2 Ingredient Chocolate Cake

2 Ingredient Chocolate Cake: 1 (21 ounce) package Pamela's gluten free chocolate cake mix 12 ounces gingerberry kombucha (or other flavor) Coconut oil or oil spray 2 Ingredient Chocolate Cake : 1 (21 ounce) package Pamela's gluten free chocolate cake mix 12 ounces gingerberry kombucha (or other flavor) Coconut oil or oil spray

3 Ingredient Chocolate Frosting: ¼ cup cacao powder (or cocoa powder) ¼ cup maple syrup 2 tablespoons full fat coconut milk Pinch salt Crushed chocolate for topping (optional) 3 Ingredient Chocolate Frosting : ¼ cup cacao powder (or cocoa powder) ¼ cup maple syrup 2 tablespoons full fat coconut milk Pinch salt Crushed chocolate for topping (optional)

Mix cake mix and kombucha well. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. The cake is done when a toothpick comes out easily and almost clean. Mix cake mix and kombucha well. Pour into an oiled baking dish. Bake at 350° for the time on the package for your sized dish. The cake is done when a toothpick comes out easily and almost clean.

Let cool before frosting it. Mix all frosting ingredients until smooth. Refrigerate for at least 30 minutes, then spread on cake. Let cool before frosting it. Mix all frosting ingredients until smooth. Refrigerate for at least 30 minutes, then spread on cake.

Click to get the recipe @ createmindfully.com