Another Sourdough Starter Recipe here. This is not for most of my followers as I am sure few have a sourdough starter laying around but I thought I should share some of my sourdough starter discard explorations as it gives people an idea of what they can do with that excess starter. We don’t want to be wasteful and throw out perfectly good ingredients in the trash.
The easiest thing to do with the starter is to put the starter directly on preheated iron skillet and make small garlic or chives pancakes with it. Easy!
This is recipe is for a moist and delicious EASY spice cake.
I have never had spice cake but my mother in law called it that so I trust it is a fruit spice cake :). It can also fall in bundt cake category which I have had too many of or in applesauce cake category.
The recipe is vegan, soy-free, dairy-free, nut-free.
I will give you loose measurements as I didn’t measure anything. It is really hard to mess this up.
Most creative cooks will like such loose directions as it leaves a lot of room for experimentation.
You can pretty much replace most of the ingredients for things you already have laying around in your pantry. Different flours can be used instead of the garbanzo flour and instant oats that I used. Instead of applesauce mashed sweet potatoes or pumpkin can be used. The applesauce does give this cake a great texture. The starter although not something you can taste in the final product gives the cake complexity.
For one cake I used:
- 1 cup mature starter
- 1/2 cup to 1 cup applesauce. The applesauce I used is pumpkin spice applesauce which added some excellent spices to the cake.
- 2 tablespoons of Egg Replacer. You could use real eggs or other egg substitutes. I like Bob’s Red Mill Egg Replacer because it has such healthy ingredients and it performs great in baked recipes.
- 1/2 cup of Garbanzo Flour – this also acts as binder or eggs in the recipe. You could just use the garbanzo and omit the egg replacer. It is packed with nutrition.
- I also put a few tablespoons of instant oats. Any flour will work.
- 2-3 tbsp of vegan butter or trans-fat-free shortening. For an oil-free version, nut butter can work too.
- 1/2 cup or more of SUGAR. I used a combination of coconut and turbinado sugar. Adjust it to your liking.
- 1 tsp cornstarch (optional as well)
- 1 tsp baking powder
- 1/2 cup of frozen blueberries or other fruits
- Dried fruits such as raisins, cranberries, cherries, blueberries, mango, etc
- 1 tsp or o of cinnamon or other spices.
- A pinch of salt.
- 1/3 to 2/3 of Nut milk in order to form the batter. It should be thicker than crepe batter.
Mix everything and put in a cake pan. Bake at 350 F for 20-30 minutes.
Check your cake for doneness with a toothpick or a knife before taking it out of the oven.
This cake turned out moist and delicious.