Vote for this sweet treat from our Moringa Recipe Contest, beginning March 3rd!
Recipe: Matcha Frosted Mini Moringa Cakes
Chef: Heather, NH

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

For the cake:


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


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 nibsHeatherP3

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.


Find more of Heather’s great recipes on her Blog, or follow her on Pinterest, Twitter, Facebook, and Instagram!

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