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fresh milled flour sourdough vanilla sheet cake with cream cheese butter cream frosting no sugar honey sweetened

Fresh Milled Flour Sourdough Vanilla Cake (No Refined Sugar) Recipe

Kayla Ruetten
Indulge in a guilt-free treat with this Fresh Milled Flour Sourdough Vanilla Cake! This recipe is a game-changer for health-conscious bakers, combining the superior nutrition of freshly ground grains with the digestive benefits of sourdough fermentation. Naturally sweetened and refined sugar-free, this moist and tender cake proves that you can have your cake and eat it too. Whether you're using sourdough discard or an active starter, this wholesome vanilla cake is the perfect nutrient-dense dessert for birthdays, tea time, or any special occasion!
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Equipment

  • flour mill
  • immersion blender
  • large glass measuring cup
  • bowl
  • 9x13 baking dish
  • knife (or toothpick)

Ingredients
  

Ingredients for Cake Batter:

  • 2.5 cups finely ground fresh milled flour (soft or hard white wheat berries)
  • 1 cup honey
  • 1/2 cup sourdough starter
  • 1/2 cup butter (1 stick)
  • 1/2 cup water
  • 3 pcs eggs
  • 2-3 tbsp vanilla
  • 1 tspn baking powder
  • 1 tspn baking soda

Ingredients for Frosting:

  • 8 oz block cream cheese
  • 1/2 cup softened/room temperature butter (1 stick)
  • 1/4 cup honey

Instructions
 

Instructions for Cake:

  • Preheat oven to 350 degrees.
  • Grind wheat berries. 1 cup of wheat berries yields about 1 and 1/4 to 1 and 1/2 cups of fresh milled flour.
  • Cream together room temperature/softened butter, honey, and vanilla. I like to do this with an immersion blender right in a large glass measuring cup for less dishes. Once creamed, whisk in eggs and sourdough starter.
  • Mix flour, baking powder, and baking soda together in a bowl.
  • Add dry ingredients to wet ingredients and mix until just incorporated. Do not overmix.
  • Pour batter into a greased 9x13 baking dish. Gently tap the dish against the counter to remove air pockets.
  • Bake at 350 for about 30 minutes or until cake is golden brown on the top and bottom. Insert a knife or toothpick into the center of the cake. If it comes out clean, the cake is done; if it has batter, cook longer and try again in a few minutes.
  • Wait until cake is completely cooled before frosting, otherwise the frosting will melt and slide. I pop the cake in the fridge or freezer for a bit to speed the process.

Instructions for Frosting:

  • Cream together all ingredients until smooth. I like using an immersion blender best for this but any blender will work.
  • Spread on top of room temperature/cooled cake.
Keyword fresh milled flour sourdough vanilla cake, freshly milled wheat vanilla cake, healthy sourdough dessert, no refined sugar sourdough cake, sourdough discard vanilla cake recipe