As someone who bakes my own sourdough bread every week, I always have a ton of sourdough starter “discard”. This was my first try with this delicious looking recipe for Chocolate Snack Cake from the Cultures for Health website (a great resource for all things fermented). It turned out great! I used coconut oil instead of butter because I was lazy and wanted to be able to pour out my shortening without melting it in a double boiler. I also enjoy the taste of coconut oil. It was quite strong, though, and I think next time I’ll try it with butter.

In our little household this cake was devoured in two days!

*Update 10/9/15: I made this cake a second time this past weekend and added 1/2 cup of buttermilk to make the cake a bit more moist. It was a perfect addition, working nicely with the sourdough flavors.


Chocolate sourdough cake

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 1 cake

Chocolate sourdough cake

This is a lightly sweet chocolate cake that has a slight tang to it. Coffee and cinnamon add to an intense flavor!


  • 1 cup unrefined cane sugar
  • ½ cup butter or coconut oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold, strong coffee
  • ½ cup fresh sourdough starter
  • 1/2 cup buttermilk
  • 1 cup flour
  • ¼ cup unsweetened, non-alkalized cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup chopped nuts or naturally sweetened mini chocolate chips (optional)

Preheat oven to 350°F.

Line an 8-inch baking pan with parchment paper or bundt pan; lightly butter and set aside.

Mix unrefined sugar and butter together in a large bowl until sugar is thoroughly incorporated into butter. Beat in egg, vanilla, coffee, buttermilk and sourdough starter.

In a separate bowl, stir together flour, cocoa powder,

baking soda, cinnamon, and salt.

Blend dry ingredients into wet ingredients just until batter is mixed through.

Fold in nuts and chocolate chips if you are using them in your recipe. Do not over-mix.

Pour batter into prepared pan and bake 30-40 minutes, or until toothpick inserted in the center comes out clean.

Cool on a rack and serve plain or frosted.


(Originally found on, a great resource for all things fermented)

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Oona Mekas
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Oona Mekas

Actor, director, mama, baker, mindful beauty ambassador, conscious consumer, green girl, yogi, lover of the earth. LA-AUSTIN-NYC-LT
Oona Mekas
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