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vegan gluten free chocolate mud cake recipe

Vegan GF Allergy-Friendly Chocolate Mudcake

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Prep Time 15 minutes
Cook Time 40 minutes

Ingredients
  

  • 100 gr 90% dark chocolate
  • 1/2 cup vegetable oil
  • 1/2 cup hot water
  • 1 shot espresso coffee (about 2 tbsp) or sub for more water
  • 1 tsp vanilla essence
  • 3/4 cup sugar or sweetener of choice
  • 1 cup baking GF flour blend 1 for 1 baking blend or buckwheat flour
  • 2 tsp baking powder
  • 1 flax egg (1 tbsp of flax meal + 3 tbsp of water)
  • 2 tbsp cocoa or cacao powder

Chocolate Coconut cream icing:

  • 1/2 cup coconut cream
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup

Instructions
 

  • Preheat your oven to 175 degrees Celsius,
  • Grease an 8inch cake tin,
  • In a small bowl mix the flax eggs ingredientstogether and leave to set on the side,
  • In a sauce pan melt the dark chocolate with thehot water and the shot of espresso over slow heat, whisk to combine then leaveto cool,
  • In a mixing bowl combine all the dry ingredientstogether then pour the vegetable oil, flax egg and combine,
  • Pour the melted chocolate in the bowl and whisktogether removing any lumps but do not over stir,
  • Pour the batter in your tin and cook for 40minutes at 175 degrees Celsius.
  • Leave to cool and top with a coconut creamicing.

Chocolate Coconut cream icing:

  • Combine the ingredients together with a whiskuntil smooth and shiny. Add more cocoa/sweetener to taste.
  • Spread the icing over the cake and top with berries and if not nut-free ormacademia nuts