10 Easy Sourdough Desserts You Need to Try
You may think Sourdough is just for bread, but can I tell you that sourdough desserts are some of the most delicious you will ever have!
These easy sourdough desserts are made using sourdough starter for that signature tang! Some are long fermented while others can be made with sourdough discard for convenience.
Making your sweets with sourdough not only adds a deep flavor, but also improves texture.
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Sourdough Dessert #1: Sourdough Coffee Cake
A favorite in our home, sourdough coffee cake is rich, moist, and decadent. Long fermented for all the benefits of sourdough, the flavor is complex.
Best Tip for Success
Consider using a soft wheat or pastry flour for the best texture.
Can you use Sourdough Discard?
Yes, sourdough discard will work just fine in this recipe!
A note on Fresh Milled Flour
As stated above, soft white wheat flour or Einkorn flour will work best for this recipe because of their weaker gluten structure and higher moisture level.
New to milling your own flour? START HERE!
Sourdough Dessert #2: Sourdough Rhubarb Cobbler
A true spring staple, this sourdough Rhubarb cobbler pairs a zingy Rhubarb filling with a sourdough topping. Perfectly sweet and tangy, this one is sure to be on repeat every single spring!
Best Tip for Success
Slice the Rhubarb thinly for best texture!
Can you use Sourdough Discard?
Yes, discard can be used in this recipe!
Sourdough Dessert #3: Sourdough Pumpkin Cinnamon Rolls
Nothing says fall quite these sweet Sourdough Pumpkin Cinnamon Rolls! A truly indulgent sourdough recipe, you’ll wonder how you ever made it without them:)
Best Tip for Success
Don’t skip the cream cheese frosting! It truly makes these cinnamon rolls extra special!
Can you use Sourdough Discard?
This recipe works best when using active sourdough starter.
Quick note on Fresh Milled Flour
Use hard white wheat for its mild flavor and light texture.
Sourdough Dessert #4: Sourdough Lemon Cupcakes
Talk about zingy and delicious, these sourdough lemon cupcakes will be the center of attention on your summer table! A burst of refreshing flavor in each and every bite!
Tip for Success
Don’t over fill the muffin wells as it will cause the cupcakes to sink.
Can you use Sourdough Discard?
Yes, discard can be used in this recipe.
A note on Fresh Milled Flour
Soft white wheat or Einkorn work best for this recipe.
Sourdough Blueberry Lemon Cupcakes with Lemon Glaze
Light, refreshing, and so delicious! These sourdough blueberry lemon cupcakes will be a hit with your family!
Ingredients
- 2 cups flour
- 1/2 cup sourdough starter
- 1/2 cup olive oil
- 2 eggs
- 1 cup milk
- 1 1/2 cups sugar
- 1 1/2 tsp salt
- 2 tsp baking soda
- 1 cup fresh blueberries
- Juice and zest of 1 lemon
- 1 tsp vanilla extract
For the Lemon Glaze
- 1 cup powdered sugar
- 3-5 tablespoons of lemon juice
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the flour, salt, and baking soda.
- In a separate bowl, combine the starter, milk, oil, sugar, vanilla, lemon juice and zest, and the eggs.
- Mix well.
- Add the wet ingredients to the dry ingredients. Do not overmix. Mix just until combined.
- Fold in the blueberries.
- Scoop into a 12 cup muffin tin (these will be baked in 2 batches. The second batch will be 6 cupcakes) evenly.
- Bake for 18 minutes or until a toothpick comes out clean.
- Transfer to a cooling rack and allow to cool completely.
- To make the glaze, add the powdered sugar to a medium bowl and add the lemon juice 2 tablespoons at a time until it is a thick pourable mixture.
- Drizzle over the cooled cupcakes.
Nutrition Information
Yield 18 Serving Size 1Amount Per Serving Calories 233Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 22mgSodium 358mgCarbohydrates 40gFiber 1gSugar 26gProtein 3g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Sourdough Dessert #5: Sourdough Peach Cobbler
A true burst of summer flavor in every bite, this sourdough peach cobbler is made with fresh peaches perfectly sweetened and topped with long fermented sweet sourdough biscuits!
Best tip for success
Use an 8- or 10-inch cast iron skillet for best results!
Can I use sourdough discard?
Absolutely! My sourdough biscuits can be made with either active starter or unfed starter.
A note on Fresh Milled Flour
For best results, I recommend using hard white wheat for the biscuits in this particular recipe. It is mild in flavor and still gives a tender biscuit.
