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Gluten free mud cake on white plate with raspberries
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Gluten Free Mud Cake

Delicious Gluten Free Mud Cake with real chocolate that is low carb and free from refined sugars.  This is a light, filling, rich and decadent dessert perfect for special occasions.  
Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 20 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 290kcal
Author Kim

Ingredients

Mud Cake

  • 200 grams/7 ounces sugar free chocolate or 70% Dark Chocolate
  • cup Unsalted Butter at room temperature
  • 1 teaspoon finely grated Orange zest
  • 1 tablespoon instant coffee mixed with boiling water, or Espresso
  • ½ teaspoon Vanilla Bean Paste
  • 5 large eggs separated (yolks in one bowl, whites in another)
  • cup Granulated stevia/sweetener
  • cup Almond Meal

Optional – Chocolate Frosting

  • ¼ cup Unsweetened Cocoa Powder
  • 1 cup Light Cream Cheese
  • 1 teaspoon Granulated stevia/sweetener

Optional – Decoration

  • 2 tablespoons granulated peanuts
  • 2 tablespoons orange zest

Instructions

Chocolate Cake

  • Preheat oven to 160 degrees C fan forced (180 non fan forced)/320 degrees F fan forced (360 degrees F non fan forced)
  • Use a 20 cm springform tin, and lightly spray with oil, then line the base and sides with baking paper.
  • Melt the chocolate, butter, and orange zest in a saucepan over a low heat, until the chocolate is melted and silky, then remove from stove and set aside to cool. Stir in the coffee and vanilla.
  • With an electric beater, beat the egg yolks and granulated stevia/sweetener until it gets thick and creamy like.
  • Delicately fold in the chocolate mixture from the saucepan using a big spoon
  • Delicately fold in the almond meal to the chocolate mixture.
  • Clean and dry electric beaters, then beat the egg whites until they are white and foamy. Delicately fold in half the egg whites at a time to the chocolate mixture.
  • Pour in the chocolate batter into the spring foam tin and bake in preheated oven for 50 minutes. Once timer has gone off, let cake cool in the pan for 15 to 20 minutes before removing.

Chocolate Frosting

  • Using electric beaters, mix all ingredients together in a bowl until thoroughly combined.
  • Use a spoon to spread over the cake once it is removed from tin.
  • Decorate with granulated peanuts/finely grated orange zest.

Notes

  1. Store cake in an air tight container in the fridge for upto 4 days.

Nutrition

Calories: 290kcal | Carbohydrates: 12g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Fiber: 1g | Sugar: 9g