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