Kraut Cake(Kraut Tastes Like Coconut)
A moist, flavorful cake with a hint of coconut-like tang from sauerkraut, perfect for those who love unique desserts blending savory and sweet notes.
Ingredients
Instructions
- Sift together flour, baking powder, baking soda, salt, and cocoa.
- Cream butter, sugar, and vanilla until light and fluffy.
- Thoroughly beat in eggs, one at a time.
- Stir in the flour mixture in several additions, alternating with water, until smooth each time.
- Stir in rinsed, drained, and chopped sauerkraut.
- Divide batter evenly into 2 greased and floured 8-inch round cake pans.
- Bake in preheated 350°F oven until a cake tester inserted in the center comes out clean, about 30 minutes.
- Allow cakes to cool on wire racks for 10 minutes.
- Turn out cakes onto racks and cool completely.
- Use Mocha Cream to sandwich the cakes together and frost the top and sides.
Tips & Substitutions
For a lighter texture, make sure to sift the flour and cocoa thoroughly. If you're out of sauerkraut, you can substitute with finely shredded green cabbage for a similar tangy flavor. Consider adding a dash of coconut extract for enhanced flavor, as the cake is said to taste like coconut. This cake pairs well with a dollop of whipped cream for added richness.
Serving Suggestions
Serve this unique cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the flavors. It also pairs nicely with a side of fresh fruit, like berries or a citrus salad, which adds a refreshing contrast. For a fun twist, try serving it alongside Doris' Yeast Rolls for a delightful dessert spread.
Storage & Reheating
Store leftover Kraut Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds on medium power, or enjoy it cold. If frosted, ensure it’s well covered to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Kraut Cake(Kraut Tastes Like Coconut) contains roughly 254 calories, with 8g protein, 34g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (49% of the Daily Value), iron (36% of the Daily Value), and potassium (23% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 1402mg per serving (61% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend if needed. Just ensure that the blend includes a binding agent, such as xanthan gum, to maintain the cake's structure. Additionally, almond flour can be used for a nutty flavor, but it may alter the texture slightly.
Is it necessary to use sauerkraut in this recipe?
While sauerkraut adds a unique flavor and moisture to the cake, you can omit it if desired. However, the cake may lose some of its distinct taste. If you're looking for a substitute, consider using finely grated zucchini or applesauce to retain moisture without the tang of sauerkraut.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be sure not to overbake, as this can lead to a dry texture. Generally, a baking time of about 30 minutes at 350°F should be sufficient.
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).