Sourdough Chocolate Fudge Cake

Pure #sourdough chocolate cake!Okay, by now you all know I’m becoming obsessive with this whole idea of making my recipes with 100% sourdough starter. Things have been turning out so nicely that I can’t stop! 🙂

This week I decided to give sourdough cake a whirl. I’m so glad I did too! This cake turned out delicious, chocolatey, and super-duper healthy. And topped with a healthIER Buttercream Frosting is enough to make me swoon! I can seriously say I don’t feel a bit guilty when indulging in this one!

Sourdough Chocolate Fudge Cake
1/2 c. coconut oil, or butter warmed just enough to melt
2 eggs
2 tsp. vanilla
3 c. sourdough starter
2 T. stevia powder or 3/4 c. cane sugar
1/2 t. celtic sea salt
2 tsp baking powder
2 tsp. baking soda
1/4 c. heaping cacao powder (cocoa powder will work too)
1/2 c. buttermilk or sour milk (you can also use coconut milk if you need to be casein-free)


1. First off, you’re going to need to grind some fresh wheat and feed your starter. You’ll want to feed the starter about 12 hours before you begin this recipe so that it’s good and full of air bubbles.

2. Preheat your oven to 325 degrees F. and grease a 9×13 cake pan.

3. Combine the just warmed butter or coconut oil, eggs, and vanilla. Mix well. Add the sourdough and mix well.

4. Add in the dry ingredients: stevia or sugar, sea salt, baking powder and soda, and cacao powder.

5. Slowly add the buttermilk last. Add just enough to get a nice cake-like batter. If your starter was a little more hydrated when you started you may not need to add all of the milk. I add just enough to make the batter form a few little plops when it falls off the spoon.

6. Pour the batter into the greased cake pan. Bake for 45 min. or until a toothpick poked into the middle comes out clean.

7. When the cake is done, let it cool for about 10 min. while you whip up the frosting (recipe below).

Healthier Buttercream Frosting
1 c.  softened butter or coconut oil
1/3 c. cacao powder (cocoa powder will work too)
1 t. vanilla extract
1 t. almond extract
1/4 c. cane sugar or about 1 T. stevia powder (use stevia to taste – a little goes a long way and depending on your brand of stevia, you may need more or less. Go easy. ;))

toppings: grated unsweetened chocolate, coconut flakes, and chopped pecans

1. Mix softened butter, cacao powder, extracts, and cane sugar. Spread evenly over cooled cake.

If you use coconut oil, you can make the frosting in two ways:

1. firm coconut oil: Combine ingredients and whip together with a fork. (Don’t use a hand blender as the friction and heat will melt the oil. ;)). It warms slightly as you whip it and will blend nicely together.

2. melted coconut oil:  Combine ingredients. Pour over a still warmed cake and let it soak in for about an hour. You can refrigerate the cake which will harden the coconut oil and make it more like eating a cake-like Chocolate Coconut Cubes or leave it on the counter for a moister cake like the one pictured above.

About Whole Intentions

Paula Miller is a child of God, wife to Travis, homeschooling mom of five, Christian children's author, lover of coconut oil, and Lilla Rose consultant. She and her family live on a small hobby farm in the Midwest. Several years of family health problems led her to learn about whole foods, candida, food allergies, and healthy alternatives to modern medicine. She chats about whole food, whole living, and whole faith on her blog, Whole Intentions. You can also chat with her on Facebook and Twitter.

Grain Mill Wagon Challenge Experience:

I was really excited about joining this challenge. Firstly, I’d had motor problems with my previous two mills and wondered if the WonderMill would prove to run smoother, quieter, and become a favorite household appliance. It passed with flying colors! I love how easy it is to put together and use. I also liked that it wasn't as tall as my previous grain mills. Finding a place to store it when not in use was quick and easy. I also noted that it was indeed quieter. With five kids at home, any machine that doesn't add to the noise level is much appreciated!

Secondly, I found that this challenge encouraged me to experiment with several of the sourdough recipes I’d been wanting to convert to a 100% starter. Some of them I’d remake over again to tweak just a bit, much to the delight of the family. The One Ingredient Sourdough Pizza Crust and Sourdough Chocolate Fudge Cake were favorites!

Thanks so much to the folks at Grain Mill Wagon for this opportunity!

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5 Responses to Sourdough Chocolate Fudge Cake

  1. I’ve got to pin this one, Paula. It looks so good and I love that it’s healthy.

  2. Becky S says:

    Good Morning,
    This cake sounds delicious! I would rather use pure cane sugar or turbinado, what amounts would you recommend for that conversion?

  3. melanie says:

    This was amazing! Thanks so much. We made it our Epiphany cake this year. I look forward to making the pizza crust next.

  4. Jennifer says:

    This is in the oven now. Thanks for sharing!

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