Gluten Free Sourdough Cake Recipe

During these cold winter months I feel compelled to spend time in the kitchen, baking and creating, warming us from the inside out.  This gluten free Pumpkin Sourdough Cake recipe, tender and moist, with a nice spice to awaken your taste buds from their long winters nap, is just perfect with a cup of tea, and a warm fire, warm inside and out:-)

If you have never tried sourdough you should, it is fun and easy, a kitchen experiment you can eat and grow for years to come.  It makes fantastic pancakes, and a fun and versatile sourdough pizza biscuit  plus tender moist cakes, how awesome is that?!!

GF Pumpkin Spice Sourdough Cake recipe

Serves 10
Prep time 10 minutes
Cook time 35 minutes
Total time 45 minutes
Allergy Peanuts, Wheat
Dietary Gluten Free
Meal type Breakfast, Snack
Misc Child Friendly, Pre-preparable
Occasion Casual Party
A Gf Pumpkin Spice cake recipe using sourdough starter, moist and full of flavor. Perfect for Sunday brunch or a casual party.

Ingredients

  • 1 cup Gf sourdough starter
  • 1/4 cup milk
  • 1/4 cup oil(coconut oil can be used, but melt first)
  • 1 1/3 cup canned pumpkin(unsweetened)
  • 1 egg(room temp)
  • 1 1/3 cup Gf flour (my Gf Flour Blend at the bottom)
  • 1/3 cup molasses
  • 1/3 cup coconut sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chocolate chips(cinnamon chips if desired are great too)

Note

This recipe is a great way to use up some of your GF sourdough starter.

Directions

Step 1
Preheat oven to 350*, grease bundt pan well.
Step 2
In mixer combine Gf sourdough starter, milk, egg and oil together, blend well.
Step 3
In separate bowl mix Gf flour, baking soda, coconut sugar, salt, and spices.
Step 4
Carefully blend your flour mixture into your sourdough starter mix, now mix in your pumpkin and molasses.
Step 5
Allow mixture to blend in the mixer for 2-3 minutes.
Step 6
Pour into the prepared bundt pan, sprinkle with baking chips if using, bake at 350* for 35 minutes, check doneness with toothpick. Continue to bake until toothpick inserted comes out clean.
Step 7
dust with confectionay sugar or dollop on my maple buttercream. (recipe below)

Here is the frosting I used, just dollop it on when the cake is still warm and it will melt and soak in the maple rich goodness!

Maple Buttercream frosting, lower sugar

Serves 12+
Prep time 5 minutes
Cook time 10 minutes
Total time 15 minutes
Allergy Egg, Wheat
Dietary Gluten Free
Meal type Breakfast, Dessert
Misc Child Friendly, Pre-preparable
Occasion Birthday Party
A simple maple buttercream recipe to accompany pancake cupcake muffins. Not too sweet, and full of maple flavor.

Ingredients

  • 1 3/4 stick butter, softened
  • 1/2 cup confectioner sugar
  • 1/4 cup maple syrup
  • 4oz cream cheese, softened
  • 1 teaspoon maple extract
  • 1 teaspoon corn starch(may be needed to thicken the frosting, can be left out)

Directions

Step 1
Place softened butter in stand mixer along with cream cheese, beat until fluffy.
Step 2
carefully pour in confectioner sugar and beat into butter and cream cheese.
Step 3
Pour in the maple syrup and blend well. Add in maple extract to heighten the maple flavor.
Step 4
If the frosting is a bit soft, add a small pinch of salt to taste. You may need to chill the buttercream for a little bit, so it will set up and pipe out nicely.
Step 5
carefully pipe or spread onto Gf Apple Pancake Cupcakes, also good on carrot cake muffins as well:-)

Here is my flour blend that I find is a great multi purpose mix.

This recipe was shared over at  Tuesday with a TwistFat Tuesday,  Allergy Free WednesdayWaste not want not Wednesday, full Plate ThursdayAll Things Thursday,Vegetarian Mamma,  Foodie Friday, Natural Living MondayMix it up Monday, 

1 comment for “Gluten Free Sourdough Cake Recipe

  1. 11 February, 2014 at 12:48 pm

    Your Sourdough Cake recipe looks so good. I love the sourdough in the recipe, it will be delicious. Thanks so much for sharing this awesome recipe with Full Plate Thursday and have a great day!
    Miz Helen

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