We loved, loved, loved this spice cake! The souring process is easy and worth the effort to prepare the wheat for maximum digestibility. Whole wheat flour is wonderful in it. This cake needs hearty, I think. But if you differ, feel free to use whole wheat pastry flour or spelt flour for a lighter cake.
- 1 cup fed, active, domed and bubbly starter
- 2 cups whole wheat flour
- 3/4 cup raw milk
- 1 cup softened coconut oil or butter
- 3 pastured eggs
- 1 cup Rapadura or palm sugar (not the liquid kind)
- 1 teaspoon cinnamon
- 3/4 teaspoon cloves
- 1/2 teaspoon allspice
- 1 teaspoon vanilla extract
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon sea salt
Put 1 cup of active starter in a medium size bowl. Add the flour and milk. Mix well to get all the flour wet. It will seem pretty dry. Make a mound of it in the bowl and cover with a plate or cloth. Let sour for 7 to 8 hours, or overnight.
When the souring time is over, turn on the oven to 350 degrees Fahrenheit. Grease and flour two 8-inch square or round cake pans with coconut oil (or butter) and whole wheat flour.
Combine coconut oil (or butter), sugar and eggs in mixing bowl. Beat until smooth. Add the spices and vanilla extract to the bowl. Mix well.
Retrieve the starter and flour mixture. Cut it up into chunks with a wooden spoon and add to the mixing bowl in pieces. Mix well.
Add the leavenings and salt. Mix.
Transfer the cake batter evenly to the cake pans. Spread out the batter. Tap the pans repeatedly on the counter to level the batter and remove any air pockets.
Put the pans in the pre-heated oven and bake for 20 to 25 minutes. Cakes are done when an inserted toothpick comes out clean.
Transfer pans to a cooling rack and turn off the oven. Let cool 1/2 hour.
While the cakes are cooling, make this coconut cream frosting. 🙂 If you want it thicker, refrigerate a bit to help it set up, but not too long or it won’t be fluid for spreading.
The cakes are probably still a little warm. Use a butter knife to loosen the sides from the pan and tip each pan upside down on a cooling rack to tip out the cakes. Let cool fully. When fully cool, transfer a cake to a serving plate or platter.
Frost lightly or thickly, as you desire. If the frosting is more firm you can use it to bind the two cake layers together and frost the entire outside of the cake. I frosted the layers individually and rather thinly only on the top. This helps us keep portion sizes smaller and sugar consumption lower. Serve and enjoy! Store uneaten cake in the refrigerator.
This post was featured in 17 Yummy Desserts Using Sourdough.
This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you!