Sour Dough Chocolate Cake

Sour Dough Chocolate Cake

7/8 c. to 1 c. spelt flour or soft white wheat flour (Add more flour if batter is too thin)

1/2 c. sourdough starter

1/2 c. milk

1/2 to 3/4 c. rapadura, sucanat, or other unrefined sugar

1/2 c. coconut oil (melted but not hot)

1 tsp. vanilla

1 egg

3/4 c. cocoa powder (preferably not Dutch process)

1/2 tsp. salt

3/4 tsp. baking soda

1/2 tsp finely ground teeccino (I don't know what this is so I leave it out)

Combine starter, milk, and flour.  Mix. Cover and let rest at room temperature for 8 to 12 hours (or overnight).  Preheat oven to 350 degrees.  Grease 8" or 9" pan.

Combine sweetener, oil, vanilla, egg, and cocoa powder.  Beat.  Add sourdough mixture, salt, baking soda and Teeccino.  Beat until smooth.  Pour into prepared pan.  Bake 25 to 35 minutes.  This is good with or without frosting.

(If cake deflates, the batter was too thin.  Use thicker starter or more flour)