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!
