2 c Sourdough starter
2 c Whole wheat flour; freshly
-milled is preferred
1 c Coconut oil; melted but not
-hot
1 c Raw milk or full fat coconut
-milk
1 c Sucanat
1 c Kabocha/pumpkin puree
2 Eggs
1 tb Vanilla extract
2 ts Baking soda
1/2 ts Salt
2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground clove
1/4 ts Ground allspice
Mix the starter, flour and milk together in a bowl until incorporated.
Cover with plastic wrap or a towel. Let sit on a counter for at least
8 hours or up to 24 hours.
Preheat oven at 350 degree F. Lightly grease your cake pan with
coconut oil.
In a separate bowl beat the eggs, coconut oil, sucant, kabocha/pumpkin
puree, vanilla extract and spices together. Add the sourdough
mixture, salt and baking soda. Beat until smooth.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes or
until a fork comes out clean when inserted. Frost when cool.
