Sauerkraut chocolate cake

Total time: 1hr 20m
Preparation Time: 30m

For 12 piece


Lara - Vanillacrunnch

Nutritional Information

Contains 202 Kcal, 4g Protein, 21g Carbohydrates, 11g Fat


  • Cake mixture
  • 150 g raw sauerkraut
  • 50 g oil (room temperature)
  • 80 g coconut palm sugar
  • 140 g spelt flour
  • 1 tsp vanilla paste
  • 65 g cocoa powder, unsweetened
  • 1 tsp baking powder
  • 300 ml oat drink
  • 1 pinch sea salt
  • 1 tsp white wine vinegar
  • 0.5 tsp sodium bicarbonate
  • Icing & decoration
  • 1 tbsp coconut oil
  • 100 g dark chocolate, chopped
  • 1 handful cashew nuts or cacao nibs
  • Utensils
  • One loaf tin (approx. 25 cm, metal or silicone), ideally greased

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  • Cake mixture

    Rinse the sauerkraut in cold water, squeeze out the liquid and chop finely. Combine the margarine, 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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