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    Sauerkraut Cake Without Eggs

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     2 Total Reviews

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    • 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
    46%
    Total Fat 25.4 g
    39%
    Saturated Fat 10.9 g
    54%
    Cholesterol 30.5 mg
    10%
    Sodium 437.8 mg
    18%
    Total Carbohydrate 63.8 g
    21%
    Dietary Fiber 3.0 g
    12%
    Sugars 33.8 g
    135%
    Protein 4.9 g
    9%
    Detailed Nutrition Values About Nutrition Info
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