Low fat raw vegan mud cake

Most raw cakes are fairly high in (good!) fats, which I do love; however I wanted to create a raw dessert which was more sponge/baked cakey than cheesecake like, and lower in fat – whilst still tasting amazing!

I’ve never been a fan of ‘normal’ mud cake, but I had to stop myself from devouring this all at once; though it’s full of fresh fruit, seeds and superfoods, so it’s not a crime if you can’t resist!

This mud cake is verryyy chocolately, and has the texture and crumbliness of a conventional choc cake….

Ingredients

Cake:

  • 2 small green apples (peeled and cored)
  • 4tbsp Natvia baking and icing mix
  • 100mL rice malt syrup
  • 3tbsp (heaped) cacao powder
  • 1tsp vanilla essence
  • 3tbsp almond meal
  • 70mL coconut milk (the one from a can)
  • 90g coconut flour

Chocolate ganache:

  • 1.5tbsp coconut oil (room temperature; liquid)
  • 1tbsp cacao powder
  • 1.5tbsp rice malt syrup

Chocolate frosting:

  • 2 avocados (medium sized)
  • 4tbsp cacao powder
  • 4tbsp rice malt syrup
  • 4tbsp Natvia baking and icing mix

Directions

For the chocolate frosting:

It’s essential to make this the day/night before, as if consumed immediately¬†after making there’ll be a strong avocado taste!

  • Add all ingredients to a blender or food processor and blend on high till creamy. Place in the refrigerator

For the cake:

  • Place the apples, vanilla essence, cacao powder, maple syrup, and coconut milk in a blender and pulse until the apples are mashed and the ingredients have combined
  • Add the almond meal and coconut flour and continue to pulse until a crumbly mixture has formed
  • Line two 5″ springform tins (the ones with loose bottoms) with baking paper and divide the cake mixture between the two, pressing the mixture into the tins so each is about 1.5-2cm high (you may have leftovers – you can make a third layer if desired)
  • Place both tins in the freezer (preferably overnight)

For the chocolate ganache:

  • In a small pan over low heat, combine the coconut oil, cacao powder and rice malt syrup, and stir till smooth

To assemble:

  • Spread the ganache over one of the cooled cake layers, and place the other layer on top
  • Using a butter knife, or the flat end of a dinner knife, spread the chocolate frosting over the cake; continue to layer on the frosting until it reaches desired thickness
  • Place cake in fridge for an hour, before topping with berries/dark chocolate and serving

 

 

 

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