Converting a Vegan Mud Cake can be tricky due to the heavy amount of eggs that was in the original version
But I mastered it way back in 2017 and now in 2024 this vegan mud cake also happens to be lower sugar and gluten free!
You’ll never know this was not the original version!
Once you taste this rich, dense, chocolate heaven on a plate!
Mud Cake is known to be a super rich dense cake that borders on a brownie like texture!
Decorated for Valentine’s Day or just leave it plain, this is one cake you will fall in love with!
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Notes for Success:
For layer cakes a parchment paper lining in cake pans will help and the unmolding and this recipe will make 2- very thin 7″ Layers
Double the recipe for a proper 3- layer 7″ cake
Bourbon is included in this recipe for an amazing depth of flavor that is unmatched!
However you can omit that and just replace it with another liquor like Rum or Frangelico or even Grand Marnier would be awesome!
Or just add more coffee in place of the alcohol if you are alcohol free.
If coffee is something you also look to replace (I am crying now) you can just use all water, but be aware the flavor will just not be the same!
Coffee really brings out the richness of chocolate and why it is so often used in chocolate cake recipes.
I have found that those ceramic bundt pans are the worst!
Definitely go for a non stick bundt pan for the best results!
But if for some reason you do get a stuck or semi broken cake, you can sometimes stick it back together if it is not too terrible
Then the ganache glaze will cover up the disaster, or make a severely broken cake into cake balls like I did here!
Gluten Free & Sugar Free Baking
Flax meal is the egg replacer for this recipe but you can use any egg replacer you love the most!
My Sugar substitute of choice is Monk Fruit Sugar *not sponsored
Be sure to read all about sugar free baking here along with the YouTube video tutorial explaining all about how to replace the sugar in your baking!
As the options for Refined sugar free, liquid sweeteners and all the diabetic substitutions work great!
Bob’s Red Mill Gluten free all purpose flour is what I am using with great results
However if you prefer to use regular All Purpose flour in the same amounts that will be fine!
Bake the cake an additional 10 minutes than the 45 minutes it took to result in a clean toothpick test.
Meaning the cake was “done” at 45 minutes but an additional 10 minutes in the oven helped to prevent a heavy gummy texture that is often associated with gluten free baking
For the Mud Cake Recipe:
- Vegan Butter 8Tablespoons (113g)
- Vegan Semi Sweet Chocolate 3ounces (85g)
- Unsweetened Applesauce 2 Tablespoons *or more vegan butter
- Monk Fruit Sugar ½ cup (105g) *see notes
- Granulated Sugar ½ cup (100g)
- Flax Meal 2 Tablespoons (16g)
- Warm Water 5 Tablespoons (75ml)
- Vanilla Extract 2 teaspoons (10ml)
- Bourbon Whiskey 2 Tablespoons (30ml) *see notes
- Strong Brewed Coffee ½ cup (120ml) *see notes
- All Purpose Gluten Free Flour 1 cup + 1 Tablespoon (160g)
- Natural Cocoa Powder 3 Tablespoons (30g)
- Baking Soda ½ teaspoon
- Baking Powder ¼ teaspoon
- Salt ¼ teaspoon
- ½ Recipe Ganache
- For the colored glaze: *optional added sugar decor
- 1 cups of confectioners sugar with 1-2 Tablespoons of plant milk then colored to your liking
- OR The Buttercream Drip technique!
- Generously grease and lightly cocoa powder your 6 cup capacity non stick bundt pan and then shake out the excess cocoa powder
- Preheat the oven to 350° F
- Combine the flax meal with the warm water and let stand to thicken about 5 minutes
- Melt the vegan butter with the chocolate over a low heat stirring constantly until melted
- Into a large mixing bowl sift together the sugar(s) with the gluten free flour, baking powder, baking soda, salt and cocoa powder
- Add the flax paste, applesauce, vanilla extract, coffee and whiskey and whisk well.
- Add the melted chocolate and butter and whisk smooth and for the gluten free variety whisk the batter an additional 50 strokes
- For the gluten free variety, allow the cake batter to sit on the counter for about 30 minutes before baking, this will help develop the batter for a fluffier texture & to avoid gumminess otherwise for the wheat version bake right away
- Pour into the prepared pan and bake in a preheated 350° F oven for 30 minutes then turn the oven down to 325 and bake for another 15-20 minutes or when a toothpick inserted comes out clean this means the cake is done
- HOWEVER for gluten free baking an additional 10 minutes in the oven even after the toothpick test to prevent a gummy texture
- Remove from the oven and cool on the counter for about 15minutes, the cake will fall slightly as it cools *this is true for wheat & gluten free versions
- While the cake is still warm, but not piping hot (about 15minutes cooling on the counter) unmold to a cooling rack or directly onto your serving platter
- Prepare the ganache recipe as per the instructions on that recipe post and once the cake is cooled to cold, drizzle the warm but cooled ganache over the top
- The colored glaze stripes are optional but it does add more sugar to the cake, so if you want to stay super low sugar omit this step
- There are two options for the glaze, simply whisk the plant milk into the confectioners sugar then color as desired, using a parchment paper cone draw stripes over the cake
- OR use the buttercream Drip Technique here
Mud cake can be strored at room temperature for up to 4 days.
For longer storage refrigerate for up to 1 week
Freeze cake wrapped well for up to 1 month