Paleo Nutella Mud Cake Recipe

Paleo Nutella Mud Cake Recipe.

We don’t really need to say anything about this paleo nutella mud cake! It’s that good!  You should definitely make it and pretty please share a photo with us on social media. We’d love to see your merry creations!

We’re not gonna lie we had several epic fails when attempting to perfect the paleo mud cake. We tried it with almond meal, coconut flour, more butter/coconut oil, less cacao etc etc. And let’s just say we had a couple very dry mud cakes… blurghhhh. 

Paleo Nutella Mud Cake Recipe 

So we welcome quinoa! Not quinoa flour but actual cooked quinoa! If you’re thinking hmmmm isn’t quinoa a grain?! Well it’s a pseudo-grain and actually a seed. Read more about this. But the most important fact of the matter is that it makes for one hell of a delicious paleo nutella mud cake! BOOM! We win!

We actually saw quinoa-cake making the rounds on The Whole Daily and Not Quite Nigella (so thanks you two for the delicious inspo!).

It makes the perfect healthy sugar free birthday cake. This very cake was Carla’s Birthday cake! So it just had to be extra special with double layer action. Yes, it takes a little extra time but wowee it’s impressive! If you don’t wanna do the double layer, halve the cake and frosting ingredients! 

Paleo Nutella Mud Cake Recipe

We highly recommend serving this cake with coconut ice cream and strawberries. Just to up the yum factor, oh and the pretty factor!

We also highly recommend inviting all your friends over to enjoy the cake with you! Because once you pop… you cannot stop with this cake. Or like instead of eating the whole darn thing, you can freeze slices separately!

Always merrymaking,

Emma + Carla

ps. hope you have the best Birthday Carla! Love you heaps my #sisterbestfriend.

Em xoxo

pps. did you know we’re Yoga and Pilates teachers? We have a bunch of classes you can try for FREE! JOIN HERE and get them sent right to your inbox. 

Merry-body-yoga-and-pilates

Paleo Nutella Mud Cake Recipe

Get merry app

Paleo Nutella Mud Cake
Serves 16
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
STUFF YOU NEED
  1. 1 1/2 cups quinoa (any colour)
  2. 3 cups water
  3. 1 1/2 cups butter melted (can also use coconut oil!)
  4. 1 1/2 cups cup raw cacao powder
  5. 2/3 cup coconut milk (canned)
  6. 1/2 cup rice malt syrup (or natural sweetener for choice)
  7. 8 eggs
  8. 2 tsp. apple cider vinegar
  9. 2 tsp. 100% vanilla extract
  10. pinch of salt
For the nutella frosting
  1. 2 cups roasted hazelnuts
  2. 1/2 cup coconut oil
  3. 3 tbs. raw cacao powder
  4. 2 tbs. butter or tahini
  5. 1 tbs. natural sweetener of choice
  6. 1 tsp. 100% vanilla extract
  7. Pinch of salt
NOW WHAT
  1. Preheat oven to 170 °C (340°F) and line a 2 x 20 cm (8 inch) spring form cake tins with baking paper.
  2. Bring quinoa and water to boil in a saucepan.
  3. Reduce heat to low, cover and simmer until most of the liquid has been absorbed.
  4. It should take about 20 minutes.
  5. Rinse and allow to cool (you can make this the day before!).
  6. In a blender or food processor, whiz the eggs, coconut milk and vanilla.
  7. Add the quinoa and butter and mix on medium speed for about 2 minutes.
  8. Finally, add the cacao, rice malt syrup, salt, and apple cider vinegar, mix on super low speed until just combined. The batter is quite runny!
  9. Evenly divide the cake batter in to the 2 prepared cake tins and place into the oven for 30 minutes.
  10. Allow to cool, turn out, then ice! Yum!
  11. For the frosting, place all the ingredients, into a blender or food processor and whiz on medium until smooth and creamy.
  12. Spread half the icing evenly on top of 1cake. Place another cake on top, then use the rest of the icing on top of the second cake!
  13. Enjoy! Store this cake in the fridge, share with friends, or freeze individual slices for later!
Notes
  1. Merrymaker tip...
  2. Make the quinoa the day before so you don't have to wait for it to cool down! 🙂 Oh, you can also make the cake the day before you ice it... that way you don't have to wait for that to cool either! #winning
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation https://themerrymakersisters.com/

Comments 62

  1. Hi Ladies, do you think we could we make this into cupcakes/muffins? Would there need to be any ingredient adjustments?

  2. Post
    Author

    Hi Lauren! TOTALLY! They’d be so super delicious! No need to change anything, just the cooking time… keep an eye on them. Perhaps they’ll only need around 20 minutes 🙂

  3. Seriously??? I CANNOT wait to try this but will wait til post October and I’m all super charged and bouncy after the 4 week program. Bring on November, lol 🙂

  4. phwoar! What size cake tins lovelies? Think I might make this for my Dad’s bday in Oct 🙂

  5. Post
    Author
  6. Post
    Author
  7. Post
    Author
  8. Post
    Author
  9. Post
    Author
  10. Hi girls…. that looks delicious …. i would love to make it but cant eat quinoa … is there another ingredients that would work like wholeneal flour or oat flour. If yes what measurents and would it be self raising or plain thanks ☺

  11. thanks – that is what I have! All cooked and ready for the rest of the recipe! I will post but I am a little ‘scared’. haha, more about eating it all at once.

  12. Hi, did you find the mixture a bit .. a lot runny? What have I done? I added some vanilla pea protein to thicken a little ,,, seemed to work while uncooked.

