Chocolate Mudcake [Vegan & Gluten-Free]
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 8 people
Prep Time
10 minutes
Cooking Time
45 minutes
people 8
Gluten-Free self-raising flour is used in this recipe. This is because, with the heaviness of the wet ingredients you need a bit of rise from the flour. Try adding zest's and flavoured oil's to the cake mix and ganache to make other flavoured variations.


  • Dry Ingredients
  • 1 1/2 cups gluten-free self-raising flour
  • 1/4 tsp xantham gum (you can get this from health food stores)
  • 1 tsp bi carb
  • 1/4 cup dutch cocoa powder
  • 3/4 cup caster (fine) sugar
  • Wet Ingredients
  • 3 tbs flax meal
  • 3/4 cup water
  • 3/4 cup coconut yoghurt or soy yoghurt
  • 1/2 cup vegetable oil
  • Chocolate Ganache
  • 1/3 cup coconut cream
  • 1 1/4 cups vegan dark chocolate (chopped)
  1. Preheat an oven to 170C and grease and line a round 20cm tin.
  2. Sift all the dry ingredients together into a bowl
  3. Mix all the wet ingredients into a jug or a small bowl and stir then allow to stand for a few minutes.
  4. Pout the wet ingredients into the dry ingredients and whisk together until smooth.
  5. Pour into a tin and bake for 45 minutes -1 hour (checking after 40 minutes), when a skewer inserted it should come out clean (or almost clean).
  6. Leave to cool in the tin for 5 minutes then invert on a wire rack and cool completely in the fridge. Bring cake back up to room temperature when ready to frost with the ganahe (see below).
Chocolate Ganache
  1. Place ingredients in a small saucepan and stir over a low heat until just melted together and smooth. Take off the heat an allow to cool slightly for a minute before using (at this stage you can ladle the mix over, or set it in the fridge a bit so you can spread it).

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