Vegan Mud Cake (made of brownies and coconut ganache)

This is a pure “death by chocolate” recipe BUT it’s all vegan! No Butter! No eggs! No heavy cream! No nothing!

I made it using a vegan brownies recipe, doubled it to make two layers and


Forn the Brownies
  • 10 tablespoons sunflower oil , plus extra for greasing
  • 400 g dairy-free dark chocolate
  • 340 g self-raising flour
  • 6 heaped teaspoons cocoa powder
  • 360 g golden caster sugar
  • sea salt
  • 2 vanilla pods
  • 460 ml unsweetened organic soya milk
For the icing
  • 800 ml can coconut cream
  • 800 g dairy free plain chocolate


  • Preheat the oven to 180ºC.
  • Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper.
  • Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.
  • Break 300 g of chocolate into the bowl and allow it to melt, then set aside to cool slightly.
  • Meanwhile, sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a pinch of salt.
  • Halve the vanilla podσ lengthways, scrape out the seeds, then add them to the bowl.
  • Stir in the oil, soya milk and melted chocolate until combined.
  • Roughly chop and stir in the remaining chocolate.
  • Pour the mixture into the prepared tins, spreading it out evenly.
  • Place into the hot oven for 20 to 25 minutes, or until cooked on the outside, but still gooey in the middle.
  • Leave to cool before using the icing.
  • To make the icing, pour half the coconut cream into a small pan and heat until almost boiling.
  • Remove from the heat and add the chocolate, stirring until melted and smooth. Then stir in the remaining coconut cream, divide the mixture between 2 bowls and chill in the fridge.
  • Leave one bowl of mixture in the fridge for at least 8 hours or overnight to set very firmly.
  • The other bowl of mixture should be removed from the fridge and left at room temperature a couple of hours before using so it can be spread over the cake.
  • To assemble and decorate the cake, peel off the baking parchment and spread the cakes with the softer coconut ganache.
  • Layer the cakes on top of each other then spread the remaining ganache over the top and sides of the cake with a palette knife.

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