Sourdough Chocolate Cake THM E, Sugar-free, Dairy-free

Everyone loves a good moist chocolate cake. This chocolate cake is a great way to use up extra sourdough starter that you may have on hand. Sourdough starter give the cake a lovely texture and just a bit of tang.

You may be surprised at the non-traditional flours called for in this cake recipe. Rye, cocoa, and peanut flours give it a great taste and texture.

I use sourdough starter that had not been fed for a few days. This is called discard or inactive starter. To read more about sourdough starter, read this blog post–It’s all about Sourdough!

This is my little jar of starter–it has made many loaves of bread and is the parent to over 2000 starters that I have shipped or given to people.

There are a number of sugar-free chocolate chips that sweetened with erythritol and stevia. Bake Believe and ChocZero Chocolate Chips are two of the kinds that I do use. Trim Healthy Mama also has stevia sweetened chocolate chips.

Sourdough Chocolate Cake THM E, Sugar-free, Dairy-free

  • 1 cup + 2 tablespoons rye flour
  • 1/3 cup oat flour
  • 1/2 cup de-fatted peanut flour
  • 1 cup cocoa powder
  • 1/2 cup Brown Sugar Sweetener or Gentle Sweet
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup unfed/discard sourdough starter
  • 1 cup almond milk
  • 1 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 teaspoon Blackstrap Molasses
  • Nonfat Greek Yogurt, Chocolate Syrup, and sugar-free Chocolate Chips
  • Preheat oven to 350 degrees F. In a mixing bowl, whisk together rye, oat, peanut flours, cocoa powder, sweetener, baking soda, and salt. Set aside. In a separate bowl, whisk together starter, almond milk, applesauce, vanilla, eggs, and Blackstrap Molasses together until fairly smooth. Whisk dry ingredients into wet ingredients until just combined. Pour into a greased 9 x 13 baking pan. Bake for 25-30 minutes.
  • I will use 4 and 8-ounce canning jars to bake individual servings of cake. This makes a great serving portion control. I add the lids and rings will the jars are still hot.
  • 1 teaspoon of sugar-free Chocolate Chips will be 1.5 grams of fat. There is 1 gram of fat per serving of cake from the eggs.
Whisking the dry ingredients together.
I just whisk the wet ingredients together….do not blend….it will make the cake rubbery
The batter is all mixed and ready to be baked.

I bake the cakes in small jars for individual servings. After they are baked, I put the lids and rings on to keep them fresh. These store very well.

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Sourdough Chocolate Cake, THM E, Sugar-free, Dairy-free

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 24 minutes
Servings 15
Author Glenda Groff

Ingredients

  • 1 cup + 2 tablespoons rye flour
  • 1/3 cup oat flour
  • 1/2 cup de-fatted peanut flour
  • 1 cup cocoa powder
  • 1/2 cup Brown Sugar Sweetener or Gentle Sweet
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup unfed/discard sourdough starter
  • 1 cup almond milk
  • 1 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 2 eggs
  • 1 teaspoon Blackstrap Molasses
  • Non-fat Greek Yogurt, Chocolate Syrup, a few Sugar-free Chocolate Chips

Instructions

  1. Preheat oven to 350 degrees F. In a mixing bowl, whisk together rye, oat, peanut flours, cocoa powder, sweetener, baking soda, and salt. Set aside. In a separate bowl, whisk together starter, almond milk, applesauce, vanilla, eggs, and Blackstrap Molasses together until fairly smooth. Whisk dry ingredients into wet ingredients until just combined. Pour into a greased 9 x 13 baking pan. Bake for 25-30 minutes. Serve with Non-fat Greek Yogurt, Chocolate Syrup, and a few Sugar-free Chocolate Chips

  2. I will use 4 and 8-ounce canning jars to bake individual servings of cake. This makes a great serving portion control. I add the lids and rings will the jars are still hot.
  3. 1 teaspoon of sugar-free Chocolate Chips will be 1.5 grams of fat. There is 1 gram of fat per serving of cake from the eggs.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. I do send small jars of mature sourdough starter at your request and I ask that you cover the cost of shipping/packing. PM me if you would like to receive a small jar of mature starter. You may also request a small jar of free sourdough starter with the purchase of a cookbook.   Buy It Now.

10 thoughts on “Sourdough Chocolate Cake THM E, Sugar-free, Dairy-free

  1. Good cake, very easy to make. A little on the dry side. Next time I think I will make a frosting to help with the drying

    • You would have to mix the sourdough starter, milk and flour together and allow it to ferment 7 hours to be on-plan.

  2. I almost cried when I found this – I am allergic to wheat and barley but not rye and have been making a rye starter. My family is also dairy-free. My son turns 8 next month and requested sourdough chocolate cupcakes for his birthday! Thank you so much for developing this recipe <3

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