Go Back

Czech Mole Cake

Chocolate cake with bananas and coconut cream filling
Prep Time30 mins
Cook Time50 mins
Resting time3 hrs
Total Time4 hrs 20 mins
Servings: 10 portions


  • 1 package Open Nature gluten-free chocolate cake and cupcake mix
  • 2 eggs
  • 1/2 cup dairy-free butter
  • 1/2 cup dairy-free milk or water
  • 4 big bananas
  • 5 cans Coconut milk without guar gum
  • 1/4 cup Enjoy Life semi-sweet chocolate mini chips
  • 3 tsp Jell-O instant vanilla pudding


  • Put coconut milk cans in the refrigerator overnight before starting the recipe to separate the coconut cream and coconut water.
  • Preheat oven to 350° F.
  • Prepare the cake base by mixing the Open Nature gluten-free chocolate cake and cupcake mix with two whole eggs, 1/2 cup of milk or water, and 1/2 cup of softened dairy-free butter. Mix with an electric mixer on low speed until well combined.
  • Bake the cake in a 9-inch cake pan at 350°F for approximately 50 minutes. Let cake cool down.
  • Once the cake is cool enough, using a big spoon cut out the center of the cake leaving 1 inch of the cake on the sides and on the bottom. This will make a space for bananas and coconut cream filling. Save the cake crumbs for later use.
  • Cut the bananas in half and put them in the cake.
  • Prepare chocolate flakes from chocolate chips using a food processor. Just add the chocolate chips to the food processor and cut until flaked or cut by hand with a knife.
  • Prepare coconut cream using previously refrigerated coconut milk cans. Separate the coconut cream from coconut water and put the coconut cream in a big chilled bowl. Mix the coconut cream with an electric mixer until creamy. Mix in 3 tbs of Jell-O instant vanilla pudding. Finally, add the chocolate flakes prepared in the previous step.
  • In the final step, sprinkle the saved chocolate cake crumbles all over the cake to cover the coconut cream filling. This will create the impression of a mole pile of dirt.
  • Refrigerate the cake for several hours before serving.