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!

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.

Ready to enjoy the refreshingly satisfying health benefits of Nexba Kombucha?

[difficulty] easy
[serving] 10

Chocolate Cake

  • 1 1/2 cups all purpose gluten-free flour (plain flour works, too!)
  • 1/4 cup cacao powder
  • 2 tsp baking powder
  • 2 eggs, whisked
  • 1 1/2 cups Nexba Mixed Berry Kombucha
  • 1/4 cup olive oil (or coconut oil, melted)
  • 1/4 cup rice malt syrup (optional for extra sweetness)
  • 80 grams melted sugar-free dark chocolate
  • 1 cup frozen raspberries


  • 1/4 cup coconut oil
  • 1/2 cup chocolate-peanut butter spread (optional)
  • 1/4 cup fresh raspberries to top (optional)
[time] 90 mins
  1. Preheat oven to 180 degrees celsius (fan forced).
  2. Combine all dry ingredients in a large mixing bowl, use a wooden spoon to mix until well combined.
  3. Create a well in the centre. Gradually add Nexba Mixed Berry Kombucha, whisked eggs and olive oil, stir continuously. Add the rice malt syrup here if you’re looking for more sweetness.
  4. Stir through melted chocolate and raspberries. Grease and line a spring-form cake tin (approx. 17cm diameter).
  5. 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.
  6. To make the frosting, melt coconut oil and chocolate-peanut butter spread together in a saucepan over low heat.
  7. 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.
Nexba Mixed Berry KombuchaKombucha 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 PowderCacao 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?! Cacao
Olive OilOlive 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?

Berrylicious Chocolate Cake


Posted by nexbaau on 12th Apr 2021



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