Rich Chocolate Mud Cake (naturally Gluten Free)

The Magic of Besan Flour: From Humble Chickpea to Rich Chocolate Cake (Gluten-Free)

The humble chickpea — known by many names around the world (Chana, Garbanzo, Ceci, Kabuli) — has been nourishing people for over 7,500 years. But it’s not the chickpea itself that has stolen my heart — it’s Besan flour, the golden, slightly nutty powder made from dried, milled chickpeas.

Why I Love Besan Flour

Nutritionally, Besan flour is a powerhouse. Just 1 cup gives you nearly half your daily protein and fiber, plus plenty of folate and iron — and it’s naturally gluten-free. There’s no refining, just pure ground chickpeas, so all that goodness stays intact.

Culinarily, Besan is brilliant. It’s high in protein, which means it adds structure and richness to baking — a dream for gluten-free recipes. Raw, it has a mild bitterness that disappears when roasted or baked, leaving behind a deep, nutty flavor.

Beyond the Curry Bowl

Traditionally used in Indian cooking for pakoras, fritters, and curries, Besan flour’s versatility stretches far beyond.
Here are a few creative ways to use it:

• As an egg substitute: Mix 3 tbsp Besan + ¼ cup water = 1 egg.

• Ground to make a coffee substitute

• As a crumb coating: Replace flour for a protein-rich crust on fish or veggies.

• In desserts: Adds a beautiful nutty depth to biscuits, cakes, and brownies.

• As skincare! Mix with yogurt for a natural exfoliant (a kitchen-beauty crossover!).

I use it regularly — not just for its nutrition, but for its beautiful texture in baking. It brings a richness that works especially well in dense, flavorful cakes like this one.

Chocolate Mud Cake (Gluten-Free, Made with Besan Flour)

This isn’t your average chocolate cake. It’s rich, fudgy, deeply chocolatey, and powered by Besan flour. Think of it as comfort meets sophistication — the kind of cake that feels indulgent but still nourishing.

Why You’ll Love This Cake

This isn’t just another chocolate cake — it’s the kind of cake that wins hearts, disappears quickly, and makes everyone ask for the recipe. Here’s why you’ll love it:

•  Naturally Gluten-Free (and Proud of It): No fancy flour blends or gums — just wholesome, protein-rich Besan flour.
•  Deeply Chocolatey & Fudgy: Think rich mud cake texture with a subtle nutty undertone from the Besan that makes every bite linger.
•  Nutritious Meets Indulgent: Packed with fiber, protein, and iron — proof that dessert can be both comforting and nourishing.
•  A Cake That Ages Well: Just like good cheese and better friendships — this cake actually tastes better the next day.
•  Perfect for Every Occasion: Whether it’s afternoon tea, a cozy weekend bake, or a celebration centerpiece, it fits the mood beautifully.

This gluten-free chocolate mud cake is the kind of recipe that turns an ordinary afternoon into something special. Whether you’re baking for friends, family, or just a well-deserved treat for yourself, it’s guaranteed to win hearts.

Ingredients

Servings: 12 | Prep: 5 mins | Cook: 40 mins

Chocolate Mud Cake

• 250 g butter, cubed

• 1 ½ cups caster sugar

• 200 g dark chocolate

• 3 tbsp coconut or olive oil

• 1 cup boiling water

• 1 shot of coffee (or extra water / liqueur)

• 2 cups Besan flour

• ¾ cup unsweetened cocoa powder

• 2 tsp baking powder

• 4 eggs

Chocolate Ganache

• 1 cup dark chocolate (good quality)

• 1 ½ cups cream

• 1 tbsp date syrup or golden syrup

Chantilly Cream

• 150 ml cream

• 3 tbsp icing sugar, sifted

Candied Nuts

• 25 g macadamias

• 25 g hazelnuts

• ¾ cup caster sugar

Instructions

Chocolate Mud Cake

1. Preheat oven to 180°C (350°F). Grease and line a 9-inch springform tin.

2. In a heatproof bowl, combine butter, sugar, chocolate, oil, water, and coffee. Microwave for 2 minutes or until melted. Stir to combine.

3. In another bowl, whisk together Besan flour, cocoa, and baking powder.

4. Make a well in the dry ingredients and gradually stir in the wet mix in 3 batches.

5. Add eggs and mix until smooth.

6. Pour into prepared tin and bake for about 1 hour, or until the top is set and a skewer comes out sticky but not wet.

7. Cool completely before slicing or frosting. For best texture, chill 4+ hours or overnight.

Chocolate Ganache

1. Place chocolate in a bowl.

2. Heat cream in a jug until just boiling, then pour over chocolate. Add syrup and let sit 3 minutes.

3. Stir until smooth and glossy.

4. Divide: ¾ for whipping, ¼ for pouring.

5. Cool, then whip the larger portion to soft peaks.

Chantilly Cream

Whip cream and icing sugar until soft peaks form.

Candied Nuts

1. In a non-stick pan, combine sugar and ¼ cup water. Heat gently until sugar dissolves, then increase heat until it turns amber.

2. Add nuts and stir until coated. Remove and cool on greased silicone paper.

To Assemble

1. Slice cold cake into two layers.

2. Spread whipped ganache and Chantilly cream between layers.

3. Warm the pouring ganache slightly and drizzle over the top, letting it drip down the sides.

4. Finish with candied nuts.

Storage

• Fridge: Store covered for up to 5 days.

