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Mini Moringa Cakes [Vegan]

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These elegant mini moringa cakes are as tasty as they are adorable. They are light, fluffy, and have just a hint of earthiness from the moringa powder that is complimented by the delectable buttercream frosting and cocoa nibs that are used to finish these cute little cakes.

Mini Moringa Cakes [Vegan]


For the Cake:

  • 2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons moringa powder
  • 3 flax or chia eggs (1 tablespoon ground chia/flax seeds plus 3 tablespoons warm water per “egg”)
  • 3/4 cup sugar
  • 1 cup canola oil
  • 1/2 cup cold water
  • 2 teaspoons pure vanilla extract

For the Frosting:

  • 1/2 cup vegan butter, room temperature
  • 2 tablespoons almond milk
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon matcha powder
  • A pinch of salt
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons raw cacao nibs


To Make the Cake:

  1. Preheat the oven to 350°F.
  2. Sift the dry ingredients in a medium mixing bowl.
  3. In a separate bowl whisk together the wet ingredients.
  4. Slowly stir the wet mix into the dry and mix everything until it forms a well-blended mixture.
  5. Line a rimmed baking pan with parchment paper.
  6. Spread the batter into the pan, it should make a 1/2-inch thick layer.
  7. Bake this in the preheated oven for 18-20 minutes.
  8. Remove from oven and allow to fully cool.

To Make the Frosting:

  1. Using a hand mixer or stand mixer fitted with the whisk attachment, cream together butter, milk, sugar, salt, and vanilla extract until smooth and creamy.
  2. Using a 2-inch mold or biscuit cutter, cut 12 rounds from the cooled sheet cake.
  3. Frost each cake to your liking.
  4. Sprinkle the tops of each cake with cacao nibs.

Nutritional Information

Total Calories: 6412 | Total Carbs: 856 g | Total Fat: 320 g | Total Protein: 31 g | Total Sodium: 3059 g | Total Sugar: 614 g





Tasty and amazing vegan food with an emphasis on fresh, seasonal produce. Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes has a passion for sharing with the world how tasty and amazing vegan food can be with an emphasis on supporting local farms & businesses. Heather's work and photography can be seen in VegNews Magazine, Take Stock Magazine, Chickpea Magazine in addition to several online publications



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0 comments on “Mini Moringa Cakes [Vegan]”

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Ishka Farms
1 Years Ago

Wow. An organic and delicious cake.


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