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Vegan Chocolate Cake with Kombucha - moist, rich and dark vegan chocolate cake with gut healthy kombucha - this is a divinely healthy treat that tastes sinful! It's also super easy and quick to make, perfect for when you need to bake a last minute simple yet decadent cake for a special occasion.

Vegan Chocolate Cake with Kombucha

Prep: 15 mins | Cook: 60 mins | Total: 75 mins | Quantity: 8 - 10 slices

Ingredients

  • 1 + 1/2 cups (170g) plain flour
  • 3/4 cup (120g) coconut sugar
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 cup (60g) ground almonds
  • 1/4 cup (25g) raw cacao powder
  • 1/2 cup (75g) dairy free dark chocolate – roughly chopped into smallish chunks (or you could use choc chips, I just wanted larger chunks to marble the cake!)
  • 1 cup (225ml) Remedy Kombucha – Original Flavour
  • 1/3 cup (65ml) oil – I used extra virgin olive oil but feel free to use what you prefer!
  • 1 tblsp apple cider vinegar

Frosting

  • 3-4 tblsp Sweet Freedom Chocolate Pot
  • Optional sprinkles

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5
  2. Brush a little oil around the inside of an 8 inch (20 cm) loose bottomed or spring form cake tin and dust with flour, shaking out any excess
  3. Cut a round piece of parchment to fit the bottom of the tin and place inside (I just draw round the outside of the tin and cut a little inside the circle!)
  4. In a large bowl whisk together the flour, coconut sugar, baking powder, baking soda and raw cacao powder
  5. Stir in the chopped chocolate chunks (or chips if using!)
  6. In a small bowl whisk together the kombucha, oil of choice and vinegar
  7. Add the wet ingredients to the dry ingredients and gently mix together with a large rubber spatula until well combined
  8. Scrape into your prepared tin and bake for 45 minutes - 1 hour.  Check after 45 minutes by inserting a cocktail stick or skewer into the centre of the cake - it will come out clean if the cake is cooked.  If it doesn't return to the oven for another 15 or so minutes, testing the cake again
  9. Once cooked, leave to cool in the tin for around half an hour before removing from the tin onto a wire rack and leaving to cool completely
  10. Once completely cooled spread the chocolate frosting over the top of the cake and sprinkle with whatever you fancy!
  11. Enjoy ?

Recipe by The Cook & Him at https://thecookandhim.com/recipes/vegan-chocolate-cake-with-kombucha/