Mole cake

Simple mole cake filled with bananas, cream, chocolate chips and topped with chocolate dough crumbs. Optional gluten free. The perfect vegan cake for the whole family.

Prep Time 40

Cook Time 35

Total Time 1 15

Servings Piece

Calories 251kcal

Ingredients

FOR THE CAKE BASE:

150 ml Plant milk lukewarm, or another vegan plant milk
½ tbspn Baking soda
7,5 ml Apple cider vinegar or lemon juice
100 g melted margarine alternatively a neutral, heat-resistant oil of choice
125 g Applesauce
225 g Flour I use light spelt flour or use my gluten free flour blend
2 tbspn Cornstarch
30 g Cocoa powder
100 g Raw cane sugar
½ tbspn Baking powder
1 Pinch sea salt

FOR THE FILLING:

300 g vegetable whipping cream Equivalent to 2 cups Bedda whipped cream, alternatively use another cream of your choice
2 Packs cream stiffener optional, not necessary with Bedda whipping cream
2 tbspn Powdered sugar
90 g dark vegan chocolate ½ cup, coarsely chopped
2 Piece medium bananas peeled and halved
¼ tbspn Bourbon vanilla

Metrisch - Tassenangaben

Instructions

Preheat oven to 180 degrees and line a 20cm diameter springform pan with baking paper (bottom) and brush the sides with a little margarine.
FOR THE CAKE BASE Pour vegetable milk into a large bowl, add apple cider vinegar and baking soda. Stir briefly. The liquid should now foam slightly.
150 ml Plant milk, ½ tbspn Baking soda, 7,5 ml Apple cider vinegar
Add melted margarine, applesauce, flour, cornstarch, cocoa powder, raw cane sugar, baking powder and a pinch of salt. Stir with a whisk until a uniform dough is formed. Depending on the type of flour, the dough can use a little more almond milk (if too firm) or more flour (if too runny). See consistency in the video.
100 g melted margarine, 125 g Applesauce, 225 g Flour, 2 tbspn Cornstarch, 30 g Cocoa powder, 100 g Raw cane sugar, ½ tbspn Baking powder, 1 Pinch sea salt
Pour into the springform pan and bake in the oven for 35 minutes. At the end of the baking time, check with a wooden stick if the bottoms are ready. If the wooden stick comes out "clean", the bottom is ready. Remove from oven and let cool completely.
Beat cream with a hand mixer or food processor until stiff. Optionally and as needed, add cream stiffener. Stir in powdered sugar and vanilla. Set aside.
300 g vegetable whipping cream, 2 Packs cream stiffener, 2 tbspn Powdered sugar, ¼ tbspn Bourbon vanilla
Fold in coarsely chopped chocolate. Set aside.
90 g dark vegan chocolate
Using a spoon, scrape the top layer of the chocolate cake and place in a bowl. Set aside. SEE VIDEO !!!
Line up banana halves on bottom of scraped cake.
2 Piece medium bananas
Spread cream on top and form into a mound.
Crumble remaining cake batter with hands and spread on top of cream dome.
TIP: Place cake in the refrigerator and allow to set.
Portion, arrange on plates and enjoy!
Store in an airtight container in the refrigerator for up to 3 days. Best fresh.

Nutrition