Saturday, August 10, 2013

Vegan chocolate mud cake...

Mark has been vegan since his vegetarian self discovered he had lactose intolerance... Not strict, but 98%... He can eat eggs, and if he takes lacteeze he is less sick from dairy... 

As you may know, I enjoy baking and missed this weeks baking because I was busy at my scheduled baking time... Then I found this recipe, and thought I might give it a go, because I love my man and want sweet treats for him too! It was on the stay at home mum Facebook site, it said to use coconut milk, but that triggers Mark's fructose malabsorption, so I substituted soy milk...

It was surprisingly good! I'm not a cake maker, but it was perfectly edible, not quite as rich or moist as I like, but hey, no dairy... We all enjoyed it, mace telling us all that he was very happy he had cake...

Dairy Free Chocolate Coconut Mud Cake

Dairy Free Chocolate Coconut Mud Cake is a deliciously wicked cake, so good you’d never know it was dairy free!


  • 380 grams dairy free dark chocolate, chopped (available from health food stores)
  • 800ml coconut milk
  • 1 cup brown sugar
  • 2 1/4 cups self raising flour
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract

Preheat the oven to 180 degrees.  Line a round tin with baking paper and set aside.  Set up a double boiler with a medium saucepan half filled with water and a metal bowl on the top. Add half the chocolate and the coconut milk together in the bowl and stir until the mixture is melted and smooth.  Remove from the heat.Add the sugar, sifted flour, baking powder and vanilla extract and beat with an electric hand beater for a couple of minutes or until well combined.  Pour into the tin and bake for 35 minutes or until a skewer comes out clean.  Turn carefully onto a wire rack to cool.

Heat the remaining chocolate and coconut milk in the double boiler and again stir over the heat until smooth.  Pour the chocolate sauce over the cooled cake and serve.

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