This grain-free sourdough chocolate cake is my go-to chocolate cake for any occasion. It is made with almond flour and grain-free sourdough discard. It is so moist and decadent, no one would guess it’s completely gluten-free and grain-free! It is super easy to make too. Just mix everything together and pour it into a cake pan. I like using a 9 x 13 inch rectangle cake pan because it just makes life so much easier. But, I have used two 8 inch round pans before and it works well. This cake is also delicious made into cupcakes.
I usually don’t frost this cake because my son has an aversion to frosting, and I’m happy without the extra sugar anyway. However, if you want frosting, go ahead and use your favorite frosting recipe. There are many to choose from. I’m so happy to be sharing this recipe with you because I love it so much and my family now prefers this cake over any regular glutenous cake. I hope you enjoy it! Please let me know if you have any questions in the comments.
Grain-Free Sourdough Chocolate Cake
Equipment
- 1 9 x 13 inch cake pan
- 1 hand mixer
Ingredients
- 214 g almond flour
- 56 g tapioca flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 g salt
- 40 g raw cacao powder
- 100 g grain-free sourdough starter
- 4 large eggs
- 69 g plain yogurt
- 226 g maple sugar
- 119 g avocado oil
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350℉. Then grease a 9 x 13 cake pan and line with parchment paper. Set aside.
- Add the almond flour, tapioca flour, baking soda, baking powder, salt, and cacao powder to a medium mixing bowl. Whisk to combine and set aside.214 g almond flour, 56 g tapioca flour, 1 tsp baking soda, 1/2 tsp baking powder, 3 g salt, 40 g raw cacao powder
- To a separate large mixing bowl, add the starter, eggs, yogurt, maple sugar, avocado oil, and vanilla extract. Mix well with a hand mixer.100 g grain-free sourdough starter, 4 large eggs, 69 g plain yogurt, 226 g maple sugar, 119 g avocado oil, 2 tsp vanilla extract
- Add the dry ingredients to the bowl with the wet ingredients and mix on low speed until almost fully incorporated. Finish combining with a rubber spatula until no dry flour remains.
- Pour the cake batter into the prepared cake pan and bake for 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Notes
- Feel free to add your favorite frosting.
- Avocado oil can be substituted with melted butter or melted coconut oil
- To make in 2 round 8 inch pans – bake 25-30 minutes
- To make cupcakes – bake 20-25 minutes
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