Gluten-free Sourdough Discard Cacao and Cinnamon Skillet Cake.

Yup, quite a mouthful.

I am doing some recipe development for this month’s #sourdoughmonthlychallenge (a group that I am part of on Instagram) which is to make something with Sourdough Discard. 

I wasn’t sure if I should post this as I’m not certain anyone else will like it. But perhaps there are others with a similar palate to mine who will love it as much as I do – this is about the tenth time I am having it for breakfast and I am not in the least tired of it. 

As of two months ago, I have two Sourdough Starters: Moly and Fanny. Molly was created using @lizzy_sourdough_culture and I feed her one third White Bread Flour and two thirds Rye Flour (I use Stoneground, unbleached flour – either Eureka or Biowheat). Fanny was created by taking a little bit of Molly and feeding her a combination of Buckwheat, Quinoa and Brown Rice Flour. For the first few feedings I added a tiny bit of Rye. She is thriving and I have created some incredible recipes with her – such as my Gluten-free Sourdough Bread which is already on my Blog, so do check it out and let me know if you try it!

Back to this Skillet Cake – the recipe began as Pancakes -which are fantastic so feel free to use the batter to make Pancakes if you like. I simply decided one morning to pour the entire batter into my Le Creuset skillet and place it in the oven. The result was absolute perfection and so I keep making it this way. I find it much easier and I love this soft cakey texture covered in melted Butter. I also find that Pancakes cool down quickly – so I was eating them as they were ready, while I was still making the rest. With this Cake – once it is baked, I can top it with butter and sit down to eat it while it is still hot and trust me, it is so incredibly comforting on these cold winter mornings.

Add sweetener of choice if you’d like as this Cake is not sweet AT ALL. But I love it without. I love the flavour of the Cacao & Cinnamon. Another option for sweetness would be drizzling the Cake with Maple Syrup or Honey. 

Gluten-Free Sourdough DiscardCacao & Cinnamon Skillet Cake

Ingredients

• 100g Gluten-free Sourdough Discard 
• 80g cooked & cooled Pumpkin (or Pumpkin purée)
• 2 Eggs
• 1 Tbsp Cacao Powder
• 1 Tbsp *Collagen Powder
• ½ tsp Ceylon Cinnamon Powder
• ¼ tsp Bicarbonate of Soda
• ¼ tsp Salt

Method

• Preheat oven to 175°C
• Using a handheld blender, blend all the ingredients except the Sourdough Discard.
• Pour Sourdough Discard into a separate bowl.
• Slowly pour the blended mix into the bowl with the Sourdough Discard while mixing with a spatula.
• Heat a small skillet (20cm) with a knob of Butter – get the butter all around and up the sides of the skillet.
• When the Butter starts to bubble, pour batter in.
• Keep skillet on the stove for a couple minutes before transferring to the oven.
• Bake for 15-20min. I like the centre a little undercooked. If you prefer it completely cooked, leave it until cracks form in the centre. You can also just insert a toothpick into the centre to check when it’s ready.
• Remove Cake from skillet by first loosening it with a spatula.
• To Serve: Top with a generous amount of Butter that will melt into the Cake. Drizzle with Maple Syrup or Honey and add a dollop of Greek Yogurt if you’d like.

*It does rise a bit more and it is fluffier without the Collagen powder, however I love the flavour with it and it also gives the Cake an even softer crumb. Plus there’s the added bonus of nutrition.