Paleo Albino Mole Cake – Maulwurftorte with a Twist

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”!


Paleo Maulwurftorte

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)
  • tablespoons maple syrup
  • 1 tsp vanilla


  1. Preheat oven to 350 degrees and grease the base of 10 inch round form.
  2. Measure and weigh all ingredients.
  3. In a medium bowl, combine coconut flour, salt and baking soda
  4. In a small bowl, blend together eggs, grapeseed oil, honey and vanilla
  5. Mix wet ingredients into dry and blend with a mixer or hand blender until smooth
  6. Pour the cake mixture in the springform and smooth the surface.
  7. Place in oven for about 25 minutes or until toothpick comes out clean.
  8. Let the cake cool before removing it from the baking tin.
  9. After removing from form, place on cooling rack.
  10. 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.
  11. Crumble the scooped out cake in a bowl.
  12. For the filling, whip the cream with maple syrup and vanilla.
  13. Drain the cherries and place on a paper towel.
  14. Peel the mandarins and arrange in scooped out cake.
  15. Arrange the cherries on top.
  16. Spoon the whip cream mixture on the fruit to form a dome.
  17. Sprinkle with the remaining crumbled cake.
  18. Refrigerate for 1 hour before serving.

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