Vegan Sourdough Pineapple Carrot Discard Cake
A moist, tender vegan cake that puts sourdough starter discard to delicious use. Shredded carrots and crushed pineapple keep this cake incredibly tender, while warm spices (cinnamon and nutmeg) and subtle sourdough tang make every slice special. No eggs, no dairy—just a simple dump-and-fold method that yields a naturally sweet, deeply flavored cake. Serve warm or at room temperature for the best flavor development.
- Prep
- 15 min
- Cook
- 48 min
- Wait
- 15 min
- Total
- 1 hr 18 min
- Makes
- 1 loaf cake (8–10 slices)
Steps
Before you start
- Let sourdough discard come to room temperature if it was refrigerated (about 1 hour)
- Preheat the oven to 350°F (175°C) 15 minutes before mixing
- Measure all ingredients and grate carrots fresh just before mixing
- Have a 9×5-inch loaf pan or 8-inch round cake pan ready
Preheat and prepare panOven 350°F / 175°C
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch (23×13 cm) loaf pan or 8-inch (20 cm) round cake pan with a thin coating of oil or vegan butter.
- Line the bottom with a piece of parchment paper cut to fit, then grease the parchment as well.
- This prevents sticking and makes turning out the cake easy.
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Tip: Greasing and lining the pan ensures the cake turns out cleanly without sticking.
Whisk together dry ingredients
- In a large mixing bowl, whisk together the all-purpose flour (1.5 cups / 180g), baking soda (1.5 tsp / 7.5g), baking powder (1 tsp / 4.5g), fine sea salt (1/4 tsp / 1.5g), ground cinnamon (1.5 tsp / 3g), and ground nutmeg (1/4 tsp / 0.5g).
- Whisk for about 30 seconds until the leavening agents and spices are evenly distributed.
- Set the bowl aside.
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Tip: Whisking the leavening agents prevents clumps and ensures even rising throughout the cake.
Combine wet ingredients
- In another mixing bowl, whisk together the sourdough starter discard (1 cup / 200g, at room temperature), neutral vegetable oil (1/2 cup / 120ml), granulated sugar (3/4 cup / 150g), vanilla extract (2 tsp / 10ml), and the crushed pineapple in juice (one 8 oz / 227g can, including all the juice).
- Whisk until smooth and well combined; the sugar should mostly dissolve and you should have no visible lumps of starter.
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Tip: Use room-temperature sourdough discard for smoothest mixing; cold discard may be lumpy.
Fold wet into dry
- Pour the wet mixture into the bowl with dry ingredients.
- Using a rubber spatula, gently fold them together with broad, sweeping motions until just combined.
- The batter will be thick and slightly lumpy; it's fine if you see a few streaks of flour.
- Stop as soon as there's no dry flour visible.
- Do not overmix, as overmixing activates gluten and makes the cake tough.
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Ready when: Batter is just combined with no visible dry flour, still slightly lumpy
Tip: Folding gently maintains a tender crumb; avoid using an electric mixer.
Fold in carrots and mix-ins
- Fold in the shredded carrots (1.5 cups / 150g, from about 3 medium carrots, shredded on a box grater).
- If using them, also fold in the chopped walnuts (1/2 cup / 50g) and/or unsweetened shredded coconut (1/2 cup / 40g) until evenly distributed throughout the batter.
- The batter will be thick and studded with vegetable pieces and mix-ins.
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Tip: Shred carrots finely (use the medium holes on a box grater) so they distribute evenly and cook through.
Pour batter into pan
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Tap the pan gently on the counter 2–3 times to release any large air pockets.
- Smooth the top of the batter with a spatula or the back of a spoon.
Bake until golden and setOven 350°F / 175°C
- Place the pan in the preheated 350°F (175°C) oven and bake for 45–50 minutes.
- The cake is done when the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- The interior should be cooked through but still tender.
- If the top browns too quickly before the center is done, loosely tent the pan with foil for the remaining time.
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Ready when: Golden-brown top; toothpick inserted in center comes out with only a few moist crumbs
Tip: Don't overbake; the cake should remain tender and moist because of the pineapple and carrots. It will continue to cook slightly as it cools.
Cool cake in pan
- Remove the pan from the oven and let the cake cool in the pan for 10 minutes at room temperature.
- This allows the structure to firm up so the cake won't fall apart or crumble when you turn it out.
Remove from pan and cool
- Run a thin knife around the edges of the cake to loosen it from the pan.
- Place a wire cooling rack upside down on top of the cake, then flip the pan and rack together so the cake lands on the rack.
- Gently lift off the pan and peel away the parchment paper.
- Serve the cake warm or cooled to room temperature (1–2 hours), which allows the flavors to develop.
- Use a serrated bread knife to slice for clean cuts.
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Tip: A serrated bread knife cuts through the moist, tender crumb better than a chef's knife.
Good to know
Tips
- The sourdough discard is crucial to this cake's flavor and structure—don't omit it or replace with plain flour. It adds tang, helps bind, and keeps the cake moist.
- Shred carrots finely (use the medium holes on a box grater) so they distribute evenly and almost disappear into the batter, creating a tender, uniform crumb.
- Don't drain the crushed pineapple—use all the juice. The liquid is essential for keeping the cake moist. If using fresh pineapple, add 2–3 tablespoons of juice or plant-based milk to compensate.
- This cake is best served at room temperature or slightly warmed. The flavors (sourdough tang, pineapple sweetness, warm spices) develop as it cools, making it even better the next day.
Make ahead
The batter can be mixed up to 8 hours in advance, covered, and refrigerated before baking. Bake from cold, adding 5–10 minutes to the baking time. The baked cake freezes beautifully for up to 3 months.
Storage & reheating
Room temperature: Store in an airtight container for 2–3 days. Refrigerator: Store in an airtight container for up to 5–7 days; the cake becomes even more moist and flavorful after one day. Freezer: Wrap individual slices or the whole cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature for 2–3 hours or warm gently in a 300°F (150°C) oven for 10 minutes.
Substitutions
- Active sourdough starter discard → 1 cup non-dairy yogurt (cashew, coconut, oat, or soy) or 1 cup unsweetened applesauce mixed with 2 tablespoons lemon juice. Yogurt or applesauce will be less tangy but still moist; the lemon juice mimics sourdough tartness.
- Canned crushed pineapple in juice → 1 cup fresh grated pineapple (drained well) or grated zucchini. Fresh pineapple will be less sweet (add 1–2 tablespoons honey if desired). Zucchini makes a lighter, savory-leaning cake.
- All-purpose flour → Replace 3/4 cup all-purpose with whole wheat flour or oat flour. Whole wheat adds nuttiness; oat flour makes the cake more tender. You may need 2–3 tablespoons extra liquid.
- Neutral vegetable oil → Refined coconut oil (same amount) or melted vegan butter (same amount). Coconut oil gives subtle coconut flavor. Vegan butter may brown the top more quickly.
