Ingredients
- 1 cup fed sourdough starter
- 1 cup raw goat or cow milk
- 1 3/4 cup spelt flour
- 1-1 1/2 cups evaporated cane juice Rapadura or Sucanot
- 1 cup coconut oil just barely melted
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 1/2 teaspoons baking soda
- 3/4 cup traditional cocoa powder
- 1 teaspoon finely grated Teeccino optional
- 2 large pastured eggs
- Frosting Ingredients: Double if making a layered cake
- 3/4 cup coconut cream the cream part of a can of whole coconut milk
- 1/4 cup raw honey
- 1/4 cup cocoa powder
- 1 teaspoon vanilla
Servings:
Units:
Instructions
- To make the cake:
- Combine the fed starter, milk and spelt flour in a mixing bowl. Cover and let rest at room temperature for 8 hours. If not ready to bake the cake, transfer this mixture to the refrigerator until ready to finish the cake, but allow it to come back to room temperature before proceeding.
- Preheat the oven to 350 degrees. Grease a 9x13 cake pan or 2 – 8” or 9” square or round cake pans with coconut oil and set aside.
- In a separate mixing bowl, combine the evaporated cane juice, coconut oil, vanilla, salt, baking soda, cocoa powder, and Teeccino. Beat. Add the eggs and beat well.
- Combine the sourdough mixture with the chocolate mixture. Mix gently until smooth. Pour into prepared pan(s).
- Bake for 30 to 45 minutes (mine baked for about 35 minutes), until a toothpick inserted in the center comes out clean. Remove from the oven and set on a rack to cool.
- Make the Frosting:
- Combine all the frosting ingredients in a blender or food processor and blend until smooth. Chill.
- Assemble the cake:
- If cakes are in a square or round pan, tip them onto a platter. Spread the frosting between the layers and on top.
- If cake is in one rectangular pan, spread the frosting on top. Serve!
- Recipe Courtesy of Gnowfglins
Share this Recipe
Powered byWP Ultimate Recipe