Sourdough Dessert #6: Sourdough Chocolate Banana Bread
This recipe takes banana bread to a whole new level! Chocolate, bananas, and sourdough starter combine to make a moist, tangy but sweet bread that can be served as a snack, breakfast, or top with a scoop of vanilla ice cream for a dessert your family will rave over!
Best tip for success
For best results, use over ripe bananas for the sweetest bread!
Can I use sourdough discard?
Yes, you can use sourdough discard in this recipe.
A note on Fresh Milled Flour
For best results, use either soft white wheat or Einkorn. Either of these will yield a soft, moist loaf.
Sourdough Choclate Banana Bread
Sweet and decadent, this sourdough chocolate banana bread will be on regular rotation!
Ingredients
- 1/2 cup sourdough starter
- 1/3 cup olive oil
- 1/3 cup honey or maple syrup
- 1 1/2 cups flour
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 eggs
- 3 ripe bananas
- 1 tsp Vanilla extract
Instructions
- The night before you want to make the recipe, add the starter, oil, honey to a large mixing bowl and combine well.
- Add in the flour and cocoa powder and mix until combined. This will be a somewhat stiff batter.
- Cover and allow to ferment overnight or up to 24 hours.
- The next day, in a separate bowl, mash the bananas.
- Preheat the oven to 350 degrees F.
- Add the eggs, vanilla extract, salt, baking soda, and baking powder. Mix well.
- Using a potato masher or pastry cutter, combine the banana mixture into the flour mixture from the night before by pouring the banana mixture into the flour mixture bowl and mashing the 2 together until combined. It may take a couple of minutes, but, it will come together.
- Prepare a loaf pan by adding a piece of parchment paper in the bottom and spraying with olive oil.
- Pour the batter into the pan.
- Bake for one hour or until a toothpick comes out clean.
- Cool on a cooling rack.
- Store at room temperature for 3-5 days.
- Alternatively, you can cool the loaf completely and freeze for up to 6 months.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 213Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 31mgSodium 353mgCarbohydrates 33gFiber 2gSugar 12gProtein 4g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Sourdough Dessert #7: Sourdough Scones
These sourdough scones are tender, flaky, and oh so delicious! This can be a quick sourdough recipe or a long fermented one for even more flavor. Perfect for an after-dinner dessert, these scones can also double as a great breakfast with eggs!
Best tip for success
Do not overwork the dough as this will cause the scones to be tougher. Gently mix together the dough without handling it too much.
Can I use sourdough discard?
Yes, sourdough discard can be used in this recipe.
Fresh Milled Flour note
For best results, I recommend using soft white wheat flour. The scones will be soft, moist and delicious!
Sourdough Dessert #8: Sourdough Carrot Cake
My favorite cake ever since childhood is carrot cake. This sourdough version has an amazingly complex flavor. Moist and scrumptious, you are going to fall for this sourdough carrot cake!
My top tip for success
Use fresh grated carrots instead of pre-grated ones for the best texture.
Can you use sourdough discard?
This recipe will work with either active sourdough starter or discard.
A note on Fresh Milled flour
For best texture, use either soft white wheat or Einkorn.
Sourdough Carrot Cake
Sweet, moist, and comforting, this sourdough carrot cake is sure to be a crowd pleaser!
Ingredients
- 1/2 cup sourdough starter
- 1/2 cup olive oil
- 3/4 cup honey/maple syrup
- 4 eggs
- 1 cup sugar
- 2 tsp vanilla extract
- 1 cup grated carrots
- 2 cups flour (I use freshly milled spelt)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp baking powder
For Frosting
- 1 package softened cream cheese
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine starter, oil, honey/maple syrup, eggs, vanilla, and sugar. Combine well.
- In a separate bowl, combine the flour, salt, baking powder, and baking soda.
- Pour dry ingredients into wet ingredients and mix well.
- Add 1 cup grated carrots and fold into mixture. Do not overmix.
- Grease a 9x13 baking dish and dust with a bit of flour.
- Pour the batter into the pan and bake in preheated oven for 50 minutes or until a toothpick comes out clean.
- Cool on cooling rack completely before frosting.
- For the frosting: In a medium bowl, add the ingredients and mix with an immersion blender until creamy. A bit of milk can be added if you prefer a thinner frosting.
- Alternatively, you can mix the frosting in a stand mixer with a whisk attachment. Make sure the cream cheese is soft!
Notes
For a long fermentation: The night before, add the flour, oil, and starter to a bowl and mix well. Cover and allow to ferment up to 24 hours.