• Freezer: Wrap tightly in plastic + foil and freeze up to 2 months.

• To serve: Bring to room temp before slicing for the perfect texture.

Why This Chocolate Mud Cake

• Naturally gluten-free — no gums or blends, just pure Besan.

• Decadent but wholesome — full of flavor, not fillers.

• Perfect make-ahead dessert — even better the next day.

• Freezer-friendly — bake, cool, and freeze for future indulgence.

• Customizable — add liqueur, nuts, or berries for a twist.

FAQ

Q: Can I make this dairy-free?

Yes! Swap the butter for coconut oil and use coconut cream in the ganache. The texture will stay rich and luscious.

Q: Can I use another gluten-free flour instead of Besan?

Besan really makes this cake what it is — nutty, dense, and fudgy. If you must substitute, try a 50/50 mix of almond and oat flour, but the flavor won’t be quite the same magic.

Q: My cake seems dense — did I do something wrong?

Nope! It’s meant to be a mud cake — rich, thick, and fudge-like. If you prefer something lighter, reduce the chocolate slightly or add a tablespoon of milk.

Q: Can I skip the ganache and just dust it with cocoa or icing sugar?

Absolutely. The ganache adds indulgence, but the cake stands beautifully on its own. A dusting of cocoa and a dollop of whipped cream is divine.

Q: How long will this cake keep?

Stored in the fridge, it’ll last up to 5 days. Or freeze it (well wrapped) for up to 2 months — just thaw overnight before serving.

Chocolate Mud Cake (Gluten Free)

This cake is rich, it’s delicious and it’s made from besan flour.

Servings 12

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Ingredients

Chocolate Mud Cake

• 250 g Butter in cubes
• 1 1/2 cup Caster Sugar
• 200 g Dark Chocolate
• 3 tbsp Coconut oil or olive oil
• 1 cup Boiling Water
• 1 shot of coffee or a little extra water or some Liqueur, Irish cream perhaps
• 2 cups Besan Flour
• 3/4 cup Unsweetened Cocoa Powder
• 2 tsp Baking Powder
• 4 Eggs

Chocolate Ganache

• 1 cup Dark Chocolate the best you can buy
• 1 1/2 cup Cream
• 1 tbsp Date Syrup or golden syrup

Chantilly Cream

• 150 ml Cream
• 3 tbsp Icing sugar sifted

Candied nuts

• 25 g Macadamia Nuts
• 25 g Hazelnuts
• 71/2 cup Caster Sugar

Instructions

Chocolate Mud Cake

• Preheat the oven to 180C. Grease and line a 9″ springform cake tin.
• In a heat proof bowl combine, butter, sugar, chocolate, coconut oil, water and coffee. Heat in the microwave on high for 2 minutes or until the butter has melted.
• Stir the ingredients until it it all comes together.
• In a separate bowl combine the besan flour, cocoa powder and the baking powder and give a light whisk to evenly disperse ingredients. (If the besan has some lumps feel free to sift it, but just for the record I never do at home)
• make a well in the dry ingredients, pour 1/3 of the wet mix in and stir until combined, then add the remaining wet ingredients in 2 batches stirring to combine after each addition.
• Add the eggs to the batter and stir until just mixed in.
• Pour into lined baking tin and place in the preheated oven.
• Bake for approx 1 hour or until the top of the cake it a slightly bouncy. If you do the skewer test the cake should still be a little sticky but cooked.
• Leave in the tin to cool slightly then remove and cool to room temperature before wrapping and placing in the fridge. Leave for at least 4 hours or overnight.

Chocolate Ganache

• Place chocolate in a bowl.
• Pour the cream into a heat proof jug and microwave for 1 1/2 minutes or until boiling.
• Pour hot cream over the chocolate but do not stir. Add the date syrup and let sit for 3 minutes.
• Now stir the mix until it come together and is fully combined and glossy.
• Divide the mix 3/4 (whipping ganache) to 1/4 (pouring ganache).
• Leave to cool.
• Once cool Whip the 3/4 ganache until soft peaks form.

Chantilly Cream

• Place the cream and the icing sugar into a bowl and whisk with hand mixer until soft peaks.

Candied Nuts

• In a non stick frying pan place the sugar and 1/4 cup water stir to combine.
• Place over a medium low heat until sugar appears to have dissolved.
• Turn up the heat to medium and cook until there is a slight amber tinge. Add the nuts and keep on heat until a slightly deeper colour (1 min approx) remove from heat and using 2 forks remove the nuts and place on silicone paper that has been lightly greased.
• Allow to cool completely.

To serve

• Cut the cold cake in 2. then allow to come to room temperature.
• Spread the whipped ganache onto one half. Then spread out the chantilly cream. Place the other half of the cake on top pressing slightly.
• Heat the pouring ganache a little in the micro wave in 20sec bursts until a little runny but not hot. Pour this ganache over the top of the cake spreading if needed. Let it drip down the sides a little.
• Top with the candied nuts.

Notes

• Feel free to eat the cake straight from the oven (a more pudding cake) or allow to cool to room temp and eat as is with ice cream.
• The cake needs to be chilled to easily cut into 2 and to ganache. (trust me it is 1 million times easier if the cake is at fridge temp.)
• This Mud Cake is excellent to make days ahead without any compromise on flavour or texture. It is also excellent to freeze. Just make sure the cake is well wrapped so there is no flavour transfer.

Course: Dessert

Keyword: afternoon tea, cake, chocolate, ganache, morning tea, rich

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