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Vegan Mole Cake
Vegan Mole Cake

Vegan Mole Cake
In the heart of Mexico, where the vibrant colors of ancient traditions meet the innovative spirit of modern cuisine, there exists a dessert that embodies the essence of both: Vegan Mole Cake. This cake is a delightful fusion of…
Vegan Mole Cake
Source
Ingredients:
1
Servings
  • 480
    ml
     all-purpose flour
  • 240
    ml
     cocoa powder
  • 1
    item
     ½ cups granulated sugar
  • 1
    tsp
     baking powder
  • 1
    tsp
     baking soda
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground nutmeg
  • 0.5
    tsp
     salt
  • 240
    ml
     almond milk
  • 120
    ml
     coconut oil, melted
  • 2
    tbsp
     flaxseed meal + 6 tablespoons water (flaxseed “egg”)
  • 1
    tsp
     vanilla extract
  • 240
    ml
     vegetable broth
  • 120
    ml
     tomato sauce
  • 60
    ml
     almond butter
  • 2
    tbsp
     cocoa powder
  • 1
    tbsp
     maple syrup
  • 0.5
    tsp
     chili powder
  • 0.25
    tsp
     ground cloves
  • 1
    item
     salt to taste
  • 1
    item
     toasted sesame seeds
  • 1
    item
     chopped nuts (such as almonds or pecans)
  • 1
    item
     vegan chocolate sauce
Vegan Mole Cake
Instructions:
  1. Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare Flaxseed “Egg”: In a small bowl, combine flaxseed meal and water. Let it sit for 5-10 minutes until thickened.
  3. Make Cake Batter: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together almond milk, melted coconut oil, flaxseed “egg,” and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
  4. Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  5. Prepare Mole Sauce: In a saucepan, combine vegetable broth, tomato sauce, almond butter, cocoa powder, maple syrup, cinnamon, chili powder, and ground cloves. Bring to a simmer over medium heat, stirring frequently. Cook for 5-7 minutes until the sauce thickens slightly. Season with salt to taste.
  6. Assemble the Cake: Place one cake layer on a serving platter. Spread a layer of mole sauce over the top. Place the second cake layer on top and spread the remaining mole sauce over the top and sides of the cake.
  7. Garnish: Sprinkle the cake with toasted sesame seeds and chopped nuts. Drizzle with vegan chocolate sauce, if desired.
  8. Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and serve chilled or at room temperature.
  • 480
    ml
     all-purpose flour
  • 240
    ml
     cocoa powder
  • 1
    item
     ½ cups granulated sugar
  • 1
    tsp
     baking powder
  • 1
    tsp
     baking soda
  • 1
    tsp
     ground cinnamon
  • 0.5
    tsp
     ground nutmeg
  • 0.5
    tsp
     salt
  • 240
    ml
     almond milk
  • 120
    ml
     coconut oil, melted
  • 2
    tbsp
     flaxseed meal + 6 tablespoons water (flaxseed “egg”)
  • 1
    tsp
     vanilla extract
  • 240
    ml
     vegetable broth
  • 120
    ml
     tomato sauce
  • 60
    ml
     almond butter
  • 2
    tbsp
     cocoa powder
  • 1
    tbsp
     maple syrup
  • 0.5
    tsp
     chili powder
  • 0.25
    tsp
     ground cloves
  • 1
    item
     salt to taste
  • 1
    item
     toasted sesame seeds
  • 1
    item
     chopped nuts (such as almonds or pecans)
  • 1
    item
     vegan chocolate sauce
1
Servings
0

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Prepare Flaxseed “Egg”: In a small bowl, combine flaxseed meal and water. Let it sit for 5-10 minutes until thickened.

Make Cake Batter: In a large mixing bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk together almond milk, melted coconut oil, flaxseed “egg,” and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined.

Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Prepare Mole Sauce: In a saucepan, combine vegetable broth, tomato sauce, almond butter, cocoa powder, maple syrup, cinnamon, chili powder, and ground cloves. Bring to a simmer over medium heat, stirring frequently. Cook for 5-7 minutes until the sauce thickens slightly. Season with salt to taste.

Assemble the Cake: Place one cake layer on a serving platter. Spread a layer of mole sauce over the top. Place the second cake layer on top and spread the remaining mole sauce over the top and sides of the cake.

Garnish: Sprinkle the cake with toasted sesame seeds and chopped nuts. Drizzle with vegan chocolate sauce, if desired.

Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and serve chilled or at room temperature.

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