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Quick and Easy Five Ingredient Mud Cake

136 comments

quick and easy five ingredient mud cake
Decisions. Decisions. Decisions.
Jobs. Jobs. Jobs.
I sometimes give my little girl a topic to go and write about. We might do this if she is at home from school for the day or looking for something to do on a rainy Sunday afternoon as her brother sleeps.
Her latest subject was ‘Something I don’t understand’.
Twenty minutes after I assigned the topic my six year old daughter gave a page to me that said ‘Something I don’t understand is why it takes so long to be grown up. I guess we just have to be a kid and be pachent’
I asked her why she would like to be an adult, “Because then I wouldn’t have so many jobs to do”.
This is not the reply I expected. I would have understood wanting to drive a car, getting to buy things at the shops, being able to cook at the stove or having babies. But this answer threw me.
My precious Lulu, stay young little one.
So much of adult life is jobs, a constant stream of jobs, intersected only by decisions before going back to your jobs. There are few places more perfect than a loved and adored six year old body and mind.
Yes, you need to put the dishes away, but as an adult you will also need to wash the dishes. Yes, you need to open the blinds, but as an adult some days the brightness will not filter through. Yes, you need to be kind to your brother who loves you, but as an adult you will need to be kind to people who are not kind to you. Yes, you need to go to school, where you love your teacher, friends and all that you learn. But when you are an adult you will need to go to work, where although there may be aspects you enjoy, there may also be aspects you despise.
Embrace your young mind little one, your imagination, your freedom and creativity. Treasure the spring in your step, the joy in your voice and the simplicity you have in being present. We adults long to be back there. What we wouldn’t give to be six again!
Have you noticed that adults don’t get piggy backs, or balloons when we go to the dentist, or bedtime stories, or tickled until tears of laughter run down our checks? Imagine life without piggy backs and tickles! It doesn’t sound near as grand as being six, where you can still make cubbies under your bed and hide under the kitchen table.
Do you know what I don’t understand my precious baby girl? I don’t understand why we have to grow up, why can’t we just be kids? I wish I’d been more patient.


Five Ingredient Mud Cake

  • 1 cup full fat coconut milk
  • 400 grams dark chocolate, roughly broken into pieces
  • 4 tablespoons honey
  • 4 eggs
  • 2 cups almond meal
  1. Preheat your oven to 150°C or 300°F and grease and line a round 18cm cake tin.
  2. Place the coconut milk, chocolate and honey into a medium sized saucepan over low heat. Stir continuously until chocolate has melted and the mixture is well combined. Keep the heat low as you do not want to burn the chocolate. Once melted and well combined remove from the heat and set aside.
  3. In a medium sized bowl whisk the eggs until the yolk and whites are well combined. Stir in the almond meal. Stir in the chocolate mixture. Once well combined pour the mixture into your prepared cake tin.
  4. Place the into the oven and bake for 1 hour. Remove from oven and cool in the tin for 30 minutes before gently transferring to a cooling rack to cool completely.
  5. Slice. Serve. Eat and enjoy.

note – if you are wanting to ice the cake the Nutella recipe works perfectly.

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136 comments
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136 comments

Nyomi August 18, 2014 - 3:40 pm

Hi there, sounds delicious, wondering if you could use a square cake tin instead of the round?

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Bianca Slade August 24, 2014 - 6:12 pm

Absolutely. I hope you enjoy it. x

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Kate August 18, 2014 - 9:02 pm

That sounds so delicious! I love how easy and healthy your recipes are. Thank you x

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Bianca Slade August 24, 2014 - 6:15 pm

Thank YOU! I hope you enjoy it. x

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Lisa Branam August 19, 2014 - 10:45 am

Of course I would find this recipe when I’m out of cocnut milk. I can’t wait to try it out.

