Dairy-free

One of the BIGGEST changes that we, as a family, are doing this go round is going dairy-free for a little while. This is a HUGE change in our lives and it didn't sit very well with a couple people at first. It is going to be a big adjustment, but I have faith that we, as a family, can do it TOGETHER. Some health concerns came up that led us to this decision and we are feeling really good that this is the direction we need to take.

So, here I start my first dairy-free post!!!

My husbands birthday was this weekend and, being the primary cook and baker in the family, I asked him what kind of "treat" he wanted for his birthday. We had already made the decision that we were going-dairy free so the search for recipes ensued. For Christmas he gave me a sourdough starter. I've been having a LOT of fun with this. I LOVE sourdough. The family LOVES sourdough. Back BEFORE we had decided to go dairy-free I searched for sourdough recipes to use my discard in. In my search I came across chocolate cake. And wouldn't you know it, there is a dairy-free sourdough chocolate cake recipe. We just HAD to try it out. It was AMAZING. Here is the recipe:

For the sponge:
1 cup ripe sourdough starter
1 1/2 cups whole wheat flour, freshly milled
1 cup coconut milk, canned

Mix the starter, flour, and the milk together in a bowl, cover, and leave at a room temp for approx 6 hours. Warning, this does NOT have a pleasant aroma, but it made EXCELLENT cake.



For the Cake:
1 cup coconut oil
1 1/4 cups coconut sugar
2 tsp vanilla extract
2 eggs
6 oz unsweetened baking chocolate, melted
1 tsp sea salt
1 1/2 tsp baking soda
 
Add eggs, sugar, oil and melted chocolate together in a bowl and mix well. Stir in salt, vanilla and baking soda. Add to the soured flour. Pour into oiled 9x13 pan. Bake in preheated 350° oven for 30-35 minutes. Allow to cool completely before frosting.

For the Frosting:
1 cup canned coconut cream (I stirred the cream, but I don't think you're supposed to. It still turned out yummy though, just runny)
1/2 cup coconut sugar
3 oz unsweetened baking chocolate, melted
1 tsp vanilla

Using a hand mixer, start by mixing up the coconut creme with the melted chocolate on low, add the sugar and vanilla and mix well. Frost completely cooled cake.



Every one of us LOVED this cake. Give it a try!! I got the recipe from:

http://thehomesteadinghippy.com