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Gluten-Free Mini Lemon Lava Cakes

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“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.”
12 cakes

Ingredients Nutrition


  1. Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
  2. In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
  3. Add remaining baking powder and mix well. Sift flour.
  4. In another bowl, mix butter, remaining milk and sugars until well blended.
  5. Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
  6. Whisk in flour mixture, and beat until smooth.
  7. 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.
  8. Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
  9. Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
  10. 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.
  11. Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
  12. Spread frosting over cakes, and garnish with half a lemon slice.

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