Can you believe this chocolate mud cake is gluten-free, dairy-free, sugar-free, vegan and still tastes amazing? Cause not even I can. It’s only sweetened with dates and healthy enough to be breakfast! Recipe inspiration is from manuelschott It looked so great we couldn’t help but make our own in the gluten Free Expo test kitchen… and it tastes as good as it looks!
Dry Ingredients
- 1/2 vanilla bean, scraped OR 1/4 tsp pure vanilla powder
- 1/4 tsp high quality salt (himalayan, sea salt etc)
- 1/4 cup organic fair-trade cacao powder
- 1 tsp baking powder
Wet Ingredients
- 1 2/3 cup cooked black beans (you can use 1 can store bought beans here if you wish)
- 2 tbsp flax flour (grind 1 tbsp flax seeds or buy pre-ground) + 4 tbsp water
- 1/3 cup virgin coconut oil, gently melted
- 1 cup / 165g dates (approx 10 medjool or 15 deglet nour)
- 1 tsp apple cider vinegar
Directions:
Preheat the oven to 175°C | 347°F
If making your own flax flour then grind 1 tbsp of flax seeds now. You’ll end up with 2 tbsp of flax flour which you’ll add to a small bowl along with the 4 tbsp water, stir well and let sit for 5-10 minutes until it forms a gel.
Pit the dates and rinse the beans well. Add dates, beans, flax gel and liquid coconut oil to a food processor (melt the oil in a water bath or on the stove in a saucepan on low heat). Before blending, add the dry ingredients. Blend until you have a smooth chocolatey mousse mix (see last picture).
Line a 7 inch pan with baking sheet or simply grease it with a small amount of coconut oil and pour the batter into it. Bake in the center of the oven for 25 minutes. Let cake rest for 10 min before cutting into it.
Notes: This Mud Cake is gooey so if you’re into less gooey-ness then bake it for 5-10 more minutes OR simply let it set in the fridge for a bit. I do however have to say that the best way to enjoy this creation is while it’s still warm from the oven.