Vegan cakes have really tripped me up in the past. But I have been tweaking a recipe I got out of Modern Vegan Baking . I have enjoyed perusing this book for ideas but the recipes are not accurate in their measurements; there are omissions and typos throughout the book. With some work I have made the “Fudgy Triple-Chocolate Cake” heretofore renamed “Vegan Mud Cake” turn out well consistently.

This was an 8-inch by 4-inch four layer cake with vegan dark chocolate ganache filling and vegan American-style buttercream (Earth Balance vegan butter replaces the butter). 


I made the eyeballs by covering foam balls with fondant and the hair was piped with a Wilton grass tip (#29).  You should know that those Chips Ahoy cookies in his mouth are not vegan so they were just used as props!

Another note: I scooped out a little of the cake for the mouth but wait to stick the cookies in there until just before presentation as those Chips Ahoy cookies are not sturdy enough to withstand the softening power of the ganache for long (ie.  Cookie Monster ate the first set of cookies I put in his mouth).

Vegan Mud Cake


  • 100 g flax meal (ground flax seeds)
  • 270 ml warm water
  • 720 ml boiling water + 2 Tbsp espresso powder or strong coffee
  • 140 g Dutch cocoa powder
  • 200 g coconut oil
  • 420 g AP flour
  • 300 g granulated sugar
  • 1 tsp (6 g) salt
  • 1 Tbsp (12 g) baking powder
  • 1 Tbsp (12 g) baking soda
  • 1 Tbsp + 1 tsp (20 ml) vanilla extract
  1. 1. Preheat the oven to 350F. Grease two 8-inch cake pans with baking spray and line bottom and sides with parchment paper.
  2. 2. In a small bowl, combine the flax meal with the warm water and whisk until smooth. Let stand for about five minutes to thicken to a paste.
  3. 3. In a medium bowl, combine the boiling water/espresso and cocoa powder and whisk until smooth. Add the coconut oil and whisk until smooth.
  4. 4. In a large mixing bowl, combine the flour, sugar, salt, baking powder and baking soda.
  5. 5. Add the cocoa mixture, flax paste and vanilla to the flour mixture and whisk until smooth.
  6. 6. Pour the batter into the prepared cake pans and bake for 30-35 minutes or until a toothpick or cake tester comes out clean when inserted in the middle of the cake.
  7. 7. Cool the cakes in the pans for 10 minutes. Then invert onto a cooling rack and let cool completely before frosting.
  8. Note: You will need about 1200 g vegan ganache to fill and frost the cake.


4 thoughts on “Vegan Cookie Monster Cake. Wait, That Doesn’t Sound Right…Favorite Vegan Mud Cake a la Cookie Monster

  1. Sam Barnes says:

    Could you leave it the espresso powder if you were making this for a toddler, or is it essential to holding the cake together?

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