Sweet Treats using Chlorella

Sweet Treats Using Chlorella

Sweet Treats Using Chlorella – Cake and pudding making is booming in popularity, and it’s not just classic Victoria Sponge or chocolate cake coming out of ovens. If you’ve already tried added chilli, courgette or chia seeds to your cake mix and are wondering ‘what’s next?’, then you might be intrigued by an ingredient called chlorella…

For those not in the know, chlorella is a type of green algae, which can be harvested and turned into a powder. It has become renowned for having a host of health benefits, with studies showing it could help with everything from boosting energy levels to keeping wrinkles at bay.

Whilst adding algae to your food might sound a little odd, it’s a popular ingredient in Japan, where it’s used in a host of dishes. One of the easiest things to use it in is puddings, where it adds a splash of colour and extra nutrition.

Chlorella Cup Cakes
Chlorella Cup Cakes

Gluten Free Chlorella Cupcakes

Ingredients (serves 6)

3g Sun Chlorella Powder

100g Rice Flour

20g Fine Coconut

5g Roasted Soybean Flour

5g Baking Powder

2g Baking Soda

110ml Soymilk

60ml Canola Oil

35g Beet Sugar

1tsp Vanilla Extract

Pinch of Salt

1tsp Rum 

20g Walnut

30g Raisins

20ml Lemon Juice


Add the Sun Chlorella Powder, Rice Flour, Fine Coconut, Roasted Soybean Flour, Baking Powder and Baking Soda to a bowl and mix together.

In another bowl mix the Soymilk, Canola Oil, Beet Sugar, Vanilla Extract, Salt and Rum together until the Beet Sugar has melted.

Add the two mixes together and once combined, add in the Lemon Juice, Raisins and chopped Walnuts.

Split the mix evenly into 6 cupcake cases and bake at 170 degrees centigrade for 10-12 minutes or until cooked.

Once baked allow to cool.

Sweet Treats with Chlorella
Chlorella Banana Cake

Chlorella Banana Cake

Ingredients (serves 6)

27g Sun Chlorella Powder

200ml Soy (or Coconut milk)

3 bananas

100ml Rapeseed oil

6tbsp Coconut sugar

Pinch of Salt

250g Cake flour

2tsp Baking powder


Mash up the bananas to a paste.

Add Sun Chlorella Powder, Soy (or Coconut milk), banana paste, Rapeseed oil, Coconut sugar and salt to a bowl and mix well.

Combine the Cake flour and Baking powder together and sift in to the mixture and mix together.

Pour the cake mixture into a baking tin and cook for 35 minutes at 170 degrees centigrade.

Once cooked allow to cool on a cake rack. 

Chlorella Blancmange
Chlorella Blancmange

Chlorella Blancmange


300ml Almond Milk (Soymilk or Milk)

1Tbsp Tepid Water

5g of Powder Gelatine

20g of Sugar

Small drop Vanilla Extract

Chocolate for decoration

3g Sun Chlorella A Powder


Dissolve Sun Chlorella A Powder in tepid water and mix.

Add the powder gelatine to the chlorella mixture.

Add the Almond milk (soymilk or milk) to a pan with the sugar and heat.

When the sugar has melted mix in the chlorella and gelatine mixture.

Once the gelatine has dissolved add in the vanilla extract. Pour the mixture in a cool bowl and mix it whilst allowing it to cool in a iced water bath.

Pour into individual glasses (servings 4) and cool in the refrigerator for 1 hour.

Decorate with crushed chocolate. 

Poppy Watt

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