Egg-Free Chocolate Sauerkraut Cake
This unique and delightful cake combines the tangy flavor of sauerkraut with rich, chocolatey goodness, offering a surprisingly delicious treat. Adapted from a classic 1960s recipe, this moist and dense cake is incredibly satisfying even without eggs. Perfect for those looking to explore new tastes or cater to egg-free diets, this cake is a conversation starter and a delight for the taste buds. Enhance your experience by serving with mocha whipped cream or classic cream cheese frosting for a special occasion.
8-10
Servings
396-495 kcal
Calories
12
Ingredients
Ingredients
granulated sugar
1 1/3 cups
butter or margarine
1/2 cup (softened)
Crisco shortening
1/2 cup (butter flavored)
vanilla
1 1/2 teaspoons
flour
2 1/4 cups
baking powder
1 teaspoon
baking soda
1 teaspoon
salt
1/4 teaspoon
cocoa powder
1/2 cup
water
1 cup
sauerkraut
2/3 cup (drained, cut in small pieces)
Pam cooking spray
as needed
Instructions
1
Preheat the oven to 350°F (175°C).
2
In a large mixing bowl, cream together the granulated sugar, butter or margarine, Crisco shortening, and vanilla until light and fluffy.
3
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder.
4
Gradually add the dry ingredients to the creamed mixture, alternating with the water, mixing until just combined.
5
Gently fold the drained and finely chopped sauerkraut into the batter, ensuring it is well-distributed.
6
Coat two round cake pans with Pam cooking spray to prevent sticking.
7
Evenly spread the thick batter into the prepared cake pans.
8
Bake for approximately 30 minutes, or until the edges pull away from the sides of the pans and the top of the cake springs back when gently touched.
9
Once baked, let the cakes cool on a wire rack within the pans before removing.
10
Frost the cooled cake layers with your choice of cream cheese frosting or serve with mocha whipped cream. This cake is also delicious when accompanied by a scoop of ice cream.
Nutrition Information
16.4-20.5g
Fat
62-77g
Carbs
3.5-4.4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Egg-Free Chocolate Sauerkraut Cake?
This is a unique dessert that combines sauerkraut with chocolate for a moist, dense texture, based on a classic 1960s recipe that requires no eggs.
Does the cake taste like sauerkraut?
No, the sauerkraut provides moisture and a tangy depth that enhances the chocolate flavor without tasting like cabbage.
Is this recipe suitable for a vegan diet?
As written, it contains butter or margarine, so it is vegetarian but not strictly vegan unless dairy-free substitutes are used.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the cake need to bake?
The cake typically bakes for approximately 30 minutes.
How do I know when the cake is finished baking?
The cake is done when the edges pull away from the sides of the pans and the top springs back when gently touched.
How should I prepare the sauerkraut?
The sauerkraut should be drained and cut into small pieces before being folded into the batter.
What kind of shortening is recommended?
The recipe suggests using butter-flavored Crisco shortening.
What size pans are needed?
You will need two round cake pans for this recipe.
How many servings does this recipe yield?
This recipe serves between 8 and 10 people.
What are the best frosting options?
Classic cream cheese frosting or mocha whipped cream are excellent choices for this cake.
How much sugar is in the recipe?
The recipe calls for 1 and 1/3 cups of granulated sugar.
Can I use margarine instead of butter?
Yes, the recipe allows for either butter or margarine.
What is the calorie count per serving?
The estimated calorie count is 396 to 495 kcal per serving.
Is it necessary to sift the dry ingredients?
Yes, the instructions recommend sifting together the flour, baking powder, baking soda, salt, and cocoa powder.
What is the fat content per serving?
Each serving contains approximately 16.4 to 20.5 grams of fat.
How do I prevent the cake from sticking to the pans?
Coat the pans with Pam cooking spray before adding the batter.
How should the batter be mixed?
Cream the fats and sugar first, then alternate adding dry ingredients and water until just combined.
How do I incorporate the sauerkraut?
Gently fold the sauerkraut into the batter to ensure it is evenly distributed.
What is the carbohydrate content?
Each serving contains between 62 and 77 grams of carbohydrates.
How much cocoa powder is used?
The recipe requires 1/2 cup of cocoa powder.
Does the recipe include vanilla?
Yes, it includes 1 and 1/2 teaspoons of vanilla.
How much flour is required?
The recipe calls for 2 and 1/4 cups of flour.
Is the batter thick or thin?
The recipe describes the batter as thick.
What is the protein content?
There are approximately 3.5 to 4.4 grams of protein per serving.
Should the cake be cooled before frosting?
Yes, let the cake layers cool on a wire rack before applying frosting.
Can I serve this with ice cream?
Yes, this cake is delicious when accompanied by a scoop of ice cream.
How much water is needed for the batter?
The recipe uses 1 cup of water.
Is this a good recipe for those with egg allergies?
Yes, as it is completely egg-free, it is perfect for such dietary needs.
How many ingredients are in this recipe?
There are a total of 12 ingredients required for this cake.