Gingerbread Chocolate Mud Cake

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Gingerbread Chocolate Mud Cake

Whether you’re feeling festive or not this Gingerbread Chocolate Mud Cake is sure to satisfy your sweet tooth. Made using our NN-CS89L Convection Microwave Oven (but compatible with any oven), this vegan friendly recipe will be a guaranteed hit any time of the year!
Author: Anthea Cheng


  • 250 g plain flour
  • 200 g brown or coconut sugar
  • 50 g cocoa powder
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 ½ tsp baking powder
  • ½ tsp ground nutmeg
  • 400 mL dairy-free milk
  • 125 mL sunflower oil
  • 50 g dark chocolate melted

Ganache frosting

  • 300 g dark chocolate
  • 150 g canned coconut cream thick part only


  • Using the oven function of your Panasonic Convection Microwave Oven, preheat to 180°C.
  • Add all dry ingredients to a large mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and whisk until as smooth as possible.
  • Pour the batter into a lined 20cm cake tin. Bake for 1 hour or until a skewer comes out clean. Cover the cake with a tray or foil if the top is cooking too quickly.
  • Allow the cake to cool to room temperature, then further cool in the fridge.
  • To make the frosting, add all ingredients to a saucepan and melt completely. Chill the ganache in the fridge until firm.
  • Using an electric beater or a stand mixer, beat the ganache until light and fluffy.
  • Top your cake with the frosting. Enjoy immediately or store in an airtight container in the fridge for up to 3 days.