Gretchen's Vegan Bakery

Moringa Cake

By 9 Comments

My latest exciting find has been Moringa Powder!

Touted as a powerful Super food and Antioxidant which many people use as an additive to smoothies and other medicine beverages like teas to reduce swelling, boost immune system & sex drive! (however it can be known to prevent pregnancy! So be sure to click the link below to find out more to decide if this is something you want to try!)

Since I’m not looking to have any babies anytime soon, I decided to see how it bakes 😀


Moringa Lemon Blackberry Cake

And well, it does great!

Super moist cake, lower in sugar than most and quite delicious! I even loved this cake just by itself, no icing~ 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!

But let’s face it layer cakes are where it’s at, so I paired it up with a delicate lemon cream cheese icing and blackberry compote for an amazing healthy(er?) cake with double antioxidant power from the blackberries and the moringa.

Moringa Lemon Blackberry Cake

 

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

Moringa Lemon Blackberry Cake
 
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I am trying to use less sugar in my recipes, I substituted Stevia for ½ cup of the sugar~ if you do not want to use a sugar substitute you will add ¼ - ½ cup sugar back to the recipe listed below.
If you do not have Cake Flour click here for more information
You may see that I am using The Plant Based Egg by Freely Vegan as the egg replacer in almost all of my desserts now. If you do not want to buy it or cannot get it, you can sub in another proprietary blend egg replacer for 2 eggs **results may vary.
Serves: serves 10 people
Ingredients
  • For the Cake
  • Cake Flour 2 cups (240g)
  • Moringa Powder ½ cup (
  • Baking Powder 4 teaspoons (20g)
  • Salt ½ teaspoon (3g)
  • The Plant Based Egg egg replacer 4 teaspoons
  • Granulated Sugar 1 cup (100g)
  • Stevia packets 8 *Or add more granulated sugar see note above
  • Coconut or Vegetable Oil melted 10 Tablespoons (150ml)
  • Water 10 Tablespoons (150ml)
  • Soy Milk 1 cup (237ml)
  • Apple Cider Vinegar 2 teaspoons (10ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • For the Lemon Cream Cheese Icing
  • ½ Recipe Buttercream of your choice *I used American Buttercream
  • Vegan Cream Cheese 1 package 8ounces
  • Lemons 2 large ~ zest from both juice from ½ of one
  • For the Blackberry Compote
  • Fresh or Frozen Blackberries 12 ounces (approx 2 cups)
  • Granulated Sugar *optional - I left out the sugar
Instructions
  1. For the Cake Combine the soy milk with the vinegar
  2. In a large mixing bowl combine the melted coconut oil, sugar (and stevia if using), soy milk, vanilla extract, and water and whisk smooth
  3. Add the sifted flour, moringa powder, egg replacer, salt and baking powder.
  4. Whisk smooth
  5. Divide the batter between 3 7" pans or 2-8" pans (whichever you have is fine)
  6. Bake in a preheated 350°F oven for 28-30 minutes or when a toothpick inserted into the middle comes out clean.
  7. Cool in the pan until you can touch it without burning your fingers then turn out onto a wire rack to cool completely
  8. For the Lemon Cream Cheese Buttercream
  9. Prepare the buttercream recipe as per the instructions on that blog post.
  10. In a large mixing bowl smooth out the vegan cream cheese with the lemon zest and juice
  11. Add the buttercream and mix by hand to combine
  12. For the Blackberry Compote in a medium sauce pot over low heat cook the blackberries wiht the sugar (*if using) until they are starting to breakdown, cook for about 30 minutes on low - medium heat.
  13. *If you are using fresh balckberries 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.
  14. Cool completely before topping the cake - compote will thicken as it cools
Notes
Iced moringa cake must be kept refrigerated at all times, store for up to 1 week covered to keep from drying out.

Un-iced cake will last for up to 4 days at room temperature in an airtight container

 

 

 

Reader Interactions

Comments

    • 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

      Reply

  2. 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

    Reply

    • 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

      Reply

  3. I love the vibrant colour of the cake! Do you think the moringa powder could be substituted with matcha in the recipe?

    Reply

      • 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.

        Reply

        • 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!)

          Reply

          • 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!

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