MAGICAL JNANTIK MAYAN SEED CHOCOLATE MOCHA CAKE

I have been cold brewing my Jnantik Mayan Coffee Alternative these days and the results have been fantastic. I do not like to put the Mayan Seed to waste so I decided to make a chocolate cake with the leftover seed. The results? Nothing short of amazing.


Ingredients:

  • 1 cup Jnantik Mayan Coffee Alternative, Jnantik Mayan Mother’s Tea or Jnantik Mayan Superfood Powder
  • 1 cup of coconut oil
  • 1 cup of maple syrup or sweetener of choice
  • 1 tsp of vanilla extract or a pinch of ground vanilla bean 
  • 2 eggs or 2 chia eggs (if vegan)- make these by first soaking 2tsp of chia seeds in ½ cup of water and later blending the mix into the batter (if you do not make the batter in a blender like I did, make sure to at least blend the chia seed and water once they have soaked for at least a few minutes) 
  • 1 cup of cocoa or cacao powder
  •  ½ to 1 cup of rice flour (or flour of choice)
  •  A sprinkle of sea or himilayan salt
  •  1 tsp of baking powder

Preheat the oven to 350 degrees F. 
I like to make my chocolate cake batter in the blender. I first added the cup of leftover Mayan Seed that had been soaking in water overnight. I drank the beverage and blended the seed. You can blend it with some of the tea or water to get it going. I then added in a cup of coconut oil, a cup of maple syrup and the vanilla. If you are going to make this cake vegan, soak 2 tsp of chia seed in ½ cup of water. Blend these in with the mix until everything is fairly smooth. If you are not making the cake vegan, add two eggs to the blender and pulse for just a moment, you do not want them to be hot and cook in the batter before adding to the oven. Next, add 1 cup of cocoa powder and sprinkle in ½ to 1 cup of rice flour (or almond flour or whichever flour you prefer depending on your dietary needs i.e. gluten free or paleo) until you reach the desired consistency. You want the batter to be fairly runny, but not watery and not too thick. Add a pinch of salt and 1 tsp of baking soda or powder to the mix, pulse until smooth (just a few moments) and then pour into an oiled cake pan. Put it into the oven for 30 minutes or until you can stick a toothpick into it and it comes out clean. 
Take out, let cool, frost if you would like, and enjoy a heavenly nutrient-dense superfood chocolate cake!