Gluten Free White Chocolate Mud Cake

Oh look, cake!

Gluten free white chocolate mud cake for cake decorating ~ Sweetness & Bite Ok if you’ve been following along, you shouldn’t be surprised. I promised gluten free cake recipes, and I generally follow through. Unless I’m tired and having a bad week. In which case you just have to wait a little longer. Anyway, cake. This cake. Gluten free white chocolate mud cake. Short sentences much? Gluten free white chocolate mud cake for cake decorating ~ Sweetness & Bite I used to be a chocolate girl. Usually the darker and richer the better. But in the last few years I have discovered a new-found respect for the lighter flavours of white chocolate and vanilla. This mud cake is a delicious combination of the two, smooth white chocolate flavour with a hint of vanilla in a moist and dense cake. The recipe is based on the popular Citrus Mud Cake recipe from When I started decorating cakes and baking mud cakes, it took me a while to settle on a white chocolate mud cake I was happy with. There are several popular recipes floating around the cake world, but this is the one that worked best for me, so it made sense to adapt this one to make it work gluten free. And boy, does it work… Gluten free white chocolate mud cake slice The key to this cake is to use a good quality white chocolate. One that actually contains cocoa butter, rather than a compound chocolate that uses oil instead of cocoa butter. ‘Cause white chocolate is already walking a fine line to be classed as chocolate, and compound chocolate is really just vanilla flavoured sugary fat. Have I convinced you? Gluten free white chocolate mud cake Whittaker's white chocolate Just like the dark chocolate mud cake this is an easy melt-and-mix cake. The milk, butter, white chocolate and sugar get melted… Gluten free white chocolate mud cake wet ingredients And then the vanilla, dry ingredients and eggs get mixed in. Gluten free white chocolate mud cake batter Easy. I didn’t adjust the batter amount at all, so this makes a very tall (approx 4” high) seven inch round cake. The reason I didn’t want to make a shorter cake is that white chocolate mud cakes get a rather brown crust. Even with baking strips, (and I used baking strips with twice the usual thickness of wet paper towels) you can see that the crust is still a lot darker than the rest of the cake. And coz I’m all about cake looking and tasting equally good, this means I like to trim off both the top and bottom crusts of the cake. So I kept the full sized recipe to make sure I had the height to compensate for my compulsive trimming habit. If you’re not like me, then you can scale down the recipe (or use an 8″ tin instead). To make the slices look prettier, and to give enough room for ganache on the sides of the cake, I trim off the darker edges of the cake as well. To make it easier I’ve made these templates from thin plastic cutting boards- I just trace around a cake board and then cut out the circle approx. 1cm/ ½” inside the line. Then I just place the template on each cake layer and use a small serrated knife to trim them. Gluten free white chocolate cake layers I made this a plain white chocolate cake obviously, but you can totally add back in the citrus zest from the original recipe for a lovely fruity cake. You can either use all three zests (lemon, lime and orange) or pick one for a single fruity flavour cake. White chocolate ganache is the perfect filling for this cake, and once again it’s important to use a quality chocolate. Kiwi readers will be able to tell I love Whittaker’s chocolate in all shapes and forms. And I also like it in moustache tea cups, but that’s kinda beside the point. Whittaker's white chocolate in a teacup Good quality chocolate buttons are also a good choice, because really, who actually enjoys chopping up all that chocolate (my girly hands sure don’t!) Gluten free white chocolate mud cake, chocolate buttons This cake is not quite as dense as the dark chocolate version, but it is still suitable for most decorating uses, including a bit of light carving. I wouldn’t go making a life-sized cake version of your pet alpaca out of it, but with some chilling and the use of ganache you could make most shapes out of it. You can use the CakeOmeter or the CakeOmeter app for iPhone/iPad to adjust the recipe for the tin size you want. As always, if you’re new to gluten free baking, check out my gluten free cakes for decorating post for tips, tricks and some more recipes.

