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Chocolate Mud Cake

A perfect cake to bake for someone's birthday or other special occasions.

Rich, filling, chocolaty, delicious and nutritious!
 

Ingredients

Cake
1 cup blanched almond meal 
1 cup green banana flour
3/4 cup pure organic cocoa powder
1 tsp pure vanilla
1/2 cup coconut sugar (swap for up to 3/4 cup raw honey if you prefer)
1 tsp bicarb soda (aluminium-free)
1 tsp baking powder (gluten and rice-free)
1 cup pumpkin puree (peeled pumpkin pieces, boiled or steamed, drained then mashed fine)
3/4 cup liquefied coconut oil (refined, not raw)

1/2 cup pure coconut cream
3 large or 4 small eggs

Decoration
1 small punnet fresh strawberries
1 tbsp cacao nibs
2 tbsp coconut oil
1 tbsp pure organic cocoa powder
2 tsp raw honey

Handy items to have

  • 2 mixing bowls

  • sifter/sieve

  • measuring utensils

  • small round cake tin

  • small saucepan 

Method

Cake

  1. Pre-heat oven to 180 degrees Celsius

  2. Sift the flours, cocoa, bicarb soda and baking powder into a large mixing bowl

  3. Add remaining dry ingredients and stir

  4. In a separate bowl add all wet ingredients and whisk to combine

  5. Pour wet ingredients into bowl of dry ingredients and stir with a wooden spoon until well combined

  6. Transfer mixture to a round non-stick or paper-lined cake tin and place in the oven turning the timer to 20 minutes to check on the progress

  7. Test the readiness by inserting a wooden skewer into the centre of the cake to the bottom then pulling it out. If it comes out with a lot of wet mixture on it then the cake needs to cook longer. Keep in mind it's a moist cake, you will end up with some cake mixture on the skewer. You don't want it to be too wet (i.e. raw) though

  8. When the cake is cooked properly, remove it from the oven, carefully turn it onto a wire cooling rack and allow it to cool down completely

Decoration

  1. In a saucepan on the stove on very low temperature add coconut oil, cocoa and honey and stir until well combined and no lumps remain, then remove from the stove

  2. While allowing the chocolate mixture to cool down slightly, prepare the other topping ingredients by slicing the strawberries in half, leaving the green tops on if you wish, placing the strawberries around the outside edge of the top of the cake (as pictured) then drizzle the chocolate mixture over, using a spoon. If some chocolate drips down the sides that's okay, it's a nice effect!

  3. Sprinkle the cacao nibs over the surface as you wish then your cake is complete and ready to serve for a special birthday celebration!

Questions or comments about this recipe?

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