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    You are in: Home / Recipes / Sauerkraut Cake Without Eggs Recipe
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    Sauerkraut Cake Without Eggs

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Montana Heart Song's Note:

    I was so surprised to see that all of the sauerkraut cakes require at least 3 eggs. This cake does not require any eggs. I have been making this for many years and no one seems to get tired of it. I also serve with mocha whipped cream on special occasions. It is a heavy thick batter that needs to be spread in the pans. It has a wonderful taste and consistency.It was on a recipe card from the 60's and I have adapted over the years.Photo shown of cake with mocha cream cheese frosting. The cake is fat free without frosting. Do not overcook or the sides will be chewy.

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    Units: US | Metric


    1. 1
      Cream sugar, butter,crisco and vanilla together in a large bowl.
    2. 2
      Mix dry ingredients in a separate bowl.
    3. 3
      Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
    4. 4
      Add the cut sauerkraut and blend well.
    5. 5
      Spray Pam in two round cake pans.
    6. 6
      Preheat oven 350*.
    7. 7
      Spread batter in the two pans.
    8. 8
      Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
    9. 9
      Cool in the pans on racks.
    10. 10
      Frost the two layers with cream cheese frosting or whipped cream.
    11. 11
      It is great with ice cream also.

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    Ratings & Reviews:

    • on April 03, 2009


      Very tasty and interesting. We halved the sugar (actually we used Rapadura,) used Coconut oil instead of shortening, and used carob powder in place of cocoa (I'm allergic to chocolate.)

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    • on March 19, 2009


      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.

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    Nutritional Facts for Sauerkraut Cake Without Eggs

    Serving Size: 1 (115 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 489.0
    Calories from Fat 228
    Total Fat 25.4 g
    Saturated Fat 10.9 g
    Cholesterol 30.5 mg
    Sodium 437.8 mg
    Total Carbohydrate 63.8 g
    Dietary Fiber 3.0 g
    Sugars 33.8 g
    Protein 4.9 g

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