Vegan Caramel Mud Cake

By Tracy

8 Person

60 Minutes

0 Calories

A decadent caramel mud cake, free of dairy and eggs. Optional directions to transform this cake into a FUNNY cake! Now back to the vegan caramel mud cake. Oh my. I was never a fan of mud cakes in my pre-vegan days…they were always too rich. But this mud cake is not like that. It is the perfect balance between moist and dry, not too rich, not too sweet. And the cacao butter gives a truly decadent flavor.

Ingredients

Topping

100 g strawberry jam
1/4 cup rice malt syrup
1/4 cup coconut oil
1/2 cup cacao powder

1 cup brown sugar
4 tsp. baking powder
2 cups plain flour
2 tsp. vanilla essence
1 tsp. apple cider vinegar
1/2 cup applesauce
3/4 cup water
60 g cacao butter
150 g coconut oil

Method

01

Preheat the oven to 160 degrees Celsius / 320 degrees Fahrenheit. Put the coconut oil and cacao butter in a small saucepan and heat gently over a low heat until melted. When melted, take off heat and mix together the wet ingredients (coconut oil to vanilla essence).
02

In a large bowl, mix the flour, baking powder and sugar. Pour the wet ingredients into the dry ingredients and combined well. Pour the mix into a prepared cake tin. Bake in the oven for 45 minutes.
03

Let cool before removing from cake tin, and then cool completely before decorating (if doing so). Mix the cacao, coconut oil and rice malt syrup together (melt the oil over some hot water if it is solid).
04

Spread on a sheet of baking paper and refrigerate or freeze until solid (about 1 hour). Spread the jam on top of the cake. Break the chocolate into pieces and place strategically on the jam. Refrigerate the cake until serving.

Related Tags

Vegan Caramel Mud Cake

4.5

( By Tracy )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 45 Mins
Total Time 60 Mins

02 Ingredients

Topping

100 g strawberry jam

1/4 cup rice malt syrup

1/4 cup coconut oil

1/2 cup cacao powder

1 cup brown sugar

4 tsp. baking powder

2 cups plain flour

2 tsp. vanilla essence

1 tsp. apple cider vinegar

1/2 cup applesauce

3/4 cup water

60 g cacao butter

150 g coconut oil

03 Method

Step 1

Preheat the oven to 160 degrees Celsius / 320 degrees Fahrenheit. Put the coconut oil and cacao butter in a small saucepan and heat gently over a low heat until melted. When melted, take off heat and mix together the wet ingredients (coconut oil to vanilla essence).

Step 2

In a large bowl, mix the flour, baking powder and sugar. Pour the wet ingredients into the dry ingredients and combined well. Pour the mix into a prepared cake tin. Bake in the oven for 45 minutes.

Step 3

Let cool before removing from cake tin, and then cool completely before decorating (if doing so). Mix the cacao, coconut oil and rice malt syrup together (melt the oil over some hot water if it is solid).

Step 4

Spread on a sheet of baking paper and refrigerate or freeze until solid (about 1 hour). Spread the jam on top of the cake. Break the chocolate into pieces and place strategically on the jam. Refrigerate the cake until serving.

04 Author

Tracy

647 Recipes

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