Vegan mole cake

Ingredients for 1 servings:

• 500 g flour (you can use any flour, I used wholemeal spelt)
• 1 pack of cream of tartar baking powder
• 130 g sugar
• 50 g cocoa powder
• 300 ml mineral water
• 200 ml plant milk (plant drink) or water
• 150 ml rapeseed oil or sunflower oil
• 1 pinch of salt
• 400 ml cream substitute (I used sweetened whipped cream)
• 100 g dark chocolate, grated
• 3 bananas

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 40 minutes

lactose-free, egg-free, from a springform pan, approx. 12 pieces

Preheat the oven to 190°C (top/bottom heat). Mix together the flour, baking powder, sugar, salt, and cocoa powder. Add the mineral water, plant-based milk, and oil. Bake the batter in a springform pan for 50-60 minutes. Test the cake is done with a toothpick. In the meantime, whip the cream until stiff peaks form. Fold in the chocolate. Refrigerate the cream. Let the cake cool. Cut off the top of the cake with a knife or spoon and crumble it with your fingers. Peel the bananas, halve them, and spread them on the cake. Spread the cream on the cake, forming a dome. Sprinkle the crumble over the cake and refrigerate until ready to serve.