Peanut Butter Molten Lava Cakes

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These Peanut Butter Molten Lava Cakes will blow your mind. Imagine warm, gooey peanut butter embracing you in every bite – so, so, so good! This recipe is so delicious, with a rich blend of flavors and textures, offering a balance between rich sweetness and the delicate nuttiness of peanut butter. With a prep time of just 20 minutes, it’s a quick way to get a sweet treat.

Gluten and Dairy Free Peanut Butter Lava Cakes

Why You’ll Love Peanut Butter Molten Lava Cakes

  • Irresistible Creaminess: The combination of creamy peanut butter and butter creates a melt-in-your-mouth texture you’ll love.
  • Decadent Gluten-Free Indulgence: This recipe is gluten free so everyone can enjoy!
  • Effortless Elegance: The preparation is surprisingly simple, making it a perfect dessert for special occasions or a delightful weeknight treat.
  • Warm, Gooey Center: The 10-12 minutes of baking result in a liquid center – the hallmark of a perfect molten lava cake, where each bite reveals a luscious, flowing peanut butter core.
  • Versatile Presentation: Whether you invert them onto a plate for an elegant finish or relish them straight from the ramekins for a cozy vibe, these cakes offer versatility in presentation.

Ingredients Needed To Make Peanut Butter Molten Lava Cakes

  • Creamy peanut butter
  • Butter
  • Eggs
  • Brown sugar
  • Gluten-Free 1:1 flour
  • Baking powder
  • Softened butter + flour for greasing ramekins

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

How To Make Peanut Butter Molten Lava Cakes

  1. Preheat & Prepare: Set your oven to 400 degrees. Grease and lightly flour 6 ramekins, ensuring an even coating on all sides.
  2. Egg & Sugar Magic: In a mixing bowl, combine eggs and sugars. Mix on high for 5 minutes until the mixture turns light, frothy, and pale yellow.
  3. Create a Luscious Blend: Using a double boiler, melt butter and peanut butter until creamy. Gradually add this to the eggs, blending for a heavenly mixture.
  4. Flour Power: Incorporate Gluten-Free 1 to 1 flour and baking powder, mixing until just combined.
  5. Divide & Conquer: Divide the batter into the prepared ramekins and place them on a baking sheet.
  6. Bake & Indulge: Bake for 10-12 minutes until you notice a small divot in the center, and they are slightly jiggly. Let them cool for 3 minutes.
  7. Serve & Savor: Invert the molten lava cakes onto a plate or enjoy them straight from the ramekins. Pure indulgence awaits!

Variations & Substitutions

With so many allergens and food sensitivities, I am always looking for ways to make my recipes accessible to everyone. If you or one of your friends or family have a tree nut allergy, the peanut butter in this recipe can be replaced with sunflower seed butter.

In addition to providing its own unique flavor that is a great swap for peanut butter, sunflower seed butter also offers up additional nutrients. It’s rich in protein, vitamin E, fiber, zinc, and iron.

Commonly Asked Questions

Can I make these ahead of time?

Absolutely! Prepare the batter and refrigerate it in the ramekins. Bake when ready to serve.

How should I store leftovers?

If there are any leftovers (which is rare!), store them in an airtight container in the refrigerator.

Can I freeze these cakes?

While it’s possible, molten lava cakes are best enjoyed fresh out of the oven for that perfect, gooey center.

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Gluten and Dairy Free Peanut Butter Lava Cakes

Peanut Butter Molten Lava Cakes

Ooey, gooey, rich, yet delicate, these molten lava cakes are a celebration of all things peanut butter!
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 6


  • 1 mixing bowl/mixer
  • 6 4-ounce ramekins
  • 1 Double boiler
  • 1 Baking Sheet


  • 1 cup creamy peanut butter
  • 1/2 cup butter
  • 5 eggs, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup Gluten Free 1:1 flour
  • 1/2 tsp baking powder
  • 1 tbsp softened butter + 1 tbsp flour for greasing the ramekins


  • Preheat the oven to 400 degrees.
  • Butter the 6 ramekins. Lightly dust them with flour, making sure all sides are coated but shaking out the excess. Set aside.
  • Add the eggs and sugars to a mixing bowl and mix on high for 5 minutes. The mixture will be light, frothy, and pale yellow in color.
  • Create a double boiler. Bring a pot filled halfway full of water to a low boil. Fit a bowl over the top making sure the water never touches the bottom of the bowl.
  • Add the butter and peanut butter to the bowl. Keep stirring until it's fully melted and creamy.
  • Add a little of the warm peanut butter mixture into the eggs with the mixer running to temper the eggs. Add the remaining peanut butter mixture into the eggs and mix.
  • Add the flour and baking powder and mix until just combined.
  • Divide the batter between the 6 prepared ramekins. Place them on a baking sheet.
  • Bake the peanut butter lava cakes for 10-12 minutes. There should be a small divot in the center, and they will be slightly jiggly.
  • Allow them to cool for 3 minutes.
  • Invert the molten lava cakes onto a plate or eat from the ramekins.
  • Enjoy!



When making this recipe, make sure that all of your ingredients are at room temperature, including your eggs. This will make it easier to temper the egg mixture and help prevent the eggs from curdling.
Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


  1. 5 stars
    That looks heavenly delicious and yummy 😋🤤. I’ve got to try it this week. Thank you for the video and recipe. Have a great and blessed day 🙏💯💯💯❤️❤️💯😁

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