Sourdough WHAT?!
Ingredients:
LEVAIN
1 cup fed, active sourdough starter
1 cup milk
2 cups flour
CAKE BATTER
1 cup coconut sugar
1/2 cup maple syrup
1/4 cup coconut oil
1/2 cup butter, melted
2 tsp vanilla extract
1 tsp almond extract
1 1/2 tsp baking soda
2 eggs
Sourdough levain
STRAWBERRY FILING
2 cups fresh or frozen strawberries, chopped
1/2 cup water
3 TB arrowroot powder on stove to thicken
Squeeze 1/2 a lemon or lime
1/4 cup maple syrup or honey
INSTRUCTIONS
1. The day before baking your cake, prepare the levain. Combine the starter, milk, and flour in a bowl and let it sit out on the counter overnight.
2. The next day, preheat the oven to 350 degrees F and make the cake batter. Combine all the cake batter ingredients (except the levain) in a stand mixer on medium speed. Then add the levain. It will be thick at first, but will eventually combine after a few minutes of mixing.
3. Line two 9" cake pans with parchment paper. Try to flatten the paper out so there aren’t folds and kinks around the edges that will form on your cake. Pour the batter evenly into both pans.
4. Bake at 350 degrees F for 25-30 minutes, or until a knife inserted in the middle comes out clean.
5. Meanwhile, prepare the strawberry filling. On the stove combine the strawberries, water, lemon, maple syrup, and arrowroot powder. Simmer on stove until thickened, whisking with a fork occasionally, about 20-30 minutes. Be patient as it takes some time to thicken. Let cool completely before spreading on cake.
6. Once the cake has cooled completely, carefully remove one half of the cake to a cake stand. Spread the cooled strawberry filling onto the top of the cake. Then layer the second layer of cake on top. Spread the frosting all around the cake, and top with fresh strawberries for decor. Enjoy!
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