A delightful and indulgent Vegan Mole Cake that combines the rich flavors of chocolate with a hint of spice. This cake is a perfect treat for any occasion, offering a unique twist on traditional chocolate cake with the addition of mole spices. Moist, flavorful, and completely dairy-free and egg-free, this cake is sure to impress both vegans and non-vegans alike.


For the Cake:

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 cup almond milk (or any plant-based milk)
  • ½ cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

For the Mole Frosting:

  • 1 cup vegan butter, softened
  • 2 ½ cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp ground cinnamon
  • ¼ tsp ground cayenne pepper
  • 1 tsp vanilla extract
  • 2-3 tbsp almond milk (or any plant-based milk)

For the Filling:

  • 1 cup raspberry jam


  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.
  2. Prepare the cake batter: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper. In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  3. Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  4. Prepare the mole frosting: In a large bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition. Stir in the cinnamon, cayenne pepper, and vanilla extract. Add almond milk as needed to achieve a smooth and spreadable consistency.
  5. Assemble the cake: Place one cake layer on a serving plate. Spread the raspberry jam evenly over the top. Place the second cake layer on top of the jam. Frost the top and sides of the cake with the mole frosting, using a spatula to create a smooth finish.
  6. Decorate and serve: Optionally, decorate the cake with fresh berries, chocolate shavings, or a dusting of cocoa powder. Slice and serve your delicious Vegan Mole Cake!

Nutrition Facts (Per Serving):

  • Calories: 350
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 3g
  • Sugars: 25g
  • Protein: 3g
  • Vitamin A: 4% DV
  • Vitamin C: 2% DV
  • Calcium: 10% DV
  • Iron: 15% DV

Enjoy this unique and flavorful cake that perfectly balances the richness of chocolate with the subtle heat of mole spices!