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Vegan White Chocolate Mud Cake

By Sara Kidd October 28, 2018 20 Comments

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Vegan White Chocolate Mud Cake this recipe

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. 

Print

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Vegan White Chocolate Mud Cake

White Chocoholic Mud Cake


★★★★★

5 from 6 reviews

  • Total Time: 26 minutes
  • Yield: 2 makes 2 x 6IN cakes 1x
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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

  1. Preheat oven 140°C/275F and grease/line 2 x 6IN cake tins and secure with baking strips (see here)
  2. 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
  3. Add chickpea water + vanilla + milk/vinegar, whisk until combined and smooth
  4. In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt and stir until evenly mixed
  5. Add liquids from pot very slowly and mix on lowest speed, till just combined
  6. Slowly trickle in boiling water along the side of the bowl, still mixing on lowest speed
  7. Once water is mixed, scrape down the sides, mix again on low for a few seconds
  8. 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
  9. Let completely cool in tin as its a delicate cake, then flip on cake rake
  10. See recipe below for BUTTER CREAM for filling and icing
  11. 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

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Filed Under: Chocolate, Berries, Cake, Classic Flavours, Popular Recipe, Recipe, Vegan Tagged With: vegan, vegan baking, vegan cake, vegan white chocolate, white chocolate cake

Reader Interactions

Comments

  1. Evadne says

    January 7, 2022 at 8:51 pm

    Hi,
    Just wondering if you have to separate it into 2 tins or if you can cook the whole batch in 1 tin?

    Reply
    • Sara Kidd says

      January 8, 2022 at 6:45 am

      You can bake in one tin but you will need to bake for longer… maybe an extra 10 to 15 mins

      Reply
  2. Julia says

    October 15, 2021 at 10:53 am

    Do you think there would be any issues with substituting in gluten free flour for this recipe?

    Reply
    • Sara Kidd says

      October 15, 2021 at 1:44 pm

      Yes I wouldn’t recommend it

      Reply
  3. Pri says

    August 23, 2021 at 11:28 am

    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.

    ★★★★★

    Reply
  4. Ellie says

    September 25, 2020 at 2:25 am

    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.

    ★★★★★

    Reply
  5. Rose Martine says

    February 13, 2020 at 6:54 am

    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!

    Reply
  6. Rhiannon says

    February 4, 2020 at 1:09 pm

    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.

    Reply
    • Sara Kidd says

      February 4, 2020 at 7:47 pm

      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…

      Reply
  7. Alisha Ross says

    January 31, 2020 at 7:03 am

    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!

    Reply
  8. Karley says

    January 5, 2020 at 6:01 am

    Has anyone tried freezing this cake ahead of time and thawing to decorate?

    Reply
    • Sara Kidd says

      January 5, 2020 at 8:31 pm

      Hey Karley
      I find it doesn’t do well frozen. It goes really hard.

      Reply
  9. Lizelle Crowle says

    September 14, 2019 at 9:16 pm

    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!

    Reply
    • Sara Kidd says

      September 14, 2019 at 9:27 pm

      Thank you xox

      Reply
  10. Naomi says

    March 17, 2019 at 5:54 am

    How long will the cake keep fresh?

    Reply
    • Sara Kidd says

      March 17, 2019 at 10:18 pm

      Hi Naomi, around 3-4 days.

      Reply
  11. Nithya says

    February 22, 2019 at 1:24 am

    Can I replace the cocoa butter with vegan butter or shortening?

    Reply
    • Sara Kidd says

      February 22, 2019 at 3:11 am

      Yes! Shortening works just as well. The Cacao butter just adds flavour.

      Reply
  12. Jaimie says

    November 14, 2018 at 12:53 am

    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!

    Reply
    • Sara says

      November 15, 2018 at 8:56 am

      Aw thanks for leaving comments Jaimie xoxoxo

      Reply

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