Dairy-Free Chocolate Coconut Mud Cake is a deliciously wicked cake.
So good, you’d never know it was dairy free! And the best part is, this Dairy-Free Chocolate Coconut Mud Cake is just as rich even with the swapped ingredients!
For a dairy free filling try our Whipped Coconut Cream!
Dairy-Free Chocolate Coconut Mud Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
15
minutesCooking time
35
minutesTotal time
50
minutes
Cook Mode
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Ingredients
1 cup Brown sugar
2.25 cups Self raising flour
1 tsp Baking powder
1 tsp Vanilla extract
1 tin Coconut Milk (800ml)
1 block Dairy-free dark chocolate (250g)-chopped (available from health food stores)
Directions
- 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.
Notes
- Dairy Free Chocolate Coconut Mud Cake is not suitable to freeze.
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