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  • Michelle

Chocolate Mud Cake - Gluten,Dairy and Nut Free

Good morning Cookie House people. I have a bit of a treat for you today, the moistest, most delicious, chocolateyest, almost good for you chocolate cake you could come across. Welcome my friends, to the Cookie House Chocolate Mud Cake, and because it is a Cookie House recipe you just know it is likely to be food intolerant people friendly.


100 g pitted prunes

100g pitted dates

200ml boiling water

110g dark chocolate (use the one you like to eat, I used an 85% cocoa for this as I like the richness)

200g mild olive oil

2 tsp vanilla

25g tapioca starch OR cornflour

35g coconut flour

70g cocoa powder

6 eggs

Cut all of the prunes and dates at least once across the centre to ensure there are no lurking pips. Pop them into a bowl or into the tub of a blender (I used my NutriBullet), and cover with the boiling wate, let those soak for at least half an hour to soften.

Preheat oven to 150 degrees C and prepare a baking tin, I used a loose bottomed spring form round tin, bottom lined with baking paper.

Blend the date and prune mix to a smooth pap.

Pop all dry ingredients into a big bowl and give them a good stir, breaking up any clods of coconut flour. Put the chocolate into a microwave proof jug with the olive oil and heat until the chocolate has melted, give it a stir to make sure there are no lumps. now whisk the date pap and chocolate oily stuff into the dry ingredients.

Yes, yes, I know, looks oily and gross, have faith, we haven’t finished with it yet. Whisk the eggs in, two at a time, beating thoroughly between each addition and....ta-da! Cake mix.

Pour that into your cake tin and into the oven. It is a long, slow cake this one. Because it is so full of wet ingredients we must make sure it is cooked all the way through before it scorches, so if in doubt, back your heat off another ten degrees. Bake for 50 minutes, drop heat to 140, bake for another 15 minutes and then stick a skewer into it, it should come out non gooey like this -

If it is still gooey, back into the oven for another ten, don’t worry, you are not going to dry this cake out.

While cooking it will rise like the Hindenburg -

And then sink like the Titanic -

Don’t worry about this, take a look at the ingredients and the method, there are no raising agents, no air has been incorporated, this is, and was always intended to be, a dense, rich cake.

Allow to cool before cutting, store in the fridge or cut into portions and freeze. Enjoy my friends, Xxm.


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