Summer Cake with Kombucha Soaked Strawberries & Coconut Frosting

This is my version of a summer celebration in cake-form. The Summer Solstice just passed and it was warm yet grey and very rainy. This is my attempt at trying to coax the sunshine to linger around a bit longer.

This is a simple vanilla sponge but with a special twist. The strawberries and coconut bring the flavours of summer, I mean you really can’t beat Scottish strawberries in the summertime. They are just the best.

Kombucha is my drink of choice when I fancy something special. Maybe you don’t know this about me but I don’t drink alcohol, I’ve never tried it and I don’t really ever plan to. Kombucha is flavourful, sparkling and has some awesome health benefits. If you didn’t know, it is a fermented tea drink. I like a strong tea tasting or ginger flavour. This time round I used Left Field Kombucha’s No.4 Darjeeling Second Flush because it has quite a delicate, fruity taste that I imagined pairing well with the fresh strawberries I had. It did.

 

Summer Cake with Kombucha Soaked Strawberries & Coconut Whip

For the Cake

2 cups almond flour

1 cup brown rice flour

1 tsp baking soda

1 tsp baking powder

pinch salt

2 tbsp ground flaxseed

2 tbsp psyllium husk

6 tbsp water

1/4 cup coconut sugar

2 1/2 tsp vanilla extract

1/2 cup almond milk

1/3 cup coconut oil, as a liquid

2 tbsp maple syrup

 

Pre-heat oven to 180C, grease a cake tin with coconut oil and line with baking parchment.

In a small bowl combine the ground flaxseed, psyllium husk and water until it forms a thick paste, set aside to gel. In a large mixing bowl add the almond flour, brown rice flour, baking soda, baking powder, salt and coconut sugar, mix well. Add the vanilla, maple syrup, coconut oil to the flaxseed/psyllium husk paste. Add this mixture to the mixing bowl along with the almond milk and stir until everything is combined. Pour the batter into the cake tin. Bake for approx. 35 minutes or until the top is dry, starting to turn golden and a knife comes out clean. Let cool completely before topping.

For the Coconut Frosting

1 can of coconut milk, only use the solid creamy part and not the water

1/4 cup coconut butter

1/4 cup coconut oil, solid

2 tsp vanilla extract

1 tbsp maple syrup

 

Using a blender, combine until smooth and creamy. Transfer to a glass bowl, cover and chill in the fridge for a minimum of 3-4 hours but preferably over night (8-10 hours). When you’re ready to frost, scoop out the frosting and spread (or pipe) your cake.

 

For the Kombucha Soaked Strawberries

1 cup strawberries, washed, green tops removed and quartered

1/4 cup kombucha

 

Let soak for 3-4 hours or overnight alongside your frosting. Drain and top your cake with them. Alternatively you could make this into a jam by draining and blending with 1 tbsp chia seeds and 1 tbsp lemon juice.

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