The Original Vegan Mud Cake Recipe

Here it is! The Original Vegan Mud Cake Recipe

And it is my favorite chocolate cake of all time!
I learned how to make it way back as a pastry chef in my first job out of school
Super rich, dense chocolate bundt cake that is close to a brownie in taste and texture!

The sugar glaze is optional but I love it in the colors of the holiday

Actually the original version just used ganache for a thin veil of chocolate icing

You are going to love the moistness of this cake and the fact that it can be stored at room temperature for at least 4 days is a plus in my book

In fact I do think this cake gets better after the first day

And it is best served room temperature, however I kind of love the cold texture of this cake!
It reminded me a a thick dense fudge brownie!

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Notes for Success:

Make this recipe into 1- 6cup Bundt Pan
Or 2- 7″ cake layers

The addition of coffee and the whiskey takes this recipe to a level you have never experienced!

I know what some people are going to ask and that is, “can I leave out the coffee?”
Well yes, I suppose you can and just replace it with more water; but don’t blame me if your experience with this cake is just “meh”

Chocolate and Coffee are best friends and the flavor that coffee brings out of the chocolate is unmatched!

Another question I know I’ll get is, “What can I use instead of bourbon?”

Rum can be a suitable substitution, but I really recommend the whiskey.
Again if you do not do alcohol just use more water

Bundt cakes will always get a generous greasing of my Professional bakery Pan Grease recipe to make sure the cake comes out!
Additionally I will lightly cocoa powder the inside of the pan after greasing as well

CLICK HERE FOR THE FULL YOUTUBE VIDEO FOR HOW TO MAKE THIS CAKE

The Original Vegan Mud Cake Recipe

 

Ingredients

• Vegan Butter 8Tablespoons (113g)
• Vegan Semi Sweet Chocolate 3 ounces (85g)
• Unsweetened Applesauce 2 Tablespoons
• Light Brown Sugar ½ cup (105g)
• Granulated Sugar ½ cup (100g)
• Flax Meal 2 Tablespoons (16g)
• Warm Water 5 Tablespoons (75ml)
• Vanilla Extract 2 teaspoons (10ml)
• Whiskey 2 Tablespoons (30ml) *see notes above
• Strong Brewed Coffee ½ cup (120ml) *see notes above
• All Purpose Flour 1 cup + 1 Tablespoon (133g)
• Natural Cocoa Powder 3 Tablespoons (30g)
• Baking Soda ½ teaspoon
• Baking Powder ¼ teaspoon
• Salt ¼ teaspoon
• For the Icing
• ½ Recipe ganache for the icing
• OR 1 cup Confectioners Sugar + 2 Tbs plant milk for a thin sugar glaze

Instructions

1. Combine the flax meal with the warm water and let stand to thicken about 10 minutes
2. Melt the vegan butter or coconut oil with the chocolate over a low heat stirring constantly
3. Sift together half of the sugar with the flour, baking powder, baking soda, salt and cocoa powder
4. In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract, coffee and whiskey, mix well.
5. Add the melted chocolate and butter and mix well.
6. Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
7. Pour into the prepared bundt pan and bake in a preheated 350°F for another 35-40 minutes
8. The cake will rise a lot and then fall slightly as it nears the end of bake time and when you insert a a toothpick into the center it will come out clean, you will know it’s done
9. Cool completely and then ice with sugar glaze or ganache icing

Notes

Mud cake can be stored at room temperature for up to 5 days in an airtight container.

For longer storage refrigerate for up to 10 days wrapped well or freeze (un-iced) for up to 2 months

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