Chocolate Sauerkraut Cake with Coconut Kefir Glaze

This recipe introduces a unique and delicious gluten-free cake that draws inspiration from the immigrant cuisines of Germans and Eastern European countries. Originally, this cake used sauerkraut, similar to how buttermilk adds moisture to baked goods. However, Michaela Hayes has created an updated version that is not only gluten-free but also incorporates the complex nutty flavor of buckwheat flour. The sauerkraut in this recipe plays a vital role in preventing the cake from becoming dry and crumbly, which is often a challenge when baking with gluten-free ingredients.

The collaboration between Michaela and Kirsten led to discussions about the different kraut flavors that could be incorporated into the recipe. Initially using a turmeric-chile kraut, they decided to experiment with a turmeric-pepper kraut, which turned out to be a great choice. The turmeric flavor did not overpower the cake, showcasing the versatility of flavors that can be paired with this recipe.

Now, let’s take a closer look at the ingredients and instructions:

Serves: 12

Dietary Considerations: Gluten-Free, Vegetarian

INGREDIENTS:

• 2/3 cup buckwheat flour
• 2/3 cup millet flour
• 2/3 cup white rice flour
• 2/3 cup cocoa powder
• 1½ teaspoons baking soda
• 1¼ cups hot water
• 1/2 cup Earth Balance shortening or butter, melted
• 1 teaspoon vanilla extract
• 1 1/3 cups sugar
• 1 large egg
• 1 cup Naked Kraut, puréed smooth

GLAZE:

• 3 tablespoons coconut kefir (or coconut milk if coconut kefir is unavailable)
• 1 cup confectioners’ sugar

INSTRUCTIONS:

1. Preheat the oven to 350°F.
2. Grease a 12-cup Bundt pan with your choice of fat.
3. Combine the flours, cocoa, and baking soda in a bowl and set aside. (Note: If desired, you can substitute 2 cups of all-purpose flour for the gluten-free mix.)
4. In a separate bowl, mix together the hot water, melted shortening or butter, and vanilla. Set aside.
5. In a large mixing bowl, beat the sugar with the egg until it becomes pale yellow and fluffy. Gradually add the wet and dry mixtures, alternating and starting and ending with the wet ingredients.
6. Gently fold in the puréed sauerkraut, and then pour the cake batter into the prepared Bundt pan.
7. Bake for 45 to 55 minutes, or until a tester inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for approximately 15 minutes, then transfer it to a cooling rack.
8. To make the glaze, mix the coconut kefir and confectioners’ sugar together. Drizzle the glaze over the cooled cake. You can adjust the consistency of the glaze by adding more or less sugar. For an extra special touch, consider using a thinner glaze as a base layer and topping it with a thicker layer of glaze. This technique adds texture to the cake and enhances its appearance and flavor.

NOTE:

It’s worth mentioning that the kefir icing used for the glaze is a live food that continues to ripen and become more sour over time. However, you’ll likely enjoy this cake so much that you won’t even notice the changes in the glaze.

VARIATION:

Replace the 1 cup of Naked Kraut with a flavored kraut of your choice. Some ideas include Chipotle Squash Kraut, of the original recipe, or any other kraut flavors that you think would pair well with the cake.