Go Back
–+ servings
Print Recipe
5 from 1 vote

Sourdough Discard Vegan Pumpkin (or Squash) Ginger Cake

Servings: 12

Ingredients

  • 1 cup all-purpose flour
  • 1 cup lightly packed brown sugar
  • 2 teaspoons finely minced fresh ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1¼ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup unfed discarded starter straight from the refrigerator, stirred down
  • 1 cup fresh pumpkin or squash purée see note
  • 2 tablespoons olive oil plus more for greasing the pan
  • 1 tablespoon vinegar white, cider, or strong homemade
  • 1 teaspoon vanilla extract
  • 1 recipe coconut buttercream frosting if desired
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Generously grease a 9-inch round metal baking pan.
  • In a medium bowl, combine flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt. Mix well.
  • In another bowl or 2-cup measuring cup, combine unfed discarded starter, pumpkin or squash purée, vinegar, vanilla extract and olive oil.
  • Add wet ingredients to dry ingredients. Stir until moistened and pour batter immediately into the prepared pan.
  • Bake for 45 minutes or until a fork inserted in the center of the cake comes out clean and the sides of the cake have pulled away from the edges of the pan. Cool the pan on a baking rack.
  • If frosting the cake, allow it to cool completely first.

Notes

  1. 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).
  2. I almost always cook my whole pumpkins or squash in a pressure cooker, which results in wetter flesh than pumpkin or squash roasted whole in the oven. If the batter seems too dry, add a small amount of water to it (start with 1 tablespoon).