Matcha Frosted Mini Moringa Cakes

Makes 6 mini double layer moringa cakes or(1) 6″ double layer cake

For the cake:

Dry

2 cups all purpose flour

3 tbsp cornstarch

1/2 tsp baking soda

1 1/2 tsp baking powder

1/4 tsp salt

3 tsp Kuli Kuli Moringa Powder

Wet

3 flax or chia eggs

3/4 cup sugar

1 cup canola oil

1/2 cup cold water

2 tsp pure vanilla extract

For the frosting:

1/2 cup vegan butter – room temp

2 tbsp almond milk

4 cups confectioners sugar – sifted

1 tsp matcha powder

pinch of salt

1 tsp pure vanilla extract

3 tbsp raw cacao nibs

To make the cake

1. Preheat oven to 350 degrees
2. Sift the dry ingredients in a medium mixing bowl. In a separate bowl whisk together the wet ingredients. Slowly stir the wet mix into the dry mix until well blended
3. Line a rimmed baking pan with parchment paper. Spread batter onto pan- to about a 1/2 inch thick layer. Bake in the pre heated oven for 18-20 minutes.
4. Remove from oven and allow to fully cool.

To make the frosting

Using a hand mixer or stand mixer fitted with the whisk attachment- cream together butter, milk, sugar, matcha, salt and vanilla extract until smooth and creamy.

To assemble the cakes

Using a 2 inch ring cutter/mold (biscuit cutter) cut 12 rounds from the cooled sheet cake. Frost each cake to your liking (either the tops only or tops + sides of each cake). Sprinkle the tops of each cake with cacao nibs.

Enjoy!

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