This Mini Moringa Cake with Matcha Frosting recipe is exactly the excuse you need to start eating more cake. With the earthiness of moringa and matcha perfectly complementing each other, this may very well be the healthiest and most delicious cake there possibly can be. A #MoringaInspired recipe by Instagram’s @sundaymorningbananapancakes. Makes two 4×2 inch cakes in less than 1 hour.
For the moringa cake:
1 cup cake flour
1 tablespoon Pure Moringa Powder
2/3 cup granulated sugar
1-1/2 teaspoons baking powder
1/3 cup unsalted butter, softened
1/2 cup whole milk
1/4 cup egg whites, about 2 large eggs
1 teaspoon vanilla
For the matcha frosting:
2 sticks of unsalted butter, softened
1-1/2 cups powdered confectioner’s sugar
2 teaspoons matcha powder
1/2 teaspoon vanilla
Preheat oven to 350°F. Butter and dust two 4×2-inch round cake pans with flour and set aside. In large bowl, stir together flour, Pure Moringa Powder, sugar, and baking powder. Add softened butter and milk. Beat with a hand mixer on low speed until combined. Continue beating on medium speed for 1 minute. In a separate medium bowl, whisk together egg whites until frothy, just before soft peaks form. Whisk vanilla into egg whites and gradually add the egg white mixture to flour mixture, beating until well combined.
Divide batter evenly between prepared pans. Bake for 30 to 35 minutes or until wooden toothpick inserted in center of cake comes out clean. Remove and cool in pans on wire rack for 5 minutes. Carefully remove from pans and leave to cool completely.
To prepare and frost the cake, trim the top of cake with a serrated knife until level. Cut cake horizontally in half. Place cake bottom on cake plate, cut side up. In small, chilled mixing bowl, beat butter and confectioner’s sugar until well creamed. Add matcha powder and vanilla and mix until well incorporated. Spread the matcha frosting onto the cake bottom. Place cake top, cut side down, on-top of the frosted cake bottom. Use a small table knife to smooth any whipped cream from edges of cake. Frost top and sides with Vanilla Buttercream. Chill cake in freezer 1 hour before additional decorating or serving.