Food Coach

Brussels Sprouts Snack Cake Recipe


Recipe from Akasha Restaurant in Culver City


  • 1 1/2 cups all-purpose unbleached flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canola oil
  • 1/2 cup hemp or almond milk
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoon finely grated orange rind
  • 1 1/2 cups grated Brussels sprouts - finely chopped
  • 1 cup chopped dark chocolate
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup ground pecans, or finley chopped nuts


  1. Begin making the cake by preheating the oven to 350°F. Spray an 8X8-inch square baking pan or 8-inch round pan with cooking spray. Sift flour, baking soda, baking powder, salt, cinnamon, and nutmeg into a large bowl.

  2. In a medium bowl, whisk the sugar and oil together. Whisk in the hemp milk, vanilla and orange rind until emulsifies. Add liquid ingredients to dry ones with a rubber spatula, stirring enough to blend. Fold in the Brussels sprouts, chocolate, coconut and nuts, mixing only until combined.

  3. Transfer batter into prepared pan, smoothing to edges. Bake for 35-40 minutes or until springy to the touch and a toothpick inserted in the center comes out clean. Cool cake on a wire rack until room temperature.

  4. Great with cream cheese icing or dust with powdered sugar.
  5. Full story: Veggie desserts offer tasty, healthier alternative