Preheat the oven to 180°C/350°F/gas mark 5 and grease a 7-inch round cake tin.
Sift the flour, cocoa powder and baking powder into a bowl. Mix together and set aside.
To make the caramel, pour the oil, maple syrup, vanilla extract, salt and the hemp and almond butter into a saucepan.
Stir constantly over a medium heat, for 6–7 minutes, until the caramel is bubbling and smooth. Set aside for 10 minutes.
Once it’s cool, add half the caramel to the flour mixture along with the chocolate chips and hemp and oat milk. Stir well to combine, then pour the batter into the prepared cake tin.
Drizzle the remaining caramel onto the top of the batter and gently blend in for a marble effect.
Bake for 25 minutes or until a skewer inserted in the centre of the cake comes out clean.
Set aside to cool on a wire rack for 15 minutes before serving.