Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Cake mixture
Icing & decoration
How it's done
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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.
How-tos
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