gluten free mud cake – Nat's Ladle

This. Cake. Is. The. Bomb. I mean, you would never, ever assume that this piece of bliss is actually very good for you, and, in fact, it doesn’t matter. I’d have this healthy or not, but knowing that there are a lot of goodies in this, makes it all the better, doesn’t it? Just look at it:

Are you drooling yet? You should be? And all this for 6 net carbs a piece. Yes, that’s right. And while it’s difficult enough to find goodies that are both yummy AND healthy, it is usually even more difficult to find goodies that are yummy, healthy AND a cinch to make. This one ticks all the boxes. 6 main ingredients, 16 (TOPS!) minutes to whip up (and clean up the bench), and 60 minutes in your lovely oven. That’s it. All these ingredients you should have ready sitting in your pantry (I hope for you that you do! So there isn’t really anything you need to wait for. Whether you need to get away from the dsk, have your in-laws coming over, or just want to try out, what a healthy, easy. and yummy mud cake tastes like, get baking now!

One more thing, this mud cake is very rich and veeery chocolatey, so you might want to adjust the amount of honey (or alternative sweetener) if you have a sweeter tooth.

Oh, I have mentioned that it is paleo, dairy free, sugar free, gluten free, and soy free, right?

120 g organic unrefined virgin coconut oil
120 g raw organic cocoa (use less if you like it less bitter)
120 g honey (use more if you like it sweeter)
dash of vanilla essence
1 tin coconut milk (or equivalent amount of other nut milk of choice)
6 large free-range organic eggs
200g almond meal

Preheat oven to 170 °C. Melt coconut oil together with the cocoa, honey, nut milk, and vanilla in a medium-sized pot over low heat until smooth and well combined. Turn off the heat and let cool. Stir in the almond meal and mix well. Lastly, beat the eggs with a hand mixer until pale and frothy. Carefully fold into the cocoa mixture, stir to combine and fill into a prepared round 20cm baking tin. Bake for 60 minutes. Remove to cool and place in the fridge over night. I loe making a layer cake using my instant paleo nutella recipe (see photos).

Enjoy!

THIS. IS. THE. CHOCOLATE. CAKE.

I promised you some time ago to publish a more nutritious, starch free chocolate cake recipe. I tend to keep my promises. I wanted to create the most perfect chocolate cake recipe in the world, and here it is. Don’t even look at anything else! It happens to be not only gluten free, but entirely grain free. It is actually virtually Paleo. But that doesn’t matter. What matters is that this cake could be served in the best chocolateries and pâtisseries in Paris and would pass. This will be the richest, most luscious, most delightful, most exquisite, ambrosial, and, yup, most decadent chocolate cake you EVER devour.

Since I like to make decadence healthy you can actually afford indulging in this treasure. I promise you that this is the most guilt-free yet most guilty-tasting chocolate cake you’ll ever sink your teeth in. It is actually only a handful of ingredients, but it is of utter importance that all of these ingredients are of pristine quality. I used real Lindt 70% chocolate, so use the best dark chocolate you can lay your hands on.

Thanks to this indulgence being flourless, it is and stays gooey, melt-in-the-mouth and moist and does not dry out. The egg whites make the cake fluffy and moist without the nasty sponginess of flour-full cakes. This cake doesn’t puff up much, but I think towering cakes should be left to weddings anyway!

Serve this cake on the best plates you have, get your nicest tablecloth out, light a candle, and play some Handel – anything else wouldn’t do this lavish delicacy justice. Don’t say I didn’t warn you.

Makes one medium-size round cake

150 g organic coconut oil or butter or a mixture of the two
150 g high-quality dark chocolate (70%; I used Lindt Excellence)
50 g cocoa powder
6 eggs, separated
100 g honey (or coconut sugar)
1 tsp vanilla
1/2 tsp cinnamon (optional)
pinch of sea salt

For the frosting

150 g high-quality dark chocolate (70%; I used Lindt Excellence)
3 tbsp coconut cream
pinch of sea salt
optional: ca. 30 g milk or white chocolate and 1 tsp coconut oil for the pattern

Preheat the oven to 130 °C. This is important. Although this seems like s low temperature, too much heat will cause the cake to burn outside and the gases to expand too rapidly, leaving a deflated cake with a pancake-y texture. Melt the fat, vanilla, (cinnamon) and chocolate in a double boiler while stirring, turn off the heat once half the chocolate is melted and keep stirring. Take the chocolate off the boiler. Meanwhile, cream the yolks with honey or sugar in a large mixing bowl. Beat the egg whites with the sea salt in a very clean, separate bowl on high until stiff peaks form. Pour the melted chocolate-fat-mix into the yolk mix, stirring. Finally, fold in the whites VERY CAREFULLY. Bake for 40 minutes. There should still be a bit of chocolate on the toothpick!

Let the cake cool and prepare the frosting by melting all the frosting ingredients together and icing the cake. You might want to put a ring around the cake to help the frosting build up on top of the cake and not running down on the sides. Refrigerate. If you like you can melt a bit of white or milk chocolate with coconut oil to “paint” a pattern on top of the cake. Serve with icecream (link) or apricot coulis. The cake will last in the fridge for almost two weeks.

Enjoy!

Tag: gluten free mud cake

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