Vegan Hemp Chocolate Cake Recipe MUST SEE

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I love to eat food that is tasty, looks great and is very good for you. After buying some hemp products (Good Hemp and reading about the health benefits I decided to bake a healthy chocolate cake using them. Hemp seeds/flour/milk is high in omega 3, protein, all essential amino acids and is reported to be anti cancerous and help brain, heart and liver functions.

So, you can have your cake and eat it and enjoy the health benefits. This cake has had amazing feedback. The sponge is dense, rich and full of flavour. The frosting really complements the slight bitterness from the cacao in the sponge.

TOP TIP: If you don’t have hemp flour use another 50g of the wholemeal flour. If you don’t have the seeds use chia or flax seeds.

Ingredients – Cake

200g plain wholemeal flour
50g hemp flour*
3 tsp baking powder
1 tbsp shelled seeds*
600ml hemp milk
80ml veg oil (use a healthy oil like avocado or rapeseed)
½ tsp sea salt
1 tsp vanilla extract
200g coconut sugar
130 cacao/cocoa powder
2 tsp apple cider vinegar/lemon juice

Sift the flours, baking powder, sugar, salt and cacao powder into a large mixing bowl (you will get some of the grains left in the sieve which you can tip into the mixture. The main reason for sieving in to get rid of larger lumps). Add the hemp seeds and mix all the sifted ingredients together.

Pour 600ml of plant milk into a jug, add vanilla, oil and vinegar. Whisk for a few seconds and let it sit for 5 minutes. Slowly pour into the flour mix while whisking to form a batter. Split mixture into two lined cake tins 6”/7” and bake in the centre of the oven for 25 minutes. Use a cocktail stick to check the cakes are fully cooked. Do this by sticking in the centre. It should come out clean. If there’s batter on the stick place back in the oven for another 3-5 minutes. Allow to cool fully on a wire rack. I place them by an open window to speed up this process.

Ingredients – frosting
250g vegan chocolate (I used Moo Free) Use dark chocolate for a richer frosting.
1 tsp vanilla extract
200g vegan butter (I use avocado spread for the goodness in the avocado)
250g ground coconut sugar**

Cream together the butter, vanilla and sugar with a wooden spoon. Add the melted chocolate (I melt mine in the microwave heating for 10-15 seconds and stirring until fully melted). Stir in until fully combined. Allow to cool slightly for the frosting to slightly set. This makes it easier to spread over the sponge.

*If you don’t have hemp flour use another 50g of the wholemeal flour. If you don’t have the seeds use chia or flax seeds. Use any plant milk.

**Place the sugar in a coffee grinder or blender and pulse until the sugar is a fine powder (like icing sugar)

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