electric mixer on medium speed for about 30 seconds. Add ½ cup of packed brown sugar plus the vanilla extract and beat until thoroughly combined, stopping to scrape down the sides of the bowl if necessary. Alternate adding the flour mixture and coconut milk, mixing well after each addition until the batter is smooth.
  3. Scoop 2 tablespoons of batter into each dish. Top the cake batter layer with 2 heaping tablespoons of the drained raspberries, and use the back of the spoon to gently press the raspberries around the dish until the cake batter layer is completely covered. Drizzle 1 tablespoon of the reserved raspberry syrup on top of each dish.
  4. In a small bowl combine the remaining ⅓ cup of brown sugar and 2 tablespoons of cocoa powder. Sprinkle 1½ tablespoons of the crumble over each dish creating an even layer of the coarse crumb topping that completely covers the raspberry filling.
  5. Bake in the preheated oven for about 35-40 minutes. Until the crumb topping has formed a crispy shell and the raspberry filling is bubbling through the cracks of the topping like red hot molten lava. Cool on a wire rack for at least 20-30 minutes then top as desired.
Notes
*If you do not have ramekins or would prefer to bake this as one dish use a 2 quart square baking dish instead. You will use all of the batter topped with all of the drained raspberries, then you will drizzle ¾ cup of the raspberry syrup over the cake and top with all of the crumb topping. Bake for 40 minutes or until a toothpick inserted into the cake portion comes out clean.

Adapted from Better Homes and Gardens

 

Comments

  1. umm… my heart is happy now. I LOVE molten lava cakes (have you ever been on a carnival cruise?! I ate one every night.) but haven’t found a good gfcf alternative.. until now!! Thank you for adapting this one for us. And as always, for linking up at gffridays. I think if we met in real life we’d be friends. I love your blog and your stories and your photos and your recipes. I love that you and your husband work creatively together. I’ll be highlighting this this week on GF Fridays:). Have a great week. and so glad your feeling better!!

    • admin

      Meghan, I agree that we would probably really enjoy hanging out in real life! thank you for all of your kind words, it really means a lot. These molten cakes are fun because the raspberries bubble like lava when you take them out of the oven.

  2. Jenn oh

    We made this for our dinner party tonight. It was really fabulous. We didn’t even top it with anything. It was small but rich, and there was lots of spoon scraping sounds near the end. Thank you!

  3. Great recipe! One of those “I can’t believe it’s vegan” experiences. No offense, but I just have not found vegan desserts to be nirvana. So this is a welcome recipe I will keep. All 6 people at dinner agreed this was delicious and even fun to look at, in an oddly primordial way. TY.

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.