Luke Hines’ gluten-free one-pan chocolate mud cake

Nothing says “I love you” like chocolate so making Luke Hines’ gluten-free one-pan chocolate mud cake is like shouting it from the rooftops. It’s rich, decadent and oh-so-delicious. Grab a spoon because you’ll be devouring this romantic dessert straight from the pan. 


4 eggs

1 cup granulated coconut sugar

1⁄2 cup melted coconut oil, plus extra for greasing

1 tsp baking powder

1 cup cacao powder

1 cup almond flour

1⁄2 cup chopped dark chocolate (85% cacao), melted

4 scoops vanilla ice cream or yogurt 

1⁄4 tsp sea salt

mixed berries, to serve, optional


Step 1.

Preheat oven to 180°C and lightly grease a 20 cm ovenproof non-stick frying pan with coconut oil.

Step 2.

Place eggs in a large bowl and whisk until light and fluffy. Add the coconut sugar, coconut oil, baking powder and salt and whisk until well combined. Now add the cacao powder and almond flour and mix with a wooden spoon or silicone spatula until incorporated. Bake for 15–20 minutes, or until the top of the cake is crunchy and firm and a skewer inserted in the centre comes out clean.

Step 3.

Set the cake aside to cool slightly. Top with a generous drizzle of melted chocolate and the ice cream (or yoghurt). If you’ve got any leftover chocolate, feel free to drizzle it over the ice cream.

Step 4.

Serve the cake in the pan in the centre of the table with spoons to dig in and share. Leftovers are rare at my house, but if you get too full, store in an airtight container in the fridge for up to 5 days.


I highly recommend serving this mud cake topped with fresh berries.

Serves 10.

Five in Five Recipes from Five Kilos in 5 Weeks by Luke Hines, photos by Mark Roper Available from