Kelp Cake

(modified from an original recipe by Isabel Abbott)


  • 1.5 cups (about 4 inches) fresh bull kelp*
  • 3 eggs
  • 2 cups sugar
  • 1.5 cups cooking oil
  • 2.5 cups flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp cinnamon
  • 1 tbsp. finely grated ginger**
  • 1 cup canned crushed pineapple, drained
  • Optional: Cream Cheese Frosting (see below directions for kelp cake)

Tips: *test for kelp freshness: kelp should snap when bent **ginger is much easier to grate if frozen before grating Directions:

  1. Preheat oven to 350 degrees; grease and flour-dust a 10″ x 10″ or 9″ by 12″ pan
  2. Peel and grate kelp; wash and drain well in colander.
  3. Beat eggs until thick and lemon-colored, gradually adding sugar.
  4. Stir in cooking oil to egg mixture.
  5. Mix dry ingredients (flour through cinnamon); gradually add to egg mixture.
  6. Fold in kelp, ginger, and pineapple.
  7. Bake at 350 degrees for 45-50 minutes.
  8. Optional: Frost with Cream Cheese Frosting.

Cream Cheese Frosting

(adapted from Joy of Cooking, 2006 pg 794)


    • 8 oz. cold cream cheese
    • (5 tbsp. unsalted butter, softened)
    • 2 tsp. vanilla
    • 1 lb. (4 cups) confectioners’ sugar, sifted
    • Optional: grated lemon or orange zest, ground cinnamon, or liqueur


      1. Beat in a medium bowl at low speed just until blended: cream cheese, (optional butter), vanilla.
      2. Add confectioners’ sugar 1/3 at a time, beating just until smooth.
      3. If the frosting is too stiff, beat for a few seconds longer; do not overbeat.
      4. If desired, stir in additional flavoring to taste.

Links to other recipes:

Seaweed Salad Seaweed Soda Bread Scones Seaweed Risotto Miyeokguk (Korean Seaweed Soup)