Gluten-Free Sourdough Chocolate Cake

Moist, fluffy Gluten-Free Sourdough Chocolate Cake made sugar-free. This delicious cake recipe has unique rich flavor and is incredibly light and fluffy.

Have you ever had a craving for a deeply rich sinfully chocolatey chocolate cake that was also light, fluffy and tasted like little flavor fairies were sprinkling magical chocolate essence all over your mouth buds?

Yeah, me too.

All day, every day.

If you’re like me, and chocolate cake is the only spirit animal you could possibly identify as your own, you’re in the right spot. This Gluten-Free Sourdough Chocolate Cake is crazy unique, fun to bake, and a lovely little crowd-pleasure.

PLUS, it is easy to adapt according to the ingredients you have on hand.

For those times you have a chocolate hankering (all day, every day) and sourdough starter to discard, let this delicious chocolate cake recipe be your jam.

I make it using my gluten-free sourdough starter and a gluten-free flour blend.

Recipe Highlights:

• Gluten-free
• Sugar-free
• Super light, moist, and fluffy
• Delectable crinkle top
• Can easily be made dairy-free
• Can easily be made with any granulated sweetener

How to Make Sourdough Chocolate Cake:

Add sourdough discard, whole milk (or coconut milk) and gluten-free flour (or regular all-purpose flour if you aren’t gluten-free) to a mixing bowl and stir to combine. Allow this mixture to sit 2 to 4 hours.

Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper (or use a 9-inch spring form pan).

Whisk the eggs, oil, and vanilla extract together in a bowl or measuring cup until well combined. Pour this mixture into the mixing bowl with the sourdough mixture. 

Add the sugar-free sweetener (I use Truvia, but you can go with your favorite granulated zero calorie sweetener), cocoa powder, espresso powder, sea salt, and baking powder to the bowl with the remaining ingredients and stir well until combined.

Pour cake batter into the prepared cake pan. Bake on the center rack of the oven 25 to 35 minutes, until cake has risen and set up. It should feel firm when poked in the center.

Allow cake to cool at least 30 minutes before slicing and serving. 

Can I Make This with Regular Flour and Sourdough Starter?:

Yes! If your sourdough starter is made using regular all-purpose flour (meaning it is not gluten-free), you can still make this recipe using all of the same portions. Simply use your sourdough discard and regular all-purpose flour and you’re good to go. In other words, you do not have to make this cake gluten-free. 

What Type of Flour to Use:

I use Bob’s Red Mill’s Gluten-Free 1-to-1 Baking Flour for this recipe, but you can use your favorite gluten-free flour blend of choice. King Arthur and Pamela’s work great too!

Note that not all gluten-free flour blends behave differently as they contain different portions of different flours.

For this reason, I can’t guarantee the results if you don’t use the same flour as me (Bob’s Red Mill), as I have not tested the recipe using any other flour.

Recipe Adaptations:

• Replace whole milk with buttermilk or full-fat canned coconut milk.
• Use coconut sugar or granulated cane sugar instead of sugar-free sweetener.
• If you don’t follow a gluten-free diet, use regular all-purpose flour instead of gluten-free flour.

More Sourdough Recipes:

• Gluten-Free Sourdough Waffles
• Fluffy Gluten-Free Sourdough pancakes
• Gluten-Free Blueberry Sourdough Muffins

Enjoy this fermented cake!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

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5 from 1 vote

Gluten-Free Sourdough Chocolate Cake

Moist, light and fluffy sourdough chocolate cake made dairy-free and gluten-free

Prep Time15 minutes mins

Cook Time30 minutes mins

Fermenting Time2 hours hrs

Total Time2 hours hrs 45 minutes mins

Course: Dessert, Desserts & Treats

Cuisine: American

Servings: 1 9" x 9" cake

Calories: 154kcal

Author: Julia

Ingredients

• 1 cup gluten-free sourdough discard (unfed sourdough starter)*
• 2/3 cup whole milk or full-fat coconut milk
• 1 1/3 cup gluten-free all-purpose flour *
• 2 eggs
• 2/3 cup avocado oil
• 2 tsp pure vanilla extract
• 1 cup sugar-free sweetener or coconut sugar
• 1/2 cup cocoa powder
• 1 Tbsp instant espresso granules
• 3/4 tsp sea salt
• 1 tsp baking powder

Instructions

• Add sourdough discard, whole milk and gluten-free flour to a mixing bowl and stir to combine. Allow this mixture to sit 2 to 4 hours.
• Preheat the oven to 350 degrees F and line a 9” x 9” cake pan with parchment paper (or use a 9-inch spring form pan).
• Whisk the eggs, oil, and vanilla extract together in a bowl or measuring cup until well combined. Pour this mixture into the mixing bowl with the sourdough mixture.
• Add the coconut sugar, cocoa powder, espresso powder, sea salt, and baking powder to the bowl with the remaining ingredients and stir well until combined.
• Pour cake batter into the prepared cake pan. Bake on the center rack of the oven 25 to 35 minutes, until cake has risen and set up. It should feel firm when poked in the center.
• Allow cake to cool at least 30 minutes before slicing and serving.

Notes

*You can use a regular sourdough starter and regular all-purpose flour for this recipe if you don't follow a gluten-free diet. The portions will be the same 🙂

Nutrition

Serving: 1of 16 | Calories: 154kcal | Carbohydrates: 23g | Protein: 3g | Fat: 11g | Fiber: 1g | Sugar: 1g