Gluten-Free Slow Cooker Chocolate Lava Cake Recipe

If you want an effortless showstopper, this gluten free crock pot lava cake is perfect. It’s simple to prepare, and the results are always devoured. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream to emphasize the molten center and contrast the cake’s tender crumb.

Even though it cooks slowly in a Crock Pot, the cake achieves a tender, slightly crisp exterior while the pudding and chocolate chips form that irresistible gooey middle.

Ingredient Notes:

For exact ingredient amounts, see the recipe card below.

• Chocolate Cake Batter – A boxed gluten free cake mix makes this quick and reliable. Betty Crocker Gluten Free Devil’s Food is one option; you can also use a homemade gluten free cake mix or a from-scratch gluten free devil’s food cake batter.
• Chocolate Pudding Mix – Use an instant chocolate pudding mix (about 3.9 oz) for the pudding layer.
• Eggs – Use the number called for on your cake mix package or your chosen cake batter recipe.
• Oil or Butter – Follow the cake mix instructions for fat type and amount; melted butter adds extra richness.
• Chocolate Chips – Use bittersweet, dark, or milk chocolate chips to create the molten center.

Step 1: Prepare the cake batter in a large mixing bowl. Follow the instructions on your chosen gluten free cake mix or your from-scratch recipe to make a smooth batter.

Step 2: Spray the inside of your Crock Pot or slow cooker with non-stick spray or lightly grease it, then pour in the cake batter and spread it evenly.

Step 3: In a separate bowl, whisk the instant chocolate pudding mix with milk until smooth and let it thicken for a few minutes. Drop spoonfuls of the pudding mixture over the cake batter so it’s distributed across the surface.

Step 4: Sprinkle the chocolate chips evenly over the top so they will melt into the center while cooking.

Step 5: Place a clean kitchen towel over the slow cooker, then set the lid on top of the towel. The towel catches condensation that otherwise would drip back onto the cake, helping prevent a soggy top.

Step 6: Cook on Low for 2 to 2 1/2 hours. Cooking time can vary depending on the shape and size of your slow cooker; a wide shallow Crock Pot will cook faster than a deep, narrow model. Check for a set outer edge and a slightly gooey center.

Tips For Success

1. Cook on low heat so the cake cooks through without overbaking.
2. Always place a towel under the lid to absorb condensation and prevent a soggy top.
3. Serve immediately while warm to enjoy the gooey center.
4. Garnish with whipped cream, vanilla ice cream, or fresh berries for contrast.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat single servings in the microwave for about 35 seconds to regain a warm, gooey center. You can also freeze portions in a freezer-safe container and thaw before reheating.

In the classic lava cake, the molten center is created by adding melted chocolate or an additional chocolate mixture that remains liquid while the cake exterior sets. In this slow-cooker version, the instant pudding and chocolate chips melt and combine during cooking to produce a molten, gooey middle when served warm.

Yes. Use a dairy-free gluten free cake mix or a dairy-free homemade batter, replace butter with oil, use plant-based milk for the pudding, and choose dairy-free chocolate chips such as Enjoy Life to keep the recipe dairy-free.