DEGF Chocolate Mud Cake (version 1)
So… now that I’ve eaten all of the DEGF chocolate mud cake (I did have some help)! here is the recipe 🙂
Did you guess that D.E.G.F. meant Dairy, Egg, Gluten, Free? What a great acronym (say: dee, eee, geee, efff) which I will now start using on all recipes that meet the free from criteria!
- 50g coconut oil (solid)
- 50g coconut sugar
- 1/4 teaspoon salt
- 30g cacao powder
- 100ml coconut milk
- 2 teaspoons vanilla extract
- 50g brown rice flour
- 75g ground almonds
- 1 teaspoon baking powder (gluten free if required)
- 1/2 teaspoon bicarbonate of soda
Cream the coconut oil with the sugar. Add the salt.
Warm the milk (I used the microwave) and stir in the cacao until you have a smooth paste. Add the vanilla.
Add the flour, almonds, baking powder and bicarbonate of soda to the creamed mix. Make a well in the centre.
Tip the warm cacao mix into the well and gently fold in the dry ingredients. Ensure all of the ingredients are fully combined.
Pour the cake into a lined tin (approximately 18cm) and shake to distribute evenly.
Bake in a preheated oven at Gas Mark 5 (190c / 375f) for 25 minutes, then turn the heat down to Gas 3 (170c / 325f) for a further five minutes. The top should be cracking and coming away from the sides.
I ate mine with blueberries and banana cream (frozen banana, agave & a splash of coconut milk).
My husband ate his with custard and dairy free ice cream.
My son ate his with dairy free ice cream with the cake all swirled in together!
I ate some more on its own as it was sitting looking at me!