Gluten Free White Chocolate Mud Cake

Makes: One 7 inch round, approximately 4 inch high cake.

A moist, dense cake with delicate white chocolate and vanilla flavours. Suitable for covering in fondant, tiered cakes, lightly carved cakes, and decorating using the three day timeline.


  • 420g gluten free flour*
  • 2 teaspoons baking powder (check that it is gluten free)
  • 1 teaspoon Xanthan gum
  • 350ml milk
  • 350g butter, cut into cubes
  • 180g white chocolate, chopped
  • 400g caster sugar
  • 2 teaspoons vanilla extract
  • 4 eggs


Preheat oven to 160° Celsius. Line the base and sides of a 7” round (at least 3” high) cake pan and make a baking strip and foil lid. If your oven gets quite hot from the bottom element, place a heavy baking sheet on the rack below the one the cake will go on.

In a medium bowl, sift together the flour, baking powder and xanthan gum. Whisk to combine well.

In a large, heavy based saucepan, heat the milk and butter over a medium low heat, stirring occasionally with a wire whisk until the butter melts. Add in the white chocolate, and stir until the chocolate has melted. Add in the sugar and whisk until the sugar has completely dissolved (this could take several minutes). Remove from the heat and stir in the vanilla extract.

The liquid mixture now needs to cool until you can comfortably hold your finger in it. You can either transfer the mixture to a large heatproof bowl to cool it faster, or you can leave it in the pot and wait a bit longer for it to cool.

When cool, add the dry ingredients in three additions. Mix with the whisk, but use a folding rather than whipping motion to avoid air bubbles.

Whisk the eggs together with a fork and add to the batter, mixing again with the whisk. Leave the batter to sit for a minute to allow bubbles to come to the surface.

Pour the batter into the prepared pan and bang it on the bench to remove any large air bubbles. Place the foil lid over the top and bake for 2.5 – 3 hours. To test if the cake is done, use a thin skewer. When the skewer comes out clean, insert a thin bladed knife into the middle of the cake. When that comes out clean or with only a few crumbs attached, the cake is done. If you have an instant read probe thermometer, the centre of the cake should be at least 99°C.

Remove the foil lid and allow the cake to cool in the cake pan for half an hour or so, then cover the top with foil (either unfold the edges of the foil lid and use that, or use a fresh piece of foil), securing around the edge of the pan. Leave the cake overnight to cool completely before removing from the pan.


*I used 200g tapioca flour, 170g brown rice flour and 50g potato starch.

Remember that if you use different flours than I have, your results may vary from mine. Check out my gluten free cake post for more information.

To fill and cover a cake this size with white chocolate ganache (four layers of cake/three layers of ganache filling) you will need 1.6kgs of ganache (1.2kg white chocolate to 400g cream.)

Recipe adapted from Taste
   What to Check Before Baking a Gluten Free Cake ~ Sweetness & Bite

Enjoy :)

Gluten free white chocolate mud cake for cake decorating ~ Sweetness & Bite

~Natalie xx

44 Comments on Gluten Free White Chocolate Mud Cake

  1. Melanie
    April 27, 2014 at 4:38 am (2 years ago)

    Made this today for my birthday! It was fantastic!

    • Natalie
      April 27, 2014 at 7:32 pm (2 years ago)

      Oh yay, I’m so glad to hear that! :) Happy birthday!

  2. mylittlemod
    May 4, 2014 at 9:31 pm (2 years ago)

    Do you double your flour ratio and then use what’s required for the cake? The ingredient list says 420 g but your blend is 330 g. Thank you! Looking forward to trying this out.

    • Natalie
      May 4, 2014 at 9:52 pm (2 years ago)

      Oh goodness, no that’s a typo! My apologies. That’s what I get for twiddling with a recipe and having too many sets of notes, I copied the individual flour amounts from the wrong notes. I have fixed it now :)

      Thanks so much for letting me know! I’m usually very meticulous at checking my recipes.

