Chocolate Mole Dulce Cake

Hello friends, Amy here feeling completely indulgent and impractical today. Lately my meals have featured lots of summer squash and cold dishes with fresh basil, so I wanted something sweet and different. 

Also, in the low desert summer, some people go months without turning on the oven. However, wanting to use mole powder in a creative way was a great excuse to play. This recipe is based off of Wacky Cake, a vegan World War II era chocolate cake I remember from my elementary school cafeteria. 


Although the original recipe calls for mixing all the ingredients directly in an ungreased 8×8 pan, I decided to sift the all purpose flour, sugar, cocoa powder, baking soda and salt into a bowl. 

I also sifted in 3 tablespoons of Mano Y Metate Mole Dulce powder. 

Water, apple cider vinegar, oil and vanilla make an easy batter to mix by hand.

After pouring in a greased bunt pan, it baked at 350 degrees F for 30 minutes.

Smelling wonderful, it slowly cooled…

While waiting, I made a glaze of powdered sugar, cocoa powder and vanilla thinned with coconut milk. 

I alternately drizzled on the glaze and sprinkled with more Mole Dulce powder.

Chocolaty sweet and also salty spicy, this is one I’ll make again. The measurements are easily cut in half for a short bunt or a smaller baking dish. If you’re looking for something richer (with eggs, lots of butter and twice the sugar) try Mole Dulce brownies. But you can eat bigger pieces of this cake. !Buen provecho!

Mole Dulce Cake

1 1/2 cups all purpose flour

1 cup granulated sugar

4 tablespoons cocoa powder

1 teaspoon baking soda

3 tablespoons Mano Y Metate Mole Dulce powder

1 cup water

6 tablespoons oil (I used coconut oil)

1 tablespoon apple cider vinegar

1 teaspoon vanilla

For glaze

1/3 cup powdered sugar

4 teaspoons cocoa powder

1/2 teaspoon vanilla

2 tablespoons coconut milk

For topping

Mole Dulce powder

Sift dry ingredients into a bowl. Measure wet ingredients in a separate bowl and combine with the dry. Or make a well in the dry ingredients, quickly measure the wet ingredients directly into the well, and combine. Pour into an ungreased 8 inch x 8 inch pan or greased bunt pan. Bake at 350 degrees F for 30 minutes or until cake tester or toothpick comes out clean. Cool completely before unmolding, drizzling with glaze, and sprinkling more Mole Dulce powder on top.

Categories: Cooking, Sonoran Native, Southwest Food, Uncategorized | Tags: , , , , | 1 Comment

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One thought on “Chocolate Mole Dulce Cake

  1. Pingback: Mesquite and Chocolate: A Love Story | Savor the Southwest:

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