Renewing your spirit one bite at a time

Sourdough Pumpkin Maple Cake

sourdough pumpkin maple cake

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!

Sourdough Pumpkin Maple Cake
Sourdough pumpkin maple cake

Equipment needed

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

dry ingredients
Whisk your dry ingredients
wet mixture
Mix your wet ingredients
sourdough pumpkin maple cake
Add dry mixture and stir well
sourdough pumpkin maple cake
Sourdough pumpkin maple cake
sourdough pumpkin maple cake
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 minutes
Cook Time25 minutes
Course: Dessert
Servings: 1 8 inch cake
Calories: 220kcal


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


  • 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


  • 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.


Serving: 1slice | Calories: 220kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Sodium: 189mg

Did you try this recipe?

Thank you so much for reading! If you end up trying this delicious recipe, let me know! Happy baking 🙂

sourdough pumpkin maple cake

If you found this article helpful, you may also like my Sourdough Discard Blueberry Muffins

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Recipe Rating


  1. Beautiful recipe! A perfect cake with afternoon tea!

    1. Thank you! It truly is!!