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Bianca Slade August 24, 2014 - 6:15 pm

I hope you get a chance to try it, if so be sure to let me know how you go. x

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Ashlea August 19, 2014 - 11:44 am

Oh my gosh Bianca, you are onto a winner with this one! When this recipe hit my inbox yesterday I dashed straight to the shops to buy ingredients. I had about 1/2 a cup of coconut milk leftover from another recipe so I just added a little more standard milk to it and it was fine. You wouldn’t belive it through, I popped it in the oven and went and had a bath, then came out and prepped dinner totally forgetting about it. I cooked it 40 minutes extra and guess what, it was still perfectly moist and amazing (just a tad dark coloured on the top!). I thought I was going to have to bin the whole cake, so was so relieved to be able to enjoy it. I will never use another mud cake recipe again, this will be loved and shared with the family now. Thanks so much! x Ashlea

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Bianca Slade August 24, 2014 - 6:16 pm

Fantastic!!! That is great!! Thank you so much for the feedback and I am glad you were able to enjoy it! Be sure to let me know how you go with anything else that you try. x

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gewoonsuuz August 19, 2014 - 10:49 pm

nice recipe but need some help can’t use almond meal because of nut allergie,.. what can i use instead and what are the adjustments when i use it??

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Bianca Slade August 24, 2014 - 6:19 pm

I shall get working on a nut free version, I wouldn’t like to recommend anything that I haven’t tested sorry.

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gewoonsuuz August 24, 2014 - 8:37 pm

thank you!!! 🙂

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Paris Speak August 20, 2014 - 12:29 pm

Looks amazing- generally what % dark Choc do you use?? 70-80%?

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Bianca Slade August 24, 2014 - 6:20 pm

Either 70% or 85% depending on who I am making it for. I find 70% in this cake appeals to pretty much everyone but the darker is best saved for those who enjoy dark chocolate. I hope this helps.

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tracey August 20, 2014 - 6:21 pm

T his is a very easy. …..amazingly delicious cake!
I am vegan so I did change it slightly.
I added coconut cream not milk
I added 5 bananas not eggs
I added 10 dates not honey
I added extra cacoa. ..not chocolate
This took me 5 minutes to make
Oh I added raspberries too!
I made icing. ..pure icing sugar with mashed upon raspberries to get the amazing colour.

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Bianca Slade August 24, 2014 - 6:21 pm

Love it! Thank you. x

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Wendy September 6, 2014 - 2:37 pm

Hi Tracey would love to know how much cacao was a suitable substitite for the chocolate!? Thankyou!

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lilili November 16, 2014 - 9:15 pm

Ditto how much cacao

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Bec August 21, 2014 - 11:57 am

Made this last night and was a hit!
Iced with the nutella recipe, but subbed almond butter and maple syrup for the tahini and honey. Everyone loved it. Thanks for this recipe!

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Bianca Slade August 24, 2014 - 6:24 pm

Perfect!!!!!! I love it!!! Thank you so much! I am glad you liked it. Be sure to let me know how you go with anything else that you try. x

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Shannon August 26, 2014 - 4:12 pm

Is there a possible substitute for almond meal? Cant get it in my country. Thanks!

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Debs August 26, 2014 - 7:07 pm

You can use ground rice

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Bianca Slade August 28, 2014 - 5:07 pm

You can make your own by grinding almonds to a flour, does that help at all?

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julie August 28, 2014 - 12:21 pm

Thankyou Bianca, I have been needing this recipe! Can’t wait to try it. I loved your story too, it brought tears to my eyes , I have a nearly 6 year old too who is keen to grow up..
Julie

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Bianca Slade August 28, 2014 - 5:20 pm

Thank you so much!!! I am glad you have enjoyed both the recipe and my story!! I really appreciate the feedback. Be sure to let me know how you go with the cake. x

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renee September 15, 2014 - 11:42 pm

Hi Blanca, hoping to make this recipe on the weekend for my little boy’s birthday party, but as cupcakes rather than one cake. Do you have any idea roughly how long I should bake them for? Thank you!

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Bianca Slade September 16, 2014 - 2:27 pm

I haven’t made them as cup cakes but perhaps test after 20 minutes and every few minutes from there?

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Natasha September 29, 2014 - 12:25 pm

Hi Bianca,
I am a huge fan and cook your recipes all the time. Just wondering what dark chocolate you used as I cannot find one without sugar?
Thank you!!

