Vegan mole cake
Everyone loves this classic! Especially since it is made without animal products. Homemade with almond milk, bananas and plant-based whipped cream, the vegan mole cake is a hit.
INGREDIENTS (For a 26 cm springform pan)
FOR THE DOUGH
500 g spelt flour (type 630)
1 pack of baking powder
180 g sugar
2 packs of vanilla sugar
50 g baking cocoa
1 pinch of salt
100 ml almond milk
150 ml neutral oil
250 ml mineral water (with lots of carbonation)
a little oil for the pan
FOR THE FILLING
400 g vegan whipped cream
60 g sugar
1 pinch of vanilla extract
2 packs of cream stiffener
100 g vegan dark chocolate shavings
3 bananas (approx. 300g)
PREPARATION
1st step
For the dough, preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees; baking time may vary). Grease a springform pan (Ø 26 cm) with a little oil. Mix the spelt flour with baking powder, sugar, vanilla sugar, baking cocoa and salt in a bowl.
Step 2
Add the almond milk and oil to the dry ingredients and stir briefly. Then add the mineral water and stir just long enough to mix all the ingredients together. Pour the dough into the springform pan and smooth it out. Bake the cake in the preheated oven for approx. 50-55 minutes. Allow the cake to cool completely, then remove it from the pan.
Step 3
Cut the top of the cooled cake around 1 cm from the edge, approx. 1 cm deep. Then use a tablespoon to hollow out the dough inside the circle so that the base is the same height everywhere. Crumble the scraped-out pieces of cake into coarse crumbs and place in a bowl.
