• Ingredients: For the cake:
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups almond milk
  • 1/2 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp vanilla extract
  • 2 tbsp vegan mole paste
  • For the filling:
  • 1 cup fresh blueberries
  • 1 cup fresh plums, diced
  • 2 tbsp cornstarch
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • For the frosting:
  • 1/2 cup vegan butter, softened
  • 1/2 cup vegan cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Instructions:
  • Preheat the oven to 350°F. Grease two 8-inch cake pans and line with parchment paper.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, vanilla extract, and vegan mole paste.
  • Add the wet ingredients to the dry ingredients and mix until smooth.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • While the cakes are baking, prepare the filling. In a saucepan, combine the blueberries, plums, cornstarch, sugar, and cinnamon. Cook over medium heat until the fruit has broken down and the mixture has thickened, about 10-15 minutes.
  • Remove the cakes from the oven and let cool in the pans for 10 minutes. Then remove from the pans and let cool completely on a wire rack.
  • To make the frosting, beat the vegan butter and vegan cream cheese together in a bowl until smooth. Gradually add the powdered sugar, vanilla extract, and cinnamon, and beat until light and fluffy.
  • To assemble the cake, place one cake layer on a cake plate or stand. Spread the fruit filling over the cake layer, leaving a 1/2-inch border around the edge. Place the second cake layer on top.
  • Spread the frosting over the top and sides of the cake. Refrigerate the cake for at least 30 minutes to set the frosting.
  • Serve and enjoy your vegan mole cake with plum and blueberry filling!