Sinful chestnut and carob cake with hemp flavour. A guilt-free dessert with currants, melting away from joy.


  • 50 g carob bean flour
  • 50 g chestnut flour
  • 1 tablespoon Hannah biz hemp flour
  • 150 ml of rice milk
  • 40 g coconut fat
  • 50 g of chocolate
  • 2 eggs
  • 1 apple
  • 1 teaspoon cinnamon
  • 20 g cocoa
  • 1 teaspoon cream of tartar
  • 1.5 tablespoons powdered date
  • rum
  • orange juice
  • currant jam
  • frozen currants


    Heat the rice milk and add the coconut fat and chocolate, then gradually stir in the mixture of three flours. Slowly stir over low heat by hand to reach a thick and even mass, remove from the heat and allow the mass to cool. Whisk the eggs and sugar and add to the cool mass. Add grated apple, cinnamon, cocoa and cream of tartar. Shake the mass into a cake mould and bake at 175 °C for about 30 minutes.

    Add a teaspoon or two of rum to the squeezed orange and moisten the cold biscuit. Coat with currant jam and garnish with frozen currants. Let the currants melt slightly. Cut the cake into narrow slices and decorate it with edible flowers.

    Bon Appetit