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!