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