Sourdough Discard Strawberry Cake
Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Enter the world of dreamy Sourdough Discard Strawberry Cake! This cake is so incredibly light and fluffy. It is refined sugar free and can easily be made dairy-free as well. This strawberry cake is not only a fantastic way to utilize your sourdough discard but also a wholesome dessert option packed with flavor and goodness. So, grab your jar of discard and dive into this recipe that will rock your taste buds and not sacrifice your nutritional goals.
If you are new to sourdough making and bread, check out my post on Organic Sourdough Bread. If you don't have a sourdough starter and want to start that journey, you can purchase my personal sourdough starter here.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why You Should Be Eating Sourdough
Easy to Digest
The bacteria-yeast composition will start to breakdown the starches found in the grains before it even reaches your stomach!! Most of the work is done before you consume, making it much easier on your gut.
Lower Glycemic Index
Sourdough is fermented in a way that depletes bad starches within it. Your blood sugar won’t rise drastically upon eating it.
Better for Gluten Sensitivity
The longer fermentation time for sourdough bread means that much of the protein gluten is broken down into amino acids before you consume it.
Provides Healthy Bacteria
Sourdough is fermented in a way that fosters more beneficial bacteria in the bread and in your body when you eat it.
Made with 2 Simple Ingredients
Real sourdough starter contains only 2 ingredients: flour & water.
Macros & Nutrients
Sourdough is packed with nutrients, healthy carbs, protein, fiber, iron and vitamins like potassium, folate & vitamin B. It is not high in calories either.
The Magic of Sourdough Discard:
Sourdough discard – the excess starter removed before feeding – often finds itself tossed aside. But don't underestimate its potential. Packed with flavor and rich in beneficial bacteria, sourdough discard adds depth and complexity to baked goods. It's a baker's secret weapon, elevating everything from pancakes, to cake, tortillas, and to pizza dough & beyond!
Ingredients
- 1 cup organic, all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 6 tbsp unsalted grass-fed butter, softened. You can also use coconut oil as a dairy-free alternative.
- 1/2 cup + 1 tbsp granulated monk fruit, divided. You can use any sweetener you prefer, but monk fruit is my personal healthy favorite!
- 1 large organic egg, at room temperature.
- ¼ cup organic, plain nonfat Greek yogurt - Use a dairy-free yogurt if dairy-free.
- 200 grams (about ¾ cup) unfed sourdough discard, at room temperature
- 1 tsp vanilla extract
- 12 oz. fresh strawberries trimmed and halved
- Confectioner's (powdered) monk fruit sweetener, for serving (optional)
How To Make It
- Preheat the oven to 350℉. Grease the sides and bottom of a 9-inch springform cake pan with cooking spray, then line the bottom with parchment paper. Grease the top of the parchment paper as well. I use organic avocado oil.
- In a large mixing bowl bowl, mix the softened butter and 1/2 cup granulated monk fruit on medium-high speed for 2-3 minutes, or until pale and fluffy.
- Add the egg, Greek yogurt, sourdough discard, and vanilla extract to the butter mixture and mix on medium/low speed until smooth and combined.
- Add the flour, baking powder, and salt. Mix until no dry spots remain and you have a smooth, thick cake batter.
- Transfer the batter to the prepared pan, using a spatula to spread it evenly. Press the halved strawberries into the batter, keeping the berries as close together as possible.
- Sprinkle the top of the cake with 1 tablespoon of granulated monk fruit. Bake for 60-65 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Let the cake cool for at least 30 minutes, then dust with a confectioner's sugar substitute (I also use monk fruit here) and serve.
How To Store Leftovers
You can store your leftovers in an air tight container in the fridge for 5 days. You can also store it at room temperature for up to 3 days or freeze for up to 6 months.
Check Me Out on Social Media
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Sourdough discard is a baker's blessing in disguise. Rather than letting that precious discard go to waste, why not turn it into something delicious and nutritious? Enter the world of dreamy Sourdough Discard Strawberry Cake! This cake is so incredibly light and fluffy. It is refined sugar free and can easily be made dairy-free as well. This strawberry cake is not only a fantastic way to utilize your sourdough discard but also a wholesome dessert option packed with flavor and goodness. So, grab your jar of discard and dive into this recipe that will rock your taste buds and not sacrifice your nutritional goals.
- 1 cup all purpose flour (organic)
- 1.5 tsp baking powder
- 1/2 tsp salt (fine sea salt)
- 6 tbsp butter (grass-fed is the healthiest option. You can also use coconut oil if dairy free.)
- 1/2 cup monk fruit (plus 1 tbsp, divided, granulated)
- 1/4 cup Greek yogurt (plain, nonfat)
- 1 egg (large, organic)
- 3/4 cup sourdough starter discard ((200g) organic - If you are new to sourdough, you can purchase my sourdough starter on Etsy.)
- 1 tsp vanilla extract (organic)
- 12 oz. strawberries (organic, trimmed and halved)
- powdered monk fruit (optional, to top cake with)
Preheat the oven to 350℉. Grease the sides and bottom of a 9-inch springform cake pan with cooking spray, then line the bottom with parchment paper. Grease the top of the parchment paper as well. I use organic avocado oil.
In a large mixing bowl bowl, mix the softened butter and 1/2 cup granulated monk fruit on medium-high speed for 2-3 minutes, or until pale and fluffy.
Add the egg, Greek yogurt, sourdough discard, and vanilla extract to the butter mixture and mix on medium/low speed until smooth and combined.
Add the flour, baking powder, and salt. Mix until no dry spots remain and you have a smooth, thick cake batter.
Transfer the batter to the prepared pan, using a spatula to spread it evenly. Press the halved strawberries into the batter, keeping the berries as close together as possible.
Sprinkle the top of the cake with 1 tablespoon of granulated monk fruit. Bake for 60-65 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
Let the cake cool for at least 30 minutes, then dust with a confectioner's sugar substitute (I also use monk fruit here) and serve.
Servings 8
- Amount Per Serving
- Calories 166kcal
- % Daily Value *
- Total Fat 9.5g15%
- Saturated Fat 5.7g29%
- Cholesterol 50.1mg17%
- Sodium 185.2mg8%
- Total Carbohydrate 15.7g6%
- Dietary Fiber 0.8g4%
- Sugars 1.4g
- Protein 3.6g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.