Oh, my! You're in for a treat with this recipe for buttermilk chocolate cake! Seriously.
Please follow little island studios on Instagram for more recipes, fun and travel!
Grass-Fed Butter - 6 oz (melted)
Oat Flour - Gluten Free 1 3/4 cup
Cocoa - 1/2 cup
Baking Powder - 2 teas
Vietnamese Cinnamon - 2 heaping teaspoons
Sugar - 1/2 cup
Eggs - 2 large
Buttermilk - Organic 1 cup (plus a bit more if needed)
3/4 cup of chopped / shredded chocolate bar - at least 60% cocoa
Fresh Organic Cherries - 3/4 cup - pitted
Preheat oven to 350%
Melt butter and set aside to cool a bit
Mix sugar and eggs in mixing bowl
Mix dry ingredients in separate bowl
Add in a bit of dry mixture into the wet - alternating the buttermilk and dry ingredients until wet and dry are combined and mixed well.
Add melted butter and mix
Add in chopped chocolate and stir just until mixed.
Line cupcake pan with unbleached parchment cups, if desired.
Fill 3/4 full
Add fresh cherries on top!
Bake 18-22 minutes (or until done)
Take cakes out and cool on wire rack
Grab your delicious fair trade organic coffee (I'm addicted to TOMS Peru Roasted Coffee, right now) and a cup of grass fed milk or almond milk for the kids and enjoy!
We have waited for fresh organic cherries to come in season and we are taking full advantage!
This is what happens when you try to take pictures…no one waits! *sigh*
Ingredients matter! If you follow me on Instagram you know that I support organic, fair trade and Non-GMO companies and foods!
TOMS Roasted Coffee (buy coffee and they give clean water!)
Alter ECO - Organic Mascobado Cane Sugar
Kerrygold Grass Fed Butter
Obviously this recipe may be used for any in season fruit! I recommend strawberries, raspberries and blackberries. Our favorite for this recipe is cherries, though!
Food Matters - Now more than EVER!
Happy, happy summer to you!