No-Oven Sourdough Cake

If you’ve been searching for a simple way to enjoy homemade cake without switching on your oven, this recipe is for you. Baking at home can sometimes feel intimidating, especially if you don’t own an oven, but that doesn’t mean you have to miss out on delicious cakes. With just a few basic ingredients and a stovetop method, you can make a soft, fluffy, and flavorful easy no-oven sourdough cake that everyone will enjoy.

Sourdough has become a favorite in many kitchens because of its natural fermentation, health benefits, and the unique depth of flavor it brings to baked goods. While most people associate sourdough with bread, it can be used in many other ways—including cakes!

This easy no-oven sourdough cake recipe is a perfect example. It uses an active sourdough starter to give your cake extra lightness, mild tang, and wholesome texture, while also reducing food waste by making good use of your starter.

When I first started experimenting with sourdough baking, my oven had broken down. Thankfully, I had already learned how to bake without an oven, so it wasn’t difficult to adapt sourdough recipes to this method and other methods I use to bake without an oven.

That experience showed me the beauty of a sourdough cake—the fermentation process keeps the cake incredibly moist and fluffy, even with budget-friendly ingredients.

What makes this recipe even more exciting is that you don’t need an oven at all. Using a stovetop “micro oven” setup with salt, a trivet, or a metal plate, you can bake a moist, golden cake right in your kitchen.

This method is budget-friendly, energy-saving, and accessible for anyone cooking in small spaces, with limited tools, or in places where ovens aren’t common.

Whether you’re new to sourdough baking or looking for creative ways to use your starter, this recipe will guide you step by step. By the end, you’ll see just how easy and enjoyable it is to make an easy no-oven sourdough cake—perfect for family tea time, celebrations, or simply a treat with your favorite beverage.

Easy No-Oven Sourdough Cake | Easy Recipe for a Soft and Fluffy Dessert

A soft and fluffy cake made with sourdough starter and baked without an oven. Perfect for any kitchen, and I’ve included a video at the end for extra guidance.

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Prep Time 10

Cook Time 45

Bulk Ferment Time 8

Total Time 9

Course Dessert, Snack

Cuisine International

Servings 8

Equipment

mixing bowls
Wooden Spoon
8-inch round cake pan
wide heavy-bottomed pan (for micro oven method)
trivet/metal plate/stones
Stove

Ingredients

2 cups all-purpose flour
½ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 eggs
½ cup milk
½ cup vegetable oil
½ cup active sourdough starter
1 tsp vanilla flavoring

Instructions

Mix the dry ingredients
In a bowl, combine flour, sugar, baking powder, baking soda, and salt.
Mix well and set aside.
Mix the wet ingredients
In a separate mixing bowl, add the sourdough starter, oil, eggs, milk, and vanilla.
Whisk until smooth.
Combine wet and dry
Gradually add the dry mixture to the wet mixture.
Stir with a wooden spoon until smooth and lump-free.
Fermentation
Cover the bowl and let the batter bulk ferment for at least 8 hours in a quiet, warm spot in your kitchen.
*About the Baking Soda, Baking Powder, and Eggs:
I added both the baking soda and baking powder before fermentation, and the batter still turned out okay and full of flavor! While baking soda can sometimes reduce acidity when added too early, a small amount in a rich batter like this doesn’t interfere much with the fermentation process— especially when your starter is active. The baking powder also helps balance things by giving the cake an extra lift during baking. If you prefer a stronger tangy flavor, you can try adding the leavening agents after fermentation next time — but either way, the cake bakes up wonderfully light and moist.
About the eggs: If you live in a warm or humid area, it’s safer to stir in the eggs after fermentation, just before baking. Alternatively, if you add them before fermenting, keep the batter refrigerated during the bulk ferment to prevent spoilage. This ensures your sourdough cake stays safe, flavorful, and beautifully textured.
Prepare the pan
Grease and lightly flour an 8-inch round cake pan.
After fermentation, stir the batter once more and transfer it into the prepared pan.
Setup the no-oven method
In a wide, heavy pan, spread 2 cups of salt evenly.
Place a trivet, metal plate, or heat-resistant stones on top.
Preheat this stovetop “micro oven” for 5 minutes on medium heat, then reduce to the lowest flame setting for another 5 minutes.
Bake the cake
Place your cake pan inside, cover, and bake on the lowest flame for 20 minutes.
Reduce further to a very tiny flame (just before switching off) and continue baking for 20–25 minutes.
Test for doneness
Insert a sharp knife or skewer into the center. If it comes out clean, the cake is ready.
Let it cool for a few minutes, then transfer to a plate.

Video

Notes

Serving Suggestions

Enjoy your no-oven sourdough cake plain, dusted with powdered sugar, or topped with fresh fruits and cream. It pairs beautifully with tea, coffee, or a refreshing cold drink.

Why Try an Easy No-Oven Sourdough Cake?

Beginner-friendly: No fancy equipment is needed.
Flavorful: The sourdough starter gives the cake a unique taste and light texture.
Flexible: Works in any kitchen, even without an oven.
Budget-friendly: Uses common ingredients and saves energy.

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Final Thoughts

This easy no-oven sourdough cake proves that you don’t need an oven to bake something delicious and wholesome. With a little creativity and the power of sourdough, you can enjoy soft, moist cakes that your family will love.

If you enjoyed this recipe, don’t forget to subscribe to my YouTube channel Recipes and Hospitality with Clara for more stovetop and sourdough recipes, and join my newsletter here for weekly inspiration in cooking, homemaking, and biblical hospitality.

Easy No-Oven Sourdough Cake