Ingredients

The following ingredients have 4 Servings
  • 1 (21 ounce) package Pamela's gluten free chocolate cake mix
  • 12 ounces gingerberry kombucha ((or other flavor))
  • Coconut oil or oil spray
  • 1/4 cup cacao powder ((or cocoa powder))
  • 1/4 cup maple syrup
  • 2 tablespoons full fat coconut milk
  • Pinch salt
  • Crushed chocolate for topping (optional) (- I used chocolate almond bark )

Instruction

  • Preheat oven to 350°.
  • 2 Ingredient Chocolate Cake: Mix cake mix and kombucha well, but do not overmix. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. Mine was 9 1/2" x 7 1/2", so I baked mine for 37 minutes. The cake is done when a toothpick comes out easily and almost clean. Let cool before frosting it.
  • 3 Ingredient Chocolate Frosting: Mix all ingredients until smooth. Refrigerate for at least 30 minutes, then spread on cake.