Gluten-Free Mini Lemon Lava Cakes

"This light, lemony cake is filled with a liquid white chocolate center. A special technique helps both to lighten the rice flour and make it bond without gluten. Dad's a celiac, and this is one of his favorite cake recipes."
 
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Ready In:
45mins
Ingredients:
23
Yields:
12 cakes
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
  • In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
  • Add remaining baking powder and mix well. Sift flour.
  • In another bowl, mix butter, remaining milk and sugars until well blended.
  • Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
  • Whisk in flour mixture, and beat until smooth.
  • Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
  • Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
  • Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
  • Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
  • Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
  • Spread frosting over cakes, and garnish with half a lemon slice.

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