Quick and Easy Five Ingredient Mud Cake

quick and easy five ingredient mud cakeDecisions. 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.

Rate this recipe
Five Ingredient Mud Cake
4 Based on 207 Review(s)
  • Nyomi

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

  • Kate

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

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

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

  • 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

    • 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

  • gewoonsuuz

    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??

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

      • gewoonsuuz

        thank you!!! 🙂

  • Paris Speak

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

    • 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.

  • tracey

    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.

    • Love it! Thank you. x

    • Wendy

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

      • lilili

        Ditto how much cacao

  • Bec

    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!

    • 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

  • Shannon

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

    • Debs

      You can use ground rice

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

  • julie

    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..

    • 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

  • renee

    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!

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

  • Natasha

    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!!

    • 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

  • zaneta

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

    • Whatever honey you typically use will be perfectly fine. x

  • Nicole Nielsen

    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!!!!

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

  • kim

    Cake in the oven as we speak 🙂 very excited

  • Andrea

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

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

  • Genevieve Evers

    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 🙂

  • 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

    • 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

      • 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

    • 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

  • liz

    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?

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

  • Caitlin

    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.

    • 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

  • Marie

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

  • Marie

    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

    • 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

  • natalie bail

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

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

  • Ange Geard

    Would coconut flour work instead of almond meal??

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

  • Joann

    Is there a sub for honey?

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

  • Sam Leon

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

    • 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

  • Sam Leon

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

    • 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.

  • Clarissa

    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.

    • 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

  • jacque

    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.

  • Stacey

    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 🙂

    • 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?

      • Stacey

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

  • Kristi

    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!

    • Kristi

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

    • 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?

  • Sharon

    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 🙂

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

      • Sharon

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

  • Susanna

    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!

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

  • Cristina

    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!

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

  • Kelly

    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!

    • 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

  • Carmen

    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!

    • 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

  • Definately pining this one!

  • Kerry

    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 !

    • 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

  • Mary

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

  • Michelle

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

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

  • Sarah

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

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

      • Sarah

        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 🙂

        • 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

  • Shauna

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

  • Alice

    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.

    • 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

  • Amber

    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!

  • Cass

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

  • margaret barber

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

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

  • Brooke Freeman

    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!?!!

    • 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

  • Jen

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

    • Emma Porter

      I think it’s the same thing

  • Kells Herrmann

    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!

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

  • Mary

    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!

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

  • Laura Te Oka

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

  • catherine

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

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

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  • Sarah Grant

    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.

    • Bacadak

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

  • Rachael

    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

  • Melisa Moon

    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

  • Rebecca

    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?


    • Rebecca

      Also – does this freeze well? Thank you 🙂

  • Allycia Schwartz

    Great recipe with awesome results

  • Alicia O’Connor

    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.

  • Lauren S

    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 🙂

  • Carolyn Farragher-Brown

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

  • cherie

    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.

    • Bacadak

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

    • Linda H.


  • Emma Porter

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

  • Hannah Amy Holzer

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