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Nutrition Facts
Serving Size 1 (144g) Recipe makes 8 servings
Calories 489
Calories from Fat 228		(46%)
Amount Per Serving		%DV
	Total Fat 25.4g	39%
	Saturated Fat 11.0g	54%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 437mg		18%
Potassium 144mg		4%
Total Carbohydrate 63.8g		21%
	Dietary Fiber 3.0g	12%
	Sugars 33.8g
Protein 4.9g		9%
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Sauerkraut Cake Without Eggs

Recipe #351069 | 45 min | 15 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: Montana Heart Song
Jan 21, 2009

I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.It was on a recipe card from the 60's and I have adapted over the years.Photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy.

SERVES 8 -10 (change servings and units)

Ingredients

1 1/3 cups granulated sugar
1/2 cup butter or margarine
1/2 cup Crisco shortening, butter flavored
1 1/2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup cocoa powder
1 cup water
2/3 cup sauerkraut, drained, cut in small pieces
Pam cooking spray

Directions

1
Cream sugar, butter,crisco and vanilla together in a large bowl.
2
Mix dry ingredients in a separate bowl.
3
Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
4
Add the cut sauerkraut and blend well.
5
Spray Pam in two round cake pans.
6
Preheat oven 350*.
7
Spread batter in the two pans.
8
Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
9
Cool in the pans on racks.
10
Frost the two layers with cream cheese frosting or whipped cream.
11
It is great with ice cream also.

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Featured Reviews for This Recipe

From: LacyGene

On Apr 3, 2009

Very tasty and interesting. We halved the sugar (actually we used Rapadura,) used Coconut oil instead of shortening, and used carob powder in place of cocoa (I'm allergic to chocolate.)

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From: Goldcrest

On Mar 19, 2009

Excellent. This was soft and fluffy (rose beautifully) but also fudgy and moist and tasted delicious when sandwiched with a vegan mocha cream. I made the few changes for a healthier cake but none of them significantly change the recipe. I halved the recipe and used 1/3 cup white and the remainder wholemeal flour; substituted oil for half of the fat and soy yoghurt for the remainder, and used soy milk instead of water for a richer taste with less fat (I had to add an extra tablespoon because of the wholemeal flour). Also I think I used about 1/2 cup of sauerkraut (than 1/3 cup) to use up this ingredient. Thank you very much.

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