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easy no-oven sourdough cake

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 minutes
Cook Time 45 minutes
Bulk Ferment Time 8 hours
Total Time 9 hours
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.
    our no-oven setting for baking the sourdough cake
  • Preheat this stovetop “micro oven” for 5 minutes on medium heat, then reduce to the lowest flame setting for another 5 minutes.
    the lowest setting of the flame for baking the first 20 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.
    the cake is ready and transferred to a suitable 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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