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sourdough vegan chocolate cake
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4.71 from 48 votes

Sourdough Discard Vegan Chocolate Cake

Course: Dessert
Servings: 12


  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unfed discarded starter straight from the refrigerator
  • ½ cup cold water
  • 1 tablespoon vinegar white, cider, or strong homemade
  • 2 teaspoons vanilla extract
  • cup olive oil plus more for greasing the pan
  • 1 portion coconut buttercream frosting if desired


  • Preheat oven to 350°F. Generously grease an 8-inch by 8-inch glass or metal baking pan.
  • Combine flour, brown sugar, cocoa powder, baking soda and salt in a medium bowl.
  • Combine unfed discarded starter, water, vinegar, vanilla extract and olive oil in a separate small bowl.
  • Add wet ingredients to dry ingredients. Stir until moistened and pour batter into prepared pan.
  • Bake for 25 to 30 minutes or until a fork inserted in the center of the cake comes out clean. Cool the pan on a baking rack.
  • If frosting the cake, allow it to cool completely first.


  1. This cake tastes delicious with ¼ of chocolate chips or so added it. Mix them in with the dry ingredients. If you add chocolate chips, reduce the sugar by about ¼ cup.
  2. You can also make cupcakes. Divide batter among only 9 muffin cups of a standard, 12-muffin-size pan. Bake for 15 minutes or until a fork inserted in the center of a cupcake comes out clean.
  3. All of my sourdough recipes use a 100 percent hydration sourdough starter, meaning the starter contains equal parts water and flour by weight (not volume).
  4. If you don't keep a sourdough starter, increase the flour to 1½ cups and the water to 1 cup.