Kombucha Cake

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This Kombucha Cake is a very simple cake made with just 4 ingredients, with a soft and fluffy crumb, but made with no eggs, no dairy, and less sugar.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/kombucha-cake/ or scan the QR code here ➡️

Prep Time10

Cook Time1

cool down1

Total Time2 10

Servings: slices (6-inch cake)

Calories: 263kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
⅔ cup Unrefined Cane Sugar (note 2)
1 cup Kombucha (note 3)
½ cup Mild-Flavor Olive Oil (note 4)

Optional

1 teaspoon Vanilla Extract (note 5)
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 6-inch round cake pan with parchment paper. Oil the side and bottom nicely to prevent the cake from sticking to the pan. Set aside.
In a mixing bowl, whisk the self-rising flour, sugar, and salt if used.
Pour the kombucha, oil, and vanilla extract if used. Use a rubber spatula to stir and form a smooth cake batter.
Pour the batter into the prepared pan.
Bake the cake for 50-60 minutes on the center rack of the oven at 350°F (180°C), foiling the top of the pan after 40 minutes to prevent the cake from darkening too fast.
Bake until golden brown on top, and a pick inserted in the center of the cake comes entirely clean.
Let the cake cool down in the pan at room temperature for 10 minutes, then gently unmold on a cooling rack and cool for 2 hours before slicing.
Serve plain or with a dollop of dairy-free yogurt and berries.

Notes

Note 1: You can swap it for 1 + 3/4 cups of all-purpose flour, in which you whisk 3 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder. The recipe doesn't work with almond flour or oat flour.

Note 2: Or any granulated sweetener you love, like unrefined cane sugar or coconut sugar - the cake will be darker.

Note 3: Kombucha is a tangy, fermented tea brewed with a living culture of bacteria and yeast. I like to use it in cake batter because its acidity makes the dough moist and it helps leaven it. You can use any kombucha flavor. I like the berry flavor or lemon for cakes. The cake will work with any sparkling drink, even sparkling water, but you won't get the exact same texture and taste. Kombucha contains a lot of probiotics, and while they are destroyed by the baking process, they leave behind postbiotics (metabolites) that bring a lot of benefits.

Note 4: Any low-flavor oils work like canola oil or melted plant-based butter.

Note 5: This adds a lovely vanilla flavor to the cake.

Pan size options: You can also bake the cake in an 8-inch pan. The baking time decreases to 35-45 minutes.

Storage: Store the cake in an airtight cake box in the fridge for up to 4 days.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition