Peanut Butter Molten Lava Cakes
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.
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
How To Make Peanut Butter Molten Lava Cakes
- Preheat & Prepare: Set your oven to 400 degrees. Grease and lightly flour 6 ramekins, ensuring an even coating on all sides.
- 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.
- 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.
- Flour Power: Incorporate Gluten-Free 1 to 1 flour and baking powder, mixing until just combined.
- Divide & Conquer: Divide the batter into the prepared ramekins and place them on a baking sheet.
- 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.
- 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.
Peanut Butter Molten Lava Cakes
Equipment
- 1 mixing bowl/mixer
- 6 4-ounce ramekins
- 1 Double boiler
- 1 Baking Sheet
Ingredients
- 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
Instructions
- 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!
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 🙏💯💯💯❤️❤️💯😁
Thank you so much!!