Dairy-Free Chocolate Mudcake
Indulge in the rich, velvety decadence of this Dairy-Free Chocolate Mudcake, a dessert that's as luscious as it is accessible. Crafted with pantry staples like unsweetened cocoa powder, coconut milk, and melted coconut oil, this recipe caters to chocolate enthusiasts seeking a dairy-free alternative without compromising on indulgence. With a moist, dense crumb elevated by chunks of dark dairy-free chocolate, every bite oozes deep cocoa flavor. This easy-to-make cake comes together in under an hour, making it perfect for celebrations, cozy evenings, or whenever your sweet tooth strikes. Serve it as-is or dress it up with your favorite dairy-free frosting for a show-stopping dessert that's sure to impress. This recipe is perfect for vegans and anyone seeking a plant-based twist on a classic chocolate mudcake!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 250 milliliters Coconut milk
- 200 grams Light brown sugar
- 125 milliliters Coconut oil, melted
- 1 tablespoon Apple cider vinegar
- 1.5 teaspoons Vanilla extract
- 100 grams Dark dairy-free chocolate, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake tin and line the bottom with parchment paper.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk the coconut milk, light brown sugar, melted coconut oil, apple cider vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix.
Fold in the chopped dark dairy-free chocolate gently until evenly distributed throughout the batter.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center comes out clean or with just a few crumbs attached.
Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, serve the cake as is or with your favorite dairy-free frosting if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 314 mg | 14% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 30.6 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 254 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
