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
Ingredients
- 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
Instructions
- 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.