      PS: I saw the butter cake you posted on your Facebook page the other day, looked delish! xx

      • mylittlemod
        June 18, 2014 at 9:38 pm (2 years ago)

        Ooh thanks for the update – baking this tomorrow!!!

  3. Shani
    July 13, 2014 at 3:51 pm (2 years ago)

    Hey, this cake looks amazing but I was wondering if it’s ok to freeze it? would it ruin it for shaping?
    Thanks for positing such comprehensive recipes btw, certainly makes things easier!

    • Natalie
      July 13, 2014 at 3:58 pm (2 years ago)

      Hi Shani, you can definitely freeze it. Let it cool in the tin as it says in the recipe, then wrap it really well in plastic wrap, pop it in an airtight container and freeze it. When you want to use it, make sure you leave it to thaw at room temperature, still in the container and the plastic wrap, until it has come back to room temperature. This way it won’t get soggy from the condensation as it thaws :)

      • Shani
        July 14, 2014 at 12:06 pm (2 years ago)

        Awesome, thanks very much :D Definitely gonna give this one a go!

  4. Kim
    July 30, 2014 at 6:42 am (2 years ago)

    Wow, I’m surprised this requires 2.5-3 hours to bake! I have baked many gluten free cakes, in two or three pans (to make 2 or 3 layer cakes) for the typical hour and they are done.

    This recipe sounds amazing though! So, I took the time to convert all of your measurements to US cups, and if I were to make mini cupcakes of this recipe I believe I should half? everything for 40 mini cupcakes.


    • Natalie
      July 30, 2014 at 11:09 am (2 years ago)

      Hi Kim! It’s not the fact that this is a gluten free cake that means it takes a long time to bake. All Australian-style mud cakes that are typically used for cake decorating are baked for a long time at a low temperature. This ensures that they are baked right through to the middle before the outside dries out, and makes sure they stay lovely and moist. This recipe also makes a much higher cake than many traditional recipes. But you can certainly bake it in several smaller pans and it will take less time. I sometimes split it into two pans, but I prefer to do it in one, it is more moist and I only have to cut off and discard (or eat!) one top crust when I level it. Then I split it into four layers before filling it.

      I’m afraid I’m not sure how many cupcakes it would make, but I suspect half the recipe should be enough for 40 mini cupcakes. I’d love to know how you get on :)

  5. Trudi Verrico
    November 16, 2014 at 12:35 am (2 years ago)

    Hi just wondering if you use pre-mix/store bought flour can you leave out the gum? This cake looks awesome. Thainks

    • Natalie
      November 16, 2014 at 12:52 am (2 years ago)

      Hi Trudi, yep if the mix already has a gum ingredient added, then you can leave it out of the recipe :)

      • Trudi Verrico
        November 16, 2014 at 1:13 am (2 years ago)

        thanks. Will have a go at it soon.

  6. Shannon Astill
    June 2, 2015 at 7:54 pm (12 months ago)

    I was wondering if this is an extremely moist white choc mud? Also it doesnt seem to have alot of white choc as opposed to the other ingredients??

    • Natalie
      June 2, 2015 at 8:17 pm (12 months ago)

      It’s moist but not sticky, if that makes sense? Like any cake though it is variable, depending on how long it’s cooked for, at what temperature, etc. The white chocolate is just enough to give it the white chocolate taste (providing you use good quality white chocolate rather than compound choc) but not so much that it makes the cake taste sickly sweet, or to make the texture too firm and hard once it cools. You can definitely up the white chocolate if you want, but it will make the cake crumb harder. I prefer to layer in the white chocolate flavour by using white chocolate ganache. Hope that helps :)

      • Shannon Astill
        June 2, 2015 at 8:31 pm (12 months ago)

        Thank you so much for replying so quickly! Brilliant!Can you taste the difference with it being gluten free?

