The Easiest Mango Passion Kombucha Cake You Will Ever Make

Usually when you see a headline telling you “the easiest” you are well within your rights to be complacent. But this recipe or rather cake hack, requires all of 2 products to produce a stunning and delicious kombucha cake.

Side note: If you want to make it pretty, you will need to buy a few garnishes.



This simple cake consists of 1 packet of the Gluten-Free Vanilla Cake mix from Coles and 250 mls of Remedy Organic Kombucha in their newest Mango Passion flavour. My favourite part about Remedy’s kombucha is that no sugar is added, it’s all-natural. Now that can’t be said for the Vanilla Cake mix, however, you are reducing all the other elements and still end up with a super moist and spongey cake, that happens to be vegan and gluten-free. Now, that’s a win.


Two Ingredients needed



When you are making the icing for this cake you will need some staples in the cupboard, which are 2 tbsp of Nuttlex and 1 tbsp of soy milk or almond milk. They both work.

We threw some pistachios crushed over the top and added a passionfruit to make it look the part, but you can leave it as is and still end up with a ripper of a cake, for a fraction of the cost and time to make something from scratch.



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Easy Vegan Mango Passion Kombucha Cake

Course Dessert
Cuisine Gluten Free, Vegan
Keyword Cake, vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 8
Author Simon Hall


  • 250 ml Remedy Mango Passion Kombucha
  • 1 pkt Coles - Gluten Free Vanilla Cake Mix
  • 2 tbsp Nuttlex
  • 1 tbsp Soy or Almond Milk


  1. Preheat oven to 160 C

  2. Place the cake packet mix into a large mixing bowl

  3. Pour in 250 ml of the Remedy Mango Passion Kombucha

  4. Mix together with a spoon until well combined

  5. Pour the mixed batter into a greased cake tin (I used a 24cm cake tin)

  6. Place in the oven for 20 mins

  7. While the cake bakes, mix the icing mixture with 2 tbsp of nuttlex & 1 tbsp of soy or almond milk.

  8. When the cake is cooked through, remove and allow to cool for 30 mins before icing.


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