White Chocolate Mud Cake

A healthier vegan version of a traditional White Chocolate Mud Cake!

White Chocolate Mud Cake
Time 60 mins | Serves 10

White Chocolate Mud Cake

  • 1 cup Oat Flour (grind oats in a blender till fine)
  • 1 cup Spelt Flour
  • 1/2 cup ground Roasted Cashews
  • 2 tsp Baking Powder
  • 1/3 cup Coconut Sugar
  • pinch Salt
  • 1/3 cup Maple Syrup
  • 1/3 cup melted Coconut Oil
  • 1 tbsp Vanilla
  • 1/2 cup Coconut Cream
  • 1/2 cup Almond Milk

White Chocolate Ganache Frosting

  • 1 cup Cashews (soaked in boiling water for 15 mins and drained)
  • 1/2 cup ground Roasted Cashews
  • 1/3 cup melted Cacao Butter
  • 2 tbsp Maple Syrup
  • 1 tbsp Vanilla
  • 1/4 tsp Cardamom Powder
  • pinch Salt
  • 2 – 3 tbsp Almond Milk


First preheat the oven to 180°C.

First start by making the Mud Cake. Mix the dry ingredients together, then add the wet ingredients and mix well to a smooth batter. Pour into a lined cake tin and bake for 25 mins. Leave to cool completely before icing.

To make the Ganache simply blend all of the ingredients together till smooth and leave in the fridge to cool.

Once both are cool, ice the cake and serve or store in the fridge in an air tight container. Tip: If you like you can decorate the top with some melted dark chocolate as shown.

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