Mud Cake (V)


Hi! This is quite a boost as a recipe, rich in chocolate, moist, crusty, chewy and very sweet… I used the aquafaba, the liquid in a can of chickpeas to replace the eggs. Whipped until white foam aquafaba gives your cake or brownies it’s chewy texture.
I would recommend to serve this with a big spoon of vegan vanilla ice-cream when the cake is still lightly warm… Enjoy!

Mud Cake (V)
20x25cm pan
about 6 person

2 tbs coconut oil + 1 tsp for greasing the pan
1,5 dl brown sugar
pinch of salt
1,5-2 dl aquafaba (the liquid in a can of chickpeas)
2 dl wholewheat/spelt flour
2 dl chopped dark chocolate (vegan)
0,5 dl cacao powder
1 tsp baking powder
pinch of vanilla
2 tbsp strong coffee
1/2 tsp cinnamon

Heat the oven at 200C. Grease a cake pan ( I used 20x25cm covered with baking paper). In another pan melt the coconut oil with 1 dl chopped dark chocolate, mix well. When the chocolate it’s melted, set the pan aside and add the brown sugar and pinch of salt, mix well. Pour the aquafaba in you mixer and mix about 30 seconds until the liquid forms a white foam. Pour into a large bowl. Add the chocolate and coconut oil mixture and whisk well. Add the coffee, the cinnamon and vanilla. Add the flour and baking powder, mix well. Add the rest of the chopped dark chocolate. Pour the mixture into the cake pan and bake about 25 minutes until the cake set put doesn’t dry. Let the mud cake cool down about 1h before serving.


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