Sourdough Discard Coffee Cake (Egg-free, Vegan)

Squares of sourdough discard coffee cake on parchment paper showing the layers of white cake and cinnamon filling.

5 from 3 votes

Sourdough Discard Coffee Cake (Egg-free, Vegan)

This delicious sourdough discard coffee cake bursts with cinnamon, brown sugar and vanilla flavor. It is soft, buttery, tender, but also carries a subtle crunch, thanks to its crispy topping. Perfect sweet treat to enjoy with a steamy cup of coffee, this recipe is also made egg-free and vegan!

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: English

Keyword: sourdough cake, vegan sourdough recipe

Servings:

Calories: 286kcal

Author: Jessica Laroche

Equipment

Mixing bowls
Stirring spoons and spatulas
Small kitchen scale (or measuring cups)
Measuring spoons
9 x 9 square baking dish such as a brownie pan

Ingredients

For the sourdough discard cake

100 g sourdough discard 100% hydration, fed and active sourdough starter works too
240 g milk I used oat milk, (240g = 1 cup)
1 teaspoon vanilla extract
200 g granulated sugar I used cane sugar, (200 g = about 1 cup)
100 g oil I used canola oil, (100g = about ½ cup)
190 g all-purpose flour (190g = about 1 cup)
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

For the cinnamon sugar middle + top layers

140 g flour
120 g cold and solid butter I used vegan butter
200 g brown sugar
4 teaspoon cinnamon
½ teaspoon salt

Instructions

Pre-heat the oven to 350ºF and line a 9 x 9 square baking dish with parchment paper.
Start by making the cake batter. In a large mixing bowl, combine the sourdough discard, milk, oil, vanilla and sugar. Whisk well until uniform. Then, add the flour, baking powder, baking soda and salt and keep stirring until combined (but do not overmix). Set aside.
Make the cinnamon sugar middle and top layer. In a second mixing bowl, add the flour, brown sugar, cinnamon and salt, then combine. Add the cold butter in chunks and use a pastry cutter or a fork to crush the butter in the sugar mix until crumbly and uniform. This can take a few minutes.
Build the cake. Pour HALF the cake batter into the prepared dish and push the batter up to the corner until it forms an even layer. Crumble HALF the cinnamon sugar mix while being gentle enough to keep the batter undisturbed underneath. Pour the remaining batter all over the surface, then crumble the rest of the cinnamon sugar over.
Bake. Bake for 50-53 minutes. If the top of the cake turns to a darker brown too quickly, then you can cover loosely with foil. Let the cake cool down for 10-15 minutes before unmolding and slicing. Enjoy!

Video

Notes

If possible, weigh the ingredients using a small kitchen scale as opposed to measuring with a cup, this will give you better results. If you must use cups, then follow the spoon and level method!
Do not overmix the cake batter! Stir only until there are dry pockets of flour visible. This will allow for a soft and tender cake texture.
When making the cinnamon filling, make sure to use cold and solid butter for the best result. Once the topping is combined, I also recommend keeping the mixture in the fridge until ready to use!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition