I’ll admit that I’m no baker – pots and pans for me all the way thanks! LOL! Once in a while though, I do like to bake especially if I find an easy recipe that I can adapt to my taste.
The original recipe for this cake calls for moringa, but as Meat Free Muscle, kindly sent me a tub of their super greens powder to try, I thought I may as well use that in this recipe – extra dose of nourishment why not?
Meat free muscle super greens contains lots of other greens in addition to spirulina, kale and spinach including wheatgrass, barley grass, parsley, watercress and broccoli – a lot more greens than many of the other leading superfood brands. It is definitely worth a try!
Supergreens Coconut Cake
Vegan coconut cake with an extra dose of supergreen goodness!
- 200 g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 4 medium ripe bananas
- 3 tbsp coconut oil
- 20 g desiccated coconut
- 160 g coconut sugar
- 30 g mixed chopped nuts
- 5 g meatfree muscle supergreens powder
Preheat the oven to 190C (375F) then grease baking tin with coconut oil.
Mix flour, baking soda, baking powder and super greens powder in a bowl thoroughly and set aside
In another bowl, mash the bananas then add the oil and combine thoroughly. Add the coconut sugar and mix well until the sugar is completely dissolved
Mix the dry components (flour mixture) with the wet components (banana, sugar and oil mixture) and then add the chopped nuts. Bake for 30-35 minutes.
Allow the cake to cool completely once baked and then enjoy!
The cake was delicious once baked, though a little too sweet for my taste as I rarely eat sugar. You may want to try this recipe as it is first, and later adapt to suit your taste if you find it too sweet.