Paleo Mud Cake

Easy paleo chocolate mud cake
Easy paleo chocolate mud cake

This. Cake. Is. The. Bomb. I mean, you would never, ever assume that this piece of bliss is actually very good for you, and, in fact, it doesn’t matter. I’d have this healthy or not, but knowing that there are a lot of goodies in this, makes it all the better, doesn’t it? Just look at it:


Are you drooling yet? You should be? And all this for 6 net carbs a piece. Yes, that’s right. And while it’s difficult enough to find goodies that are both yummy AND healthy, it is usually even more difficult to find goodies that are yummy, healthy AND a cinch to make. This one ticks all the boxes. 6 main ingredients, 16 (TOPS!) minutes to whip up (and clean up the bench), and 60 minutes in your lovely oven. That’s it. All these ingredients you should have ready sitting in your pantry (I hope for you that you do! So there isn’t really anything you need to wait for. Whether you need to get away from the dsk, have your in-laws coming over, or just want to try out, what a healthy, easy. and yummy mud cake tastes like, get baking now!


One more thing, this mud cake is very rich and veeery chocolatey, so you might want to adjust the amount of honey (or alternative sweetener) if you have a sweeter tooth.

Oh, I have mentioned that it is paleo, dairy free, sugar free, gluten free, and soy free, right?

120 g organic unrefined virgin coconut oil
120 g raw organic cocoa (use less if you like it less bitter)
120 g honey (use more if you like it sweeter)
dash of vanilla essence
1 tin coconut milk (or equivalent amount of other nut milk of choice)
6 large free-range organic eggs
200g almond meal

Preheat oven to 170 °C. Melt coconut oil together with the cocoa, honey, nut milk, and vanilla in a medium-sized pot over low heat until smooth and well combined. Turn off the heat and let cool. Stir in the almond meal and mix well. Lastly, beat the eggs with a hand mixer until pale and frothy. Carefully fold into the cocoa mixture, stir to combine and fill into a prepared round 20cm baking tin. Bake for 60 minutes. Remove to cool and place in the fridge over night. I loe making a layer cake using my instant paleo nutella recipe (see photos).



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