Magical moist chocolate cake with a secret ingredient
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 1½ cup cooked Sauerkraut (150gr)
  • ⅓ cup margarine, room temperature (vegan butter)
  • 1 cup spelt flour
  • ½ cup oat flour (rice flour or spelt flour work as well)
  • ⅔ cup coconut sugar
  • ½ cup cacao powder
  • 1¼ cup oat milk (almond or soy work as well)
  • 1 tsp white vinegar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • a pinch of fine sea salt
  • Coating
  • ¾ cup dark chocolate
  • 1 tbsp coconut oil
  • a handful of cacao nibs
  1. Preheat the oven to 335F
  2. Clean the Sauerkraut with cold water in a sieve and rub dry afterward.
  3. In a medium bowl combine the flours with the baking powder, baking soda, cacao powder.
  4. In another bowl combine the Sauerkraut with the coconut sugar the margarine, white vinegar, and vanilla.
  5. Add the plant based milk
  6. Add the liquid ingredients to the dry ones until well combined.
  7. Pour the mixture into a rectangular silicon tin and bake for about 50 minutes.
  8. For the coating, melt the chocolate with the coconut oil and pour over cake
  9. Drizzle with cacao nibs
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at