Ingredients

• 210g plain flour
• 200g caster sugar
• 3 tbsp cocoa
• 1 tsp baking powder
• 6 tbsp vegetable oil
• 1 tbsp Bancha Kombucha
• 1 tsp vanilla extract
• ½ tsp salt
• 225ml cold water

Instructions

Preheat the oven to 180℃

In an ungreased glass or ceramic 8-inch square pan (do not use metal), add the flour, sugar, cocoa powder, baking powder and salt, and stir to combine with a fork.

Make three wells in the mixture and to those wells add the Bancha Kombucha, vanilla extract and vegetable oil.

Pour the water over the entire mixture and mix with a fork until thoroughly combined and no dry ingredients remain.

Bake for 30 – 40 minutes or until a toothpick or sharp end of a knife inserted in the centre of the cake comes out clean.

Serve with fresh coconut yoghurt with a few drops of vanilla paste ……yummy!

Notes

This was a popular recipe during World War II because of the rationing of ingredients. Named the Wacky Cake in America because the ingredients should never have worked together to make a cake, we have re-named the cake as Chocolate Kombucha Cake because different countries in the world have different ideas of what wacky means. The premise of this chocolate cake is that there is no butter, no eggs and no milk in the cake. Everything is mixed together right in the pan, using only a fork. The Bancha Kombucha makes this cake very light but you can also use any flavour of Lewtress Kombucha from our range. As it contains no dairy, this cake is suitable for vegans.