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Bianca Slade October 2, 2014 - 3:59 pm

I typically use the Lindt 85%. There are many options available now though and I haven’t read the backs of dark choc for a while. You can also buy Lindt 90% and 95% but these are not available where I live. I hope this helps. x

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zaneta October 5, 2014 - 9:37 pm

Hello, would love to try this wandering what brand honey you use? Kind Regards Zaneta

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Bianca Slade October 10, 2014 - 10:41 am

Whatever honey you typically use will be perfectly fine. x

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Nicole Nielsen November 17, 2014 - 2:15 pm

so as I procrastinate and avoid my “jobs” by reading your post, I am overwhelmed with the urge to cook this for my kids. Not because they need chocolate cake, but because I imagine them coming home from school this afternoon hot and bothered and there, on the bench, is a freshly baked chocolate cake. Things of dreams :)))))) Thanks for the reality check, I am ditching my “jobs” which always seem so important, and I’m going to make my kids cake so when they walk in the door this afternoon I get to see their gorgeous, precious smiles…something I know will not happen forever. pffft, who needs to balance the books anyway!!!!

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Bianca Slade November 22, 2014 - 9:43 am

This made me smile. Thank you for writing. I hope the cake was enjoyed. x

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kim November 17, 2014 - 4:55 pm

Cake in the oven as we speak 🙂 very excited

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Bianca Slade November 22, 2014 - 9:43 am

I hope it is enjoyed. x

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Andrea November 22, 2014 - 5:23 pm

Yum! Great recipe! Looking forward to trying some more recipes of yours! Thanks 😀

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Bianca Slade December 3, 2014 - 10:04 am

Live it!!! Thank you. Be sure to let me know how you go with anything else that you try. x

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Genevieve Evers November 27, 2014 - 2:48 pm

Oh looks delish! My daughter is allergic to eggs though, what would you recommend trying as a substitute? A little unsure what to use instead of the 6 eggs. Thanks 🙂

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Bianca Slade December 3, 2014 - 10:26 am

I have only made it with eggs sorry. Here is a link to our egg free recipes, I hope it is helpful for you https://wholefoodsimply.com/category/egg-free-2/

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Genevieve Evers December 6, 2014 - 9:39 am

Tried it with 5 bananas and the kids love it!

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Bianca Slade December 13, 2014 - 11:42 am

Fabulous!! That is great to know. Thank you. x

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TheQuirkyCalorie December 7, 2014 - 2:02 pm

I made this last night for my daughters 6 month birthday (a cake a month with candles and a picture :-)).. It is so rich and tasty, thank you for the recipe Bianca.. Just wondering how long this will last in the fridge as I can’t imagine being able to eat a lot of it at once 🙂 Also would you recommend this for freezing at all? I received my books by the way, I love them xxx Danielle xxxx

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TheQuirkyCalorie December 9, 2014 - 10:53 pm

Ohhhh actually Bianca, do let me know about the freezing BUT I doubt I will need to as there is only just over 1/4 of this cake left (and I only baked it for Sunday, hmmmm 3/4 of a cake in just under 3 days, woopsie 😉 oh and I must add that only my hubby and I have eaten it (with me having the bigger pieces ;-)).. This cake is DELICIOUS!! Even better with a glass of red wine, yummmmm!!!! Oh wow this is amazing xx

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Bianca Slade December 13, 2014 - 12:49 pm

This made me laugh Danielle, thank you!!! I am sorry I was a bit late with my reply. I am glad you have both been enjoying the cake. x

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Bianca Slade December 13, 2014 - 11:48 am

Thank you so much Danielle. I am enjoying hearing about and being a part of your monthly cake celebrations. Our daughter will love looking back on all of the photos. This cake keeps well in the fridge and is fine to freeze. I hope this helps. x

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liz January 14, 2015 - 8:11 pm

just wondering Bianca – could this be made with cacao powder and cacao butter or coconut oil instead of bought chocolate ? I might give it a go and let you know the outcome?

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Bianca Slade January 17, 2015 - 8:10 am

I have it tried it sorry but I would love to hear how you go. x

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Caitlin February 10, 2015 - 5:26 pm

I realised, just in time that I only had 200g of chocolate so I halved the recipe. I am now wondering how this will effect the cooking time?
My three year old and I also made the 1 minute chocolate slice. Thank you again for such simple recipes that I can make with my daughter.

