A few days ago I told you I would share the recipe for Chocolate Sourdough Cake from GNOWFGLINS. I found this recipe in the Sourdough A-Z book and watched Wardeh make it via video on the Sourdough eCourse.
This is that post!
Chocolate Sourdough Cake
1. Night before: Combine 1 cup sourdough starter, 1 cup (raw) milk, 1 3/4 cups spelt flour in a mixing bowl. Stir together gently and leave on your counter, covered loosely, overnight. Alternately, you can do this in the morning, leave it 8 hours, and make for after dinner.
2. When you’re ready to bake, preheat the oven to 350°. Grease 8″ or 9″ round cake pan with coconut oil or butter and set aside.
3. In a large mixing bowl stir together:
- 1 cup sucanat (or other natural sweetener)
- 1 cup softened coconut oil (I want to try 1/2 coconut oil and 1/2 palm shortening next time just for fun). You can melt the oil if it’s hard, you don’t want clumpy coconut oil.
- 2 teaspoons vanilla extract
- 1 teaspoon REAL salt
- 1 1/2 teaspoons baking soda
- 3/4 cup cocoa powder or cacao powder
- 1/2 – 1 teaspoon coffee extract (original recipe calls for 1 teaspoon Teeccino)
Mix well.
4. Add 2 large (pastured) eggs and beat until well combined.
5. Add the sourdough mixture to the chocolate cake mixture, and mix gently until smooth and well combined. Pour into pan.
6. Bake 35-40 minutes or until toothpick comes out clean. Cool in pan 5 minutes before turning over onto wire rack to cool completely before frosting.
Chocolate Coconut Cream Frosting
This really is the “icing on the cake!” Wow, this is so delicious, and healthy to boot! Did I mention simple?
Add to food processor:
- 1/2 cup coconut cream concentrate
- 1/4 cup maple syrup
- 2 TBSP cocoa powder or cacao powder
- 1 teaspoon vanilla extract
Process until well combined. Add 2-4 TBSP (raw) milk until the consistency you like.
Shared on Homestead Barn Hop, Monday Mania, Mangia Mondays, Melt in Your Mouth Monday, Mouth Watering Monday, Meatless Mondays, Fat Tuesday
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| Lea Harris founded Nourishing Treasures in 2006. A mom passionate about her family's health and well-being, Lea believes education is power. Encouraging others to take baby steps in the right direction of health for their families, Lea's goal is to raise awareness of what goes into our mouths and on our bodies, providing natural alternative information that promotes health and prevents disease by using traditional foods and nature's medicine.
Lea is a Certified Health Coach graduate from Beyond Organic University, and a Certified Aromatherapist graduate from Aromahead Institute. "Like" Nourishing Treasures on Facebook, join the Nourishing Treasures Group on Facebook, follow @NourishTreasure on Twitter, and subscribe to our newsletter. You can also find me on Learning About Essential Oils forum, and Fido Fermentation Facebook group. Disclaimer: I use affiliate links wherever possible. So if you click on a link, and make a purchase, I might make a small commission, but it doesn't cost you any more. |
I’ve made this 2 times now, very good! I used a 9″ square pan plus 3 ramekins and cooked it a little longer, more like a brownie than a cake. We ate it unfrosted, with ice cream and homemade caramel sauce. The next morning I had it for breakfast with some yogurt. Definitely on my make again list!
Oh, and it’s a good way to use the sourdough that gets poured off before a feeding. Thanks for this recipe.
Thank you for making my day! I am so glad you have enjoyed this recipe – it’s our favorite as well