small logo small logo bag icon search icon arrow icon magnifying glass


Cual es la combinación perfecta q me pueden recomendar para el acné hormonal y poner la piel más linda ?gracias

¡Hola! Una buena combinación para apoyar el equilibrio hormonal y la salud de la piel es Y...

Where is Ashitaba grown? Aslo when you say wildcrafted what does that mean?

Hi there! Our Ashitaba is sustainably wild harvested in Taiwan. Wildcrafted means that it was gro...

What would be your best approach to helping with aging skin?

Our recommendation for supporting healthy skin would be Tocos, He Shou Wu, White Dragon Matcha an...


Contributor: Brianna Beard

"Why use an artificial food dye when nature has designed something so magnificently vibrant? So many different healing ingredients can make our food colorful."

- Brianna Beard

We are swooning over this ethereal and gorgeous cake Brianna  has created. Tahini Cacao cake batter infused with Lion's Mane layered with Butterfly Pea Flower Reishi frosting and finished with blackberries and edible flowers.... this is what we imagine faeries and mystical beings would feast on!



I am always looking for inspiration in nature. Flowers always speak to me. The frosting in this recipe is infused with Butterfly Pea Flower water; I came across these beautiful flowers at our local farmers market. Turns out they are medicinal and can be used as a natural food coloring. Why use an artificial food dye when nature has designed something so magnificently vibrant? So many different healing ingredients can make our food colorful. Think beets for crimson red, turmeric for orange and Chlorella for a deep forest green. You can find dried pea flowers online, usually sold for tea. The tea is renowned for its ability to protect the skin against premature aging and is full of potent antioxidants. I chose black tahini for the cake to create a deep contrast in color to the vibrant frosting. If you are unable to find butterfly pea flower, or just want to keep it simple, you can omit that and just use a few extra blackberries to achieve the vibrant purple color.  

I spiked the cake with Lion’s Mane and the frosting with Reishi. Do you remember how magical mushrooms were to you as a child? I always imagined little fairies and elves living among the mushrooms that would grow in our lawn. Fungi, including mushrooms, are peculiar forms of life. They pop up, seemingly overnight, out of nowhere. And unlike plants, they’re not green, they don’t have leaves or roots, and they never form flowers, fruits, or seeds. This medicinal treat is a brain booster and immune system strengthener. If you enjoy making desserts, I highly recommend investing in some powdered adaptogens, it’s a delicious and easy way to make your food super powered! 

The cake is so moist that it would work wonderfully as a muffin or brownie as well.  




1 1/4 cup brown rice flour

1 tsp. baking soda

1 tsp. baking powder

pinch of salt

1/3 cup cacao powder

1-2 tbsp. Sun Potion Lion's Mane

2 tbsp. flax meal + 6 tbsp. water

1 tablespoon apple cider vinegar 

1/3 cup plant milk (almond or coconut) 

1 tsp. vanilla

1 cup coconut sugar

1/3 cup black tahini

1/2 cup mashed banana

1/2 cup vegan chocolate chips


1 1/2 cups raw cashews (soaked)

3/4 cup coconut cream

4 tbsp. maple syrup

1/4 cup melted coconut oil

1-2 tbsp. lemon juice

4 tbsp. butterfly pea flower water

8 blackberries

1 tbsp. Sun Potion Reishi

1 tsp pure vanilla extract

1/4 tsp sea salt



Preheat the oven to 350 degrees F

Use coconut oil to grease your baking dish (I used a 9" springform pan, you could also use a cupcake tray)

Make the flax "egg" by whisking together the ground flax seed and water, then set aside

Add apple cider vinegar to plant milk and set aside

Combine the flour, baking soda, baking powder, salt, cacao and Lion's Mane

Mix together all of the wet ingredients, flax "egg," plant milk with ACV, vanilla, coconut sugar, tahini and banana

Thoroughly combine with the flour mixture and finally add the chocolate chips

Spread into a springform pan and bake for 18 minutes (If making cupcakes check at 15 minutes)

To check for either, use a toothpick and if it comes out clean, then it's ready

Let cool

(the frosting & making the flower water)

To make the flower water, use about 5-8 flowers and 1/3 cup hot water

Steep for 15 minutes

Add all frosting ingredients to a blender and puree until velvety smooth

Refrigerate for an hour

(going mini)

To make the mini cake, make sure cake it cool, use a small ring mold to punch out and round from the cake

Slice in half and frost one side, stack the other half on top and frost the top of that

Garnish with blackberries and edible flowers

Older Post Newer Post

Brianna Beard

My fondest memory of childhood was my first trip to Hawaii. Everything was so vibrant and fresh. The first time I tasted a mango I became obsessed with food in that form, simple and unprocessed. I’ve gone through every food phase, from vegetarian to vegan to pescatarian to completely raw. Through those experiences I have discovered I need flexibility in order to maintain balance. So my approach now is MOSTLY plant based with medicinal herbs and adaptogens infused into as many meals as possible. The food I make is an exploration of the unlimited potential of nature, preparing foods with seeds, nuts, roots, stems, pollens, algae, seaweeds, fungi, sprouts, leaves and flowers!


Leave a comment

Please note, comments must be approved before they are published

You Are Invited!

Upcoming events and gatherings


Transformational Foods for a Transformational Life

  • american express
  • diners club
  • discover
  • jcb
  • master
  • paypal
  • venmo
  • visa