I love chocolaty desserts! I was craving for chocolate and wanted to try making a healthier version of the classic mud cake. That’s how I came up with this Gluten-free & Dairy-free Mud Cake recipe.

Chocolate and peanut butter is one of my favourite combos. Peanut butter gives this cake such a yummy flavour and great texture. This cake is chewy on the edges and ooey gooey in the center.

This Gluten-free & Dairy-free Mud Cake is easy to make! You’ll have a ready cake in less than 30 minutes. I recommend eating this cake warm. You could serve it with some vanilla ice cream and berries! Such a great combo!

This is such a delicious and chocolaty treat to bake for yourself or for your friends and family. I warn you though if you bake this just for yourself, be careful not to eat the whole cake at one sittingXD

If you love chocolate, be sure to check out my other chocolaty treats like my Chocolate Cupcakes, Chocolate Chip Muffins and Chocolate Orange Brownies.

Gluten-free & Dairy-free Mud Cake

This Gluten-free & Dairy-free Mud Cake is so easy to make! You'll have a ready cake in less than 30 minutes. This cake is chewy on the edges and ooey gooey in the center.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Dessert

Servings 1 cake

Ingredients

  

• 2 eggs
• 1/4 cup coconut sugar 0,6 dl (or brown sugar)
• 1/4 cup maple syrup 0,6 dl
• 1 teaspoon vanilla extract
• 1/4 cup gluten-free flour I used buckwheat flour
• 1 tablespoon cacao powder
• 1/2 teaspoon baking powder
• 1/2 cup peanut butter
• 3/4 cup dark chocolate chips about 80 g
• 1-2 tablespoons melted coconut oil to grease the cake tin

Instructions

 

• Whisk eggs and coconut sugar with an electric mixer for about 5 minutes.
• Add maple syrup and vanilla and stir with a spoon until combined.
• Melt the chocolate in the microwave. Mix peanut butter with the melted chocolate.
• Mix flours, cocoa powder and baking powder together. Add the dry ingredients into the egg-mixture and stir.
• Add the chocolate-peanut butter mixture to the batter and stir until smooth.
• Pour into a greased small cake tin (I used a 20 cm cake tin). Cook at 180 Celsius degrees (350 in Fahrenheit) for 8-10 minutes. Serve with vanilla ice cream, for example.