Tuesday, July 21, 2015

Sourdough Carob Cake

This was a fun cake to make!  I've never made anything with my natural sourdough yeast besides bread and waffles.  I was worried this wouldn't turn out with my modifications.  Although the cake is a little more dense than your average cake and the flavor isn't overwhelming sweet, I was quite happy with it!

 This cake is a recipe modified from the book "The Art of Baking With Natural Yeast" by Caleb Warnock & Melissa Richardson 

Sourdough Carob Cake
Sponge ingredients:
(allow at least 8 hours for sponge process)
1 cup starter
1 cup water
2 cups whole wheat pastry flour
6 Tbsp. unsweetened cocoa powder
1/4 tsp. salt

Pour water and starter into mixing bowl and stir until starter is dissolved.  In a separate small bowl, combine all the dry ingredients.  Add the wet ingredients, and mix until everything is evenly moist.  The batter will be quite thick.

Final Batter Ingredients:
2 Tbsp. ground flax seed
1/2 cup Almond Milk
2 tsp vanilla
1 cup sugar
1 1/2 tsp baking soda

Preheat oven to 350. 
Combine all ingredients EXCEPT baking soda in a blender.  Stir in baking soda and batter into a pregreased 9-inch round pan.  Bake cake for 30 minutes.
Sprinkle with powdered sugar and serve.

*Fresh berries or a spoonful of jam is also yummy with this!

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