Dessert, Mudcake, Healthy, Clean Eating, Chocolate

Mudcake has never tasted so good or been so healthy!

This plant-based chocolate mudcake recipe by chef, Cynthia Louise is dairy-free and packed with naturally sweet ingredients including beetroot, coconut and cocoa. The best part is it’s freezer friendly, meaning you can have a perfectly balanced dessert on hand 24/7!

RELATED: Low-Calorie Brownie Recipe

Serves: 8



2 medium sized beetroots (unpeeled and grated)

1 carrot (unpeeled and grated)

2 cups shredded coconut

2 tbsp psyllium husk

15 dried dates

1/2 cup maple syrup

1 cup cocoa powder

200 g soaked almonds (soaked overnight in 2 cups of water, then rinsed well and drained)

1/4 cup chia seeds

pinch of salt


1 cup soaked cashews (soaked overnight in 2 cups of water, then rinsed well and drained)

1/4 cup chia seeds

2/3 cup maple syrup

1/2 cup water

1/2 cup cocoa powder

250 g cocoa butter (melted)


  1. Combine all ingredients for the base in a food processor and process until well combined.
  2. Transfer into a round spring-form cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.
  3. For the icing combine the first five ingredients in a blender and blend until creamy and smooth.
  4. Once creamy and smooth, turn the blender down to medium speed and pour in the melted cocoa butter. Blend for 5 seconds.
  5. Pour onto the cake, and set aside in the fridge for the icing to set and the cake to firm up.