Strawberry Kombucha Cake
A take on the traditional strawberry champagne cake, the kombucha in this strawberry kombucha cake gives the cake a nuanced flavour.
The frosting is what really takes this one to another level.
Recipe adapted from SBS Food.
Ingredients
CAKE
2.5 cups spelt flour
2 tsp baking powder
1 tsp baking soda
pinch salt
2 tbsp Psyllium Husks
1 cup Noble Maple Syrup
3/4 cup Remedy Kombucha original or ginger
1/2 cup almond milk
2 tbsp Equagold Vanilla Extract
6 tbsp Spiral Foods Organics Virgin Coconut Oil
2 cups strawberries halved, greens removed
FROSTING
1 cup coconut cream
1 cup unroasted cashews
1 tbsp Equagold Vanilla Extract
1/4 cup Noble Maple Syrup
1/4 cup Sprial Foods Organics Virgin Coconut Oil
pinch salt
Method
- For the frosting, combine all ingredients in a small saucepot, and simmer for five minutes. Remove from heat and leave to cool for 15 minutes. Add to a blender and combine until smooth and creamy. Place in a container and cool for 4 hours.
- Preheat the oven to 180 degrees. Grease a pan with coconut oil or line with parchment paper.
- In a large bowl, mix together flour, baking powder, baking soda, sea salt and psyllium. In a separate bowl, stir together the maple syrup, kombucha, almond milk, vanilla extract and coconut oil.
- Add the wet mix to the dry mix and whisk gently to combine, removing lumps as you go. Take care to mix until just combined.
- Pour the batter into the pan and bake for 45-50 minutes. Leave to cool.
- Slice the cake in half through the centre. Spoon frosting over the bottom half, layer with strawberries. Place top half on bottom half and frost the top and cover with remaining strawberries.
- Enjoy!