ecause we often find ourselves with excess sourdough starter, we love finding creative and delicious ways to use up this “good for your tummy” deliciousness.
If you’ve been with us for awhile you’re well aware of our love for all things sourdough. Check out the following recipes if you’re looking for ways to use up that excess sourdough starter:
- Bread (with a link to some seriously good French Toast)
- Flat Bread
- Pizza Dough
- Creamy Enchiladas
And because we all want healthy, delicious treats for special occasions, here is our go-to chocolate cake for Birthday’s, holidays and to serve to dinner guests. This recipe puts those boxes of cake mixes to shame with their mile-long ingredients list, sure the quick 3-step instructions are appealing, but there’s not much extra work for this healthier option!
Food Rule #39: “Eat all the junk food you want, as long as you cook it yourself” – Michael Pollan from Food Rules: An Eater’s Manifesto
1 cup sourdough starter*
1 cup raw milk
1-3/4 cup flour
1 cup organic sugar
1 cup coconut oil
2 teaspoons vanilla extract
1 teaspoon sea salt
1 1/2 teaspoons baking soda
¾ cup cocoa powder
2 large pastured eggs
* Be sure to start with active sourdough starter fed within 4-6 hours.
To Make: This recipe is adapted from Wardee Harmon over at the Traditional Cooking School by GNOWFGLINS and makes a 9×13 inch sheet cake, or a double layer 8 inch round cake. We love to use cream cheese frosting, but be sure to check out Wardee’s post for chocolate or vanilla buttercream or dairy-free coconut cream frosting recipes.
The night before you bake: Stir together sourdough starter, milk and flour in a mixing bowl, cover and let sit at room temperature for 7-12 hours. (You can do this step ahead of time and place in the refrigerator until ready to bake. Just allow mixture to come to room temperature before proceeding.)
Step 1: Preheat oven to 350℉ and grease pan(s) with butter or coconut oil.
Step 2: Heat 1 cup coconut oil in a small sauce pan on the stove until just melted (but not hot!), meanwhile, in the bowl of your stand mixer add sugar, vanilla, salt, baking soda and cocoa powder. Add oil once melted and stir to combine.
Step 3: Add in eggs, one at a time, mixing well after each addition.
Step 4: Add the sourdough mixture in with the chocolate mixture. Mix on low until smooth.
Step 7: Pour batter into prepared pan(s) and bake for 30-45 minutes until a toothpick inserted in the center comes out clean, do not over-bake!
Step 8: Allow cake(s) to cool completely on a rack.
Cream Cheese Frosting
8 oz. organic cream cheese
1 stick pastured butter
1/2-3/4 cup powdered sugar**
1 tsp vanilla extract
** To make homemade powdered sugar simply whiz organic granulated sugar in your blender for a minute or two until fluffy and white. We made powdered sugar from organic coconut sugar which gave the frosting a nice tan color (see photo above).
To Make Frosting
Step 1: Allow cream cheese and butter to come to room temperature.
Step 2: Place cream cheese and butter in the bowl of a stand mixer and cream together.
Step 3: Add vanilla and slowly add powdered sugar to taste.
Once cakes are cool, frost cake (if 9×13), or remove smaller cakes from pans, frosting between layers* and on top.
A tip when stacking cakes is to take a long serrated knife and gently slice the rounded top off one of the cakes. This makes a nice flat surface for your base layer and your top layer will sit evenly. Then you have little scraps to sustain those hungry hooligans nipping at your ankles once the cake is out of the oven!
This makes a fantastic birthday cake and is delicious paired with a glass of raw milk! We hope you enjoy it as much as we do!