Make a gluten-free matcha lava cake?

Gluten sensitivity won't stop you from enjoying the wonders of Matcha Lava Cake! With our gluten-free recipe, you can indulge in the heavenly combination of earthy matcha and luscious molten center, all without the worry. Delight in every bite, sans gluten!

You'll need

Items needed to answer the question, make a gluten-free Matcha Lava Cake. Items include: gluten-free flour matcha powder salt unsalted butter white sugar eggs egg yolks vanilla extract

gluten-free flour 1/2 cup
matcha powder 2 tablespoons
salt 1/4 teaspoon
unsalted butter 1/2 cup
white sugar 1/2 cup
eggs 2 large
egg yolks 2 large
vanilla extract 1 teaspoon

Take note
Please note that although this recipe is gluten-free, it may still contain other allergens. Make sure to check all the ingredients and take necessary precautions if you have other dietary restrictions.

1

Prepare the Ingredients

Gather all the ingredients needed for the matcha lava cake. Here's what you'll need: - 1/2 cup gluten-free flour - 2 tablespoons matcha powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1/2 cup white sugar - 2 large eggs - 2 large egg yolks - 1 teaspoon vanilla extract

2

Mix the Dry Ingredients

In a mixing bowl, whisk together the gluten-free flour, matcha powder, and salt until well combined. Set aside.

3

Combine Wet Ingredients

In another bowl, mix together the melted butter, white sugar, eggs, egg yolks, and vanilla extract. Whisk until the sugar is dissolved and the mixture is smooth.

4

Create the Batter

Slowly pour the wet ingredients into the dry ingredients, whisking as you go, until the batter is smooth and thick.

5

Prepare the Ramekins

Grease four ramekins with butter and dust them with gluten-free flour. Make sure to coat the ramekins well, so the lava cake releases easily after baking.

6

Fill the Ramekins

Divide the batter equally among the greased ramekins, filling them about two-thirds full. Leave room for the lava cake to rise during baking.

7

Chill in the Refrigerator

Place the filled ramekins in the refrigerator for at least 30 minutes to chill. This will help the matcha lava cake achieve the perfect molten center.

8

Preheat and Bake

Preheat your oven to 425°F (220°C). Once the oven is preheated, place the chilled ramekins on a baking sheet and bake for about 12-14 minutes, or until the edges are set but the center is still slightly jiggly.

9

Serve and Enjoy

Carefully remove the matcha lava cakes from the oven and let them cool for a few minutes. Run a knife around the edges of each ramekin, then invert them onto a serving plate. Tap the bottoms of the ramekins to release the cakes. Serve immediately and enjoy the gluten-free goodness!