– What?! Sauerkraut in my cake?! That doesn’t sounds nice at all!
-Well let me tell you that this will amaze you!
My sister texted me her mother in law made this incredible sauerkraut cake and I was like what?! Sauerkraut in a cake?! How is that possible, how can that turn out good?! So, curious at last, I looked for a recipe, adapted it and let the action begin.
Surprisingly, the cake has no sour flavor at all. The texture is smooth and moist. What you do feel are the pieces of sauerkraut sometimes like spaghetti . It doesn’t bother to me but may bother to other people.
The frosting I added is simply a full fat coconut milk can chilled 24 hrs in the refrigerator. You need to leave it at least 24 hrs because it will not gain the consistency it left less. When you open it, simply scoop the harden part of the milk. That simple!
yield 1 cake, 8 pieces
For the cake:
1+1/4 cup flour
2 scoops protein powder
1/2 cup cacao powder
1 tsp baking powder
cinnamon and nutmeg to taste
a pinch of sea salt
1/4 cup agave
1 T chia seeds
2 T water
1/2 cup sauerkraut
water and/or vegan milk for mixing
For the frosting
1- a full fat coconut milk can (leave it at least 24 hrs in the refrigerator)
1- In a small container, soak the chia seeds with the water
2- Pre heat the oven at 350F and grease a round baking pan.
3- Incorporate all of the dry ingredients in a big bowl.
4- Add the liquid ingredients and slowly add 1/2 cup of water or vegan milk until the consistency is done. Finally pour the chia mix and give another stir.
5- Pour all of the batter in the round pan and bake for 30 mins, approximately. Take it out and set aside, let cool.
For the frosting:
1- Scoop the hard part of the coconut milk in a bowl.
2- Stir just a little bit. Add any flavor or sweetener if desired.
3- Spread the “frosting” all over the cake.
1- Cut in slices and serve with vegan ice cream or berries.