Touted as a powerful Super food and Antioxidant Moringa Powder just got turned into a great Vegan Moringa Cake!
Many people use Moringa powder as an additive to smoothies and other medicine beverages like teas to reduce swelling and boost immune system and for sex drive!
However it can be known to prevent pregnancy!
This Vegan Moringa Cake is a super moist cake recipe that is lower in sugar and quite delicious!
I really loved it by itself with no icing, just as a little snack with some tea.
At first I could not place the taste of this cake, but quickly realized it tastes very similar to green tea!
Also paired up with my shelf stable no refrigeration cream cheese icing and blackberry compote
For an amazing healthy(er?) cake with double antioxidant power from the blackberries and the moringa.
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Notes for Success & Warnings!
There are some warnings for certain people against taking, eating or drinking Moringa so check out this article before you proceed!
WebMd- Moringa Uses, Side Effects & Interactions
I did not make a YouTube video for this cake because it is just so simple to make, the instructions below are self explanatory
It’s a one bowl mix and you can leave it plain like I did or turn it into a layer cake like I also did 🙂
I use Bob’s Red Mill egg replacer *not sponsored but you can use any egg replacer you prefer in the amount of 2 eggs
Gluten free flour can be used in place of the cake flour with a 1:1 AP blend
Also for those who cannot get cake flour CLICK HERE!
This recipe works great with the reduced sugar or sugar free options!
I’ve also reduced the oil and replaced wit with applesauce with great results!
Be sure to click through to read all about sugar free baking to understand how to substitute healthier sugars in your baking!
Vegan Moringa Cake
Ingredients
For the Cake
- Cake Flour 2 cups (240g) *see notes
- Moringa Powder ½ cup
- Baking Powder 4 teaspoons (20g)
- Salt ½ teaspoon (3g)
- Egg replacer 4 teaspoons *see notes
- Granulated Sugar 1½ cup (150g) *see notes
- Vegetable Oil melted 10 Tablespoons (150ml) *see notes
- Water 10 Tablespoons (150ml)
- Plant Milk 1 cup (237ml)
- Apple Cider Vinegar 2 teaspoons (10ml)
- Vanilla Extract 1 teaspoon (5ml)
- 1 Recipe Cream Cheese Icing
For the Blackberry Compote
- Fresh or Frozen Blackberries 12 ounces (approx 2 cups)
- Granulated Sugar *optional - I left out the sugar
Instructions
- For the Cake Combine the soy milk with the vinegar
- In a large mixing bowl combine the melted coconut oil, sugar (and stevia if using), soy milk, vanilla extract, and water and whisk smooth
- If you are using flax meal, for your egg replacer reconstitute it with the water from this recipe and let it stand to thicken, then add that thickened paste to the above ingredients in the bowl.
- Add the sifted flour, moringa powder, powdered egg replacer, salt and baking powder & whisk smooth
- Divide the batter between 3 7" pans or 2-8" pans (whichever you have is fine)
- Bake in a preheated 350°F oven for 25-30 minutes or when a toothpick inserted into the middle comes out clean.
- Cool in the pan until you can touch it without burning your fingers then turn out onto a wire rack to cool completely
- Prepare the shelf stable vegan cream cheese icing recipe as per the instructions on that blog post.
- For the Blackberry Compote in a medium sauce pot over low heat cook the blackberries with the sugar (*if using) until they are starting to breakdown, cook for about 30 minutes on low - medium heat.
- *If you are using fresh blackberries you may have to add a few tablespoons of water to help them cook- the frozen ones will release excess liquid so it is not necessary.
- Cool completely before topping the cake - compote will thicken as it cools
Notes
Vegan Moringa cake iced with the shelf stable 222 Cream Cheese Icing will last for up to 4 days at room temperature in an airtight container
If I am to use eggs in it, how many eggs would it be?
Since I no longer use eggs, The recipe is using egg replacer for 2 eggs. Since I have not tested this with eggs I cannot say if the results will be the same
I have been following you since your Woodland bakery days or go to cake is your white moist cake we are doing a wedding cake using that cake but the client would like it infused with rumI question to you is should we just use a simple A simple sera up toothbrush on the cake or should we substitute some of the liquids not sure which is the best thing to do another option would be to use the white sponge cake where we can incorporate this simple sera up there what do you suggest I appreciate anything that you can help us with thank you
Hi Suzanne thanks. The problem with using simple syrups on already super moist cakes (like the white cake or any butter cake recipe really…) is that it will tend to make the cake “gummy” and soggy. Simple syrup is typically reserved for cakes that are by nature dry style cakes, like a traditional sponge cake. Simple syrup is then incorporated to moisten it up, but would never make it soggy or gummy due to it’s naturally dry style.
CLICK HERE for more information
*That said you can of course use simple syrup to incorporate flavor like the rum, just be careful not to over do it, or it will indeed get soggy and very unappealing, especially after sitting for hours at a reception with additional icing on it. Do a small test first to see if this is what you want to do. Otherwise stick with a sponge cake recipe
I love the vibrant colour of the cake! Do you think the moringa powder could be substituted with matcha in the recipe?
yes totally!
Perfect, thanks for replying! Just one more question, did you bake your cake in three 7″ cake pans? How much did the cake rise? I have 2 pans right now, and was wondering if I should halve the recipe or proceed as is, with two pans instead of the three you recommend.
Im assuming you have 2-7″ pans and that is why you are asking? In that case, just be sure to not fill more than a handful of batter more than HALF FULL in the pans, this cake doesn’t rise to double, but you want to be sure you are not overfilling the pans either, Divided between 2 8″ pans is perfect, all that batter into 2-7″ though? Maybe be just a tad too much. Make a couple cupcakes if the batter will seem to be too much for 2-7″ (Also if you are using regular sugar as I DID NOT- your batter will be more than mine was too!)
Thank you so much for replying! This makes a lot of sense- I wasn’t accounting for the sugar before. I will follow your advice and probably just bake the batter in cupcake molds. This cake or the white chocolate-green tea chai tart from your book will be my first baked dessert with matcha powder. 🙂 Will let you know how it goes!
Moringa Cake” is a delectable and innovative dessert that combines the earthy goodness of moringa with the sweet indulgence of cake. Enjoy a unique and wholesome treat that not only satisfies your sweet tooth but also provides a nutritious twist to your dessert experience.