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Kombucha Spiked Chocolate Mud Cake

serves 8-10 prep time 5 mins cooking time 1 hr 10 mins

Ingredients

  • 1 1/2 cups Besan Flour
  • 1 tsp Baking Powder
  • 6 tbsp unsweetened Cocoa Powder
  • Pinch Salt
  • 1 1/4 cup Rapadura Sugar or brown sugar
  • 4 Eggs
  • 2 tsp Vanilla Extract
  • 3/4 cup Coconut Quench or milk of choice
  • 3 tsp Kombucha or Apple cider vinegar
  • 1/2 cup mild olive oil

Instructions

  • Oven preheated to 140C (fan forced) and a 23cm spring form cake tin oiled and lined with silicone paper
  • Sift Besan flour, Baking powder, Cocoa powder, salt and Sugar into a bowl.
  • In a separate bowl whisk together the eggs, vanilla extract, coconut quench, kombucha and oil until emulsified.
  • Make a well in the center of the dry ingredients then add the wet ingredients and stir until just but full combined.
  • Pour into the lined cake tin.
  • Place in the center rack of the oven and bake fro 1hr 10 minutes or until just cooked.
  • Allow to cool slightly in the tin.
  • Serve with Berries and dust with icing sugar.

Notes

Besan flour or chickpea or chana flour is available from health food stores, online or make friends with your local Indian grocers or Indian restaurant.
Substitute rapadura sugar with brown sugar if you can’t find it, but look in health food stores, in your major supermarkets health and sugar isles or online.
Coconut quench is a new product available in Australia in major supermarkets in the long life milk isle. It makes amazing coffee. You can substitute with another milk of choice including nut milks or use half coconut milk and half water.
Kombucha can be found in health food stores in the fridge but you can use a good quality apple cider vinegar instead.