Sauerkraut chocolate cake

Sauerkraut chocolate cake

Total: 1 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 202 kcal
, Fat: 11 g
, Carbohydrate: 21 g
, Protein: 4 g

I must have baked well over 100 chocolate cakes in my lifetime but none have tasted as delicious as this one! The unusual main ingredient (sauerkraut) makes this cake extremely juicy and – whether you believe it or not – you won't taste the sauerkraut! As sauerkraut is very high in Vitamin C and the cake itself contains very little sugar, you can also eat it for breakfast with a clear conscience.

Ingredients

12 piece

Hint:

The original recipe with guaranteed success is for 12 piece. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cake mixture

150g raw sauerkraut
50g oil (room temperature)
80g coconut palm sugar
1tsp vanilla paste
140g spelt flour
65g cocoa powder, unsweetened
1tsp baking powder
0.5tsp sodium bicarbonate
1pinch sea salt
300ml oat drink
1tsp white wine vinegar

Icing & decoration

100g dark chocolate, chopped
1tbsp coconut oil
1handful cashew nuts or cacao nibs
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Utensils

One loaf tin (approx. 25 cm, metal or silicone), ideally greased

How it's done

Cake mixture

Rinse the sauerkraut in cold water, squeeze out the liquid and chop finely. Combine the margarine, coconut palm sugar and vanilla paste. In another bowl, mix the flour, cocoa powder, baking powder, sodium bicarbonate and salt. Add the sauerkraut, margarine and flour mixture, mix well. Pour in the oat drink and vinegar, mix well once again. Transfer the cake mixture to the prepared tin.

Bake for approx. 50 mins. in the centre of an oven preheated to 170°C. Allow to cool a little, remove from the tin.

Icing & decoration

Melt the chocolate and coconut oil in a bain-marie, spread over the warm cake, decorate with nuts or cacao nibs.

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