We are 100% Vegan!

Molten Moringa Matcha Cake


  • 45 g. coconut milk
  • 15 g. honey or maple syrup
  • 1 1/2 tsp. Moringa powder
  • 1 1/2  tsp. matcha green tea powder
  • 60 g. dark (preferably higher than 70% cocoa content)
  • 1/2 tsp. vanilla


  • 227 g. (2 medium size) cooked beets or sweet potatoes
  • 105 g. (1 cup minus 1 tbsp.) coconut milk or other non-dairy milk
  • 76 g. (about 6 tbsp.) canola or light-flavored olive oil
  • 1 tsp. vanilla
  • 65 g. (scant 1/2 cup) rice flour
  • 30 g. (about 1/3 cup) oat flour
  • 30 g. potato starch
  • 20 g. (scant 1/4 cup) unsweetened cocoa powder
  • 15 g. (1 1/2 tbsp.) tapioca starch
  • 15 g. (1 ½ tbsp.) Moringa powder
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3/8 tsp. xanthin gum


  1. Prepare the filling: In a microwave or in a small saucepan over medium heat, combine the coconut milk, honey, matcha and Moringa powder, whisking until smooth. Heat until boiling-hot.
  2. Add in the chopped chocolate to the hot milk mixture. Let sit for a minute (without heating it any more), then stir until chocolate is smooth. Add the vanilla.
  3. Pour the chocolate mixture into a shallow dish and place in the refrigerator to cool and set, at least 1 hour.
  4. After half an hour into the chilling, preheat the oven to 350. Grease a 12 cup muffin tin with non-stick spray.
  5. For the cake: In a blender, combine the cooked beets, milk, oil, and vanilla. Blend until completely smooth and pureed.
  6. In a large bowl, combine the flours, cocoa, moringa, baking powder, soda, xanthin gum and salt.
  7. Add the pureed beet mixture to the dry ingredients and mix until just combined.
  8. Use an ice cream or muffin scoop to portion the batter out into the muffin cups, about 1/4 cup of batter each.
  9. Use a teaspoon to form small balls of the chilled chocolate mixture, like truffles. Place one in the middle of each muffin tin, pressing down so that batter covers each ball.
  10. Bake for about 20 minutes, or until the outside of the cakes are set but the centers still feel a bit soft. Let cool for 5 minutes, then invert onto serving plates and serve, warm.