After making the dark chocolate mud cake, I wanted to make it white chocolate. White chocolate is a little hard with vegan recipes but this one is fabulous! Keep in mind this is very dense cake as it’s in the same style as a traditional mud cake.
White Chocoholic Mud Cake
- Total Time: 26 minutes
- Yield: 2 makes 2 x 6IN cakes 1x
Ingredients
Scale
- MELT
- 120 g vegetarian shortening ((you can use spectrum naturals, crisco or copha))
- 40 g corn flour or corn starch
- 50 g cacao butter ((you can use coconut oil if you don’t have it))
- 100 g vegan white chocolate (I use Sweet Williams White Chocolate)
- MIX
- 125 ml chickpea water (1–2 cans should be enough)
- 125 ml soy milk mixed with 1 tbs white vinegar
- 3 tbs vanilla bean paste
- 125 ml boiling water
- SIEVE
- 300 g plain all purpose flour or cake flour (low protein plain cake flour is the best option if available)
- 440 g caster sugar
- 1 tsp baking powder
- 1/2 tsp salt
- BUTTERCREAM
- See notes for recipe link
- 1/2 cup fresh or freeze dried raspberries
Instructions
- Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
- Melt shortening in small pot on stove, take off heat and stir in corn flour, place back on medium heat and add cocoa butter, stir until smooth, take off heat and add chocolate and let it melt, stir to combined, if there are still chunks of chocolate, put on very low heat and stir until smooth then take off heat
- Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
- In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
- Add liquids from pot very slowly and mix on lowest speed, till just combined
- Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
- Once water is mixed, scrape down the sides, mix again on low for a few seconds
- Divide between tins, tap tins on bench to release air bubbles, bake 90-100 mins, check with a skewer through center, if it comes out clean it’s ready
- Let completely cool in tin as its a delicate cake, then flip on cake rake
- See recipe below for BUTTER CREAM for filling and icing
- When filling cake press raspberries into the buttercream
Notes
For Buttercream Recipe GO HERE
NOTES ABOUT THIS CAKE * This is a very dense cake due to the white chocolate, if you leave it in the fridge it will become hard and heavy so not ideal if you want to stack a tall cake. I would advise bringing to room temp before you stack this cake, or stack once cake has completely cooled straight after baking. * This cake also works really well with ganache * This is a great caving cake as it doesn’t crumb too much
- Prep Time: 25 minutes
- Cook Time: 1 minute
- Category: Berries, Birthday, Cake, Chocolate, High Tea, Summer, Wedding Cake
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, vegan chocolate
Recipe Card powered by
Discover recipe ideas, get advice and join in on vegan baking conversations with 24,000 keen bakers on Facebook.
Hi,
Just wondering if you have to separate it into 2 tins or if you can cook the whole batch in 1 tin?
You can bake in one tin but you will need to bake for longer… maybe an extra 10 to 15 mins
Do you think there would be any issues with substituting in gluten free flour for this recipe?
Yes I wouldn’t recommend it
This was amazing. A perfect mud texture! It tasted so good, I couldn’t believe I baked such a perfect vegan mud cake which actually tasted like normal cake. I bake a lot so I can compare. I added fresh raspberries along with a vegan raspberry ganache, then froze half the cake, all frosted just to test it out. It thawed back into absolute perfection and I had no issues with it going hard or anything! Thanks so much for this recipe.
★★★★★
Love this recipe! I’ve made it a number of times. Recently I turned it into a caramel mud cake by swapping the caster sugar out for brown sugar and adding 50g (~2 tbsp) of golden syrup to the boiling water. It was delightful.
★★★★★
You are so talented and patient!! I’m sharing some of your treats tomorrow on my blog. Thanks so much for linking up to my Red, White, Blue & You Link Party! I always love everything you make!
Hi,
Made this and it was hard like a rock, more of a biscuit than a cake. Followed the recipe exactly even used the same brands of ingredients, used a separate temperature gauge.
What did I do wrong? I’ve been baking for years and have never had this issue.
Hi Rhiannon
Sorry to hear the cake didn’t turn out. Not sure what happened.
This cake can go hard if you put it in the fridge or freeze it…
Breakfast for dinner is always fun with the kids and we do pizza a lot too. They are getting to be the age that I can allow them to use the cook top, it makes cooking/baking fun!
Has anyone tried freezing this cake ahead of time and thawing to decorate?
Hey Karley
I find it doesn’t do well frozen. It goes really hard.
This recipe is incredible! It has the texture and density of a traditional mud cake. Every person who has tried it vegan or not prefers this recipe over the traditional versions. It has certainly become a favourite in my house and from my customers. Thank you Sara for this delicious recipe!
Thank you xox
How long will the cake keep fresh?
Hi Naomi, around 3-4 days.
Can I replace the cocoa butter with vegan butter or shortening?
Yes! Shortening works just as well. The Cacao butter just adds flavour.
I love this cake! Make sure that you make more than what you need because people eat more than one serving! I made this for my friends birthday and she has been bugging me to make it again for her.
I did only remember to put fresh rasberries in one layer though, next time i will add them into each!
Delicious!
Aw thanks for leaving comments Jaimie xoxoxo