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Sauerkraut Cake

Source of Recipe

Karen Tressler


Recipe Introduction

Origins Unknown

List of Ingredients

1/3 cup coconut oil (or 1/2 cup margarine)
1 1/2 cup sugar
3 eggs
1 tsp vanilla
2 cup gf flour mix
1 tsp baking powder
1 tsp baking soda
1/2 cup cocoa
1 cup water
1 8 oz can sauerkraut, drained and rinsed with water squeezed out.


Recipe

Cream sugar and coconut oil (margarine).

Beat in eggs one at a time, add vanilla.

Sift dry ingredients and add to the creamed mixture.

Add water and stir in kraut.

Pour in greased and floured round cake pans (I use parchment in the bottom).

Bake at 350 degrees for 35 to 40 minutes or till done.

Remove and let cool.

Administrative Note: Frosting for Sauerkraut Cake recipe is filed under Frosting and Desserts.

KT's Notes: *There is NO taste of sauerkraut and this cake is very moist and chocolaty.

*This frosting is to die for good. Like a ganache. I may play with it and try making truffles this Christmas. I made this for New Year’s day (Pennsylvania Dutch upbringing…ya gotta eat sauerkraut but no one said it has to taste bad!) My non gf friends were stealing spoonfuls so fast I nearly ran out of frosting! No one complained of eating sauerkraut for New Years this year!

*In a pinch, I’ve used a chocolate cake mix and reduced the amount of liquid by a quarter of a cup and added the sauerkraut and it was just as good!!!!

One of these times, I think I’ll try using raspberry jam in the middle layer….Oh, you’ve got me hungry again!