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!
But since I’m not looking to have any babies anytime soon I decided to see how it bakes!
This Vegan Moringa Cake is a super moist cake recipe that is lower in sugar and quite delicious!
I really loved this moringa cake 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!
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 so you can understand how to substitute healthier sugars in your baking!
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
- 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
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