        • Natalie
          June 2, 2015 at 9:15 pm (12 months ago)

          It does really depend on the gluten free flours that you use, but if you use good quality flours (or a flour blend) that are very finely ground, then most people who try it without knowing it was gluten free have no idea. I won’t lie, if you did a blind taste test on me I would most likely be able to tell the difference, but that is more because I am pretty picky, and because I’ve been working on gluten free recipes for so long I’ve kinda trained myself to notice the subtle differences. But probably 99% of people who have tried it tell me they can’t tell (or can’t believe!) it’s gluten free :)

          • mylittlemod
            June 3, 2015 at 9:59 pm (12 months ago)

            I have got another one baking in the oven right now! It’s a fantastic cake. After a few years gluten free I certainly could not tell you the difference nor does anyone I give it to GF or otherwise. They all love it and have no idea it’s any ‘different’ … until I tell them!! ;)

            • Natalie
              June 4, 2015 at 5:07 pm (12 months ago)

              I love that you love it so much, Julie! Best advertising ever ;) xx

  7. Belinda
    June 24, 2015 at 1:52 am (11 months ago)

    Gluten free flour Is it plain or s . R flour

    • Natalie
      June 25, 2015 at 2:54 pm (11 months ago)

      In this recipe it’s gluten free plain flour. If you don’t need it to be gluten free then you can substitute it with regular plain wheat flour.

  8. Rachel
    July 2, 2015 at 11:10 pm (11 months ago)

    My cake is in the oven so fingers crossed it turns out as good as yours. I couldn’t see the step for adding the vanilla in the directions and nearly forgot it. Am I blind or is it missing? Thanks for such a helpful and dedicated website :)

    • Natalie
      July 2, 2015 at 11:37 pm (11 months ago)

      Hi Rachel, yes it seems I forgot to mention when to add the vanilla! You can pretty much add it any time, but I usually stir it in when the liquid ingredients come off the heat. I’ve updated the recipe now, thanks for bringing it to my attention. Hope your cake goes well :)

  9. Nicole
    July 20, 2015 at 2:57 am (11 months ago)

    Hi, Just wondering what the crumb should look like. Will it be more pudding like and sticky then a normal crumb? I’m not sure if I’ve not cooked it long enough as the crumb is very dense and after a few days it’s very wet looking. As I want to use it for a wedding cake it needs to be perfect and last a week crumb wise. Thanks!

    • Natalie
      July 20, 2015 at 3:43 pm (11 months ago)

      Hi Nicole, no it shouldn’t be wet looking or pudding like. If you have a look at the photo with the slice of cake, it’s quite a firm-but-moist crumb. Sounds like it could be a bit undercooked, which can be common with mud cakes (I’ve done it many times!) as it’s often really hard to tell if it’s cooked. If you give it another go, try using the tips from this post which shows a few different ways to check that a cake is cooked. I usually use all three on a mud cake, just because often a skewer will come out pretty clean but the cake may not actually be cooked (been there, done that, got thoroughly frustrated!). If you’ve baked it in one tin, then you could also try splitting it between two tins to help it cook faster and more evenly. Hope it works out for you next time :)

  10. Danielle
    August 27, 2015 at 11:20 am (9 months ago)

    Just wondering about the foil cover on top. Do you take it off at all during baking? I ask because you say to let cool for 30 mins then put a foil cover on.

    • Natalie
      August 27, 2015 at 11:52 am (9 months ago)

      Hi Danielle. I leave the foil on for the whole baking time. I usually take it off while the cake cools for a bit, then either unfold the edges of the foil lid and use that to cover the cake (scrunching it around the top edge of the cake pan) or use a fresh piece of foil to do that if I want to re-use the foil lid for another cake. I’ll update the recipe to make it more clear :)

  11. Lezel
    September 3, 2015 at 7:48 am (9 months ago)

    This looks great! I was wondering if I could add champagne to it for a twist? Should I omit some of the milk?

