Chocolate Caramel Mud Cake

You all loved the caramel mudcake, so I had to whip up a chocolate version too! 😋

Chocolate Caramel Mud Cake

Chocolate Caramel Mud Cake


  • Mudcake:
  • 6.2 oz (175g) coconut yogurt
  • 3.5 oz (100g) Biscoff spread
  • 2.6 oz (75g) coconut sugar
  • 5.3 oz (150g) caramel sauce or maple syrup
  • 2.5 oz (70g) gluten-free all-purpose flour
  • 2.1 oz (60g) vegan caramel protein powder
  • 1.4 oz (40g) cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Frosting:
  • 3.5 oz (100g) dairy-free butter
  • 1.4 oz (40g) Biscoff spread
  • 1 oz (30g) sifted powdered sugar
  • 0.7 oz (20g) vegan caramel protein powder


  1. Preheat the oven to 340°F and line a round cake tin with parchment paper.
  2. Mix the yogurt, Biscoff, sugar, and caramel sauce (or maple syrup) in a bowl until combined.
  3. Fold in the flour, protein powder, cocoa powder, baking powder, and baking soda until mixed.
  4. Pour the batter into the prepared tin, spreading it out evenly.
  5. Bake for 25-30 minutes or until golden, and a skewer comes out mostly clean. Allow it to cool.
  6. For the frosting, beat together the butter and Biscoff in a medium bowl.
  7. Add the sugar and protein powder, beat until smooth and fluffy.
  8. Spread the frosting on top of the cake, drizzle with extra caramel sauce, then slice and savor every bite! 🍰✨

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