Ingredients
- 120g (1/2 cup) sourdough discard
- 240ml (1 cup) plant-based milk (unsweetened almond, soy, or oat)
- 1 tbsp apple cider vinegar or lemon juice
- 60ml (1/4 cup) maple syrup
- 1 tsp vanilla extract
- 240g (2 cups) whole wheat flour (or spelt flour)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 150g (1 cup) fresh or frozen blueberries (no need to thaw frozen)
Instructions
- Preheat oven to 350°F (175°C).
- Line an 8x8-inch (20x20 cm) baking dish with parchment paper or lightly grease with coconut oil and sprinkle flour
- In a medium bowl, whisk together the sourdough discard, plant-based milk, apple cider vinegar, maple syrup, and vanilla extract. Let sit for a few minutes to activate the vinegar and sourdough.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt
- Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Pour the batter into the prepared baking dish and spread it evenly with a butter knife
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before slicing.