This cake is delicious, rich, moist and makes a perfect birthday cake. It is gluten free, dairy free, refined sugar free and additive free.

Most store bought chocolate cakes contains heavily refined ingredients such as hydrogenated vegetable oils, preservatives, colours, flavours, protein isolates, soy, refined sugar and very little real chocolate … among a long list of other things!

Check out the list of ingredients in these two supermarket Chocolate Bakery Mud Cakes below and then compare them to this recipe. I mean, this recipe has about half of the ingredients plus they are nutritious, whole foods and not cheap, nasty ingredients that need to be added to make it actually taste good.

Seriously, this cake is so easy to make and, if you have a Thermomix or food processor, it’s even easier - just throw it all in and mix. You really are worth the little time it takes to bake this cake. It is so yum and won’t leave you with a tummy ache or headache from ingredients like maltodextrin (a known excitotoxin that literally causes your brain cells to die from excitement - nice!)

Version 1:

Mud cake [Sugar, Wheat Flour, Water, Canola Oil, Cocoa Powder (4%), Egg White, Thickeners (1422, 415), Raising Agents (Sodium Carbonates, 450, 341), Vegetable Emulsifiers (435, 471, 472b, 477 from Palm**), Salt, Maltodextrin (Wheat), Milk Solids, Preservative (Potassium Sorbate)], Choc Icing [Dark Compound Chocolate (Sugar, Vegetable Oil (Palm**), Cocoa Powder (21.5%), Vegetable Emulsifier (322 (Soy)), Natural Vanilla Flavouring), Thickened Cream (Cream, Mineral Salts (450, Sodium Carbonates), Thickener (400)), Canola Oil], White Topping [White Compound Chocolate (Sugar, Hydrogenated Palm Oil**, Milk Solids, Emulsifier (322 (Soy)), Salt, Natural Flavour), Canola Oil].

Version 2:

Cake (Sugar, Wheat Flour, Water, Canola Oil, Cocoa (4.5%), Thickeners (1422, 415), Raising Agents (500, 450, 341), Egg White Powder, Vegetable Emulsifiers (435, 471, 472b, 477), Salt, Maltodextrin (from Wheat), Skim Milk Powder, Preservative (202), Stabiliser (450)), Dark Choc Ganache (11%) (Dark Compound Chocolate (Sugar, Palm Oil (Vegetable Emulsifiers (492, 322)), Cocoa Powder, Whey Powder, Vegetable Emuslfiers (322 from Soy)), Cream (from Milk) (Minerals Salts (450, 500), Thickener (400)), Canola Oil), White Choc Drizzle (from Milk) (Emulsifier (322 from Soy))

So, yeah, give this recipe a go and please share your creations with me. This recipe can make 3 small-medium round cakes that you can use to layer as a birthday cake.

What You Need.

• 3 cups / 280g almond meal

• 1 cup / 120g tapioca flour

• 1 cup / 75g raw cacao powder

• 2/3 cup / 140g avocado oil

• 1 3/4 cups / 270g coconut sugar (we use less though)

• 1/2 cup / 150g raw honey (again, we use les)

• 1 1/2 cups / 320g coconut milk (or almond if you prefer)

• 4 eggs

• 1 tbsp vanilla

• 1 tbsp apple cider vinegar

• 2 tsp bicarb soda

• 1/4 tsp sea salt

What To Do.

1. Preheat oven to 160C and line 3 x small-medium round cake tins or 24 muffin tins.

2. Mix all ingredients until well combined.

3. Pour into your cake or muffin tins and bake for approximately 35-40 mins for cakes or 18-20 mins for muffins, or until a skewer comes out clean.

4. Allow to cool on the rack before icing or enjoy just plain - it’s so moist and delicious as is!

Enjoy.