VEGAN MUD CAKE WITH CHOCOLATE GLAZE AND ROASTED COCONUT FLAKES

MUD CAKE (8 pcs) 

  • 200 ml cane sugar
  • 200 ml icing sugar (powdered cane sugar)
  • 1 tsp baking powder
  • 200 ml rice flour
  • 100 ml almond flour
  • 50 ml tapioca flour
  • 2 tbsp cocoa powder
  • A pinch of salt
  • 150 ml Sproud Original Pea Milk
  • 75 ml vegetable oil

STEP BY STEP

  1. Heat the oven to 200 C.
  2. Mix all dry ingredients together. Stir in the oil and add the Sproud Pea Milk at the end.
  3. Fill a spring-form cake tin (22 cm in diameter) and bake the cake in the middle of the oven for about 30 minutes. Allow to cool completely.

GLAZE

  • 100g icing sugar
  • 15g cocoa powder
  • 30g Sproud Pea Milk
  • A pinch of salt
  • A pinch of instant coffee

STEP BY STEP

  1. Combine the icing sugar and cocoa powder. Add Sproud Pea Milk and whisk to a smooth texture. Add salt and press the instant coffee through a fine meshed sieve.
  2. Pour the glaze over the cooled cake and let the icing set in the fridge.

TOPPING

  • 20g coconut flakes

STEP BY STEP

  1. Toast the coconut flakes in a dry pan over high heat. Stir constantly until the coconut flakes are evenly toasted.
  2. Sprinkle the coconut flakes over the mud cake.
  3. Leave the mud cake in the fridge for at least 2 hours before serving.

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