The World’s BEST Vegan Chocolate Mudcake Recipe

The World's BEST Vegan Chocolate Mudcake Recipe
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My sister celebrated her birthday yesterday, and of course the occasion called for cake!  Dave and I are still eating mostly plant-based, so I wanted to make sure that there was a vegan friendly dessert for us to share with everyone.

I first made this cake for a vegan potluck I had with my friends a few weekends ago, and it was a HIT!   Nothing in the cake makes it seem like it’s dairy-free and egg-free!  Infact, if you ask me, this cake tastes BETTER than a usual cake.  It’s chocolately, super moist (I know, gross word, but this cake legit doesn’t go dry!) and it’s really easy to make.  Don’t let the different looking ingredients put you off!  It’s actually SO fun baking in the kitchen with vegan alternatives!  If you have a special occasion, or you just want to eat cake, then you have to try this!

I know it’s a big call, but I think this is the BEST vegan chocolate mudcake EVER!

 

Cake Ingredients:

  • 2 “flax eggs” (2 tbsp flaxmeal + 1/4c water)
  • ½ c almond milk + 1 tsp Apple Cider Vinegar
  • 1 & ½ tsp baking soda
  • ½ c maple syrup
  • 1/3 c coconut sugar
  • ¼ c coconut oil
  • ¼ teaspoon vanilla bean paste
  • 1 cup apple sauce (Pam’s apple sauce was the best I found – literally JUST apples – available at Pak n Save, 1 tin = 1cup)
  • ½ c cacao powder (I’m sure cocoa powder would also work!)
  • ¼ c oat flour (literally ground up oats / ground up in a food processor, or blender)
  • 1 & ¼ c flour

 

Icing ingredients:

  • 1 block vegan-friendly chocolate (I used Whittakers 50% Dark Chocolate)
  • ¼ c almond milk
  • 1 tbsp coconut oil

 

 

Method:

  1. Preheat oven to 180 degrees celsius and line 20cm diameter tin with baking paper.
  2. Mix the vinegar and almond milk together to curdle.
  3. Make you flax eggs and set aside.
  4. Add baking soda to the almond milk mixture.
  5. Add the maple syrup, coconut sugar and almond mixture to the flax eggs. Beat to combine.
  6. Add applesauce, coconut oil and vanilla to the mixture and combine.
  7. Add the rest of the batter ingredients to the bowl and mix till combined. It should be thick but pourable, if you need to add a splash or two of almond milk, do it.
  8. Pour the mixture into your pre lined tin and put into the oven for about 40 minutes.
  9. For the frosting melt the chocolate and almond milk together and add coconut oil.
  10. When the cake is cooked, take it out of tin after having let rest for 10 minutes or so and transfer onto a cooling rack.
  11. Ice the cake and serve!

 

My favourite way to serve the cake is with fresh / thawed frozen berries and Little Island ice cream!

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