Proceed the next day by adding the rest of the ingredients and baking as directed above.
Wait until cake is fully cooled to add frosting.
Store at room temperature for 3-5 days. I prefer to store in the fridge with the frosting on.
This cake freezes great. Freeze the cake slices and frosting separately.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 397Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 69mgSodium 436mgCarbohydrates 66gFiber 1gSugar 44gProtein 5g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Sourdough Dessert #9: Sourdough Chocolate Cake
A birthday worthy cake, this sourdough chocolate cake is decadent in every sense of the word! Moist, fudgy, and perfect for any occasion, you’re going to love this recipe!
Tip for success
Use a high-quality baking cocoa for the very best flavor!
Active starter or discard?
You can use either active sourdough starter or sourdough discard for this recipe!
Fresh Milled Flour note
As with most desserts, I recommend either soft white wheat or Einkorn for the best texture.
Easy Sourdough Chocolate Cake Recipe
Chocolate lovers will fall for this easy sourdough chocolate cake recipe! The perfect birthday or anytime cake!
Ingredients
- 2 1/4 cups flour
- 1/2 cup sourdough starter
- 1/2 cup olive oil
- 1 cup water
- 2 large eggs
- 1 1/2 cups sugar
- 1 tsp salt
- 1 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup cocoa powder
- 1 cup milk
For the Icing
- 1 1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 3/4 cup olive oil or melted coconut oil
Instructions
- The night before, add the sourdough starter, olive oil, and water to a large mixing bowl. Stir well.
- Add the flour, sugar, and cocoa.
- Cover and allow to rise on the counter overnight or up to 24 hours.
- The next day, preheat the oven to 350 degrees F.
- To the fermented mixture, add the eggs, milk, salt, vanilla, and baking soda.
- Mix well.
- Pour batter into either 2 9 inch cake pans or 1 9x13 baking dish. Make sure to grease the pans liberally. After greasing dust with a bit of flour to ensure nothing sticks.
- Bake for 50 minutes or until a toothpick comes out clean from the center of the cake.
- Allow cake to cool slightly and transfer to a cooling rack.
- To make the icing, mix the powdered sugar, cocoa, and olive oil/melted coconut oil.
- Whip until smooth and creamy. *See notes*
- Frost the completely cooled cake.
Notes
Store this cake on a covered cake dish in the fridge for up to 7 days. Alternatively, you can cut individual slices and store in freezer safe containers in the freezer for up to 3 months.
*This icing recipe can be doubled in you wish for more frosting*
Nutrition Information
Yield 12 Serving Size 1 sliceAmount Per Serving Calories 527Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 20gCholesterol 33mgSodium 375mgCarbohydrates 67gFiber 3gSugar 40gProtein 7g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
Sourdough Dessert #10: Sourdough Chocolate Chip Muffins
Muffins can be dessert:) And, these sourdough chocolate chip muffins are just that! Sweet, moist, and incredibly delicious! Serve after dinner warm for a real treat!
Top tip for success
Don’t skip the long fermentation as this adds a depth of flavor you won’t want to miss!
Can you use discard starter?
Yes, this recipe works well with either active starter or discard.
A note for fresh milled flour
I prefer to use either Einkorn flour or Spelt flour for these muffins. Soft white wheat would also work quite well!
The Best Sourdough Chocolate Chip Muffins
These muffins are the best I've ever made! Sweet and delectable, you will find it hard to eat just one!
Ingredients
- 2 cups flour I use freshly milled hard red wheat
- 1/2 cup sourdough starter
- 1 cup milk kefir, buttermilk, sweet milk, or dairy alternative
- 1 egg
- 1/3 cup olive oil
- 1/2 cup honey
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
The night before, add the flour, milk, and starter to a large bowl. Mix well. Cover and let sit at room temperature overnight or up to 24 hours.
The next day, add remaining ingredients and mix well. You will have to mix for a few minutes to combine all ingredients, however, it will come together.
Preheat oven to 400 degrees F.
Scoop batter into 12 cup muffin tin.
Bake for 15 minutes or until a toothpick comes out clean.
Cool on a baking rack before storing in a bread bag for up to a week. These also freeze very well.
Notes
Store in airtight container on the counter for 3-4 days.
Freeze in freezer bag for up to 3 months.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 346Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 436mgCarbohydrates 55gFiber 4gSugar 23gProtein 9g
This website provides recipes and calculates the nutritional value to best of our ability. There may be slight variations in nutritional value based upon the alternative ingredients you may have on hand to use.
