Vegan Chocolate Mud Cake

I often find a recipe I love and then make a zillion variations of it! My victoria sponge was so well received and super easy to make ... I decided to create a chocolate version. And what better than sandwiching it with whipped vegan chocolate cream and smothering it in rich whipped chocolate.

I'm not brilliant at baking and pretty much stopped making cakes when I quit eating eggs, but this combination is so failsafe. It's simply a case of throwing everything in a mixing bowl and combining it together well, then pouring it into a cake tin and baking it! 


375g gluten free self raising flour

25g raw cacao powder

400ml almond milk

100g coconut sugar

150ml light olive oil

2 tsp baking powder

1 tbsp vanilla extract


1 tin coconut milk - cream off the top (make sure it's full fat and pop the tin in the fridge to separate the cream and water) 

1 tbsp raw cacao powder

1 tsp coconut sugar


1 avocado (ripe or a little over ripe)

2 tbsp maple syrup (more if you like it sweet)

2 tbsp cacao powder

Drop of almond milk 

DECORATE (optional)

Grated dark chocolate and chocolate chunks



Pre-heat the oven to 170C 

Add the flour, cacao, milk, sugar, olive oil, baking powder and vanilla extract to a large mixing bowl and blend together well

Pour into a greased springform cake tin (mine is 20cm) and pop into the oven

Meanwhile make the filling by whisking the coconut cream, cacao and coconut sugar together using an electric whisk - pop in the fridge to set

Make the top layer by blitzing all the ingredients in the nutribullet until smooth

Oven bake the cake for 25 - 35 minutes. After 25 minutes skewer the cake to check it's baked through. Leave a little longer if it needs baking through

Remove from the oven and allow to cool

Slice the cake in half and slather the base layer with chocolate cream - saving a little for on top

Cover the top of the cake with the smooth, glossy chocolate mix, grate over dark chocolate and chocolate chunks

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