    • Natalie
      September 3, 2015 at 5:05 pm (9 months ago)

      Hi Lezel. Yep, you can just replace some of the milk with champagne. You may need to experiment with the amount you replace, to get the amount of flavour you want. If you find the champagne doesn’t give enough flavour, you may need to simmer the champagne first to reduce it down to intensify the flavour. You can replace as little or as much of the milk as you want, as long as the total amount of liquid remains the same :)

  12. sal
    October 23, 2015 at 1:27 pm (7 months ago)

    Hello, I ended up making this yesterday. I’m not sure what went wrong, I used the same flours and baked it for 3 hours with baking strips, it looked perfect on the outside. I cut it this morning and its definitely not cooked. The sad part is the edges taste phenomenal. Just not sure why it didn’t cook through, it sort of looks gummy and all the way through, not more gooey in the middle just like a gummy cake. I might try again when we move to a house with a better oven (ours is pretty old). I think this might be a recipe for confident cooks. Thank you anyway its a pleasure to see how beautiful your cakes are.

    • Natalie
      October 26, 2015 at 1:53 pm (7 months ago)

      Hi Sal, my apologies for my delayed reply, I’ve been on holiday and had no internet access. I’m sorry to hear your cake didn’t cook through properly. It could definitely be an issue with your oven, when our oven was having thermostat issues my mud cakes were coming out with gummy bits. I couldn’t figure out what was wrong until I bought an oven thermometer and realised that the oven was heating to the right temperature, but after half an hour or so it would suddenly drop the temperature quite dramatically (by 50 degrees or more) and that’s why the cakes weren’t cooking. Once we got a new thermostat they started coking just fine again, although I still don’t trust it and always use an oven thermometer when I bake. If you can get your hands on one that might help. Also, have a look at my post on checking that a cake is cooked all the way through as mud cakes can be notoriously hard to check for doneness. They seem cooked, and then when you cut into them you get a nasty surprise. I’m pretty sure that’s happened at least once to everyone who has baked a lot of mud cakes. It’s certainly happened to me many times ;) I’d definitely try the oven thermometer though, if you can rule out the oven temperature as the issue, we can troubleshoot some more.

  13. Emz
    October 30, 2015 at 9:31 pm (7 months ago)

    I would like to try this recipe as I have a cake order for a gluten free white choc mud cake.
    I have bought the white wings gluten free plain flour. It contains tapioca, rice flour and thickener (464). I was wondering if I would need to add the potato flour and the xantham gum to it?

    • Natalie
      October 30, 2015 at 10:17 pm (7 months ago)

      Hi Emz. I suggest you just use the white wings flour and leave out the xanthan gum. I haven’t used the flour before (it’s not sold in NZ) but I chatted to another reader a while back who had made my dark choc mud cake using that flour and they also added the xanthan gum and their cake turned out quite gummy.

      You could also still use the potato flour if you wanted to – it is really good for helping to keep the cake moist. But the white wings flour is marketed as a direct replacement for wheat flour, so hopefully it will work that way!

  14. Shaylee
    December 7, 2015 at 1:04 pm (6 months ago)

    First, I would like to say that this cake is AMAZING. This is now my fourth time making it. My sister and 3 friends all have Celiac and all of them love this cake, so they all ask for it for special occasions! So a huge thank you of sharing this recipe :)

    My question.. I made too much batter, and would like to maybe try to make another 6″ round tomorrow after my other 6″ rounds cool overnight. Is it okay to put this in the fridge overnight and bake tomorrow? Does it keep well? I know it is best to use it right away, but would love to make a taller cake if it can wait until tomorrow.