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Bianca Slade February 12, 2015 - 5:34 pm

Thank YOU!!! I really appreciate your support and feedback and I am glad you are enjoying the recipes. I hope the mud cake works well for you. x

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Marie February 23, 2015 - 1:03 pm

Hi Bianca, just wanted to know if this will work without the hot water bath and just put it straight into the oven?

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Marie February 24, 2015 - 7:10 am

So I went ahead and made it. I ended up doing a half hot water bath because the cake tin was sitting just on top of the water. Well anyways, it came out AMAZING! Seriously I didn’t realise having just few, healthy ingredients could taste this good! Im trying to stop myself eating the whole cake haha I just want to say thank you so much for your recipes. You have a gift! Highly recommend this recipe and this website to everyone! xx

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Bianca Slade February 24, 2015 - 8:08 am

Thank YOU so much Marie!!! I really appreciate your feedback and your support. I am glad you enjoyed the cake, be sure to let me know how you go with anything else that you try. x

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natalie bail March 1, 2015 - 8:02 pm

Due to.a nut alery what could i substitute almond meal for??

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Bianca Slade March 2, 2015 - 2:41 pm

I have only made this one this way. Is there a plain flour that you typically use?

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Ange Geard March 1, 2015 - 8:59 pm

Would coconut flour work instead of almond meal??

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Bianca Slade March 2, 2015 - 2:42 pm

You would need to use less. I would perhaps try 3/4 of a cup. I would love to hear how you go. Thanks!

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Joann March 3, 2015 - 9:17 am

Is there a sub for honey?

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Bianca Slade March 3, 2015 - 11:05 am

Yes most liquid sweeteners will work. Do you use rice malt syrup?

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Sam Leon March 4, 2015 - 1:39 pm

Mines in the oven 😀
Just wondering, at what stage of the cooling process do I remove it from the tin?

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Bianca Slade March 6, 2015 - 9:18 am

I leave it in the tin. Once it cools to room temp I put it in the fridge (still in the tin) to cool completely. I hope this helps and that you enjoy the cake. x

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Sam Leon March 6, 2015 - 9:37 pm

My Mud Cake! Amazing!! Delicious! Followed the recipe perfectly… Doubled the Nutella for the icing!
Thanks heaps Bianca! You’re very talented 😀

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Bianca Slade March 8, 2015 - 3:27 pm

Thank YOU Sam!!! That is very kind! I love the pic and I really appreciate you sharing it here. I am glad the recipe was enjoyed. Thanks again, Bianca.

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Clarissa March 9, 2015 - 4:12 pm

I don’t usually comment but this was the most delicious thing I’ve ever made. So yummy and decadent. The almond flour made such a great flavor texture combo. I made your icing recipe too but used cashew butter instead of tahini. Anyway – this delicious cake made me (a total novice) feel like an accomplished baker – it was so easy to make but the results were awesome. Now I’m going to browse your site for more goodies. Thank you.

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Bianca Slade March 13, 2015 - 5:21 pm

Thank YOU so much!!!! What lovely feedback!! I am glad you liked it and I really appreciate you taking the time to write. Be sure to let me know how you go with anything else that you try. Bianca x

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jacque April 19, 2015 - 2:40 pm

Could u please tell me the percentage of coconut your tin of coconut milk has. As a lot vary from 100% down to about 55% most ppl assume it’s all about the same.

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Bianca Slade April 20, 2015 - 4:06 pm

Sure. It is 86%. I hope this helps. x

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Stacey May 30, 2015 - 11:45 pm

Hi, Just wondering how this cake would go if I was to bake 2 or 3 and have them sit on top of each other, then carve it (for daughter’s birthday cake)… does it cut quite cleanly? could it be iced with fondant? (I know this defeats the purpose of little/no refined sugar!). Thanks in advance 🙂

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Bianca Slade June 1, 2015 - 1:11 pm

Hi Stacey, yes it could be iced. Stacking I think would be ok. I would make them a day in advance and leave them in the fridge over night. It isn’t something I have done but I cannot see why it would be an issue. When cutting it does really stick to the knife so run a little hot water over your knife first. It is a dense mud cake. Am I making any sense?

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Stacey June 1, 2015 - 2:05 pm

Yes, thank you 🙂 I shall have a practice run & see! thanks!

