Taking my inspiration from the King Arthur Flour recipe for sourdough chocolate cake, I made a cake last weekend to help celebrate a friend’s birthday. I thought it was great that King Arthur shared the history of sourdough, but why stop there? Why not make the cake more traditional?
Instead of their white flour, white sugar, vegetable oil, I used spelt flour, evaporated cane juice, and virgin coconut oil. In addition, I let the sourdough starter/flour/milk mixture rest for 8 hours plus, instead of just 2 to 3 hours, making a more complete job of neutralizing the phytic acid in the spelt. Honestly, my cake was delicious and I doubt anyone would ever suspect it was a whole and healthy cake.
We don’t often use sweeteners any more, so we indulged with the evaporated cane juice in this recipe. When my evaporated cane juice runs out, the next sweetener I get will be Sucanat – and when that time comes, I think I’ll grind it up fine and use it that way for this recipe. Grinding really helps blend with those grainy, hard-to-dissolve sweeteners.
Update: I now use Sucanat or Rapadura in this recipe – sometimes ground up fine and sometimes not. All delicious! I also think powdered coconut sugar (palm sugar) would work wonderfully.
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The Cake Ingredients
- 1 cup fed sourdough starter
- 1 cup raw goat or cow milk
- 1-3/4 cup spelt flour
- 1 to 1-1/2 cups evaporated cane juice, Rapadura, or Sucanat
- 1 cup unrefined, virgin coconut oil, just barely melted
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1-1/2 teaspoons baking soda
- 3/4 cup traditional cocoa powder (not Dutch process)
- 1 teaspoon finely ground Teeccino – (optional) (I used the Mediterranean Hazelnut blend)
- 2 large pastured eggs
The Frosting Ingredients
Note: Double the frosting if making a layered cake and you desire to use this creamy frosting between the layers.
- 3/4 cup coconut cream (the cream part of a can of whole coconut milk)
- 1/4 cup raw honey
- 1/4 cocoa powder
- 1 teaspoon vanilla
Make the Cake
Combine the fed starter, milk, and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
Preheat the oven to 350 degrees Fahrenheit. Grease (1) 9″ x 13″ cake pan or (2) 8″-9″ square or circular cake pans with coconut oil and set aside.
In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
Bake for 30 to 45 minutes (I baked for 43 minutes), until a toothpick inserted in the center comes out cleanly. Remove from oven and set on a rack to cool.
Make the Frosting
Combine all frosting ingredients in a blender or food processor and blend until smooth. Chill.
Assemble the Cake
If cakes are in square or circle pans, tip them out onto a platter. Spread the frosting between the layers and on top.
If the cake is in one rectangular pan, spread the frosting on top. Serve!
This post is part of Fight Back Friday! at FoodRenegade.