Using kefir, yogurt, or buttermilk in baked goods is not only a great way to use up any excess cultures you have lying around, but also creates a moist, tender crumb. The acidity in these dairy products is what makes this chocolate cake tender and light.
- 1 cup butter, softened, plus more for the pan
- 1-1/2 cups Sucanat, or other unrefined sweetener
- 3 large eggs, beaten
- 1/2 cup kefir, yogurt, or buttermilk
- 1 teaspoon vanilla extract
- 3/4 cup water
- 2 cups flour, preferably sprouted
- 1/3 cup cocoa powder
- 3/4 teaspoon salt
- 1-1/2 teaspoons baking soda
Preheat oven to 350°F. Butter a 9×13-inch pan and sprinkle with flour. Set aside.
In a medium bowl, cream butter with sweeteners. Stir in eggs, kefir, vanilla, and water. Set aside. In a separate bowl, whisk together flour, cocoa powder, salt, and baking soda.
Fold dry ingredients into wet, stirring just to combine. Pour batter into prepared pan and bake in preheated oven for 35 to 40 minutes or until set.
Allow to cool and serve as is for a snack cake, or frost to serve as a special dessert.