Kraut Cake
Kraut Cake is a unique and moist chocolate cake with a tangy twist from well-drained sauerkraut. Its rich cocoa flavor pairs beautifully with the subtle acidity, making it a surprising favorite for those who enjoy bold, contrasting flavors. Perfect for casual gatherings or dessert lovers seeking something different.
Ingredients
Instructions
- Cut or chop the sauerkraut and set aside.
- Cream the shortening and sugar together.
- Beat in the eggs one at a time, beating after each addition.
- Add the vanilla and mix well.
- Sift together the flour, baking powder, soda, salt, and cocoa.
- Add the dry ingredients to the creamed mixture alternately with water, beginning and ending with the flour mixture.
- Stir in the chopped sauerkraut.
- Pour the batter into a well-greased 9 x 13 inch pan.
- Bake at 375°F (190°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using butter instead of shortening. You can also substitute half the sugar with brown sugar for a deeper sweetness. Ensure the sauerkraut is well-drained to avoid excess moisture that can affect the cake's texture. If you prefer a chocolatey twist, try adding chocolate chips to the batter.
Serving Suggestions
Kraut Cake is delightful on its own, but it pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside The 'Colonel'S' Cole Slaw for a unique combination. It can also be enjoyed with a cup of coffee or tea for a cozy dessert experience.
Storage & Reheating
Store leftover Kraut Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or enjoy it cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Kraut Cake contains roughly 452 calories, with 5g protein, 55g carbohydrates, and 16g fat. It is a good source of calcium (16% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 953mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cabbage instead of sauerkraut?
Using fresh cabbage is not recommended, as sauerkraut provides a unique tangy flavor and moisture that fresh cabbage lacks. If you're looking for a milder taste, you could lightly sauté shredded cabbage and drain it well before using.
Is this cake suitable for vegetarians?
Yes, Kraut Cake is a vegetarian recipe since it contains no meat or animal-derived ingredients. It’s a unique dessert option that can be enjoyed by those following a vegetarian diet.
How can I make this recipe gluten-free?
To make Kraut Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains a binding agent like xanthan gum to help achieve the desired texture. Follow the recipe as usual, and enjoy a gluten-free version of this delicious cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).