Mole Cake (Vegan Banana Cream Chocolate Cake)
Ingredients
- 8-inch (20/22-cm) springform •1/2 cup soft vegan butter or margarine (100 g) (to reduce fat partially replace with apple sauce)
- 1/2 cup vegan sugar (90 g)
- 1 mashed banana (125 g) or apple sauce
- 1.5 tsp baking powder
- 1 tsp apple cider vinegar
- 2 cups flour (240 g) optional: gluten-free flour
- 1 tbsp cornstarch (10 g) or vanilla pudding powder
- 1/4 cup cocoa powder (30 g) unsweetened
- 1 pinch of salt
- 2/3 cup non-dairy milk (150 ml)
- banana cream filling
- 2 cups non-dairy whipping cream (450 g)
- 2 packages of cream stabilizer
- 2 tbsp powdered sugar
- 1/2 cup vegan chocolate (75 g), shredded
- 2 bananas
- 2/3 cup cherry compote (150 g), optional
Preparation
Chocolate mole cake
Preheat oven to 355°f (180°c) and grease a 7
Inch (20/22-cm) round baking tin
Mix soft vegan butter with the sugar and mashed banana until creamy using an electric hand mixer
In a small cup, stir baking powder into apple cider vinegar
Set aside
Combine flour, cornstarch, cocoa, and salt in a bowl
Add the butter-sugar-banana cream and, gradually, add non-dairy milk along with the baking powder vinegar mixture, stirring to combine
Add a little more milk, if needed)
Fill the dough into the greased baking tin and bake for about 35 minutes, or until an inserted toothpick into the middle of the cake comes out almost clean
Allow to cool afterwards
Once cooled, gently scoop out the center of the chocolate cake using a tablespoon, leaving a 0
Inch (1-cm) bottom and 0
Inch (1
Cm) rim
To make sure you create an even rim, slightly scratch a circle inside the cake with a knife before scooping out)
Crumble the scooped out cake in a bowl and set aside for the topping later
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