I cheated a little with this recipe by using the The Gluten Free Food Co Chocolate Cake Mix.
However, the Gluten Free Food Co create amazing baking mixes that are not only gluten free and easy to make but are also plant based, grain free, nut free, dairy free, soy free and retail at a reasonable price. I just wanted to play with kombucha in my baking and thought I would try the mix first as a test case. Based on the level of deliciousness, this turned out to be a very good choice!!
I used the Ginger and Turmeric Buchi Kombucha which gave the cake a mild ginger flavour (yum!) and also created a rich density to the cake. (double yum!) I also added some kombucha to the coconut cream topping for some added flavour. I will definitely be coming up with some other kombucha or kefir baked goods in the future……
what you need
1 500g packet The Gluten Free Food Co Chocolate Cake Baking Mix
1 1/4 cup kombucha (I used Ginger and Turmeric Buchi)
2/3 cup macadamia nut oil
coconut cream topping
1 400ml can coconut milk, refrigerated overnight (at least)
1 tbsp kombucha
1 tbsp raw honey
1 nectarine, sliced
1/2 cup blueberries
what to do
Make the chocolate cake as per the instructions on the baking mix packet. Whilst the cake is baking make the coconut cream topping.
Open the can and scoop out the solid coconut cream that will be sitting at the top of the can. Place this into large mixing bowl. Using an electric hand beater, beat the coconut cream at high speed until stiff peaks are formed. Can take up to 5-6 minutes.
Add the honey and kombucha and beat until thoroughly combined and stiffened. This should take about 1 – 2 minutes.
Place the cream in the fridge until the cake is cooled and ready to serve.
To serve, add a layer of cream over the cake and then top with the sliced nectarine and blueberries.
recipe by Kristin Jackson for go natural foods