Follow this plant-based recipe to make a rich, delicious einkorn sourdough chocolate cake or cupcakes.
Earlier this month, we celebrated Wilder Baby’s first birthday. It was the fastest year of my life. It feels like just yesterday I was holding him for the first time in the birthing pool, and now he’s walking behind his big brother’s tricycle!
He had a wonderful time eating this homemade einkorn sourdough chocolate cake. (I made a small “smash cake” just for him.) Made from scratch with unrefined sugar and an heirloom grain, it’s a healthier spin on a classic with a tasty sourdough tang.
Using the same recipe, I also made einkorn sourdough chocolate cupcakes, which were a hit with the entire family. My mom said these sweet vegan treats reminded her of Almond Joy candy, thanks to the coconut oil in the frosting. The man of the place raved about this dairy-free dessert on multiple occasions.
Tips for Making Einkorn Sourdough Chocolate Cake or Cupcakes
You can use active sourdough starter or sourdough discard.
Ideally, start making this recipe the night before. The long fermentation (up to 24 hours) not only develops the flavors, but also it increases the nutritional value of the ancient einkorn grains, making them more digestible.
If you’re making this recipe in a pinch, you can let the sourdough mixture rest at room temperature for two or three hours.
If you’re baking a cake (or cupcakes without liners), let it cool before removing it from the pan. It will be more fragile when hot out of the oven.
I prefer to frost this cake with chocolate icing (recipe below), but I’m sure it would be delicious with vanilla or even strawberry frosting.
Additionally, I like to decorate the cake and cupcakes with fresh berries. They’re beautiful and flavorful!
Try it with a scoop or two of malted vanilla vegan ice cream.
This vegan cake is delicious the next day. I even leave it uncovered in the fridge and it doesn’t dry out.
How to Make Einkorn Sourdough Chocolate Cake or Cupcakes
In a large bowl, mix together sourdough starter, water, einkorn flour, and sea salt. Cover with a damp tea towel and allow to sit overnight.
When you’re ready to bake, preheat oven to 350 degrees Fahrenheit.
Prepare cake or cupcake pans.
In another bowl, whisk together flax “eggs,” coconut oil, vanilla extract, cacao powder, plant milk, maple and coconut sugar.
Next, gently combine the chocolate mixture with the sourdough mixture, stirring until smooth.
Lastly, add baking soda and incorporate well.
Divide cake batter evenly between the prepared pans.
Bake for 15-20 minutes for cupcakes and 30-35 minutes for cake (or until a toothpick inserted comes out clean).
Remove from the oven and cool for 10 minutes. Then carefully remove from the pan and allow to cool completely before frosting.
How to Make Vegan Chocolate Frosting
- 1/2 cup cacao powder
- 1/2 cup coconut oil, softened or melted
- generous pinch of fine sea salt
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup – 1/2 cup plant milk to thin
To make the dairy-free frosting or icing, mix together powdered sugar, cacao powder, and sea salt. Use a mixer to beat coconut oil and vanilla extract into the dry mixture. When combined, keep mixing while gradually adding the dairy-free milk. Beat until it is velvety smooth, thick, and spreadable.
Pin this plant-based recipe for later.
Hope you enjoy this vegan einkorn sourdough chocolate cake and cupcake recipe as much as my family does!
More Scratch-Made Einkorn Desserts:
- Einkorn Sourdough Strawberry Cobbler
- Einkorn Shortbread Cookies
- Orange Olive Oil Yogurt Einkorn Cake
- Einkorn Shortbread Cookies
- Vegan Einkorn Chocolate Chip Cookies
- Old-Fashioned Einkorn Gingerbread
- Plant-Based Pumpkin Pie
- 2 cups all-purpose einkorn flour
- 1/2 cup coconut oil
- 1/2 cup sourdough starter
- 3/4 cup water
- 3 flax "eggs" (3 tablespoons ground flaxseed + nine tablespoons water)
- 1 cup maple sugar
- 3/4 cup coconut sugar
- 1 1/2 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
- 1 cup cacao powder
- 1 cup plant milk
- 2 teaspoons baking soda
- In a large bowl, mix together sourdough starter, water, einkorn flour, and sea salt. Cover with a damp tea towel and allow to sit overnight or up to 24 hours.
- When you’re ready to bake, preheat oven to 350 degrees Fahrenheit.
- Prepare cake or cupcake pans.
- In another bowl, whisk together flax “eggs,” coconut oil, vanilla extract, cacao powder, plant milk, maple and coconut sugar.
- Next, gently combine the chocolate mixture with the sourdough mixture, stirring until smooth.
- Lastly, add baking soda and incorporate well.
- Divide cake batter evenly between the prepared pans.
- Bake for 15-20 minutes for cupcakes and 30-35 minutes for cake (or until a toothpick inserted comes out clean).
- Remove from the oven and cool for 10 minutes. Then carefully remove from the pan and allow to cool completely before frosting.
- Decorate as desired and enjoy!
see accompanying blog post for plant-based chocolate frosting recipe