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!
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”