Words, pictures, and recipe by Surya.
No matter the occasion, it’s hard to go wrong with cake. Mother’s Day? Obviously. Going on a picnic? Bring some cake. Got extra Kombucha? Make a cake!
Or make frosting for said cake, to be specific. For this version of Transmogrified, we bring you your new go-to sugar fix: Kombucha frosting.
This sweet, slightly tangy glaze only has four ingredients. You start with coconut oil and cocoa butter, melting them together to create a chocolatey-smelling “butter” (it’s vegan too, for all you dairy-free people out there). Add in some powdered sugar and the magic ingredient — Hibiscus Ginger Lime Kombucha — and that’s it!
The result is a frosting that’s got more depth than the typical butter-sugar mix. I paired it with a lemon poundcake (recipe here) to compliment the lime in the Kombucha, but I imagine the frosting would go well with almost anything.
We enjoyed it in the Aqua ViTea office on a sunny Friday afternoon — a perfect start to the weekend.
A tip: the frosting is a little more liquidy than other recipes, so refrigerate it for a few minutes before frosting if you want a more traditional consistency. Alternatively, if you refrigerate the cake after decorating the frosting will harden on the cake.
- 9 tablespoons of Aqua ViTea Hibiscus Ginger Lime Kombucha
- ¼ cup cocoa butter
- ¾ cup coconut oil
- 4 cups of powdered sugar
- Melt the cocoa butter and the coconut oil together in a double boiler or microwaved. Make sure it’s all mixed together, and then refrigerate until solid (this can be done in advance).
- When ready to make the frosting, thaw the “butter” at room temperature till it’s softened. Cream the butter with an electric mixer till it’s fluffy.
- Add in 1 cup of powdered sugar and 2 tablespoons of Kombucha at a time, mixing thoroughly. Add a final tablespoon of Kombucha at the end to get that extra tang.
- Decorate your cake! If you’re feeling fancy, add some chopped nuts or decorative petals on top.