Triple-choc mudcake

Triple-choc mudcake

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
20g chia seeds
100g coconut oil
280g rapadura sugar
150g orange sweet potato pureé (see note)
200g vegan milk chocolate
375ml plant-based milk
3 teaspoons vanilla extract
220g gluten-free plain flour
25g cacao powder
1 teaspoon baking powder
1/2 teaspoon ground sea salt
extra cacao powder, for serving

Frosting for filling

Quantity Ingredient
50g rapadura sugar
250g orange sweet potato pureé (see note)
30g cacao powder
3 teaspoons arrowroot starch
1 teaspoon vanilla extract
70ml maple syrup
60g vegan milk chocolate, melted

Chocolate topping

Quantity Ingredient
20g cacao powder
20ml maple syrup
40g coconut oil, melted
1/2 teaspoon vanilla extract

Method

  1. Line the base and sides of two 20 cm wide × 7 cm deep round springform cake tins with baking paper. Preheat the oven to 150°C (130°C fan forced).
  2. In a small bowl, thoroughly mix the chia seeds and 80 ml water and set aside to become gelatinous.
  3. In a large saucepan over a medium–low heat, heat the coconut oil, sugar, sweet potato, chocolate and milk. Heat until all the ingredients are melted and incorporated. Remove from the heat and add the chia mixture and vanilla. Mix well and set aside to cool.
  4. In a large bowl, sift flour, cacao powder, baking powder and salt. Add the cooled chocolate mix and stir well.
  5. Divide the mixture between the two prepared cake tins. Bake for 75–90 minutes. When you insert a skewer into the centre of the cakes, it will emerge with crumbs attached. Roll the crumbs from the skewer on your fingertips — if it balls and feels tacky, the cakes are ready!
  6. Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
  7. For the frosting, mix all the ingredients in a high-speed blender or food processor until smooth and thick.
  8. Once the cakes are cool, place one cake on a serving plate. Top with the frosting, creating a smooth even layer. Top with the other cake and lightly press to securely position the cake on the frosting.
  9. For the chocolate topping, combine all the ingredients in a bowl until smooth. Drizzle the chocolate over the cake.
  10. Put in the refrigerator for 1 hour to set. Before serving, sift cacao powder over the cake.
  11. Serve and enjoy!
  12. Can be stored in an airtight container in the fridge for up to 4 days or sliced, wrapped in cling wrap and frozen for up to 1 month.

Note

  • To make the sweet potato purées, steam or boil peeled sweet potato until tender. Drain and mash to a smooth purée.
Tags:
wholefood
allergy-friendly
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