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Kristi June 4, 2015 - 12:47 am

Greetings from Arizona USA. I absolutely adore making your recipes and reading your stories. Thank you so much for your dedication to your family and good food. Can anyone help we to know how much 400 grams of dark chocolate chips translates into our US Cup measurements? I don’t have a scale. Thank you so much!

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Kristi June 4, 2015 - 7:38 am

I found my answer. The dark chocolate bar I used is weighed in grams. Good to go. 🙂

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Bianca Slade June 4, 2015 - 9:16 am

Fabulous!

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Bianca Slade June 4, 2015 - 9:14 am

ThanK YOU so much. I am glad you are enjoying my little space. I really appreciate the feedback.
I just googled and 400 grams = 14.1096 ounces, does that help?

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Sharon June 4, 2015 - 1:11 am

Hi,
I’m looking forward to trying this one! I have cake tins x2, sandwich tins. They are the right width 18cms but not sure if height is good? Can i use one of these or are they not deep enough? Tks in advance bianca 🙂

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Bianca Slade June 4, 2015 - 9:15 am

Hi Sharon, they may not be deep enough. What is the depth?

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Sharon June 4, 2015 - 9:43 pm

They are only 2cms in depth, I’m sure it’s not enough. I may have to buy another cake tin 🙂

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Susanna June 7, 2015 - 6:36 pm

This is SO good! I used half the amount of dark chocolate, added one tablespoon of cacao and three tablespoons of coconut cream. It’s really moist and addictive. Thanks so much for all your lovely recipes!

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Bianca Slade June 10, 2015 - 1:07 pm

Perfect!! Thank YOU so much for the feedback Susanna, I really appreciate it and I am glad you enjoyed the recipe. x

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Cristina July 5, 2015 - 8:48 pm

Absolutely delicious! Did it for my kids first birthday today and everyvody thought it was delicious. I think it was a bit undercooked though, even though it was in teh oven for a bit longer, I suppose different ovens, so will cook a bit more next time. Thanks for a great recipe!

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Bianca Slade July 6, 2015 - 11:26 am

Thank YOU!!! I am glad it was enjoyed. I really appreciate the feedback. x

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Kelly July 16, 2015 - 2:55 pm

This is to die for! I made it for a birthday celebration and only had the afternoon before the party to make it. I was a bit worried about letting it cool properly. I ended up letting it cool for about 1 hour and then popped it in the fridge for an hour. Took it out, popped it out of the pan, added the nutella icing and it was amazing! Thank you!

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Bianca Slade July 25, 2015 - 4:06 pm

That is great to hear Kelly!!! Thank YOU so much!! I am glad it was enjoyed and I really appreciate the feedback, be sure to let me know how you go with anything else that you try. x

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Carmen September 25, 2015 - 7:30 pm

This cake is delicious. I found it gets yummier over about 4 days… If you can make it last that long!!
I love your recipes, Bianca. All of the ones I have tried so far are delicious and simple with ingredients I love to use in my cooking. I recently purchased your cookbooks to save me time writing them up in my recipe journal. Thank you for sharing your love of healthy cooking with the rest of the world!

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Bianca Slade September 27, 2015 - 11:23 am

Thank YOU so much Carmen!!!! I really appreciate your kind words and your invaluable support! I hope you love the books. Be sure to keep me posted on how you are going with the recipes. Bianca. x

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Gusto Paleo November 3, 2015 - 8:34 pm

Definately pining this one!

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Bianca Slade November 18, 2015 - 7:59 pm

Thank YOU. I hope you enjoy it. x

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Kerry November 7, 2015 - 6:26 pm

First time making this ! Not much of a cook and found this easy especially being GF & DF. Very rich but nicely balanced with cream (husband not me !). Love the consistency. Thanks so much. You’ve made me look like I know what I’m doing ! Your site is awesome. Opened up my world immensely !

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Bianca Slade November 18, 2015 - 8:09 pm

You made me laugh Kerry!! Thank YOU for taking the time to write, I really appreciate it and I am glad you enjoyed the recipe. Be sure to let me know how you go with anything else that you try. Thanks again for your support. Bianca

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Mary November 9, 2015 - 11:56 pm

Is that canned coconut milk or the one in the cartons?

