Sourdough truly is a gift that keeps on giving. The excitement of baking sourdough bread is unparalleled, but finding new and delicious ways to use sourdough discard is equally rewarding.
This sourdough discard coffee cake, crafted with almond flour and homemade blueberry jam, offers a simple and healthy way to whip up a delightful sweet treat for the whole family.
Before We Start, Here Are Some Things To Know
This Cake is Gluten-Free: My sourdough starter is made with a gluten-free mix of teff, sorghum, and millet flour. I also use almond and tapioca flours, making this cake completely gluten-free and lectin-free. But if your starter is the regular wheat kind, it’ll work just fine here too.
No Sugar, Still Sweet: I don’t use regular sugar in this cake. Instead, there’s a little bit of a natural sweetener and a homemade sugar-free blueberry jam. If you prefer using sugar, or sweetened jam, go right ahead. Just know that, as it is, this cake has a mild sweetness.
This Cake is Dairy-Free: The recipe includes sugar-free coconut yogurt, which makes it dairy-free and adds a nice flavor and texture. But you can use any yogurt you like.
Ingredients You Need
- 200 grams almond flour
- 4 tablespoons tapioca flour
- 4 tablespoons inulin powder
- 1 teaspoon baking powder
- pinch of salt
- 3 pastured eggs, separated
- Zest of one or two organic lemons (I prefer two for a more intense lemon flavor)
- 1/3 cup extra virgin olive oil
- 2/3 cup coconut yogurt
- 3 tablespoons allulose (or monk fruit)
- 2/3 cup sourdough discard
- 1 teaspoon vanilla extract
- 1 cup sugar-free blueberry jam
Instructions to Make the Sourdough Discard Coffee Cake
- Preheat your oven to 180°C (350°F) and line a 8×8 inch baking pan with parchment paper. Separate the egg whites from the yolks.
- In a medium bowl, whisk together the almond flour, tapioca flour, inulin powder, baking powder, and salt. Set aside.
- In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks.
- In another large mixing bowl, use an electric mixer (or a stand mixer) to blend the egg yolks, lemon zest, olive oil, coconut yogurt, allulose, vanilla extract, and a pinch of salt until creamy. Add the sourdough discard and mix it in until fully incorporated.
- Gradually add the dry ingredient mix to the wet ingredients and continue to mix until fully incorporated.
- Gently fold the beaten egg whites into the batter using a spatula, being careful not to overmix. You will get a light, fluffy batter.
- Pour the batter into the prepared baking pan. Dollop the blueberry jam over the batter in various spots, then use a fork to gently swirl the jam into the batter.
- Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10-15 minutes, then remove it from the pan and allow it to come to room temperature before slicing and serving. I prefer to trim the edge of the cake before portioning it, but it’s not necessary.
Storing and Serving Suggestions
Serve this cake as it is, or drizzle some almond butter on it. It’s delicious with a cup of coffee or your favorite tea.
Store it in an air-tight container in the refrigerator for up to three days, or freeze it for longer storage.
I hope you love this sourdough coffee cake recipe as much as we do!
More Sourdough Discard Recipes
I have a few more recipes using my gluten-free and lectin-free sourdough discard, that can be adapted to other types of discard:
- Sourdough Pinwheels With Cheese
- Healthy Sourdough Discard Waffles
- Onion and Caraway Sourdough Crackers
- Sugar-Free German Plum Cake
*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.
Sourdough truly is a gift that keeps on giving. The excitement of baking sourdough bread is unparalleled, but finding new and delicious ways to use sourdough discard is equally rewarding. This sourdough discard coffee cake, crafted with almond flour and homemade blueberry jam, offers a simple and healthy way to whip up a delightful sweet treat for the whole family. Preheat your oven to 180°C (350°F) and line a 8x8 inch (21x21 cm) baking pan with parchment paper. Separate the egg whites from the yolks. In a medium bowl, whisk together the almond flour, tapioca flour, inulin powder, and baking powder. Set aside. In a clean, dry bowl, beat the egg whites with an electric mixer until they form stiff peaks. In another bowl, use an electric mixer to blend the egg yolks, lemon zest, olive oil, coconut yogurt, allulose, vanilla extract, and a pinch of salt until creamy. Add the sourdough discard and mix it in until fully incorporated. Gradually add the dry ingredient mix to the wet mixture and continue to mix until fully incorporated. Gently fold the beaten egg whites into the batter using a spatula, being careful not to overmix. You will get a light, fluffy batter. Pour the batter into the prepared baking pan. Dollop the blueberry jam over the batter in various spots, then use a fork to gently swirl the jam into the batter. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10-15 minutes, then remove it from the pan and allow it to cool completely before slicing and serving. I prefer to trim the edges first, but it's not necessary. Serve as it is or with a drizzle of almond butter. Store it in an air-tight container in the refrigerator for up to three days, or freeze it for longer storage.Sourdough Discard Coffee Cake with Blueberry Jam
(1 votes, average: 5.00 out of 5)
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