I use a basic potato sourdough starter that I keep in my fridge. It's super easy and requires no feeding but I assume that normal sourdough would also work, and if you're in a pinch a dairy-free plain yogurt would be a great alternative! This is a perfect coffee cake, not too sweet and with a bitterness and tang from the cocoa powder and sourdough. It is super easy and tastes amazing paired with whipped coconut cream, or a vegan creme anglaise.
Ingredients:
1 1/3 cup sourdough starter (or plain dairy-free yogurt)
1/4 cup warm/tepid water
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Equiv 2 flax eggs
3/4 cup cane sugar
8 tbsp coconut oil
1 cup of dairy-free chocolate chips
Directions:
Preheat oven to 350F.
Line a loaf pan with parchment and set aside.
In a small bowl, combine flour, salt, baking soda, and baking powder. Set aside.
In the bowl of a stand mixer, cream together coconut oil and sugar. Add flax eggs and combine. Add sourdough starter and mix at low speed until integrated. Sift in cocoa powder, mix at low speed.
Add in flour mixture at low speed, in thirds. Mix only until combined. Add warm water as needed to achieve a thick but pourable batter. Amount of water will vary due to the type of cocoa powder used. When batter is ready, fold in half the chocolate chips.
Pour into prepared loaf pan and sprinkle the reserved chocolate chips on top.
Bake approximately 45 mins or until a wooden skewer comes out clean. Loaf should have a characteristic 'crack' along the top as it bakes. Remove from oven and cool in the pan at least 15 mins. Transfer to a cooling rack.
Enjoy!
Comments