Sauerkraut Cake Without Eggs
photo by Montana Heart Song
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 1⁄3 cups granulated sugar
- 1⁄2 cup butter or 1/2 cup 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
- Cream sugar, butter,crisco and vanilla together in a large bowl.
- Mix dry ingredients in a separate bowl.
- Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
- Add the cut sauerkraut and blend well.
- Spray Pam in two round cake pans.
- Preheat oven 350*.
- Spread batter in the two pans.
- Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
- Cool in the pans on racks.
- Frost the two layers with cream cheese frosting or whipped cream.
- It is great with ice cream also.
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
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