Servings: 1 9" x 9" cake
Gluten-Free Sourdough Chocolate Cake
Moist, light and fluffy sourdough chocolate cake made dairy-free and gluten-free
Ingredients
- 1 cup gluten-free sourdough discard (unfed sourdough starter)*
- 2/3 cup whole milk or non-dairy milk of choice
- 1 1/3 cup gluten-free all-purpose flour *
- 2 large eggs
- 2/3 cup avocado oil
- 2 tsp pure vanilla extract
- 1 cup sugar-free sweetener or coconut sugar
- 1/2 cup cocoa powder
- 1 Tbsp instant espresso granules
- 3/4 tsp sea salt
- 1 tsp baking powder
Instructions
- Add sourdough discard, whole milk and gluten-free flour to a mixing bowl and stir to combine. Allow this mixture to sit 2 to 4 hours.
- Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper (or use a 9-inch spring form pan).
- Whisk the eggs, oil, and vanilla extract together in a bowl or measuring cup until well combined. Pour this mixture into the mixing bowl with the sourdough mixture.
- Add the coconut sugar, cocoa powder, espresso powder, sea salt, and baking powder to the bowl with the remaining ingredients and stir well until combined.
- Pour cake batter into the prepared cake pan. Bake on the center rack of the oven 25 to 35 minutes, or until cake has risen and set up. It should feel firm when poked in the center. To check for doneness, insert a digital thermometer into the center of the cake. It is fully cooked once it reaches an internal temperature of 190 degrees F, and the texture is best between 190 and 205.
- Allow cake to cool at least 30 minutes before slicing and serving.
Notes
*You can use a regular sourdough starter and regular all-purpose flour for this recipe if you don't follow a gluten-free diet. The portions will be the same :)
Nutrition
Serving: 1of 16, Calories: 154kcal, Carbohydrates: 23g, Protein: 3g, Fat: 11g, Fiber: 1g, Sugar: 1g