Flourless Chocolate Mud Cake

I love cake, I love chocolate, so I wanted to see if I could create a version that was reasonably healthy that I could still enjoy ( in moderation) as part of my "Eat the Rainbow" philosophy: Here is what I came up with:


  • 250g activated almonds
  • 250g raw cacao powder
  • 250g coconut sugar - and THIS is why it's not so brilliant - it is sugar after all!
  • 150g butter - at room temperature
  • 6 large eggs
  • 1/4 cup of milk of choice ( I use coconut)
  • 1 tsp baking powder


Preheat oven to 180◦C. Grease and line a 20 inch round springform tin. ( I use coconut oil)

Mill your almonds until they resemble meal ( I use my Thermomix - 7 seconds on speed 7 but any good blender or food processor will do).

Set aside and add the cacao powder to it.

Now blend together the butter, sugar, eggs and baking powder ( again I use my Thermie - 10 seconds on speed 6.5, but again you could do this in a food processor or even mixer)

Blend in the dry ingredients : Speed 5 for 20 seconds ( or just use your mixer).

Scrape down the sides of the bowl. Add the milk and blend for a further seconds, speed 5.

Add to tin and bake on the middle shelf for 50 minutes.

Because it is such a heavy cake, the skewer will never really come away clean. Take care not to overcook.

Serve with heavy cream & a sprinkle of raw cacao. As I like to be largely dairy-free, I use whipped coconut cream instead.