Okay.
So by now, you've had a few weeks to get your sourdough starter up and bubblin'. Right? Right, people? You read my post, ordered your sourdough starter, added some warm water, and fed it some whole wheat flour. Every day. Right? I thought so.
Because you have a nice, healthy establish sourdough starter. AND because you know the benefits of sourdough vs. yeasted bread, as noted here, I thought you would find this recipe enchanting.
I'm not sure if “enchanting” was the right word choice there; however, onward we go.
Sourdough Spice Cake. From Gnowfglins.
Don't let the name fool ya. This cake is not sour. It's delicious. Enchanting even.
You will need:
– 1 cup sourdough starter
– 2 cups whole wheat flour
– 3/4 cup milk
– 1 cup softened coconut oil or butter
– 3 eggs
– 1 cup sugar, honey, rapadura, or alternative
– 1 tsp. cinnamon
– 3/4 tsp. ground cloves
– 1/2 tsp allspice
– 1 tsp. vanilla extract
– 3/4 tsp. baking powder
– 3/4 tsp. baking soda
– 1/2 tsp. salt
*Note: I think the cake can use a wee-more spice than I have noted. Feel free to jazz it up with an extra dash, at your pleasure.
Step One: Mix the sourdough starter, flour, and milk together in a bowl. Cover and let it sour 7-8 hours (or overnight). The less amount of time you let it sit, the less “sour” it will be.
Step Two: Once the souring time is over, preheat the oven to 350.
Step Three: Combine the oil (or butter), eggs, and sugar together in a mixing bowl. Beat until nice and smooth. Then add your spices and the vanilla extract. Stir until combined.
Step Four: Combine the sugar mixture with the flour mixture, gently fold together until just combined.
Step Five: Add the baking soda, baking powder, and salt. Again, fold together until just combined.
Step Six: Pour the mixture into a greased and floured cake pan of your liking. I've used all different shapes and sizes and they all turn out fine.
Step Seven: Bake for roughly 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Step Eight: Okay, here is my favorite part. I've experimented with a few different icings on this cake; some good, some not so good. But I've found my favorite. When I got lazy after making this cake, I decided to skip the frosting entirely. Instead, I drizzled honey over the warm cake and added a few teaspoons of crushed walnuts.
Divine.
Heavenly.
Absurdly good.
Absurdly?
I'm really beginning to question my word choices today.
Point being, top this cake with whatever you like. Fresh whipped cream would be good. So would a nice buttercream frosting. Or roasted nuts and honey. Whatever it is your little heart desires.
I beg and plead with you to jump on the sourdough bandwagon. It's delicious, nutritious, and downright fictitious.
I realize that “fictitious” is not an accurate description of this cake.
But it's the only word I could think of that rhymed.
Someone is going to have to start writing my posts for me.
Good day.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
Sourdough Spice Cake.
Ingredients
- 1 cup sourdough starter
- 2 cups whole wheat flour
- ¾ cup milk
- 1 cup softened coconut oil or butter
- 3 eggs
- 1 cup sugar, honey, rapadura, or alternative
- 1 tsp cinnamon
- ¾ tsp ground cloves
- ½ tsp allspice
- 1 tsp vanilla extract
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
Instructions
- Mix the sourdough starter, flour, and milk together in a bowl. Cover and let it sour 7-8 hours (or overnight). The less amount of time you let it sit, the less “sour” it will be.
- Once the souring time is over, preheat the oven to 350.
- Combine the oil (or butter), eggs, and sugar together in a mixing bowl. Beat until nice and smooth. Then add your spices and the vanilla extract. Stir until combined.
- Combine the sugar mixture with the flour mixture, gently fold together until just combined.
- Add the baking soda, baking powder, and salt. Again, fold together until just combined.
- Pour the mixture into a greased and floured cake pan of your liking. I've used all different shapes and sizes and they all turn out fine.
- Bake for roughly 25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
- Okay, here is my favorite part. I've experimented with a few different icings on this cake; some good, some not so good. But I've found my favorite. When I got lazy after making this cake, I decided to skip the frosting entirely. Instead, I drizzled honey over the warm cake and added a few teaspoons of crushed walnuts.
I love coconut oil. Have you tried this with any other types of flour rather than whole wheat?
Lyda, I haven’t tried it with any other flours. I bet that almond flour would be delicious though!
Just recently found your blog and love it! I made this recipe as outlined, except I also added 1/2 of steamed and mashed pumpkin with the butter (could use canned). I didn’t reduce the butter, just added the pumpkin too. It was delightful! Thanks for an excellent reference as I make some transitions in my life!
Made it this morning. I let my first step sit on the counter for 20 hours and used maple sugar for the sweetener. A new favorite, thank you!
I made this cake this morning. It may be the best cake I’ve ever made. Also, I have digestive issues and because it was a sourdough cake, the fermentation made it easy to digest for me. No stomach problems. I used honey instead of sugar and I took your suggestion of drizzling it with raw honey and sprinkling with walnuts. I also amped up the spices. I toasted the walnuts a little before sprinkling them on.
Since I usually go sugar free, I may try erythritol or stevia next time, and cream cheese frosting made with Swerve.
I made this cake this morning. It may be the best cake I’ve ever made. Also, I have digestive issues and because it was a sourdough cake, the fermentation made it easy to digest for me. No stomach problems. I used honey instead of sugar and I took your suggestion of drizzling it with raw honey and sprinkling with walnuts. I also amped up the spices. I toasted the walnuts a little before sprinkling them on.
Since I usually go sugar free, I may try erythritol or stevia next time, and cream cheese frosting made with Swerve.
Made this with strong flour and a little more cinnamon, family very happy. I think I might make it with some sliced apple next time
My flour mixture was lumpy and thick. It tasted good but had lumps in it. Don’t know what happened
Delicious! Modifications: 3/4 Cup coconut oil, 1/4 Cup butter, 1/3 Cup molasses, 1/4 Cup dark brown sugar, granulated sugar to make a Cup of sweetener total, 2 Tbl. Fresh grated ginger, 2 tsp. Cinnamon, 1 tsp. Each of fresh grated nutmeg, cardamom, allspice, cloves. Added 1Cup of black walnuts. Drizzled with honey fresh out of the oven, WONDERFUL! I cannot wait to eat it as the spices sit. I allowed my sourdough mixture to sit for about 7 hours on the counter before proceeding. Great recipe, thank you for sharing.
Such a great sourdough recipe ! Everyone loved this with breakfast this morning!
I’ve just mixed my sourdough starter, whole wheat flour and milk and it is very thick, just wondering if this is normal? very dry looking……..
I have made your cake a few times and really like it. It is, however, very dense and am wondering if it is because I live at 3500 feet. Have you made this cake with either all purpose flour or a mixture of whole wheat and all purpose? Thank you.
This looks delicious, and I’m excited to try it! Has anyone made this recipe with a dairy free milk?
I just turned my wet starter into a dry one. How might I use it for this recipe?