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One-bowl Chocolate Sourdough Cake
If you don’t have sourdough starter, simply use plain whole-milk or dairy-free cultured yogurt. For an egg-free version, use 1/4 cup of applesauce. For a nut-free version, replace almond flour with 2/3 cups (75 g) tapioca starch.
Makes one 8-inch cake
1/2 cup (150 g) cold sourdough starter 3/4 cup (150 g) light brown sugar 1/2 cup (110 g) olive oil, plus more for greasing 1 egg or 1/4 cup applesauce 2 tablespoons brewed espresso or very strong coffee 3/4 cup (75 g) almond flour, sifted 1/2 cup (70 g) superfine brown rice flour 1/4 cup (25 g) unsweetened cocoa powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 4 ounces (110 g) 85% chocolate, coarsely chopped
1. Preheat oven to 350F. Grease an 8-inch cake pan with some olive oil and place a circle of parchment paper in the bottom of the pan. 2. In a large bowl, whisk together the starter, light brown sugar, olive oil, egg, and espresso. Add in the almond flour, brown rice flour, cocoa powder, baking soda, and salt and whisk until the batter is smooth. Fold in the chopped chocolate. 3. Pour the 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. Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack. Serve simply with a dollop of cream or a dusting of cocoa powder.
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