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Bianca Slade November 20, 2015 - 7:53 pm

I use the canned one. x

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Michelle February 28, 2016 - 8:10 am

Turned out brilliantly! I was skeptical about the nutella icing – but it was great!!

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Bianca Slade March 15, 2016 - 1:27 pm

Fabulous!!! Thank YOU for taking the time to write. I really appreciate the feedback. x

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Sarah April 24, 2016 - 9:22 am

What would you suggest as a suitable egg replacement for this recipe?

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Bianca Slade May 1, 2016 - 9:14 pm

I have only made this one this way sorry but I will add a vegan chocolate mud cake to my to do list. YUM!

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Sarah May 1, 2016 - 9:55 pm

HI Bianca,
I ended up trying it with banana and it was a lovely fudgy dense cake but the banana did over power it a bit. My 3 year old didn’t enjoy it 🙂

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Bianca Slade May 9, 2016 - 8:39 pm

Oh no!! I will have to make a vegan version. I really appreciate the feedback and I hope you find some recipes that you both enjoy. x

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Shauna September 1, 2016 - 7:29 am

Hi Bianca, just wondering if the oven temperature is fan forced or normal? Thanks!

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Bianca Slade September 12, 2016 - 4:21 pm

My oven is fan forced. x

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Alice October 8, 2016 - 8:16 pm

Halved the recipe because I didn’t have enough chocolate and it is so good!!! Also added a tablespoon of xylitol. For the icing I used a nut, seed and cacao spread and it worked perfectly. Thank you so much for the recipe.

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Bianca Slade October 13, 2016 - 8:16 pm

Thank YOU for the feedback!! I am glad you enjoyed it! I would love to hear how you go with anything else that you try. x

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Amber October 22, 2016 - 3:42 pm

I’ve made this twice now and I halved the recipe both times and it is amazing! Didn’t do any icing, but it went really well with greek yoghurt and blueberries. Thank you very much for the recipe!

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Cass December 11, 2016 - 11:00 pm

Could you supplement the dark chocolate for cacao melts? Would that work?

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Bianca Slade January 4, 2017 - 8:10 pm

I have not tried that sorry.

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margaret barber December 14, 2016 - 9:52 am

Hello, I have a question, can I substitute the almonds for say a mixture of coconut arrowroot please?

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Bianca Slade January 4, 2017 - 8:14 pm

I have only made it this way sorry. You might like the chocolate fudge cake, it is nut free.

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Brooke Freeman December 16, 2016 - 6:19 am

I love your recipes Bianca but I also really love your thoughtful stories. Just beautiful. Have a very Merry Christmas with your beautiful family who I feel like I know through your stories. I will be making this cake as I just so happen to have 400 grams of dark chocolate in my pantry. I mean, who doesn’t!?!!

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Bianca Slade January 4, 2017 - 8:18 pm

Thank YOU so much Brooke! It is lovely of you to take the time to read my words, I really appreciate it! We did have a lovely christmas and I hope you did too. x

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Jen January 30, 2017 - 12:04 pm

Hi just wondering if ground almonds would work instead of almond flour ? Thanks

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Emma Porter November 12, 2017 - 3:47 am

I think it’s the same thing

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Kells Herrmann February 14, 2017 - 3:30 pm

I’m a caterer and I use this for Dairy and Gluten free folks. It is so great and so easy and the ‘normals’ like it tooooo! THANK YOU!

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Bianca Slade March 10, 2017 - 7:46 pm

That is lovely to hear!! Thank YOU so much for the feedback! I am glad the cake is working well for you. x

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Mary February 15, 2017 - 2:57 pm

Hi Bianca! This looks delicious ?. Quick question – my son wants a chocolate banana cake for his birthday on Friday. Could I mash a banana into this recipe or would it be too heavy? Thank you!

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Bianca Slade March 10, 2017 - 7:49 pm

I am sorry for my late reply, did you try it?

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Laura Te Oka March 27, 2017 - 6:41 pm

Oh dear i stuffed it. It went really really thick. Not like cake mix ? oh well its still going to be chocolatey goodness ?

