We love, love, love this spice cake!
Thanks to the souring process, it even packs a nutritional punch… And this is a cake we’re talking about! 😉
I prefer to use whole wheat flour for a hearty cake, but feel free to use whole wheat pastry flour or spelt flour instead for a lighter texture.
Sourdough Spice Cake
- 1 cup fed, active, domed and bubbly sourdough starter
- 2 cups whole wheat flour, whole wheat pastry flour, or spelt flour
- 3/4 cup raw milk
- 1 cup softened coconut oil or butter
- 3 pastured eggs
- 1 cup Rapadura or palm sugar
- 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
- cream cheese frosting or coconut cream frosting
Makes (2) 8-inch square or round cakes.
Combine active sourdough starter, flour, and milk in a medium-sized bowl. Mix until flour is wet. It will seem pretty dry, but make a mound of it 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 (2) 8-inch square or round cake pans.
Then combine coconut oil, sugar and eggs in mixing bowl. Beat until smooth. Add spices and vanilla extract. 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. Then 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 your choice of frosting. I make a double batch of the cream cheese frosting if I want to layer the cakes (as pictured above).
Use a butter knife to loosen the sides and tip each cake upside down on a cooling rack. Then let cool fully — then transfer to a serving plate or platter.
Frost lightly or thickly, as you desire. Also consider layering the cakes together. Finally, serve and enjoy! Store uneaten cake in the refrigerator.
Do you have a favorite spice cake recipe?
This post was featured in 17 Yummy Desserts Using Sourdough.
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