I do not have much of a sweet tooth but I definitely like baking cakes. My husband happily used to polish off most of it until recently as he is now off sugar and he can’t have anything that is cloying sweet. However, since I had my sourdough starter just bubbling away, I wanted to make something sweet so that it gets used. I settled down to make a chocolate cake because I knew if I made it right (just the right kind of sweet) , it is something we both may like.
Many of you must be wondering why I am so obessed with sourdough. Honestly, I like it because I do not have to use a lot of ingredients like eggs or gum for baking. Normal baking or even cooking sometimes for that matter does not involve a lot of ingredients which feature regularly in gluten free baking. The addition of sourdough, gives a lot of versatality to gluten free baking and you are left feeling as if you are working with gluten full flour.
I know that Chocolate cake is a crowd favourite and if you are someone who is on a glutenfree diet let me tell you this you will feel like you are a eating a regular flour cake. Unsweetened cocoa, coffee and sourdough are the main stars of this recipe giving it amazing flavour. I often shy from giving tall claims to my recipes but with this I genuiniely feel like I have created a recipe to treasure.
Recipe for Chocolate Sourdough Cake
You will need a 9 inch round pan with parchment/baking paper or grease and flour the pan so it is easy to de mould the cake. Pre heat oven to 170 deg celsius
The dry ingredients –
- 1/2 cup Brown rice flour
- 1/2 cup Sorghum / Jowar flour
- 1/2 cup Tapioca, corn, arrowroot or potato starch
- 95 gm unsweetened cocoa powder
- 225 gram brown or coconut sugar (if you want it sweeter please use normal caster sugar)
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tbsp coffee powder
The wet ingredients
- 1/2 cup sourdough starter ( If you have your own starter please use that or to make the starter – Sourdough starter – Brown Rice and Water )
- 100 ml almond or dairy milk
- 125 ml water
- 1 tablespoon vinegar
- 1/4 cup sunflower,coconut or olive oil
- 1 tsp vanilla
Heat a pan, combine 3 tablespoons of honey with 3 tablespoons of cocoa powder. Add 1/2 vanilla extract and 1 tablespoon almond or dairy milk. You should get a thick glaze. If you want more sweetness add honey or you can use a simple buttercream frosting. This is a glaze I whipped up as I wanted the cake not to be cloyingly sweet.
- In a bowl combine the dry ingredients and in another bowl combine the wet ingredients.
- Mix the dry and wet ingredients, scoop into the prepared pan and bake for 30 minutes or until a toothpick comes clean in the center.
- Remove from the oven and cool on a cooling rack
- Prepare the glaze and pour over the cake
*The quantities can be doubled to make a layered cake
If you want to use an idly batter as starter please try it out, I haven’t but I am sure it should work
*You may use any frosting to suit your taste
*After the cake has cooled make sure you slice and store it in the fridge so it remains moist and does not dry out
You can serve with jam, nut butters, butter or cream . It is great for hi-tea!
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