Hemp seeds hold a special place in my heart. Beyond their remarkable health benefits, their unique flavor truly captivates me.
While we typically incorporate them into salads, a sudden inspiration led me to add them to a cake batter. Thus, my husband’s newfound favorite cake came into existence. Well, one of his favorites… truth be told, he adores nearly everything I prepare, regardless of its sweetness or flavor.
Yet, this particular cake holds a special spot in his heart, to the point where rarely a crumb remains the next day.
It’s a delightful, satiating cake that shines when enjoyed fresh, accompanied by a cup of coffee or tea, or savored on its own.
This recipe is compliant with the Specific Carbohydrate Diet except the hemp seeds which are not allowed on this diet and is both gluten and dairy-free. If you are on SCD please exchange the hemp seeds with sunflower or pumpkin seeds.
Ingredients:
- 4 eggs
- ½ cup of cashew milk
- ½ cup of coconut oil
- ½ cup of honey
- ½ teaspoon of baking soda
- ½ cup of coconut flour
- ½ cup of almond flour
- ½ cup of sulfite-free raisins
- ½ cup of hemp seeds
Instructions:
- In a blender, combine all the wet ingredients and blend until smooth. Then, gradually add all the dry ingredients, except for the raisins and seeds.
- Finally, incorporate the raisins and hemp seeds, and pour the batter into the baking dish.
- Bake in a preheated oven for 20-25 minutes or until a toothpick comes out clean.
For those who can tolerate it, you may include raw cocoa beans or half a cup of cocoa powder to the mixture.
