A Gluten Free Mud Cake has never tasted so damn good.
So, this Gluten Free Mud Cake Recipe is one of the most delicious things you will ever eat. Big call, but I said it. This is my health(ier) gluten free mud cake recipe. A mud cake that is perfect for coeliacs and or anyone looking to up their mud cake game.
I have never been a huge chocolate person myself, I mean, don’t get me wrong, I love chocolate. But I was never that kid that wanted a chocolate mud cake for their birthday. This gluten free mud cake recipe was actually trying to be a caramel quinoa cake but failed miserably, I couldn’t get the caramel taste into the cake how I wanted. I didn’t just want to throw out the mixture and start from scratch again so I somehow turned it into a rich decadent mud cake. And boy did it work.
By using pre-cooked quinoa, the cake takes on this oddly delicious texture that leaves you wanting more. Yeah, cooled cooked quinoa is the key to this bad boy.
What is even more special is the fact that the main ingredient is cooked quinoa – making this gluten free and high in protein (winning!).
This is truly a very rich and decadent cake which would be a great birthday cake, I can assure you it will be a winner in your house hold.
Gluten Free Mud Cake Recipe
2 cups cooked golden quinoa (cooled)
1/3 cup almond milk
4 large eggs
2 tablespoon vanilla bean paste
¾ cup of organic pasteurized butter (melted and slightly cooled)
¼ cup coconut oil (melted and slightly cooled)
½ cup coconut sugar (can omit for stevia*)
¼ cup unsweetened cocoa powder
¼ cup cacao powder
½ teaspoon baking powder
½ teaspoon baking soda
Pinch of Himalayan sea salt
1 can (400ml) full fat coconut cream
300g dark choc chips
1 teaspoon vanilla extract or vanilla seeds from pod
- Pre-heat your oven to 160 degrees fan forced.
- Lightly grease a spring form cake tin.
- In a food processor, add milk, eggs, vanilla and blend until combined.
- Add in the quinoa, butter and coconut oil gradually until smooth.
- Then, sift in the coconut sugar, cacao, cocoa and salt. Blend until just combined. Then add in the baking powder and soda. Pour mixture into baking tin & tap on bench to remove the air bubbles.
- Cook for 1hour and 5 minutes, in the middle rack of the oven.
- Once cooked, let the cake cool on a wire rack.
- For the frosting, over a double boiler, melt the chocolate until just silky smooth. Remove from the heat.
- Open the can of coconut cream and scoop out the fleshy cream (don’t use the coconut water liquid). Stir the thick cream into the chocolate mix. Add in the vanilla, and stir until all combined.
- Place in fridge to cool.
- Once cooled, whip with egg beaters until a thick frosting forms.
- Spread frosting over the cooled cake.
- Make sure that the quinoa is completely cooled! If you skip this part, your cake will be extremely sloppy and runny.
- Don’t use store bought liquid coconut oil, you want to buy coconut oil that can go in and out of being solidified.
- Double the batch size and create 2 cakes to create layers!
- *If you want to omit for stevia, decrease significantly in size.