Step 1: Preheat your oven to 425°F (220°C). This ensures that your lava cakes bake perfectly and have that gooey center.
Step 2: Grease a muffin tin with oil or a non-stick spray. This will prevent the cakes from sticking and ensure easy removal.
Step 3: In a medium bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, and baking soda until well combined.
Step 4: In a separate large bowl, mix together the vegetable oil, vanilla extract, and milk until smooth.
Step 5: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
Step 6: Fold in the chopped chocolate, ensuring it’s evenly distributed throughout the batter.
Step 7: Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 8: Place the muffin tin in the preheated oven and bake for about 12-14 minutes.
Step 9: Remove the muffin tin from the oven and let it cool for about 1-2 minutes.
Step 10: Carefully invert the muffin tin onto a plate to release the cakes. Serve immediately while still warm.
