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I used Lindt 70% cacao dark chocolate for the chocolate ganache.

You can substitute cocoa powder for cacao powder.

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Inspired by: Teresa Cutter, The Healthy Chef and

Avocado Oil and Hemp Chocolate Cake

A decadent chocolate cake for that special occasion!
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 16



  • 4 eggs
  • 1/2 cup omegaNZ™ Avocado Oil
  • 1/2 cup hemp seed milk
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 3 tsp baking powder
  • 1/2 cup cacao powder
  • 2 1/2 cup almond meal
  • 1/4 cup new hemisphere™ Hemp Protein
  • 1/4 cup new hemisphere™ Hemp Seed Flour

Chocolate Ganache

  • 250 g good quality dark chocolate (at least 70% cacao)
  • 250 ml cream
  • pinch sea salt



  • Preheat the oven to 160°C Fan Forced. Line a 20 cm round springform baking tin.
  • Whisk the eggs in a medium bowl then add the omegaNZ™ Avocado Oil, hemp seed milk, maple syrup, and vanilla extract. Whisk to combine.
  • Add the baking powder, cacao powder, almond meal, new hemisphere™ Hemp Protein and Hemp Seed Flour. Fold gently until combined.
  • Place into the lined baking tin and bake for 45-50 minutes or until a cake skewer or knife inserted into the middle comes out clean.
  • Cool completely.
  • To ice, pour a generous amount of chocolate ganache over the cake and allow it to run down the sides. This gives a smooth glossy finish. Chill for an hour or so to set.
  • Serve with a dollop of plain yoghurt and ENJOY!

Chocolate Ganache

  • Chop the chocolate up into small pieces.
  • Heat the cream over a medium heat in a small saucepan. Allow to simmer but do not boil. Remove from the heat.
  • Add the chopped chocolate and salt. Leave to stand for 3 minutes without stirring.
  • Stir gently until smooth then pour over cake.

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