Gluten-Free Mini Lemon Lava Cakes Recipe

Name: Gluten-Free Mini Lemon Lava Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 3/4 cups granulated sugar; 1 cup gluten-free brown sugar; 1 cup egg substitute; 1/2 cup sweet rice flour; 1/2 cup brown rice flour; 1/4 cup tapioca flour; 1/4 cup potato flour; 3/4 cup fat-free margarine, melted; 1/4 cup lemon juice; 1/4 cup skim milk; 1 tablespoon baking powder; 3/4 tablespoon vanilla extract; 1/3 teaspoon guar gum; 1/4 teaspoon almond extract; Filling; 3/4 cup white chocolate chips; Frosting; 1 1/4 cups powdered sugar; 1/4 cup brown sugar; 2 tablespoons Butter Flavor Crisco; 2 tablespoons whipping cream; 2 tablespoons lemon juice; 1/4 tablespoon vanilla extract; 1/4 teaspoon almond extract; Garnish; 6 lemon slices, halved

Servings: persons

Cake
1 3/4 cups granulated sugar
1 cup gluten-free brown sugar
1 cup egg substitute
1/2 cup sweet rice flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato flour
3/4 cup fat-free margarine, melted
1/4 cup lemon juice
1/4 cup skim milk
1 tablespoon baking powder
3/4 tablespoon vanilla extract
1/3 teaspoon guar gum
1/4 teaspoon almond extract
Filling
3/4 cup white chocolate chips
Frosting
1 1/4 cups powdered sugar
1/4 cup brown sugar
2 tablespoons Butter Flavor Crisco
2 tablespoons whipping cream
2 tablespoons lemon juice
1/4 tablespoon vanilla extract
1/4 teaspoon almond extract
Garnish
6 lemon slices, halved

1
Preheat oven to 350u00b0F, 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.

1302

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Cake, 1 3/4 cups granulated sugar, 1 cup gluten-free brown sugar, 1 cup egg substitute, and more.

Yes, Gluten-Free Mini Lemon Lava Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Mini Lemon Lava Cakes

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