My favorite chocolate cake of all time the Vegan Mud Cake Recipe!
Super rich, dense chocolate bundt cake that is close to a brownie in taste and texture!
a thin veil of ganache icing is all it needs
although a big scoop of dairy free vanilla ice cream would also be nice!
In my opinion this cake gets better after a couple of days!
especially with the addition of the optional whiskey!
for me I love the cold texture of chocolate cakes so I keep mine in the refrigerator but this cake stays at room temperature for days!
Not sponsored by any product or company below
Notes for Success
Be sure to weigh your ingredients especially the flour as a heavy hand in scooping flour into volume cups measure can be detrimental!
Unfortunately this recipe has slightly too much batter for a 6cup Bundt Pan but not enough to fill up a 12 cup bundt!
So I fix that problem by baking about 5 cups (3/4 full) of the batter into my 6 cup bundt pan and the excess batter fits perfectly into 1 – 6″ cake layer! I know it’s odd but I call that my delicious test layer!
Since this cake does not dome but rather bakes flat topped, it doesn’t make the (visually) best cupcakes but of course you can still do it!
Make 3-7″ layers or 2-8″ layers or 1 – 9 x 13″ single layer
The addition of coffee unlocks the properties of chocolate and takes this recipe to the next level!
If you insist on no coffee in your recipes I sadly recommend to replace it with more water; but don’t blame me if your experience with this cake is just “meh”!
The original recipe included Whiskey! But many people are adverse to using alcohol in their recipes so feel free to leave it out! You can add 3 Tbs more water or coffee instead
For a lower oil recipe substituting half of the oil with applesauce works great!
Bundt cakes will always get a generous greasing of my Professional bakery Pan Grease recipe to make sure the cake comes out!
Vegan Mud Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients
For the Mud Cake
- 10 Tbs Vegan Butter 140g
- 4 Tbs Flax Meal 16g
- ½ cup Hot Water 118ml
- 1½ cups Hot Brewed Coffee 355ml
- 3 Tbs Whiskey *optional 45ml
- 1 cup Cocoa Powder 90g
- 2 ounces Semi Sweet Chocolate 28g
- 2 teaspoons Vanilla Extract 10ml
- 1½ cups Light Brown Sugar 300g
- 2 cups All Purpose Flour 250g
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
Instructions
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Preheat the oven to 325℉ & grease a 6 cup bundt pan with pan grease (*see notes for excess batter- I use an additional 6″ cake pan)
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Combine the flax meal with the hot water let stand to thicken as you gather your other ingredients
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In a large mixing bowl combine the cocoa powder with the hot brewed coffee then add the chocolate & optional whiskey then whisk to melt the chocolate
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Now add the melted vegan butter, vanilla & flax paste & whisk smooth
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Sift the flour with the brown sugar, baking powder, baking soda & salt
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Add all of the sifted dry ingredients into the wet ingredients & whisk to a smooth batter
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Pour about 5 cups into the greased bundt pan (it will 3/4 full to the top) then bake the excess batter into your other pan
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Bake for approximately 30-35 minutes or when a a toothpick inserted into the center comes out with moist crumbs no raw batter (the small cake layer takes about 20-25 minutes)
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Cool in the pan until you can safely touch it without burning your fingers then flip onto your serving platter
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Prepare the ganache icing according to the instructions on that post & when the cake is cool pour the ganache over top
Notes
Storage Vegan Mud Cake can be stored at room temperature for up to 5 days. Refrigerate for longer storage up to 8 days wrapped to prevent drying or freeze for up to 2 months
