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Vegan mud cake with mint chocolate is the perfect treat for lovers of chocolate and fresh mint. The cake is really easy to make and only takes about 10 minutes to bake. This rich, chocolatey mud cake tastes great with vanilla ice cream!
You don’t need eggs to make this cake, just replace the eggs with vegan yoghurt. You can prepare the cake the day before serving, as the texture improves in the fridge and it is easier to cut the cake when cold. The cake can also be made gluten-free, as the recipe includes a flour recommendation.
10 portions
vegan, (gluten-free)
Springform 24 cm
Oven 175°C/8-12 min
Ingredients:
3,5 dl wheat flour or Sunnuntai gluten-free flour mix
1 dl cocoa powder
1 tsp baking powder
¼ tsp salt
½ bag (75 g) Brunberg Dark Mint Chocolate Buttons
3 dl brown sugar
50 margarine
1 dl soy/almond milk (oat drink may taste through)
1 dl vegan yoghurt (e.g. Alpro Greek Style Vanilla)
1. Preheat the oven to 175°C.
2. Line the bottom of a 24 cm springform with baking paper. Grease the edges and line the edges with baking paper as well, or use edging paper.
3. Put the mint chocolates, brown sugar, margarine and vegan drink in a saucepan. Heat the saucepan over low heat, stirring the mixture over time until the ingredients melt and blend smoothly. Do not heat to boiling, but remove the pan from the heat as soon as the ingredients have melted.
4. In a bowl, combine the flour or gluten-free flour mixture, cocoa powder, baking powder and salt. Mix with a whisk until the flour is evenly mixed and there are no lumps in the mixture.
5. Add the chocolate mixture to the flour mixture and add the yoghurt. Mix until smooth, e.g. with a spatula. Do not overmix to prevent the dough from becoming sticky.
6. Pour the dough into the springform and smooth the surface with a spoon. Put the springform in the oven and bake the cake for 8-12 minutes. Keep a constant eye on the cake, as it will quickly overcook. Test with a toothpick if the cake is done. If the edges of the cake do not stick to the stick, but the middle does, the cake is ready. If you want the cake to be very muddy, bake the cake for only 8-10 minutes. The cake will look a bit raw when you take it out of the oven, but will firm up as it cools. You can also keep the cake in the fridge for a few hours or overnight to make it easier to cut.
7. Serve with vegan vanilla ice cream.
8. Tip! If you want more chocolate in your cake, you can blend the remaining chocolate chips into the batter.
10 portions
vegan, (gluten-free)
Springform 24 cm
Oven 175°C/8-12 min
Ingredients:
3,5 dl wheat flour or Sunnuntai gluten-free flour mix
1 dl cocoa powder
1 tsp baking powder
¼ tsp salt
½ bag (75 g) Brunberg Dark Mint Chocolate Buttons
3 dl brown sugar
50 margarine
1 dl soy/almond milk (oat drink may taste through)
1 dl vegan yoghurt (e.g. Alpro Greek Style Vanilla)
1. Preheat the oven to 175°C.
2. Line the bottom of a 24 cm springform with baking paper. Grease the edges and line the edges with baking paper as well, or use edging paper.
3. Put the mint chocolates, brown sugar, margarine and vegan drink in a saucepan. Heat the saucepan over low heat, stirring the mixture over time until the ingredients melt and blend smoothly. Do not heat to boiling, but remove the pan from the heat as soon as the ingredients have melted.
4. In a bowl, combine the flour or gluten-free flour mixture, cocoa powder, baking powder and salt. Mix with a whisk until the flour is evenly mixed and there are no lumps in the mixture.
5. Add the chocolate mixture to the flour mixture and add the yoghurt. Mix until smooth, e.g. with a spatula. Do not overmix to prevent the dough from becoming sticky.
6. Pour the dough into the springform and smooth the surface with a spoon. Put the springform in the oven and bake the cake for 8-12 minutes. Keep a constant eye on the cake, as it will quickly overcook. Test with a toothpick if the cake is done. If the edges of the cake do not stick to the stick, but the middle does, the cake is ready. If you want the cake to be very muddy, bake the cake for only 8-10 minutes. The cake will look a bit raw when you take it out of the oven, but will firm up as it cools. You can also keep the cake in the fridge for a few hours or overnight to make it easier to cut.
7. Serve with vegan vanilla ice cream.
8. Tip! If you want more chocolate in your cake, you can blend the remaining chocolate chips into the batter.