Vegan Sourdough Discard Chocolate Cake

This cake uses sourdough discard in the batter for a uniquely delicious taste that has a lovely flavour that comes from a mild tang of the discard. It is a sustainable, healthy and a delectable treat





The woods are still, the hills standing in deep stillness, the birds silent. It is a winter evening. It is freezing cold outside. 



A group of White-throated laughing thrush are huddled together on the wild cherry tree, letting out soft squeals at intervals. There is a calm, a numbness pervading all around. 



The stillness of the eternal night is shattered by the sonorous notes of small tits that crowd the cherry tree for the nectar of the flowers. 




The cherry tree blossoming profusely adds some colour and breaks the monotony of the brown winter foliage all around.

Our pond is frozen and so is the smaller pond where the birds drink water. Our younger one is intrigued to see the frozen pond. The stones below gleam in the icy frame. He breaks the ice at different points. Soon the Blue Jays arrive and drink water at the fragmented joints.

The Sun is pale and dull but with a little warmth. The batter for a Sourdough discard Cake is resting outside. It ferments and is ready to go ahead with other ingredients. Soon it is in the oven and a chocolaty aroma pervades all around. It is a Birthday Cake. A healthy and Vegan Birthday Cake at the insistence of the birthday girl who turns fifteen.




Sourdough discard cake is one of the tastiest cake ever. It has a beautiful flavour that comes from sourdough. A mild tang of the sourdough takes it to another level. 




We baked two cakes. Since it is a birthday cake, we baked two cakes,   dressed it up with ganache and wrapped it in a delicate chocolate collar.






Vegan Sourdough Discard Chocolate Cake

Ingredients

  • 1 cup all-purpose flour / whole wheat flour
  • 1 cup unrefined sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¾ teaspoon baking soda
  • ½ cup sourdough discard
  • ½ cup warm water or warm milk (non-vegan version) (2 tbsps more if using whole wheat flour)
  • 1 tablespoon apple cider vinegar/white vinegar
  • 1/3 cup oil
  • 2 teaspoon vanilla extract

Instructions

  1. Line and grease one 7 inch round cake pan.
  2. In a large deep bowl, mix the discard and water/milk.
  3. In another bowl, sift flour, cocoa and sugar. Add this dry mix to the bowl that has discard and water/milk. Mix to get a homogenous mixture.
  4. Cover and keep for 2-3 hours in a warm place. The batter will get fermented. It will expand a bit.
  5. Preheat the oven to 180 degrees C.
  6. Add salt, baking soda, oil, vinegar and vanilla extract and mix well to get a smooth batter.
  7. Pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean.
  8. Remove from the pan after 5 minutes. Cool on the rack. Slice when cold.

Note: This is the recipe for one cake. The cake is a little crumbly, especially if using whole wheat flour,  If baking with whole wheat flour, use the fine variety.

   

 

 

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