Simple Sourdough Chocolate Cake
- 1¾ cup fresh-ground spelt flour or pastry flour
- 1 cup sourdough starter
- 1 cup whole milk
- 1 to 1½ cups sucanat
- 1 cup softened coconut oil
- 2 teaspoon vanilla extract
- 2 egg
- ¾ cup cocoa powder
- 1 teaspoon sea salt
- 1½ teaspoon baking soda
- 1 teaspoon teeccino (optional)
- Combine the starter, milk, and flour in a medium-sized mixing bowl. Cover and allow to soak at room temperature for 8 to 12 hours or longer.
- Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 cake pan.
- In a large mixing bowl, combine the sucanat, coconut oil, vanilla, egg, and cocoa powder, beating until smooth.
- Incorporate the sourdough mixture in.
- Add the salt, baking soda, and teeccino and beat until smooth.
- Pour into prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
- After cooling, frost the cake in the pan, or remove and frost as desired.
Leftovers do best when refrigerated, though I personally think the cake tastes best at room temperature, or better yet, still warm out of the oven!
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/simple-sourdough-chocolate-cake/
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