Vegan and gluten-free white chocolate mud cake is made with Foodin’s creamy White Chocolate Herkkuisa, almond flour, cashew butter and chia seeds. This instant treat will delight cottage guests and is also a great snack for spring picnics! This white chocolate mud cake is finished with fresh raspberries, aromatic lemon zest and fluffy oat cream.



2 tbsp Foodin Chia Seeds

0.75 dl water

0.75 dl potato flour

1 dl Foodin almond flour

0.5 tsp baking powder

0.5 tsp Foodin Vanilla powder

0.5 dl Foodin Cashew butter

1 dl Foodin Herkkuisa White Chocolate

1 dl Maple Syrup

1 lemon’s zest


Lemon Zest



Heat the oven to 175°C. Place the chia seeds in a bowl and add water. Let soak for 15 minutes minimum. Add the potato flour, almond flour, baking powder, and baking powder and blend.

In another blend cashew butter, Herkkuisa, maple syrup and lemon zest. Incorporate the dry ingredients with the wet, and finally add the soaked chia seeds. Add to a baking sheet-covered cake pan. Bake in the oven for 25-30 minutes. Let cool.

Serve with lemon zest, raspberries, and whipped oat cream.


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