I first heard about baking a cake with sauerkraut at Weight Watchers a few years ago but dismissed it thinking it couldn’t possibly be any good. Then my interest was piqued when I found another version of it in a cookbook called “America’s Best Lost Recipes”. Seems it wasn’t just some wacky weight loss gimmick after all.
Sun Oven Sauerkraut Chocolate Cake
2 cups all-purpose flour
1 1/3 cups sugar
1 1/2 teaspoons baking powder
2/3 cup plus 1 teaspoon unsweetened cocoa powder, divided
1/2 cup unsalted butter, melted
1 1/2 cups hot brewed coffee or hot water
1 teaspoon vanilla extract
1 cup sauerkraut, rinsed, drained, and pureed in a blender or food processor
Set Sun Oven out to preheat. Coat a Bundt pan with cooking spray, set aside.
In a large bowl, whisk together the flour, sugar, baking powder, and 2/3 cup of the cocoa powder. Mix in the melted butter, coffee or water, and vanilla extract until well blended. Add the sauerkraut and blend thoroughly. Pour the batter into the prepared pan and bake in the Sun Oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes. Cool in pan on a rack for 20 minutes then turn out onto a baking rack to cool completely. Sprinkle with the remaining teaspoon cocoa powder.