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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


  • 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


  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.