Simple Sourdough Chocolate Cake

Simple Sourdough Chocolate Cake
Sourdough is my method of choice when it comes to preparing grains. I had no idea how versatile sourdough could be until I took the Gnowfglins Sourdough eCourse, and opened up a whole new world of possibilities!

Since then, I’ve used sourdough to make everything from the typical bread, biscuits, and pancakes, to treats like pie crust, cake, donuts, and cookies, and even batter for frying onion rings, okra, and fish!

Here are a couple of our favorite sweet treats made with sourdough:

(Anyone else sensing a theme here? 😉 )

Just as I prefer sourdough for my method, I prefer spelt for my grain. Spelt has a long and fascinating history, numerous advantages over conventional wheat, and is still an affordable option.

Wondermill & Spelt

Spelt in Wondermill

This delicious sourdough chocolate cake brings them both together in what has become one of our family’s favorite treats! I learned to make it in the Gnowfglins eCourse, and it’s become a staple dessert in our house. Moist and tender, the optional teeccino, an herbal coffee alternative, adds a wonderful depth of flavor, and topped with my super simple, honey-sweetened cream cheese frosting, it’s hard to beat!

Frosted Sourdough Cake

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)
  1. 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.
  2. Preheat the oven to 350 degrees Fahrenheit and grease a 9x13 cake pan.
  3. In a large mixing bowl, combine the sucanat, coconut oil, vanilla, egg, and cocoa powder, beating until smooth.
  4. Incorporate the sourdough mixture in.
  5. Add the salt, baking soda, and teeccino and beat until smooth.
  6. Pour into prepared pan. Bake for 25 to 35 minutes, until a toothpick inserted in the center comes out clean.
  7. 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!

Sourdough Choc Cake

The original recipe is in the Gnowfglins Sourdough eBook and eCourse, and a variation can be found on the website.


About Kara Haschke

Kara is a wife and home educating mom of four, ranging from preschool to high school. Her other job descriptions include home manager, nutritionist, financial planner, spiritual advisor, and event coordinator, among others. She blogs about her adventures and encourages others in all these roles at Home With Purpose, and would love to have you join the community there! 

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One Response to Simple Sourdough Chocolate Cake

  1. Nina Job says:

    Hi Kara I came across your website when i was looking to better organise my house cleaning. You have some great ideas that i would like to try. I’m a mother of two small kids age ranging 5 and almost 4. Could you please give me some tips on how to encourage and motivate my kids to help me clean the house as i have struggled to do this for to many years with only some success. Many thanks Nina

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