Sauerkraut chocolate cake

Name: Sauerkraut chocolate cake
Prep time: 30 min
Total time: 80 min
Yield: 12
Ingredients: 80 g coconut palm sugar; 1 tsp vanilla paste; 140 g spelt flour; 1 tsp baking powder; ½ tsp sodium bicarbonate; 65 g cocoa powder; 300 ml oat drink; 150 g raw sauerkraut; 1 handful cashew nuts; 50 g oil; 1 tsp white wine vinegar; 1 tbsp coconut oil; 1 pinch sea salt; 100 g dark chocolate

desserts Baking sweet

Total: 1 hr 20 min. | Active: 30 min.

vegan, lactose-free

573 Likes

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.

Lara - Vanillacrunnch

Ingredients

for 12 pieces

Cake mixture
150 g	raw sauerkraut
50 g	oil (room temperature)
80 g	coconut palm sugar
1 tsp	vanilla paste
140 g	spelt flour
65 g	cocoa powder, unsweetened
1 tsp	baking powder
½ tsp	sodium bicarbonate
1 pinch	sea salt
300 ml	oat drink
1 tsp	white wine vinegar

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

How it's done

Cake mixture

Rinse the sauerkraut in cold water, squeeze out the liquid and chop finely. Combine the oil, 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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