  13. Hey lovelies. When substituting coconut oil for butter, is it the same quantity? Seems like a lot of oil! :+S

  14. Post
    Author
  15. Post
    Author
  16. Post
    Author
  17. Post
    Author
  18. I’m going to give this a go for our AFL grand final party this weekend 🙂
    What type of sweetener did you use for the frosting?

  19. Post
    Author

    Hi Kate! Awesome! Let us know how it goes! We used rice malt syrup 🙂 e + c p.s be careful not to over blend rice malt syrup as it can separate! So low speed is best 😉

  20. Hello Emma and Carla. I know you have posted bread recipes before but was wondering if you were wgoing to try one with the quinoa like in this recipe?

    Thanks
    Maris

  21. Post
    Author

    Great idea Maris! We were actually enjoying a piece of cake the other day and thought… HMMM this would be a delicious healthy savoury bread!! YAY! We are def gonna do that! Thanks for your comment 🙂 xox

  22. Great recipe Merrymakers :). Mine is falling apart a bit in quinoa chunks – should i have put the quinoa through a food processor after i cooked it? Thanks lovies. Xo

  23. Post
    Author

    Hey Mel! It should have worked ok with just the mix master as it combines well… but if it wasn’t mixed thoroughly this may have caused the breaking apart! <3 hope it still tastes yum! 😀

  24. Post
    Author
  25. Post
    Author
  26. Hi ladies, can coconut oil be used in place of the butter/tahini portion of the icing? I know there is already coconut oil in it before that step, so would that be overdoing it?

  27. Post
    Author

    Hi Carly! We think you can change it up a little bit! Definitely swap the butter to coconut oil. The tahini could you swap to another nut butter? It might be bit of an experimental thing hehe. BUT let us know how you go! xoxox

  28. Thank you girls! I’ll definitely let you know what I do and how it turns out 🙂

  29. I don’t know why my nutella isn’t creamy as yours in the picture. I tryed to put more coconut oil but it didn’t look like it.

  30. Post
    Author
  31. Probably that realy was the problem, the mixer!
    I started with a 1 and 1/2 cup eletric chopper ( I made 1/2 recipe), then moved the mixture to a NutriBullet.
    Next time I’ll try the blender.
    But, as you always say, the taste is good 🙂
    Thanks!

  32. Post
    Author

    Hey Eve, haha we know! But it’s a double decker cake and super rich and chocolatey. You could have and just make one cake and not double decker. Or use less chocolate if you want! So yum!

  33. Post
    Author
  34. Hi ladies, my cake batter was super thick but I have followed the recipe to a tee. How on earth can it be runny with so little liquid in it? Fingers crossed it turns out!!

  35. Post
    Author
  36. Hi Girls,
    I was wondering if i could use roasted sunflower seeds instead of roasted hazelnuts?
    And hve you used chia seeds instead of eggs? Im trying to do this nut free and egg free.
    Orla

  37. Post
    Author

    Hey Orla! Ooo this might be a bit of a tough one! As the eggs are quite a big part of the recipe! 🙂 🙂 Hmm… you might have to give it a try, if you’re used to doing egg free then you’d know best! 🙂 🙂

  38. Hi Emma and Carla this is Caragh
    it was my 9th birthday on the 17th of May and my mom Orla made this cake and it was a bit rich. Is it ment to be rich? It looks lovely in the photo!
    where do you get your recipes?
    my mom made an other cake it was the cashew cake. It is nice with raspberrys or strewberrys
    thanks a lot Caragh

  39. Post
    Author

    Hey Caragh! It most definitely is a moist, rich cake! So it sounds like she made it right! Our valentines day choccy cake is much lighter! You would like that better we think! 🙂 so happy you like the cashew cake! What others would you like?! 🙂

  40. Hi,

    Is this recipe freezeable? The recipes always look so delicious and would be good for a slice every now and then!

  41. Post
    Author
  42. Wow this looks perfect for an upcoming birthday cake with kids who are dairy and gluten free. Can I ask, can you make the icing ahead of time and refrigerate till you need to use it? If so how long would it keep?

  43. Post
    Author

    Hey Yvette! We’d suggest making the icing on the day so it is nice and fresh! BUT if you have to make the cake and then ice, then keep in the fridge that will work too! Perhaps the day before would be best!

  44. Post
    Author
  45. Hi have just made the cake n the frosting did nt turn out it was more like a base of a cake

  46. Post
    Author
  47. Is there any way to still have this dairy free but not with coconut? My little girl can’t have either 🙁 looks delicious though!

  48. Post
    Author
  49. Hi Orla,

    I’m curious to know if you ended up making it egg free, and if so, how’d it go?!

    This recipe looks amazing but I can’t eat eggs 🙁

    Thanks!

  50. Thank you!! This cake was good! The texture was incredible. So moist.

    I love the healthy ingredients and my 2 year old thought it was amazing.

    I think next time I might add some extra sweetness if I’m making it for a family event. I’ll add half cup brown rice malt syrup AND half a cup of honey ?? (I love the combined flavour of those two).

    Thanks again ? You guys are the best

  51. Post
    Author
  52. Hi there, I love that this is a healthy cake option and will def give it a go. However it most definitely is not Paleo. Neither rice malt syrup (a rice derivative) or quinoa are Paleo. Even though it is a seed the Paleo diet treats it as a grain and it is excluded. It is a little misleading to title the post Paleo when it is not. Thx

  53. Post
    Author

    Hey Rachael! Quinoa is a pseudo-grain 🙂 and some would say it is #paleo. Up to you though! It’s super tasty and delish so we hope you like it <3 Rice isn't #paleo that's why we say natural sweetener of choice afterward <3

Leave a Reply

Your email address will not be published.