Egg-Free Sourdough Chocolate Cake

This lush chocolate cake gets its moisture and rise from sourdough discard, oil, and a touch of acid — no eggs required.

At a Glance

• Loaf Style: Moist single-layer cake

• Skill Level: Beginner

• Total Time: ~1 hour

• Prep Time: ~15 minutes

• Yield: One 8-inch round or square cake

• Hydration: N/A

• Bake Temp: 350°F / 175°C

• Baking Vessel: 8-inch cake tin, greased and lined

Ingredients

• 150g sourdough discard (unfed)

• 180g all-purpose flour

• 200g light brown sugar or coconut sugar

• 60g cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 240ml plant-based milk (soy, almond, oat, etc.)

• 80ml neutral oil (e.g. sunflower, grapeseed, or canola)

• 1 tbsp apple cider vinegar or white vinegar

• 1 tsp vanilla extract

• Optional: 80g dark chocolate chips or chopped walnuts

Instructions

Mix the Wet & Dry Ingredients
1. Preheat oven to 350°F / 175°C. Line or grease your cake tin.
2. In a large bowl, sift together flour, cocoa powder, baking soda, salt, and sugar.
3. In a second bowl, whisk together sourdough discard, plant milk, oil, vinegar, and vanilla.
4. Pour wet ingredients into dry and whisk until smooth and lump-free.
5. Fold in optional chocolate chips or nuts if using.

Bake the Cake
6. Pour batter into prepared cake tin and smooth the top.
7. Bake for 30–35 minutes, or until the center springs back and a skewer comes out clean.
8. Let cool in the tin for 10 minutes before transferring to a wire rack to cool fully.

Visual Cues

• The cake should rise evenly with a slight dome.

• Crumb will be moist, fluffy, and dark with a tender bite.

• No sunken center or gummy streaks.

Why This Works

Sourdough discard and vinegar activate the baking soda for lift, while plant milk and oil bring richness and moisture. The result is a soft, indulgent cake that doesn’t rely on eggs to hold its structure or deliver flavor.