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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]

Cook Time

6

Ingredients

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

Preparation

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.

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AUTHOR & RECIPE DETAILS


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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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