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Berrylicious Chocolate Cake

by Hannah Singleton

Prep Time

15 mins

Cook Time

45 mins

Serves

Calling all chocolate lovers! This sugar free Berrylicious Chocolate Cake is seriously next level, with no dairy and no gluten. Best part? It still tastes naughty. How? Nexba Mixed Berry Kombucha!

Our secret ingredient, Nexba Kombucha, is naturally sugar free and packed with 500 million probiotics to boot. The juicy sweet berry wallop of flavour shines through in our decadent sugar-free cake.

If you're a sugar-free newb, and still crave an extra hit of the sweet stuff, you can always add rice malt syrup as an optional ingredient to add a dash more sweetness.

Serve this cake straight-up or with a drizzle of full fat cream. Or for the true chocoholics, like us, serve with a chocolate peanut butter frosting. Not for the faint-hearted!

The good stuff you'll get:

Usually health isn’t the first thing that jumps to mind when opting for a slice (or two) of chocolate cake. With this one, you can quite literally have your cake and eat it too. It’s made with wholesome, healthy ingredients including Nexba Kombucha.

Nexba Mixed Berry Kombucha. Kombucha is jam-packed with probiotics which keep our guts happy. Nexba probiotics are particularly awesome - they're so tough they don’t even need to be kept in the fridge to stay alive!
Cacao Powder. Cacao powder is the purest form of chocolate. It's rich in antioxidants which helps to boost energy (move over coffee!) and regulate blood pressure. Plus it's been linked to improved cognitive function. It’s also a source of fibre which supports gut health. Can life get any better?!
Olive Oil. Olive oil is one of the healthiest fats you can use (if you’re using a good quality oil, that is). It's stacked with antioxidants and has been shown to reduce blood pressure and inflammation. We use extra virgin olive oil which has undergone the least processing of all olive oils. Health aside, it just makes everything taste better, right?
Raspberries. Raspberries are a low sugar fruit (great to snack on) as well as being high in fibre, antioxidants, and essential vitamins and minerals. They add a natural burst of flavour to this chocolate cake which balances out the bitterness of the cacao.
Eggs. Eggs are an egg-cellent source of selenium, vitamins such as vitamin D and B12, as well as minerals including zinc and iron. Eggs also add protein to this choccy cake which makes it more substantial. For a vegan alternative, use chia or flax eggs.

Berrylicious Chocolate Cake

Prep time 15 mins | Cook time 45 mins | Serves 10

Ingredients

1 1/2 cups all purpose gluten-free flour
1/4 cup cacao powder
2 tsp baking powder
2 eggs, whisked
1 1/2 cups Nexba Mixed Berry Kombucha

(Pro tip! For a more traditional cake texture you can use 3/4 cup kombucha and 3/4 cup plant-based milk)

1/4 cup olive oil (or coconut oil, melted)
1/4 cup rice malt syrup (optional)
80 grams melted sugar-free dark chocolate
1 cup frozen raspberries

Frosting

1/2 cup chocolate-peanut butter spread (optional)
1/4 cup fresh raspberries to top (optional)

Method

Preheat oven to 180 degrees celsius (fan forced).
Combine all dry ingredients in a large mixing bowl, use a wooden spoon to mix until well combined.
Create a well in the centre. Gradually add the kombucha, whisked eggs and olive oil, stir continuously. Add the rice malt syrup here if you're looking for more sweetness.
Stir through melted chocolate and raspberries. Grease and line a spring-form cake tin (approx. 17cm diameter).
Spoon the cake batter into the tin and bake for 45 minutes. Check the cake using a metal skewer to see if it's cooked - the skewer should come out clean.
Leave to cool in the tin for 25-30 minutes. Once cooled, spread the chocolate-peanut ‘frosting’ on top of the cake. Top with fresh raspberries.

Serve with a Lime, Cucumber and Mint G&T for an extra decadent afternoon!