    • Natalie
      December 7, 2015 at 2:11 pm (6 months ago)

      Hi Shaylee, I’m so glad you all love this cake ? I haven’t left batter overnight before, but my best guess is that since mud cake is dense anyway, it should be ok. Since there is a bit of baking powder in it, and some of the reaction will have happened overnight (if it’s double acting baking powder, which most are, then half the reaction happens immediately and the rest happens once the cake goes in the oven) you can try whisking in an extra pinch of baking powder to the batter before you put it in the oven. The texture may not be exactly the same, it may be more dense than the other cakes, but it can’t hurt to try! Good luck ?

      • Shaylee
        December 7, 2015 at 3:56 pm (6 months ago)

        Thank you for your speedy reply and all your help!

  15. Jo-Anne
    February 16, 2016 at 1:44 pm (4 months ago)

    I would love to make this cake for my daughter’s 18th birthday, however, she wants a square cake. If I stick to your recipe, what size square cake tin would you recommend. Note that I probably wouldn’t make a layer cake, but just one cake. Also, what icing would you recommend? Buttercream, ganache or fondant?
    Your cake looks amazing, by the way.
    Thanks for the recipe.

    • Natalie
      February 16, 2016 at 8:44 pm (4 months ago)

      Hi Jo-Anne. You can use this same amount of cake batter to make a 6″ square cake, which will be about 3.5 – 4″ high. To make a 7″ square, you can multiply the recipe by 1.5, and to make an 8″ square you can use double the recipe. I would definitely recommend using baking strips when baking a square mud cake, as the corners can dry out a lot before the centre of the cake is done. The baking strips will protect it and help it cook more evenly.

      You can use pretty much any icing you like with this cake as the white chocolate flavour goes well with most things, but I am partial to the pairing of white choc mud cake with white chocolate ganache. A white chocolate buttercream or even a raspberry buttercream would be delicious as well. You can add either raspberry jam or freeze-dried raspberry powder (if you can get your hands on some) to any buttercream recipe. And if you do want to use fondant, then the cake will hold up beautifully under it. I hope the cake goes well for you, and let me now if you have any other questions ?

  16. Nomkita
    April 14, 2016 at 5:16 am (2 months ago)

    Hello Natalie. Will this cake work well as a sheet cake? I’m looking for a recipe for my son’s graduation cake. Also, can I use egg replacer? My son also has an egg allergy.

    • Natalie
      April 14, 2016 at 1:13 pm (2 months ago)

      Hi Nomkita. Yep you can bake this as a sheet cake. I would definitely suggest making a foil lid for the pan, as otherwise you may end up with a dome in the middle of the cake. You’ll want to make sure that you make enough batter to fill the pan most of the way to the top (the CakeOmeter is very useful for working out how much batter you’ll need) so that you can trim the top if it does rise too much in the middle. I haven’t personally made it with an egg replacer, but some of my readers have used it in my recipes and had good results. Hope that helps 😃

  17. Emz
    May 15, 2016 at 12:45 pm (2 weeks ago)

    I have made this cake on several occasions and people love it.
    I just wanted to know I need to make this cake for a 10″ tin I’m thinking of making two separate batches then mixing it togethor.
    Is this cake suitable to be made in a bigger size?

    • Natalie
      May 15, 2016 at 6:42 pm (2 weeks ago)

      Hi Emz, yep, doubling the recipe should give you the exact right amount for a 10″ tin. It will take a long time to cook, so if you happen to have two 10″ tins and can fit them both in the oven, then I would suggest splitting the batter between the two tins, or making separate batches of batter and cooking them at separate times. Otherwise just be prepared to have the oven on for quite a while 😃 Glad you love the recipe! 💕

  18. Lou
    May 19, 2016 at 11:42 pm (2 weeks ago)

    Excellent recipe, thank you! Mine just came out of the oven, looks perfect! Very even in colour and texture.
    Looking forward to tasting once it cools down.

    • Natalie
      May 20, 2016 at 2:26 pm (2 weeks ago)

      Hi Lou, that’s great! I hope you love it as much as I do 😃💕


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