Vegan Mole Cake (German Banana Cream Chocolate Cake)

I'm not a big fan of recipes with bananas. In fact, when I think about it, there are only three banana recipes in my repertoire, and I can hardly imagine another one ever being added. Banana curtain up for banana pancakes, banana bread, and a German banana cream chocolate cake, also called mole cake! If you've been waiting for a savory recipe, you can wait a long time because savory dishes with bananas are from hell for me. Well, maybe that's a bit of an exaggeration, but for me, bananas are an absolutely perfect snack that, as they are, doesn't need any further processing. And if I do, then only for these three recipes.

And bananas just make sense in mole cake. Embedded in a soft chocolate batter, surrounded by ice-cold cream with crunchy chocolate chips and decorated in a somewhat strange way with crumbled batter that is also supposed to look like a molehill. All right! You don't need any complicated utensils to prepare it and only need to show a little manual skill when you place the crumbled dough on your cream dome.

The ingredients are also straightforward. So there's really no reason to use a baking mix for this cake – even though we've probably all become familiar with these cakes thanks to this one well-known baking mix. If you would like to prepare part of the cake in advance, I recommend preparing the batter and cream the day before so that you only have to prepare it the next day. But your cake will also keep in the fridge for 3–4 days once it's ready. When shopping, make sure you find vegan cream to whip (not cooking cream!).

R269 Vegan „Maulwurfkuchen“ (German Mole Cake)
R269 Vegan „Maulwurfkuchen“ (German Mole Cake)
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Vegan Mole Cake (German Banana Cream Chocolate Cake)

1 cake (∅ 26 cm)
40 minutes (+ 60 minutes baking time & cooling time)


For the chocolate dough:

  • 500 g (4 cups) flour
  • 200 g (0.75 cup) sugar
  • 50 g (1.75 oz) unsweetened cocoa powder
  • 16 g (0.5 oz) baking powder
  • 1 pinch of salt
  • 300 ml (1.25 cups) sparkling water
  • 200 ml (0.75 cup) plant-based milk
  • 150 ml (0.66 cup) vegetable oil

For the filling:

  • 400 ml (2 cups) vegan cream for whipping
  • 16 g (0.5 oz) cream stiffener
  • 8 g (0.25 oz) vanilla sugar
  • 100 g (3.5 oz) dark chocolate
  • 3–4 bananas


  1. Preheat the oven to 180 °C / 355 °F (convection heat) and grease a cake tin (26 cm / 10.2 inches in diameter). Mix flour, sugar, cocoa powder, baking powder, and salt for the chocolate dough. Add sparkling water, plant-based milk and vegetable oil, and stir briefly. Pour the batter into the cake tin and bake for 60 minutes at 180 °C / 355 °F (convection heat). Leave to cool completely afterward.

  2. Whip vegan cream with cream stiffener and vanilla sugar for the filling. Chop the dark chocolate and fold it in. Let the cream chill until ready to use.

  3. Remove the lid from the cake and crumble it with your hands. Peel the bananas, cut them in half and place them on top of the cooled cake. Top with the cream and form a semicircle. Cover the cake with crumble and let it chill again until ready to serve.

R269 Vegan „Maulwurfkuchen“ (German Mole Cake)
R269 Vegan „Maulwurfkuchen“ (German Mole Cake)
R269 Vegan „Maulwurfkuchen“ (German Mole Cake)

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