I know what you’re thinking…who in their right mind would add sauerkraut to a chocolate cake? This is my gluten free vegan adaption of an old German recipe for chocolate sauerkraut cake.

Adding sauerkraut to this cake contributes to the nutritional value of this cake. If we are being completely honest here, most of us do not even consider the nutritional value when making a chocolate cake. It adds probiotics and fiber to the guilty pleasure of eating a slice of this cake.

My son actually said, “Hey, I can have this for breakfast…it has veggies in it.” LOL!!! This cake is not only moist, but is also dense enough to frost easily.

When you bake a special cake for someone with food allergies it is an act of love. This amazing gluten free, dairy free & vegan chocolate sauerkraut cake would make a very nice special occasion, birthday, wedding, graduation, anniversary, thank you, or just an “I think you’re great” cake.

I would love to know what you think of this recipe…are you bold enough to try it? You won’t be sorry if you do. Please let me know what you think by leaving a comment below.

Moist and delicious Chocolate Sauerkraut Cake - gluten free, dairy free, egg free, nut free and vegan
Moist and delicious Chocolate Sauerkraut Cake – gluten free, dairy free, egg free, nut free and vegan

Amazing Gluten Free & Vegan Chocolate Sauerkraut Cake

1 Tbsp. flax meal + 4 Tbsp. hot water
1 Tsp. Vanilla (gluten-free) I use Costco brand pure Vanilla extract
1/2 c. coconut oil
3/4 c. pure cane sugar
1/4 c. sweet potato starch
3/4 c. brown rice flour
3/4 c. sorghum flour
1/4 c. millet flour
1/2 c. Cocoa powder (I am in love with Trader Joe’s Cocoa powder)
1 1/4 Tsp. baking soda
1 Tsp. Baking powder (gluten-free)
1 Tsp. Xanthan gum
1 1/2 c. water
1/2 c. sauerkraut- rinsed and drained well
Preheat oven to 350 and prepare 2- 8 or 9 inch cake pans. I used coconut oil spray and dusted the pans with cocoa powder. In a large bowl combine flax meal and hot water. Give it a few minutes to gel. (This is an egg replacer) Add the rest of the ingredients and mix until well combined and fluffy. Pour evenly in to the prepared pans. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. I use an electric convection oven, adjust the time to fit your oven. Remove pans from oven and place on cooling rack. Allow to cool for 5 minutes and then invert onto rack and remove pan. Allow to cool completely. I used a simple sugar syrup to lightly spread on each layer to keep them from drying out. Frost with your favorite frosting. Enjoy!!! Please let me know what you think of this recipe by posting a comment below.

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