Jaffa Fudge Mudcake

This delicious and rich cake is bursting with vibrant flavours and is packed with easily digestible plant-based protein. That makes this tasty thang breakfast and post-workout appropriate! It uses one of my favourite nut butters from Yummee Gluten Free: Cacao & Orange Peanut Butter (FYI this is not a sponsored post, I just really LOVE the stuff). It's moist, decadent and as always, vegan, gluten-free, refined sugar-free, keto friendly, low-carb and diabetic friendly. Go ahead and bake your day!

Macros Per Serve: 
Calories: 371.8 kcal Net Carbs: 14.6 grams Protein: 12.8 grams Fat: 27.3 grams

Makes 8 servings

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes


215 g cacao & orange peanut butter (or natural peanut butter with 2 tbsp cacao and a few drops of orange essential oil)
60 g vanilla protein
275 g cacao butter
50 g coconut flour
2 tsp baking powder
50 g natvia
500 ml nut mylk

250 g cashews soaked and drained
100 g coconut oil melted
40 g cacao butter melted
50 g powdered natvia
2 tbsp orange zest



  1. Preheat the oven to 180 degrees Celsius and prepare a 20 cm round springform tin.
  2. Using a standing mixer or whisk, mix all the ingredients for the cake until well combined.
  3. Press into the springform tin and bake for 45 minutes or until a skewer comes out clean.
  4. In a high speed blender, blend all icing ingredients until super smooth and refrigerate until the cake is baked.
  5. Remove the cake from the oven and cool until it's at room temperature before spreading the icing on top. 
  6. Decorate with orange zest, orange slices, edible flowers and seasonal berries.

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