Strawberry Kombucha Cake Recipe | Vegan

sbs.com.au

pepitajobo

Renee Byrd

Ingredients

2.5 cups einkorn flour (spelt flour is also fine)

2 tsp baking powder

scant 1 tsp baking soda

pinch Celtic sea salt, finely ground

2 tbsp psyllium (whole or ground are both fine)

1 cup maple syrup

¾ cup kombucha (plain or ginger are both excellent)

½ cup unsweetened almond milk

2 tbsp vanilla extract

6 tbsp virgin coconut oil, melted

2 cups halved strawberries, greens removed

subheading: Genius cashew coconut frosting:

1 cup coconut cream skimmed from the top of a can of full fat coconut milk

1 cup unroasted cashews

1 tbsp vanilla extract

¼ cup maple syrup, plus 1 tbsp, extra

¼ cup virgin coconut oil (about 3 tbsp)

pinch Celtic sea salt, finely ground

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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