This chocolate flavored vegan mud cake is dense, fudgy, rich and so satisfying! Healthy to boot, flourless and refined sugar-free, there is no shame in having a second piece of this guilt-free decadent dessert. With a whopping 14 grams of protein per portion, go ahead and reward yourself after that hard workout with a huge piece, you deserve it!
I have recently discovered mud cakes, and I must say I enjoy them a lot because of their texture, which is a lot denser and richer than your ordinary cake. They are moist, fudgy and as a bonus, they are super easy to make!
A mud cake, by definition, is made by mixing melted chocolate and any other liquids together, then mixing them with your dry ingredients. That process gives the cake a texture that is very close to a brownie.
What’s special about this particular recipe?
Well, it is probably the only mud cake recipe you will find on the web which is entirely paleo, gluten-free, vegan, flourless, dairy-free and… protein packed!
And the taste…
I’d have a piece of this cake right now… and it’s 9 AM!
I topped this cake with finely ground coconut and a healthy strawberry coulis.
For the ground coconut, I simply processed about 1/4 cup shredded coconut into a fine flour.
And for the coulis, I cooked about 1 1/2 cup frozen strawberries with 2 tbsp maple syrup for about 15 minutes over medium heat, then blended them into a very liquid syrup.
You could also skip the blending part and eat the coulis in the form of a very liquid strawberry jam, different texture, your choice.
Another good choice of garnish for this mud cake recipe would be my sweet potato chocolate frosting. This frosting has an intense dark chocolate taste and will compliment this recipe perfectly.
It is also super healthy and very easy to whip up.
Other topping options? How about vegan caramel, white chocolate, dark chocolate or simply your favorite vanilla ice cream?
How do you know the mud cake is ready? Well, unlike most recipes, you will want that toothpick to come out with a few fudgy cake crumbs sticking to it.
Another good addition to this recipe would be vegan dark chocolate chips. You would mix them in at the very end, right before pouring the mixture into your cake pan. I would skip the toppings for that version though, unless you don’t mind the extra calories!
- 1 cup mashed banana
- 1/2 cup coconut oil
- 1 cup almond milk
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 3 tbsp maple syrup
- 1/2 cup coconut flour
- 1/3 cup cacao powder
- 1 tbsp baking powder
- 1/2 cup plant-based vanilla protein powder
- Preheat oven to 350F and line a 10 inch baking pan with parchment paper.
- In a medium saucepan, cook the liquids over medium heat for 5 minutes, constantly stirring. The mixture should have the texture of melted chocolate.
- Pour the liquid mixture into the dry mixture. Mix well.
- Pour the cake batter evenly into your prepared baking pan.
- Bake for 45-50 minutes or until a toothpick comes out with a few fudgy crumbs.