Dig into this sweet kombucha honey cake topped with fresh berries for a Paleo-friendly dessert!

You probably already know that kombucha is filled with natural probiotics to improve our gut health. But, did you know that drinking kombucha isn’t the only way to consume it? Today, we’re incorporating everyone’s favorite fermented drink into a delicious cake recipe.

This kombucha cake is made with a combination of almond meal, coconut flour and arrowroot starch to keep it gluten-free and grain-free. Once baked until golden brown, the kombucha cake is topped with berries and drizzled in raw honey for a beautiful dessert.

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To make the kombucha cake, start by whisking almond meal, coconut flour, arrowroot starch, baking soda, and salt until combined. In a separate bowl, whisk eggs, honey, and kombucha together, then pour the wet ingredients into the dry and mix until you get a thick and homogeneous batter.

Pour the batter into a parchment-lined round baking pan and bake for about half an hour, or until a toothpick inserted in the middle comes out clean. Let the cake cool before topping it with berries and drizzling it in honey. Then slice and enjoy!

Felicia Lim

Coconut Flour Kombucha Honey Cake

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Total time:35 mins

Cook Time:30 mins 30 minutes

Prep Time: 5 mins 5 minutes

Serves:1 9-inch round cake

Coconut Flour Kombucha Honey Cake

Recipe by: Felicia Lim

Dig into this sweet kombucha cake topped with fresh berries and honey for a Paleo-friendly dessert.

Tools

• 9-inch round baking pan
• Parchment paper
• Large mixing bowl
• Medium mixing bowl

Ingredients

• Coconut oil for greasing
• 1 ¼ cup almond meal
• ½ cup coconut flour
• ¼ cup arrowroot starch
• ½ t baking soda
• ¼ t salt
• 4 large eggs
• ¼ cup raw honey
• ½ cup plain kombucha
• Berries for garnishing (I used a mix of strawberries and blueberries)
• Raw honey for drizzling over the top

Instructions

• Preheat the oven to 400°F. Grease the sides of a 9-inch round baking pan with coconut oil, lining the bottom with parchment paper.
• In a large mixing bowl, sift the almond meal, coconut flour, arrowroot starch, baking soda, and salt together. Whisk well to combine.
• In a medium bowl, beat the eggs, honey, and kombucha together.
• Pour the wet mixture into the dry ingredients and whisk well. The batter will be thick.
• Transfer the batter into the prepared baking pan and bake for 30 minutes, or until the top is golden brown, and a toothpick inserted in the middle comes out clean.
• Carefully remove the cake from the pan and let it cool completely.
• Top the cake with the berries, drizzle honey over the top, and serve!

Tips:

• To make the kombucha cake as a loaf, pour the batter into a parchment-lined loaf pan and bake for 40 minutes.
• For muffins, pour the batter into a greased muffin tin, and bake for only 20 minutes.

Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Almond meal (Barney)
Coconut flour (Nutiva)
Arrowroot starch (Authentic Foods)
Raw honey (Bee Farms)

(You’ll Also Love: Paleo Upside Down Kiwi Cake)