Chelsea winter recipe – from here
Since posting my gluten-free Chocolate Mud Cake, I’ve had a great number of lovely people asking about adjustments to make it nut and/or dairy free. So rather than just awkwardly try and jam in replacements, I set about creating a whole new recipe. Gluten-free flour mix can be quite drying, so I’ve added creamy avocado, coconut milk and brown sugar to help keep the cake lovely and moist. The top can puff up a bit and crack a little sometimes, so I like to cool/serve it upside down. It still tastes amazing. You can either just dust with icing sugar to finish, or use your favourite icing.
*Whittaker’s chocolate is made in a factory where nuts and gluten are present, although none is intentionally added to the chocolate – if you have severe nut allergies, it may not be suitable.