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Sourdough Chocolate Cake (Vegan)

Sourdough Chocolate Cake (Vegan)
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Happy March!
March is my favorite month; I really love this time of year. But it’s also an excuse to eat cake all month because duh, March is the month when this world was blessed with me, coming straight out of the womb with purple hair, iced coffee in hand, and a snarky comment coming out of my mouth. Cake for everyone, let’s all celebrate!

Sourdough Chocolate Cake (Vegan)

This time of year is honestly my favorite because the days are nice and warm but the nights are still freezing cold, and sleeping with the windows open when it’s freezing cold is my favorite. I steal all the blankets and burrow like a hamster. Do you guys do that too?

Sourdough Chocolate Cake (Vegan)

Onto the cake! I’m so excited for this cake, it’s legitimately one of the most delicious cakes I’ve ever made. Don’t let “sourdough chocolate cake” dissuade you; the sourdough doesn’t add any sourness. It just adds a depth to the flavor and enhances the chocolate. Plus it changes the texture of this cake to something wonderful. The sourdough starter takes it from a fine-crumbed, delicate, almost-falls-apart-as-it-touches-the-fork cake to a sturdy cake with a good bite to it and a great crumb structure.

Sourdough Chocolate Cake (Vegan)

Plus this sourdough chocolate cake is a great way to use up sourdough starter discard, which is awesome because food waste is dumb and stupid and cooking with it saves the planet and stuff. But if you have a sourdough starter that’s already fed and in the fridge, you can totally use some of that too. I honestly think making a chocolate cake with fully-developed sourdough would be aaamazing… it’s officially on the to-do list.

Sourdough Chocolate Cake (Vegan)


Here’s What I Used:



Sourdough Chocolate Cake (Vegan)

Brit Wolfe
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Cake


Sourdough Chocolate Cake

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 cup cocoa powder
  • 1/4 cup + 2 Tbsp. vegetable oil
  • 1 Tbsp. white vinegar
  • 1 tsp. vanilla extract
  • 1/2 cup strong coffee cold
  • 1 cup sourdough starter discard

Chocolate Cream Cheese Frosting

  • 8 ounces vegan cream cheese
  • 1/4 cup vegan butter
  • 1 tsp. vanilla extract
  • 1 1/2 cups powdered sugar
  • 1/4 cup cocoa powder


  • Preheat oven to 350ºF.
  • Sift together the flour, salt, baking soda, and cocoa powder in a large mixing bowl. Add the sugar and mix well.
  • Create 3 wells in the sifted dry ingredients, and pour the vegetable oil, vinegar, and vanilla each into a separate well. Pour the coffee over the whole thing, then gently mix together. Once the batter starts to come together, add the sourdough starter and gently mix together until fully combined.
  • Pour the batter into a greased 8" square baking pan.
  • Bake for 40-45 minutes, until the cake is set and a toothpick inserted in the center of the cake comes out clean.
  • To make the frosting, cream together the cream cheese, butter, and vanilla until light, fluffy, and free of lumps. I creamed it on medium-high for about 10 minutes, because I wanted the frosting really fluffy. Sift together the powdered sugar and cocoa powder and gradually add to the creamed butter mixture. Mix until fluffy and fully combined. Spread on cooled cake and top with sprinkles.

Sourdough Chocolate Cake (Vegan)

Sourdough Chocolate Cake (Vegan)

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Sourdough Chocolate Cake (Vegan)

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  • Annette

    5 stars
    I’ve been experimenting with sourdough and looking for vegan-friendly ways to use up the starter. Made this cake on a whim and it came out perfectly! So delicious. Thanks for sharing this recipe.

    March 27, 2020 at 1:41 PM Reply
    • Brit Wolfe

      I’m so glad you liked it! ♡

      March 28, 2020 at 10:36 PM Reply
  • Elaina

    This cake is so good!! Rich and moist and all around super yummy. I made cupcakes so the cake would be easier to share. The only change I made to the recipe is that I cut down the amount of sugar in the frosting to 2/3 c. The frosting had really good chocolate and “cream cheese” flavour and was not overly sweet. Definitely going to be making this cake again (and again and again).

    May 12, 2018 at 7:03 PM Reply
    • Brit Wolfe

      Aww, I’m so glad you liked it! ♡

      May 17, 2018 at 12:46 PM Reply

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