Sourdough Cacao Chip Cake

I have been looking for more ways to use sourdough and superfoods, although not necessarily together. Today, I decided to experiment a bit and invented the following recipe that incorporates both sourdough and cacao nibs (superfood). I hope you enjoy this delicious snack or dessert!


  • 2/3 cup coconut oil, melted gently
  • 1/4 cup butter, softened
  • 1 1/4 cup Rapadura
  • 1/4 cup maple syrup
  • 1 cup of brown sugar*
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup of cacao nibs, finely ground (I used my food processor)
  • 2 eggs
  • 2 teaspoons of vanilla
  • 2 cups of sourdough
  • 1 cup of whole wheat flour
  • Optional: 1 cup semi-sweet chocolate chips

Pre-heat oven to 325 degrees. Grease a 9×13 inch pan. Mix together coconut oil, butter, maple syrup, Rapadura, eggs, and vanilla. Stir in remaining ingredients. Pour into greased pan and bake for approximately 35 to 45 minutes or until a toothpick or knife inserted into the center comes out clean.

This cake is quite rich and tastes delicious without any icing. It pairs wonderfully with a large glass of raw milk!

*Brown sugar can be eliminated by substituting in 1/2 cup of blackstrap molasses and increasing the whole wheat flour measurement to a total of 1 1/2 cups.

*This blog is shared on Real Food Wednesday and Monday Mania.

2 thoughts on “Sourdough Cacao Chip Cake

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