chocolate kraut cake

Cream together:
          1 1/3 c. Sucanat
          1/2 c. melted butter
Whisk in until light and fluffy (add one at a time):
          3 eggs
Let stand, whipping occasionally, until the sweetener is dissolved.
In a separate bowl, mix well:
          1 3/4 c.  Summers Sprouted Spelt or Sprouted Wheat Flour
          1/2 c. cocoa powder
          2 tsp. baking powder
Alternately add flour mix to butter mix with:
          1 c. water
Mix well.
Drain, rinse well, squeeze ‘dry’ and cut or snip into small pieces:
          1 c. sauerkraut
Fold into batter.

Pour into greased and floured 9″ x 13″ pan. Bake at 350 for 35-40
minutes or until a toothpick or knife comes out clean.
Cool. Top with frosting. OR fill cupcake papers and bake for 30 minutes.

Chocolate Kraut Cake

A light, moist cake with coconut-like bits

1 1/3 c Sucanat
1/2 c melted butter
3 eggs
1 3/4 c Summers Sprouted Spelt or Sprouted Wheat Flour
1/2 c cocoa powder
2 tsp baking powder
1 c water
1 c sauerkraut

Cream together: 1 1/3 c. Sucanat, 1/2 c. melted butter
Whisk in until light and fluffy (add one at a time): 3 eggs
Let stand, whipping occasionally, until the sweetener is dissolved.
In a separate bowl, mix well: 1 3/4 c. Summers Sprouted Spelt or Sprouted Wheat Flour , 1/2 c. cocoa powder, 2 tsp. baking powder
Alternately add flour mix to butter mix with: 1 c. water
Mix well.
Drain, rinse well, squeeze 'dry' and cut or snip into small pieces: 1 c. sauerkraut
Fold into batter.
Pour into greased and floured 9" x 13" pan. Bake at 350 for 35-40 minutes or until a toothpick or knife comes out clean.
Cool. Top with frosting. OR fill cupcake papers and bake for 30 minutes.

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Cakes | Original Recipes

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cocoa powder | sauerkraut | Summers Sprouted Spelt flour | Summers sprouted wheat flour

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