Sauerkraut Kefir Cake: Double Chocolate and Chai Masala

Delicious, moist and kid approved!

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by Jody Gowans in Milk Kefir, Recipes, SAUERKRAUT
December 18, 2017


No, it’s not a typo!  Sauerkraut kefir cake is a real thing, and it’s so good that it doesn’t last for long in my house!  I rarely buy sweets or make unhealthy treats, so when I do bake something and ask my kids to try it, they are very suspicious, especially my two eldest. I was thrilled when I finally got the “thumbs up” from my kids who continue to eat the cake, even after I told them it contained sauerkraut and kefir!

After school snack: double chocolate sauerkraut kefir cake!

Since the cake is baked, the probiotic bacteria found in the sauerkraut and kefir are killed off.  However, there are other healthy benefits to using sauerkraut and kefir.  Similar to using zucchini or carrots in cake, the sauerkraut make a moist crumb and adds extra nutrition and fibre.  The milk kefir creates a fluffy cake, adds extra protein and is better tolerated due to its extremely low lactose content.  I use either straight milk kefir, or milk kefir whey that I have left over after making kefir cheese.

You might be concerned that the cake will tase like sauerkraut.  Fear not!  There is no residual sauerkraut flavour.  I found this recipe on a fermentation forum and tweaked it a bit using my own The Cultured Foodie sauerkrauts.  I created a Chai Masala version using Curry Sauerkraut, and a Double Chocolate version using Caraway Sauerkraut.  If you don’t have access to these sauerkrauts, try making your own using this easy recipe or use a sauerkraut that doesn’t contain any garlic or onion.


Curry and Caraway sauerkraut for cake!


  • 2/3 cup butter
  • 1 cup sugar (granulated or stevia)
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cup milk kefir ( kefir whey, or milk of your choice)
  • 1 cup drained and finely chopped sauerkraut


Use The Cultured Foodie Caraway Sauerkraut and add ½ cup sifted cocoa powder and ½ cup of chocolate chips


Use The Cultured Foodie Curry Sauerkraut and add 1-2 teaspoons chai (tea) masala powder (chai masala can be found in the Indian food section of most grocery stores) and ½ cup white chocolate chips (optional)


  1. Heat oven to 350°C.  Line a 13 x9″ pan with parchment paper (or lightly grease pan).
  2. Stir together flour, baking soda, and baking powder.
  3. In a separate bowl, cream butter and sugar until fluffy
  4. Add eggs, one at a time, stir in vanilla.
  5. Add the flour mixture to the wet mixture alternating with the kefir.  Beat until blended.
  6. Stir in sauerkraut

finely chopped caraway sauerkraut

7. Pour batter into prepared pan and bake for 40-45 minutes or until cake tester comes out clean.

8.Let cool to room temperature and dust with icing sugar (if desired)



  1. Emilio Geromino says:

    Can i use yoghurt instead of kefir?

    1. Jody Gowans says:

      Hi Emilio- yes you can use yoghurt, but not Greek (it is too thick for this recipe)

  2. Sam says:

    This looks like the best cake ever. Thanks for sharing!

  3. Miranda Owen says:

    This sounds so interesting!!! I’m going to have to give this a try. This might be a silly question, but why is your sauerkraut that color?

    1. Jody Gowans says:

      Hi Miranda- thanks for your interest and question. The cake is yummy and moist, AND is “kid-approved” (at least by 2 of my kids!)
      Not sure which sauerkraut you are referring to in the post, but the pink/red one is a caraway sauerkraut made from red cabbage (the colour changes as the pH lowers during fermentation) and the yellow is a curry sauerkraut made from green cabbage and curry powder.

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