Mississippi Mud Cake
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Cook time: 
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Serves: 1 6 cup capacity bundt pan
Generously grease and lightly cocoa powder your 6 cup capacity non stick bundt pan and preheat the oven to 375° F
For the chocolate glaze combine 4 Tbs coconut oil witih 5 Tbs cocoa powder and 1½ Tbs agave, heat stirring constantly over a low heat

For the colored glaze: 2 cups of confectioners sugar with 2-3 Tablespoons of almond milk makes a very pourable glaze (just be sure the cake is 100% cooled before you do it) add color to your liking
  • Vegan Butter or Coconut Oil 8Tablespoons (113g)
  • Vegan Semi Sweet Chocolate 3ounces (85g)
  • Unsweetened Applesauce 2 Tablespoons
  • Light Brown Sugar ½ cup (105g)
  • Granulated Sugar ½ cup (100g)
  • Flax Meal 2 Tablespoons (16g)
  • Warm Water 5 Tablespoons (75ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Whiskey 2 Tablespoons (30ml)
  • Strong Brewed Coffee ½ cup (120ml)
  • *Or do what I did and use 1 tablespoon instant coffee granules and hot water
  • All Purpose Flour 1 cup + 1 Tablespoon (133g)
  • Natural Cocoa Powder 3 Tablespoons (30g)
  • Baking Soda ½ teaspoon
  • Baking Powder ¼ teaspoon
  • Salt ¼ teaspoon
  1. Combine the flax meal with the warm water and let stand to thicken about 10 minutes
  2. Melt the vegan butter or coconut oil with the chocolate over a low heat stirring constantly
  3. Sift together half of the sugar(s) with the flour, baking powder, baking soda, salt and cocoa powder
  4. In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract, coffee and whiskey, mix well.
  5. Add the melted chocolate and butter and mix well.
  6. Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
  7. Pour into the prepared bundt pan and bake in a preheated 375° F oven for 15 minutes then turn the oven temperature down to 350°F for another 20 minutes
  8. The cake will rise a lot and then fall slightly as it nears the end of bake time and when you insert a a toothpick into the center it will come out clean, you will know it's done
  9. Cool completely and then ice with sugar glaze as I mentioned in the above text.
Mud cake can be stored at room temperature for up to 5 days in an airtight container.

For longer storage refrigerate for up to 10 days wrapped well or freeze (un-iced) for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/mississippi-mud-cake/