Vegan Recipes

Vegan Mole Cake

Dive into a world of culinary innovation with our Vegan Mole Cake recipe, where traditional Mexican flavors meet modern plant-based baking techniques. This delightful dessert promises a symphony of rich, spicy, and chocolatey notes that will captivate your taste buds and leave you craving more. Whether you’re a dedicated vegan or simply seeking a unique culinary adventure, this indulgent treat is sure to impress both friends and family alike.

Crafting the Perfect Cake: Creating the foundation of our Vegan Mole Cake requires meticulous attention to detail. We combine high-quality ingredients like all-purpose flour, unsweetened cocoa powder, and almond milk to achieve a moist and tender crumb. The addition of vegetable oil and apple cider vinegar ensures a light and fluffy texture, while a touch of vanilla extract adds depth of flavor.

Mastering the Mole Sauce: At the heart of this recipe lies the exquisite mole sauce, a beloved staple of Mexican cuisine. Our vegan twist on this classic sauce begins with a fragrant blend of onions, garlic, and an array of spices including chili powder, cumin, cinnamon, and cloves. To achieve the signature richness of mole, we incorporate creamy peanut butter and tomato paste, complemented by the subtle sweetness of maple syrup or agave nectar. The result? A velvety-smooth sauce that harmonizes beautifully with the decadent chocolate cake.

A Symphony of Flavors: When it comes to assembly, the magic truly happens. Picture this: a freshly baked chocolate cake, cooled to perfection and crowned with a generous drizzle of our luscious mole sauce. As the sauce cascades down the sides, it infuses every cranny with its complex blend of savory, spicy, and sweet flavors. For a finishing touch, sprinkle with toasted sesame seeds, chopped cilantro, and slices of creamy avocado, adding visual intrigue and an extra layer of indulgence.

Conclusion: In the realm of vegan desserts, our Vegan Mole Cake stands as a true testament to the artistry of plant-based cooking. With its harmonious fusion of traditional Mexican cuisine and contemporary vegan baking, this decadent creation transcends boundaries and delights the senses. Whether served as a show-stopping finale to a dinner party or savored quietly on a lazy afternoon, each bite is an invitation to savor the beauty of culinary diversity. So why wait? Treat yourself to a slice of indulgence and experience the magic of Vegan Mole Cake today.

May be an image of gelato, cherries and cake

Vegan Mole Cake


For the cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk (or any plant-based milk of your choice)
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon apple cider vinegar

For the mole sauce:

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground ancho chili powder (optional, for extra heat)
  • 2 cups vegetable broth
  • 1/4 cup tomato paste
  • 1/4 cup smooth peanut butter
  • 2 tablespoons maple syrup or agave nectar
  • Salt to taste

For garnish (optional):

  • Toasted sesame seeds
  • Chopped cilantro
  • Sliced avocado


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  5. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
  6. While the cake is baking, prepare the mole sauce. Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
  7. Stir in the chili powder, cumin, cinnamon, cloves, coriander, and ancho chili powder (if using). Cook for another 2 minutes, stirring constantly to toast the spices.
  8. Add the vegetable broth, tomato paste, peanut butter, and maple syrup or agave nectar. Stir well to combine, then bring the mixture to a simmer.
  9. Reduce the heat to low and let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens slightly. Season with salt to taste.
  10. Once the cake has cooled, carefully remove it from the cake pan and transfer it to a serving platter. Pour the mole sauce over the top of the cake, allowing it to drizzle down the sides.
  11. Garnish the cake with toasted sesame seeds, chopped cilantro, and sliced avocado if desired.
  12. Slice and serve the vegan mole cake, and enjoy!

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