Pink Champagne Cake On a Kombucha Budget

Olive Oil Pink Champagne Cake With Kombucha | Dairy-Free, Gluten-Free, Low Sugar

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 servings

Gluten-Free, Dairy-Free and healthy, all in one delicious cake!



  • 1 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch this ingredient is critical. If you use a different GF flour, it will not be as soft and moist
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 3 organic free-range eggs
  • 1 Tbsp pure vanilla extract
  • 1/2 cup maple syrup
  • 1/3 cup good quality olive oil I promise, it doesn't taste
  • 1 cup ginger kombucha open the bottle and let it breathe for a few minutes so that it's not bubbling too much
  • 1 tsp apple cider vinegar


  • 368 g organic buttery spread Earth Balance (vegan buttery spread)
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 1 Tbsp beet juice
  • 2 cups organic icing sugar
  • Optional organic sprinkles for decoration


  1. Prepare your cake pans first by cutting rounds of parchment paper to go at the bottom of each pan (either 3 x 6" or 2 x 9"). Set aside. Drizzle a small amount of olive oil and brush it all over the pans (I just use my clean fingers to do that), then put the parchment paper rounds at the bottom. It'll stick to the olive oil, so you can push any air bubbles out. Set aside.
  2. Preheat the oven to 350F/180C.
  3. Make the cake. In a large mixing bowl, mix all of the dry ingredients together with a whisk. Then in a medium mixing bowl, whisk the eggs until nice and frothy, then add the olive oil, whisk, and the rest of the ingredients.
  4. Pour the wet mixture into the dry mixture, and use the whisk to mix gently, and make sure there are no clumps. It might seem a bit wet at first, but it'll thicken in a few minutes while you're whisking clumps out.
  5. Pour equally into your prepared pans, and bake at 350F/180C for about 22-25 minutes, or until fully cooked throughout (insert a clean butter knife in the middle to test it. If it comes out clean, it's ready. If some uncooked mixture is on your knife, continue baking for 3-5 more minutes.
  6. Do not overcook or the cake will be too dry.
  7. Remove from oven and let cool down for 10 minutes or so, then run a knife around the edges of the pan to dislodge the cakes, and carefully flip over on cooling racks to let the cakes cool down completely.
  8. Make the icing. Using a hand beater or a stand mixer, beat the vegan buttery spread until creamy, then add the maple syrup and beat until mixed in. Add the vanilla and beet juice and mixed in until creamy. Add the icing sugar, 1 cup at a time and put it through a sieve to make sure there are no clumps. It's an extra step that will save you in the end because clumps are hard to smooth later. Beat in the 2nd cup of icing sugar, and keep beating until nice and fluffy. Set aside to cool down before using. Don't put in the fridge if you're using that same day, or it'll harden.
  9. When your cakes are completely cooled down, you can use a large sharp bread knife or cake knife to cut of the rounded tops of each cakes, if you wish to have a more visually appealing cake, but if it doesn't matter, no worries about it. haha
  10. Always put the cut side of the layers down, then add some icing on top and spread. Continue with the other 1 or 2 layers, then use a bit of icing to smooth all around the sides of the cake, kind of like a naked cake. This is just to smooth everything and set the crumbs in. Put in the fridge to set for 20-30 minutes, then continue with the final coat of icing on top and all around, smoothing everything. I use some pastry utensils, but a dull butter knife works well too.
  11. If you are using sprinkles, carefully (!!!) put a small amount at a time in your hand and gently throw them on the sides. Don't take too much at once and be careful, those little suckers fly all over the place (mine are round)! Then put your cake in the fridge for another 20-30 minutes, just to set everything.
  12. Ready to serve and enjo

Recipe Notes

Makes 1 cake (6" x 3 layers or 9" x 2 layers)

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 399kcal | Fat: 9g | Saturated fat: 1g | Cholesterol: 49mg | Sodium: 269mg | Potassium: 278mg | Carbohydrates: 74g | Fiber: 1g | Sugar: 43g | Protein: 4g | Vitamin A: 70% | Calcium: 88% | Iron: 1.1%