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
- 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
- Combine the flax meal with the warm water and let stand to thicken about 10 minutes
- Melt the vegan butter or coconut oil with the chocolate over a low heat stirring constantly
- Sift together half of the sugar with the flour, baking powder, baking soda, salt and cocoa powder
- In a mixing bowl combine the other half of the sugar(s) with the flax paste, applesauce, vanilla extract, coffee and whiskey, mix well.
- Add the melted chocolate and butter and mix well.
- Add the sifted dry ingredients a heaping spoonful at a time while mixing on low until it is all incorporated
- Pour into the prepared bundt pan and bake in a preheated 350°F for another 35-40 minutes
- 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
- Cool completely and then ice with sugar glaze or ganache icing
For longer storage refrigerate for up to 10 days wrapped well or freeze (un-iced) for up to 2 months
Hi. If I want to make this with eggs, how many would I need?
Hi Kim the original recipes are still at GretchensBakery.com
Thanks so much! 🙂
Hello Gretchen! Firstly I wanted to thank you for your amazing vegan recipes. I commented recently on YouTube and you were so kind to reply about me being in the same situation you were on the fence. I create bespoke Wedding Cakes and do veggie and vegan. I was veggie for 21 years before becoming vegan and now really don’t like using eggs and butter however haven’t got the vegan client base to change as I do equally have to provide a roof over my head. It’s a really confusing situation for me! My focus for 2018 is to experiment with new flavours and really push the vegan cakes and attend vegan fairs etc to gain more vegan customers.
Anyway my best selling chocolate mud/fudge type cake I am struggling to veganize it. Every other chocolate cake recipe I seem to find is just a cocoa sponge and so this has given me a bit of hope and will try this recipe soon!! I hope I can someone how veganize my current cake but it’s proving hard with the amount of eggs! 🙁 I can easily change the butter to marg and it has sour cream in it too so thought maybe just swap for soya yogurt but the eggs is a bummer especially when needing to bake 12″ rounds!! Looking forward to seeing more of your vegan recipes and good luck xxxx
Hi Lucie, yes I remember our conversation 🙂
I think you will like this vegan mud cake, it is a direct spin off from my original recipe, it is very dense almost fudgy and the vegan version was almost identical!
Hi Gretchen,
Love your website! I notice this recipe lists exactly the same quantities as your chocolate bundt cake for Valentine’s day but that cake calls for a 12 cup capacity pan and this one a six cup. Is this correct?
Do you have any advice about turning this into a round layer cake? Thank you!
Yikes thank you for catching that! It is a 6 cup recipe! You can definitely bake into cake layers, No matter what size pan you use, just fill pans half full (with parchment paper & pan grease) bake same temp 350F check at around 20 minutes to gauge how much longer
For a birthday cake…I doubled the recipe and made a two layer cake. Frosted with your fudge icing and drizzled chocolate ganache on the top. Very sweet, moist and delish.Fiance claims it’s the best cake he’s ever tasted.
Thanks so much for sharing your talent and expertise, Gretchen.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.