True Nature Travels Blog

Goji Pound Cake- A Summer Treat

Goji Cake

Goji Cake


The transition of Spring to Summer will never get old for me. There is a richness in it due to the abundance of colorful flowers and fruits that start to bloom. It’s one of those simplicities that fuel the most creative seeds inside, even in the moments where I feel dull or overwhelmed. I can just go for a walk in the shining sun and smell the freshness of the growth around me as I look at the fresh blackberries growing on their vines natively, then I am reignited with passion.

Nothing makes me more excited than to play with colors and flavors. Contrast in everything! I am talking boldness with artisan ways of cooking and kitchen herbalism. I have been loving on oranges and reds lately, something about them in contrast with some type of green and cream color just excites my eyes like nothing else. I wanted to make something new that I haven’t made before that would inspire this same feeling but with flavor along with the color. So, as I walked around the farmers market one day I noticed all of the oranges and kumquats that were being sold… duh, there is my orange color flavor for the cake. Grabbed some then went home to look in my herb cabinet where I looked at the most beautiful out of all in my case, rose hips. Rose to me is one
of the most pleasurable, feminine, heart opening smell and taste that can be added to anything. There is something about it that makes me feel right back at home. Right as I grabbed for it I noticed the goji berries that have been hiding behind it. Ahh, my bread was complete.

I hope this pound cake gives you gratification in every bite as the aromas and tastes bring you a state of bliss and comfort. This is a great cake to bring to summer festivities and gathering, sharing the sweetness with your community. Happy Summer lovely humans.


Goji Cake


*you will want to make the decoction of the dried orange peel and rose first while
making the cake

  • 1 Tablespoon dried orange peel
  • 2 Teaspoons of dried rose hips
  • Place in a small pot with filtered water, bring to a boil then turn on low and cover
    until the cake is half way done. Then turn it off heat, let it cool then strain into a

Cake Method
Oven at 325 degrees


  • 1 cup goji berries
  • 1 1/2 cups gluten free all-purpose (grab one with xanthan gum)
  • 1/2 teaspoon baking powder
  • 3/4 cup butter (softened)
  • 1 1/4 cup coconut sugar
  • 3 eggs at room temp (this is important)
  • 1/2 teaspoon vanilla extract
  • 1/2 tsp orange extract (if you don’t want to buy it use double vanilla or all together use maple extract)
  • 1 orange
  • 1/2 cup fatty coconut milk (buy one in a can it has no added ingredients)


  • Ground goji berries with the flour in a bullet, ninja, or Vitamix then add the baking powder and some salt (a pinch) then mix again. Don’t over mix, not all of the berries need to be chopped. Set aside when done
  • In a bowl of stand-up mixer with paddle attachment or a large bowl with electric hand mixer, beat the butter on medium to high speed until smooth
  • Then while mixer is running slowly, stream in the sugar
  • Cream the butter and sugar together until light and fluffy (about five mins)
  • Add the eggs one at a time letting them mix after each addition, about thirty seconds
  • Occasionally scrape down the sides of the bowl to promote even mixing
  • Add the extracts
  • On low speed starting with the flour, alternate the flour then the milk until all is gone, at least three segments
  • Let it mix until just combined and then mix the rest by hand
  • Add in the zest of one orange by using a small cheese grater and the juice
  • Transfer into a lined bread loaf pan or Bundt cake pan that is sprayed with oil or lined with parchment and oil
  • Place in the oven and check on it in about 42 minutes
  • When golden brown in color, center is stable and fork comes out clean from the center, take out immediately and let cool



Sauce Boss

      • 9 Tablespoons of powdered sugar
      • 2 Tablespoons of the decoction (orange rose)
      • 2 Tablespoons of crème fraiche (leave it out to room temp)
      • 1 Teaspoon of Vanilla


In the mixing bowl, start beating the crème fraiche and sugar then add the vanilla and decoction. Beat until desired consistency. If you want it harder, add more powdered sugar. If you want it looser, add more liquid.

Pour when about to serve and then enjoy!


About the Author

Chelsea Shapouri is a Lifestyle Consultant for women and an Elemental Yoga Instructor based in Santa Cruz, CA. In her work, she offers Ayurvedic lifestyle modalities, Yoga, Breath work, Meditations, and Ayurvedic Recipes. Every client and student is rare and special to her. Chelsea’s mission is to find their unique rhythm, their primal-natural state, and from there support them with techniques and recipes that are meant for their bio-individuality. Harmony for the emotional body, physical body, and mental state is the embodiment she lives by and wishes to offer. Bringing people back home to themselves with techniques they can simply do themselves is what she lives for. The art of service is the art of love and she shares what has helped her heal for the hope to help others heal. Stay connected to Chelsea and read her story through social media or her website: