I made my husband a “traditional” Maulwurftorte (Mole cake) for his birthday. However, with my gluten free diet, my preference for vanilla over chocolate cake, and let’s not forget my banana allergy, I concocted my own version of the Maulwurftorte.
May I introduce to you, the “Albino Mole Cake”!
For the cake:
- ½ cup coconut flour, sifted
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- 6 eggs
- ½ cup grapeseed oil or palm shortening
- ½ cup honey
- 1 tablespoon vanilla extract
For the filling:
- 1 sour cherry (jar drained weight, 12 oz)
- 2 mandarins (or other fruit)
- 2 1/2 cups chilled whipping cream (for Paleo/Dairy-free whip, use coconut whip cream)
- 2 tablespoons maple syrup
- 1 tsp vanilla
Preheat oven to 350 degrees and grease the base of 10 inch round form.
Measure and weigh all ingredients.
In a medium bowl, combine coconut flour, salt and baking soda
In a small bowl, blend together eggs, grapeseed oil, honey and vanilla
Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
Pour the cake mixture in the springform and smooth the surface.
Place in oven for about 25 minutes or until toothpick comes out clean.
- Let the cake cool before removing it from the baking tin.
- After removing from form, place on cooling rack.
- When cool, scoop out cake with a spoon to a depth of 1 inch, leaving a rim of about 3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
- Crumble the scooped out cake in a bowl.
- For the filling, whip the cream with maple syrup and vanilla.
- Drain the cherries and place on a paper towel.
- Peel the mandarins and arrange in scooped out cake.
- Arrange the cherries on top.
- Spoon the whip cream mixture on the fruit to form a dome.
- Sprinkle with the remaining crumbled cake.
- Refrigerate for 1 hour before serving.