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  NEW! Sourdough Cake - Yes... CAKE!


If the name ‘sourdough cake’ sounds a bit odd to you - you are not alone. But - sourdough-cake doesn't have to be sour!

I personally love using my sourdough starter wheneverI am using flour, especially wheat, in order to full breakdown the grains and make them more digestible as well as more bioavailable (i.e. so we can absorb more Vitamins and minerals from our grains!).

Making sweet treats that are also loaded with nutrients isn't impossible. Using our active sourdough starter means that the batter is leavened naturally, with the help of wild yeast (aka our sourdough starter), as opposed to store-bought industrial dry yeast or baking soda/powder.

The sour taste, unless specifically desired, is the result of a longer or excessive fermentation time, and /or a temperature that’s too high during fermentation.

At this point in working with your starter, you have probably become familiar with your kitchens ups and downs in temperature during different seasons.


If you need a scientific reminder/explanation about your sourdough starter, read the next paragraph below. If not, just skip down to the recipes!

Explanation of my sourdough starter. How does it work?

Sourdough starter is a mixture of flour and water. Flour has yeast and bacteria naturally present within it. And when we mix it with water, we create an environment favorable for growth of microorganisms. Naturally occurring enzyme amylase starts converting starch into sugar.

Bacteria, lactobacilli mostly, ferment (metabolize, or simply eat) sugar. The by-product of that fermentation is consumed by yeast. Again, the by-product of all that together is carbon dioxide, which is what leavens the dough. Much like commercial yeast, sourdough starter is added to dough where it works to give rise to breads. This transformation is what give us the BUBBLES!

Why use sourdough to make cakes?

Sourdough starter makes breads and cakes a lot more nutritious. It breaks down grain proteins and sugars into simpler compounds. It also enriches dough with by-products of its metabolism – additional vitamins and minerals that were not originally present in the flour.

Fun Fact: As a sourdough baker, your hands microbial composition is much more like your starter than yourself. See this great article to read how your sourdough-working-hands are different from your neighbors.

Walnut-Chocolate Sourdough Cake

  • 50 grams active sourdough starter
  • 200 grams wheat flour
  • 200 grams spelt flour
  • 70 grams olive oil (or any other oil of your choice)
  • 60 grams sugar (i use dark cane, but you can switch things up and use other varieties or even honey. When using honey, be aware that you are adding more liquid. So adjust your liquids or add a bit more flour)
  • Add around 150 grams milk (or plant based milk) - just enough to get a soft and moist texture. (if your starter is a lower hydration, you will have to add more milk)
  • 2 eggs (optional for extra fluffiness - the first time I did this, I didn't use eggs and the second time I did - BOTH great!)
  • pinch of salt
  • Handful of walnuts
  • 50 grams caocao powder
  • chocolate or carob chips (optional)

Mix wet ingredients together in a bowl, then add the dry ingredients. Mix until consistent.

Let sit room temperature with a cloth over the bowl for 45 mins, or in the fridge overnight.

Gently with a spatula fold the batter-dough over itself and turn into a baking pan (long pan or bundt pan is fine).

Allow to sit another hour room temperature before baking. The batter doesn't change or rise too much. The signs are that the batter is a bit more airy and there are pockets of air when you scoop it.

Turn over at 180 ° Celsius (356° F) and bake 40-50 mins.

Check with a wooden toothpick that the center comes out clean. Allow to cool before turning out and slicing if you can!

Variations: Add cranberries or another variety or nuts and seeds. Grate lemons rind in and poppy seeds. Create a lemon glaze for those with a sweet tooth.

Post you pictures below!