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Bianca Slade April 2, 2017 - 12:35 pm

Did it work out ok for you?

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catherine March 28, 2017 - 8:20 pm

Made this with my 4 year old boy yesterday and it’s super easy and very yummy. Thank you ☺

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Bianca Slade April 2, 2017 - 12:37 pm

Thank YOU! I really appreciate the feedback and I am glad it has been enjoyed x

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Quick and Easy Five Ingredient Mud Cake – Recipe Converted For Thermomix April 3, 2017 - 3:08 pm

[…] is a guest recipe by Bianca from Wholefood Simply converted by Chrystalla & Sia from Fayi […]

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Sarah Grant May 5, 2017 - 9:20 am

https://uploads.disquscdn.com/images/73ca37c0fd23a4849bcd2af1c5f9e6daa756fc51708eb1498f5040e7c4f57fec.jpg Made this yesterday for a going away cake for a lovely lady who I work with. Iced it with a coconut and hazelnut spread.

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Bacadak February 18, 2018 - 9:06 am

Was the coconut and hazelnut spread store bought or made? If it was made, would you be able to share the recipe? Thanks.

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Rachael May 27, 2017 - 9:11 pm

Hi Bianca, This looks delicious and I’m looking forward to trying it. I notice that some of the older comments refer to a water bath – has the recipe been amended since it was first posted, to eliminate the need for a water bath? Or am I going crazy?? Because I can’t see any reference to a water bath in the recipe itself… x

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Melisa Moon June 4, 2017 - 4:27 pm

I made this for my son’s birthday and it’s one of the best chocolate cake recipes I have ever made! So quick and easy too, will definitely be on my go to list, thanks for the recipe x

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Rebecca June 5, 2017 - 10:53 am

Lovely words 🙂
Just wondering if you think this would work with one can of coconut cream instead of coconut milk?
Also, I may have to substitute the honey for some fructose intolerant people… I know rice malt syrup might work but what about maple syrup?
Thanks!

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Rebecca June 5, 2017 - 9:57 pm

Also – does this freeze well? Thank you 🙂

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Allycia Schwartz June 11, 2017 - 9:18 pm

Great recipe with awesome results

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Alicia O'Connor July 6, 2017 - 8:53 am

Yummy mudcake. How long would you think it lasts in fridge? I’ve had some in the fridge for 5 days and want to freeze the rest. Should I freeze or thow it out? Thanks in advance.

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Lauren S July 31, 2017 - 2:15 pm

Ohhh I just saw this recipe. I recently made the 4 ingredient fudge cake (and commented) and it’s delicious! I noticed this one is pretty much the same except has the addition of almond meal. I wonder how it changes the taste? Perhaps I’ll have to make this recipe too and see 🙂

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Carolyn Farragher-Brown October 26, 2017 - 9:29 am

this was amazing, very easy and suited everyone in my family.. thankyou for this recipe

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cherie November 11, 2017 - 8:44 pm

Hi, this sounds lovely. Two questions; is the coconut milk the one in a carton in the long life milk section or canned? Also is there an alternative to honey, as my hubs is not meant to have honey. Thanks so much.

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Bacadak February 18, 2018 - 9:04 am

I use Rice Malt Syrup (fructose free), not sure if that helps you?

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Trudy Jensen October 6, 2018 - 4:07 pm

The whole can or just the think stuff on top

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Bacadak October 7, 2018 - 12:07 pm

With the coconut milk – I use coconut cream, shake the can well, and use that.

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Linda H. March 3, 2018 - 5:17 pm

Canned.

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Emma Porter November 12, 2017 - 3:51 am

I’m interested to try this, I’ve only used ground almond in citrus flavoured cakes before.

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Hannah Amy Holzer May 3, 2018 - 6:51 pm

Hi, could you use maple syrup instead of honey? In the mud cake.

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Janet December 5, 2018 - 4:30 pm

I made this but it came out really flat and dense – like a brownie. It was very tasty but didn’t look like the picture which seems to have some rise in it. Any thoughts on what I did wrong?

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Joanna December 13, 2018 - 8:50 pm

Hi there I absolutely love this recipe, I’ve made this cake at least 4 times! I want to make it for Christmas but was thinking to change it up a little by adding some orange zest?

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