Am I ever enjoying the GNOWFGLINS sourdough e-course.  I never really thought I would come this far with sourdough and actually start to enjoy it.  With my busy schedule, I am really in awe that sourdough really isn’t labor intensive.  It just takes a little bit of planning and working into your schedule.  But so far, it’s been a breeze.  I fed my starter twice a day for three weeks and I now keep it in my fridge and make sure to feed it once a week.  I’ve also been trying to use it once a week, (mostly in pancakes) in order to keep it strong and active.  It’s so much fun watching fermentation happen right in front of your eyes.  To see the bubbles immediately fizz and take action after feeding it flour and water is exciting.  Live bacteria that’s working for our nutritional benefit.A few weeks ago, Wardeh posted her recipe for sourdough chocolate cake.  Seeing the picture alone made me jump at the opportunity to feed my starter and begin the process of making my family a nourishing dessert.  This cake couldn’t be easier to make.  I’ve already made this cake twice in order to change up the ingredients a bit to my families liking.  It’s a combination of Wardeh’s and King Arthur’s recipe.  Now please remember, I am not claiming to be a baker.  I can follow directions for baked goods but when it comes to the scientific realm that mighty bakers encompass, well… that’s just not me.  Make sure to check out the GNOWFGLINS pay what you can ecourse on sourdough 😉

Sourdough Chocolate Cake

Although I’m not a baker at heart, I LOVE to decorate cakes (my cake gallery)!  This recipe makes enough batter to fill one 9″ round 2″ high.  Double the recipe to make a beautiful layered cake!  P.S. I’m working on a naturally sweetened buttercream icing perfect for any birthday or wedding cake!

  • 1 cup sourdough starter (make sure it’s been fed and past the bubbly stage)
  • 1 cup raw/whole milk
  • 8 1/2 oz, whole wheat pastry flour (I used freshly ground soft white berries)
  • 1 cup raw honey
  • 1 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1 tsp celtic sea salt
  • 1 1/2 tsp baking soda
  • 2 1/4 oz cocoa powder (not dutch process)
  • 2 farm fresh eggs


In this image you can see from the green line pointed out above, how much the batter rose in 8 hours.
  1. Mix the starter, milk, and flour in a large bowl.  Let it sit overnight for a minimum of 8 hours.  (My first cake soaked for 18 hours which ended up being to tart for my families liking.  8 hours was perfect.)
  2. In a separate bowl or stand mixer on medium speed, beat together the honey, oil, vanilla, salt, baking soda and cocoa.
  3. Add the eggs one at a time beating after each addition.
  4. Combine the flour mixture with the chocolate mixture and mix through until smooth.
  5. Pour the batter into an oiled and floured 9″ round or 9″ x 13″ pan.
  6. Bake the cake for 30-40 minutes at 350F or until a toothpick inserted into the middle of the cake comes out clean.chocolate_sourdoughcake4
  7. If turning the cake out onto a platter, remove the cake and let cool for 10 minutes.  Immediately turn onto a wired rack to cool.

Naturally Sweetened Chocolate Buttercream Icing

Wardeh had an amazing recipe for chocolate icing.  The only difference that I did was use real butter instead of coconut butter.  An amazingly sweet, easy and delicious topping. This recipe makes enough to cover one 9″ round.

  • 1 cup unsweetened, softened butter
  • 4 tablespoons cocoa powder
  • 1/2 cup real maple syrup
  • 1 teaspoon pure vanilla extract
  • 2-4 tablespoons raw milk, to thin to desired consistency


  1. Blend all ingredients by hand or mixer until smooth and to your desired consistency.

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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