Sourdough Chocolate Raspberry Tea Cake

Treat yourself or surprise your honey (or little honey drops) with this delicious and nourishing Sourdough Chocolate Raspberry Teacake.

Course Dessert
Author Erin VanderLugt



At least 8 hours before...

  1. In a medium sized bowl, whisk together milk and sourdough starter.
  2. Stir in flour until well combined.
  3. Cover with a tea towel and a plate and set aside on the counter for 8 hours or overnight.


  1. If you are using spelt or whole wheat pastry flour, you may need to add a bit more flour to reach a thicker consistency.
  2. Preheat oven to 350 degrees Fahrenheit and place a rack in the middle of the oven.
  3. In a small bowl combine coconut oil, sucanat, honey, eggs, salt, vanilla extract and cocoa powder.
  4. Stir well.
  5. Pour the chocolate mixture on top of the soured mixture and combine in your favorite way. Mine? I squoosh the batter with my hands so I can mix thoroughly but not over-mix.
  6. Next, stir in the baking soda and baking powder. I use a wooden spoon for this.
  7. Finally, fold in the frozen raspberries and chocolate chips.
  8. Distribute the batter into your greased baking vessel of choice.
  9. Bake for the appropriate amount of time* and until a toothpick inserted in the center comes out clean. Take care not to over-bake.
  10. Cover with parchment paper to prevent the top from becoming too brown, and start checking for doneness about 10 minutes before the baking time is up.
  11. This is delicious enjoyed warm or at room temperature and served on its own, or with a dollop of whipped cream, a scoop of homemade ice cream, a spoonful of plain yogurt, or topped with homemade frosting. How about including a drizzle of homemade raspberry sauce for some extra pizazz? Be sure to include a glass of milk or your steaming beverage of choice.

  12. Enjoy!

Recipe Notes

*Baking times:

*Frosting options: