Chocolate Maya Nut Cake

(you might also like this recipe for Mayan Banana Bread)

“With one tree able to produce as much as 400 pounds of food a year, using the Maya nut prevents rain forest clear-cutting to harvest other foods and increases populations’ food supplies. Dried, the Maya nut can be stored for up to five years — a lifeline for regions with frequent drought.

The Maya nut has high levels of nutrients including protein, calcium, fiber, iron and vitamins A, E, C and B…

It is also less susceptible to climate changes than the crops that had been brought in to replace it.”  -CNN

Chocolate Maya Nut Cake

Chocolate Maya Nut Cake

Adapted from a recipe by The Equilibrium Fund

1 1/2 cups sprouted wheat flour
1/2 cups Maya nut, ground
1/4 cup raw cacao powder
1 teaspoon aluminum-feee baking soda
1/2 teaspoon sea salt
1/2 teaspoon true cinnamon
1/3 cup panela or other non-refined sweetener
1 cup strong coffee (use decaf if you prefer)
1/2 cup virgin coconut oil
2 teaspoons coumarin-free Mexican vanilla
2 tablespoons organic cider vinegar

Grease an 8″ deep-dish pie pan (or two 4-inch ramekins) with coconut oil.  Sift together the dry ingredients.  Combine the wet ingredients in a separate bowl, then slowly stir back into the dry ingredients.  Pour the batter into the pie pan and bake at 350 degrees for about 25-30 minutes, or until a knife inserted into the center comes out clean.  Take care to not over-bake.  Allow to cool 15 minutes before inverting onto a large plate and glazing.

1 cup grain-sweetened chocolate chips
1 teaspoon coumarin-free Mexican vanilla
2 tablespoons warm, filtered water

Melt the chocolate in a pan set over steaming water. Whisk in vanilla and water, then spoon over cooled cake.  Garnish with coconut flakes, cinnamon and ground, toasted Maya nut.

The Equilibrium Fund in partnership with Alimentos Nutri-Naturales, BanRural, Rainforest Alliance, the Guatemalan Ministry of Education and the Guatemalan Ministry of Agriculture started the Healthy Kids, Healthy Forests Program in September, 2008..

Please visit The Equilibrium Fund to learn more

17 thoughts on “Chocolate Maya Nut Cake

      • We purchased some ramon nuts, dark brown/black. Do the nuts in this cake recipe require roasting prior to grinding or are they used raw? And generally speaking, are they used in most baking dishes raw?

        • For things like cookies and cake, you’d usually use them roasted and ground (tastes like mocha). Cooked fresh seeds taste something like mashed potatoes..

  1. The Equilibrium Fund was started by a woman in my town. Maya Nut has a great flavor – like a combination of coffee and cacao. I’m hesitant to use it though, because I have a hunch that it’s like rich in enzyme inhibitors like other nuts.

    • Excellent point!

      I don’t know if Maya nuts are high in enzyme inhibitors like most nuts, or if they are like pine nuts, pistachios and Brazil nuts with almost none. To be safe, the nuts could be soaked in salt water for 8 hours or overnight.

      Thanks, Jenny!

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