Eco Tutorial: Mary’s Buttermilk Chocolate Cake

Recipe submitted by SewnNatural

As a mom of a toddler, I’m always on the look-out for quick, delicious and nutritious recipes I can whip up to spice up our meal routine. I now have a great tool to help me do that – a book by Cynthia Lair called “Feeding the Whole Family – Recipes for Babies, Young Children and Their Parents”. With an intro by Mothering Magazine Editor Peggy O’Mara, the book is packed with simple recipes that excite the tastebuds, employ whole foods and can be quite easily adapted for everyone around the supper table. You need not be a parent of little kids to enjoy this book – it would be a wonderful treat for anyone.

When I wrote to her to ask about using her recipe on this blog, she told me about her new cooking show – how to cook fresh local whole foods despite life’s interruptions – the site and blog have tons of amazing recipes! cookusinterruptus.com

My new favorite dessert recipe got the seal of approval from a 2 year-old girl, a thirty-something man and a sixty-something grandma… and me – not an easy trick to pull off. I love it because it uses whole grains, maple syrup in place of sugar, and not too much fat. Here it is!

MARY’S BUTTERMILK CHOCOLATE CAKE

Note: For a dairy free version, substitute 1 cup soy milk with 1 tbsp lemon juice added for the buttermilk and use melted coconut oil in place of buttter.

Prep time: 45 minutes
Makes 2, 8-inch layers

2 1/2 cups whole wheat pastry flour
1/4 cup organic cocoa powder
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1/2 cup butter, melted
1 cup of maple syrup
1 tbsp vanilla extract

Preheat oven to 375F. Lightly oil two 8-inch cake pans. Mix flour, cocoa, salt, baking powder, and baking soda together in a bowl. In a separate bowl, combine remaining ingredients and stir into flour mixture (do not overstir). Pour batter into cake pans. Bake for 30 minutes or a little less, depending on your oven.

I poured Cynthia Lair’s strawberry sauce on for added fruit, presentation and contrast. And with strawberries coming into season, this is easy to do!

STRAWBERRY SAUCE
Prep time: 10 minutes
Makes 1 cup

1 pint organic strawberries
1 tsp lemon or orange juice
1 tbsp maple syrup, honey or agave nectar

Wash and trim strawberries. Place them, the juice, and sweetener in a blender and blend until smooth. Use at once or refrigerate the rest. Will keep a few days in the fridge.

“Reprinted with permission from Feeding the Whole Family by Cynthia Lair”

This post was written by

Kate @ KnitStorm – who has written posts on Eco Etsy.

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