Sauerkraut Chocolate Cake with Sour Cream Frosting


Make this for your next special occasion and enjoy the rave reviews you’ll receive. No one will ever guess what the “secret” ingredient is! While it’s true you will lose the probiotic benefit of the sauerkraut when you cook it, this is great way to use up sauerkraut that is softer than you would prefer, and the acid in the sauerkraut will add lightness as well as flavor.


  • 1/2 cup butter, softened
  • 1-3/4 cup unrefined cane sugar 
  • 3 large eggs, preferably pasture-raised
  • 1 tablespoon vanilla extract
  • 1 cup cold coffee or water
  • 1 cup sauerkraut, drained, rinsed, and chopped fine
  • 2 cups unbleached flour OR 2 cups sprouted-grain flour, sifted 
  • 1/2 cup non-alkalized cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 recipe Chocolate Sour Cream Frosting for 9x13-inch cake, or double recipe for layer cake



Preheat oven to 350°F. Prepare one 9x13-inch pan or two 8- or 9-inch round cake pans by lining with parchment and buttering, or buttering and dusting with flour (not necessary to do both).

In a large bowl, cream butter and sugar together until fluffy. You can also use an electric stand mixer for this. Beat in eggs, vanilla, and sauerkraut.

In a separate bowl mix flour, cocoa powder, baking powder, baking soda, and salt.

Alternate mixing flour and coffee into sauerkraut mixture, blending after addition until smooth.

Pour all the batter into the 9x13-inch pan, or half of batter into each round pan. Bake in preheated oven for 25 to 35 minutes, until cake top springs back when lightly pressed.

Remove from oven. For layers, let cool 5 minutes before removing from pan. Cool completely on wire racks before frosting. For 9x13-inch cake, leave in pan and cool on wire rack.


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Sauerkraut Chocolate Cake with Chocolate Sour Cream Frosting

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