Mini Mole Cakes

Mini Mole Cakes is a dessert recipe ready in 40 min. It makes 15 servings, each 270 kcal with 4 g protein. Intermediate level, 11 ingredients.

Recipe by @anayet_vanille, adapted and measured by Cookpath.

  • 40 mintotal
  • Intermediatelevel
  • 270kcal a serving
  • 4 gprotein
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Mini Mole Cakes

What is Mini Mole Cakes

Mini cocoa sponge cakes layered with whipped cream and banana slices, covered in more cream and sponge crumbs.

More:Banana recipes

How to make Mini Mole Cakes

Tips from the cook

  • Spread the batter evenly, so the sponge bakes at the same speed and cuts into neat rounds.
  • Cool the sponge fully before cutting out the rounds with a glass.
  • Cut the rounds close together, then crumble the leftover sponge fine for the coating.
  • Whip the cream with the stiffener until stiff, so the layers hold their shape.
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Meal prep and storage

Assemble close to serving, as the bananas darken. Keeps 2 days in the fridge.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Mini Mole Cakes substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Milk3 options
  • Unsweetened soy drink 1:1

    Thickens less than dairy.

    Still contains soy.

  • Gluten-free oat drink 1:1

    Must be labelled gluten-free.

  • Unsweetened almond drink 1:1

    Thin; tree nut.

    Still contains tree nuts.

Flour1 option
  • Gluten-free plain flour blend (rice/potato/tapioca) 1:1 by weight

    Pizza dough needs extra water and binder.

Heavy cream2 options
  • Oat cooking cream (GF-labelled) or soy cream 1:1

    Does not whip.

    Still contains soy.

  • Coconut cream (top layer of can) 1:1

    Coconut flavour.

Cream stiffener1 option
  • Stabilise the cream yourself: 1 tsp cornstarch (or 1/4 tsp xanthan gum) per cup of heavy cream plus 2 tbsp powdered sugar per 1 cup cream

    Cornstarch gives a shorter hold; frozen cream loses about half its stability.

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