Algae Additions

Lockdown has been a taxing time, but one of the positives that has come out of it is the increase in home baking, with many of us dusting off our aprons and heading back into the kitchen.

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.


Ingredients (serves 6)

  • 3g Sun Chlorella Powder
  • 100g Rice Flour
  • 20g Fine Coconut
  • 5g Roasted Soybean Flour
  • 5g Baking Powder
  • 2g Baking Soda
  • 110ml Soy Milk
  • 60ml Canola Oil
  • 35g Beet Sugar
  • 1tsp Vanilla Extract
  • Pinch of Salt
  • 1tsp Rum
  • 20g Walnut
  • 30g Raisins
  • 20ml Lemon Juice


  1. Add the Sun Chlorella Powder, Rice Flour, Fine Coconut, Roasted Soybean Flour, Baking Powder and Baking Soda to a bowl and mix together.
  2. In another bowl mix the Soy Milk, Canola Oil, Beet Sugar, Vanilla Extract, Salt and Rum together until the Beet Sugar has melted.
  3. Add the two mixes together and once combined, add in the Lemon Juice, Raisins and chopped Walnuts.
  4. Split the mix evenly into 6 cupcake cases and bake at 170 degrees centigrade for 10-12 minutes or until cooked.
  5. Once baked allow to cool.


Chlorella Banana CakeIngredients (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


  1. Mash up the bananas to a paste.
  2. Add Sun Chlorella Powder, Soy (or Coconut milk), banana paste, Rapeseed oil, Coconut sugar and salt to a bowl and mix well.
  3. Combine the Cake flour and Baking powder together and sift in to the mixture and mix together.
  4. Pour the cake mixture into a baking tin and cook for 35 minutes at 170 degrees centigrade.
  5. Once cooked allow to cool on a cake rack.

Fancy something cool?



  • 300ml Almond Milk (Soy Milk or Milk)
  • 1Tbsp Tepid Water
  • 5g of Powder Gelatin
  • 20g of Sugar
  • Small drop Vanilla Extract
  • Chocolate for decoration
  • 3g Sun Chlorella A Powder


  1. Dissolve Sun Chlorella A Powder in tepid water and mix.
  2. Add the powder gelatin to the chlorella mixture.
  3. Add the Almond milk (soy milk or milk) to a pan with the sugar and heat.
  4. When the sugar has melted mix in the chlorella and gelatin mixture.
  5. Once the gelatin 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.
  6. Pour in to individual glasses (servings 4) and cool in the refrigerator for 1 hour.
  7. Decorate with crushed chocolate.