Ingredients for Sauerkraut Cake Without Eggs
- Granulated Sugar
- 1 cup (2 sticks) unsalted butter
- Crisco Shortening
- 1 teaspoon vanilla extract
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cocoa Powder
- 1 cup water
- Sauerkraut
- Pam Cooking Spray
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How to Make Sauerkraut Cake Without Eggs
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup Crisco, 1 ¾ cups granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup water, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in 2 cups drained and finely chopped sauerkraut.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-45 minutes, or until a wooden skewer inserted into the center comes out clean and the edges pull away from the sides of the pans. The top should spring back when gently touched.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or whipped cream. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
135g
Fat
54g
Carbs
21g
