This sourdough pumpkin maple cake recipe is a great dessert to bring to any holiday gathering or just to enjoy at home. There is no refined sugar in this recipe as the maple syrup does all the sweetening. Maple and sourdough pair beautifully together and I love combining the two. You can keep the cake as is or make a homemade frosting if you want to give it some extra sweetness. But the simplicity of it by itself is truly delightful!

Equipment needed

8-inch cake pan
Mixing bowls
Measuring cups and spoons

Tips and Modifications

This is not a very sweet dessert, if you desire more sugar you can substitute the maple syrup for 3/4 cup of cane sugar.
I top mine with organic powdered sugar, which is a nice balance.
If you don’t want to use egg, substitute it with 1/4 cup of unsweetened applesauce.
Your starter should have been fed within 1 day of baking this recipe. I also recommend bringing your starter and all ingredients to room temperature before baking for a plumper cake.

How to make sourdough pumpkin maple cake: step-by-step

Remove from oven and allow to cool — Pour cake mixture into pan

Print Recipe

5 from 1 vote

Sourdough Pumpkin Maple Cake

This simple, decadent sourdough pumpkin maple cake recipe has no refined sugar and is the best holiday treat to share with your loved ones!

Prep Time15

Cook Time25

Course: Dessert

Servings: 8 inch cake

Calories: 220kcal

Equipment

1 8-inch cake pan
Mixing bowls
Measuring cups and spoons

Ingredients

3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1 egg
1 cup fed sourdough starter
1 teaspoon vanilla extract
1/2 cup unsalted butter melted
2/3 cup maple syrup
1/2 cup pumpkin puree

Instructions

Preheat your oven to 400 degrees F and spray your cake pan or coat it generously with butter.
In a medium bowl, whisk together your flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate bowl mix together your pumpkin puree, maple syrup, egg, vanilla extract, and melted butter.
Add your 1 cup of sourdough starter and mix well.
Slowly add in your dry mixture and mix until combined. Make sure it is smooth with no clumps.
Pour the mixture into your cake pan and bake for 25 minutes.
Upon removing the cake, allow it to sit for 5 minutes in the pan before removing and serving.
Optional: Sift powdered sugar over top if desired.
Enjoy! Any leftovers can be stored in an airtight container on your counter for 3 days.