Is there anything better than the sweet yet slightly savory bite of creamy, dreamy peanut butter? There is when you slice into these gooey Gluten and Dairy Free Peanut Butter Lava Cakes!
Molten lava cakes are a classic for a reason. Whether it's the original celebration of rich, deep chocolate like Dairy and Gluten Free Chocolate Molten Lava Cakes or this nutty treat, they're always a crowd favorite. Elegant enough to entertain with yet easy enough to make just because.
Where are all of my peanut butter lovers at? If diving into the jar of Skippy is your guilty pleasure these Gluten and Dairy Free Peanut Butter Lava Cakes are sure to become your new favorite sweet treat. Aside from being dangerously delicious they also only require a few readily available ingredients.
- Peanut Butter - Rich, nostalgic, comforting, and irresistibly sticky and gooey, this is the star of the show. Use your favorite creamy peanut butter for this recipe.
- Dairy Free Butter - Adds richness to this dessert while also being used to butter the ramekins for easy release.
- Eggs - Gives these lava cakes their light, airy, souffle like texture.
- Brown Sugar - The molasses in brown sugar echoes the natural sweetness of the peanut butter and gives depth to every bite.
- Gluten Free Flour - Bob's Red Mill Gluten Free 1 to 1 Baking Flour is my go-to flour for sweet and savory recipes. It makes it easy to measure without having to add any additional ingredients. The flour is also used to dust the ramekins.
- Baking Powder - Gives these delicate molten lava cakes a gentle rise.
How to Make Gluten and Dairy Free Peanut Butter Lava Cakes
It's never been easier to make these restaurant worthy lava cakes at home. With a few simple steps and tips, you will be sinking your spoon into these ridiculously luxurious confections.
Rich yet delicate, these sweet little peanut butter cakes are destined to become a new favorite.
Time needed: 45 Minutes
Step 1: Pregame
Butter your ramekins and dust them with flour, dumping out the excess flour. Preheat your oven to 400 degrees.
Step 2: Whip
Add your eggs and sugars to a bowl and mix on high for five minutes. The mixture will become light, airy, and pale yellow.
Step 3: Double Boiler
Create a double boiler by adding two to three inches of water to a pan. Bring the water to a low boil and place a glass mixing bowl on top of the pan, making sure the water never touches the bottom of the glass bowl. Add your butter and peanut butter and constantly stir until the mixture is melted and creamy.
Step 4: Temper
Add a little of the warm peanut butter mixture into the eggs while mixing to bring the eggs closer to the warm temperature of the peanut butter. Add the remaining peanut butter mixture and mix to combine.
Step 5: Add Dry Ingredients
Add the flour and baking powder and mix until just combined.
Step 6: Bake
Divide the batter between the prepared ramekins. Place the ramekins on a baking sheet and allow them to bake for 10-12 minutes. There should be a divot in the center, and they will be slightly jiggly.
Step 7: Let Cool & Flip
Allow the lava cakes to cool for three minutes in the ramekins. Place a small plate over the ramekin and gently flip. Let sit for 30 seconds and gently lift the ramekin.
Step 8: Serve
Serve the lava cake as is or add your preferred topping (ice cream, banana's, etc.)
This recipe is completely Dairy Free and Gluten Free. However, you can use all-purpose flour and full dairy butter in this recipe for Peanut Butter Lava Cakes. The measurements and cooking times will be the same.
- Ramekins - This recipe will make six, four-ounce sized ramekins.
- Double Boiler - Using a double boiler allows the butter and peanut butter to gently melt. The steam created keeps the heat low. This is also a great way to melt chocolate.
- Mixer - Using a stand mixer or handheld mixer will allow you to beat the eggs until they are light, airy, and frothy with complete ease.
These peanut butter molten lava cakes are a great make ahead, both for preparing them and then also once they are baked. You can make the batter ahead of time and keep the ramekins in the refrigerator for up to five days, baking them as you desire.
Once the lava cakes are baked, they will keep for up to a week in the refrigerator. Just dive in with your spoon whenever the peanut butter craving hits!
Top Tip for Gluten and Dairy Free Peanut Butter Lava Cakes
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.
How to Make this Recipe Nut Free
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.
Gluten and Dairy Free Peanut Butter Lava Cakes
- 1 mixing bowl/mixer
- 6 4-ounce ramekins
- 1 Double boiler
- 1 Baking Sheet
- 1 cup creamy peanut butter
- ½ cup Dairy Free butter
- 5 eggs, room temperature
- ½ cup brown sugar
- ½ cup Gluten Free 1 to 1 flour
- ½ tsp baking powder
- 1 tbsp softened DF 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.
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