Dairy-Free Chocolate Coconut Mud Cake is a deliciously wicked cake.
So good, you’d never know it was dairy free! And the best part is, this Dairy-Free Chocolate Coconut Mud Cake is just as rich even with the swapped ingredients!
For a dairy free filling try our Whipped Coconut Cream!
Method
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Preheat the oven to 180 degrees.
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Line a round tin with baking paper and set aside.
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Set up a double boiler with a medium saucepan half filled with water and a metal bowl on the top.
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Add half the chocolate and the coconut milk together in the bowl and stir until the mixture is melted and smooth.
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Remove from the heat.
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Add the sugar, sifted flour, baking powder and vanilla extract and beat with an electric hand beater for a couple of minutes or until well combined.
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Pour into the tin and bake for 35 minutes or until a skewer comes out clean.
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Turn carefully onto a wire rack to cool.
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Heat the remaining chocolate and coconut milk in the double boiler and again stir over the heat until smooth.
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Pour the chocolate sauce over the cooled cake and serve.
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Dairy Free Chocolate Coconut Mud Cake is not suitable to freeze.