Gluten Free Slow-cooker Mudcake


This mud cake is gluten free, dairy free & can be made vegan / egg free too! There are some days / occasions where chocolate mud cake is essential. Covid lockdown is one of those occasions – but since it could go on for quite some time, we need a healthy mud cake!…or we may not be able to fit out the doors when we’re finally allowed.


Dry Ingredients
1x 750g BallBag
1 cup of coconut flour
3/4 cup of coconut sugar
1 cup almond meal (or use 1/2 cup buckwheat flour & 1/2 cup sorghum flour, this also works well)

Liquid ingredients
5 tsp vanilla essence
90g coconut oil
2 cups of plant milk (I used 1 of Almond breeze & 1 of Bonsoy)
2 heaped tbsp of raw cacao powder
3 large eggs (or equivalent flax / chia vegan egg replacer)
2 tsp instant coffee in 1/3 cup boiling water (or an espresso shot).


1.Mix everything well in a large bowl, dry ingredients first, then wet. If you want a really smooth consistency cake, then you can blend in a food processor. (I didn’t, but do it if you like things super-smooth)!

2.Cook in a coconut oil greased slow cooker on high (approx 3-4hrs, or until it seems solid all the way through & has a spongy, pudding-like texture). It will turn into a dense, moist & mud-cakey texture upon refrigeration. Amazing served with yoghurt / coconut yoghurt or ice cream, you feel like you’re eating mud cake. Lasts for a week in the fridge easy, & will freeze / defrost no probs.

Serves Approx

20-30 serves

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