Coconut-In-The-Mud Cake (Gluten- And Potentially Dairy-Free) Recipe

Name: Coconut-In-The-Mud Cake (Gluten- And Potentially Dairy-Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup pecans, chopped; 1 cup butter or 1 cup coconut oil; 4 (1 ounce) semi-sweet chocolate baking squares; 2 cups sugar; 1 1/2 cups coconut flour (available at health food stores); 1/2 cup unsweetened cocoa; 4 large eggs; 1 teaspoon vanilla extract; 3/4 teaspoon salt; 1 (10 ounce) bag miniature marshmallows; chocolate frosting; 1/2 cup butter (Substitute coconut oil for a dairy free version); 1/3 cup unsweetened cocoa; 1/3 cup almond milk; 2 cups powdered sugar; 1 teaspoon vanilla extract

Servings: persons

1 cup pecans, chopped
1 cup butter or 1 cup coconut oil
4 (1 ounce) semi-sweet chocolate baking squares
2 cups sugar
1 1/2 cups coconut flour (available at health food stores)
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10 ounce) bag miniature marshmallows
chocolate frosting
1/2 cup butter (Substitute coconut oil for a dairy free version)
1/3 cup unsweetened cocoa
1/3 cup almond milk
2 cups powdered sugar
1 teaspoon vanilla extract

1
Place pecans in a single layer on a baking sheet. Bake at 350 for 8-10 minutes until toasted.
2
Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
3
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15x10x1 inch jelly roll pan.
4
Bake at 350 for 20 minutes. Remove from oven and sprinkle evenly with miniature marshmallows; bake 8-10 more minutes or until marshmallows are golden brown.
5
Drizzle warm cake with warm Chocolate Frosting (recipe follows), and sprinkle evenly with toasted pecans.
6
Chocolate Frosting: 1/2 Cup butter (try substituting coconut oil for a dairy free version), 1/3 Cup unsweetened cocoa, 1/3 Cup almond milk, 2 Cups (16 oz. box) powdered sugar, 1 t. vanilla extract.
7
Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and vanilla at medium-high speed with an electric mixer until smooth.

2544

kcal

Calories

157

Fat

274

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup pecans, chopped, 1 cup butter or 1 cup coconut oil, 4 (1 ounce) semi-sweet chocolate baking squares, 2 cups sugar, and more.

Yes, Coconut-In-The-Mud Cake (Gluten- And Potentially Dairy-Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut-In-The-Mud Cake (Gluten- And Potentially Dairy-Free)

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