Whenever anything looks all pink and red and amazing, I always feel like I have to say “for Valentine’s Day”
Quite honestly though, this Mississippi Mud Cake is perfect any time of the year!
The Vegan Mud Cake can be tricky due to the heavy amount of eggs in the original version
But once again I’ve done all the hard work for you!
Super moist chocolate mud cake that needs no icing!
How often can you say a cake needs no icing?!
But I am going to add a thin glaze of chocolate anyway
Because ummm … chocolate.
Not to mention the colorful stripes to make it perfect for whatever holiday you are celebrating!
This recipe has quite a lot of ingredients which for some people may be a turn off right away.
But once you taste this rich, dense, chocolate heaven on a plate
You will realize just how worth it the effort is!
It’s a simple mix and no mixers requires although I do use a mixer because I am lazy!
I’ve also made this recipe into layers for layer cakes
Cupcakes bake up perfectly too
Notes for Success:
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.
Applesauce is used in the recipe below in place of some of the oil
If you do not use applesauce simply increase the oil/melted vegan butter amount with 2 Tbs
The down side of this recipe is that it can be a real nightmare to get the bundt cakes out of the pan!
Bundt pans are already notorious for sticking cakes, and this recipe (even the original non vegan version) would sometimes give me trouble!
So be sure to use a really good professional pan grease recipe, AND be generous with it!
Also let it cool all the way in the pan before trying to unmold it.
For layer cakes a parchment paper lining in cake pans will help and the unmolding so it is never a problem
I have also 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
And then the ganache glaze will cover up the disaster!
But hopefully you won’t have any problems and you will also find that this cake is your new favorite chocolate cake on the planet!
For more of the best vegan chocolate cakes click the links below!
- For the Mud Cake Recipe:
- Vegan Butter 8Tablespoons (113g)
- Vegan Semi Sweet Chocolate 3ounces (85g)
- Unsweetened Applesauce 2 Tablespoons *or more oil or vegan butter if you prefer
- 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)
- Bourbon Whiskey 2 Tablespoons (30ml) *see notes above recipe in article "notes for success"
- 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
- [b]For the chocolate glaze:
- Combine 4 Tbs coconut oil with 5 Tbs cocoa powder and 1½ Tbs agave
- Heat over low heat stirring constantly
- For the colored glaze: 2 cups of confectioners sugar with 2-3 Tablespoons of almond milk makes a very pour able glaze (just be sure the cake is 100% cooled before you do it) add then color to your liking[/b]
- 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 then remove from heat and cool slightly while you gather your other ingredients.
- Sift together half of the sugar(s) with the flour, baking powder, baking soda, salt and cocoa powder
- In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract, coffee and whiskey, mix well.
- Add the melted chocolate and butter and mix well.
- Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
- Pour into the prepared bundt pan and bake in a preheated 350° F oven for 40-45
- The cake will rise a lot and then fall slightly as it nears the end of bake time
- When you insert a a toothpick into the center it will come out clean, you will know it's done
- Cool completely in the pan, then unmold to a cooling rack
- Ice with chocolate glaze (recipe above) and colored sugar glaze (recipe above)
- Alternatively you can make 1 recipe of Vegan Ganache instead of the glaze, your option
For longer storage refrigerate for up to 1 week
Freeze cake wrapped well for up to 1 month