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Categories:
milk white vinegar weight Grass Fed Butter sugar eggs fresh cranberries Tap water vanilla ground almond meal bobs red cocoa baking powder buttermilk baking soda white vinegar
Viewed: 68 - Published at: 6 years agoIngredients
- 1 cup Grass-fed Whole Milk With Omega 3s
- 3 Tablespoons Distilled White Vinegar
- 8 ounces, weight Grass Fed Butter
- 2 cups Granulated Sugar
- 3 whole Eggs
- 2 cups Fresh Cranberries
- 1- 1/2 cup Tap Water
- 1 teaspoon Vanilla Extract
- 1 cup Ground Almond Meal
- 1- 1/2 cup Bob's Red Mill Gluten Free 1 To 1 Baking Flour
- 1- 1/2 Tablespoon Dark Cocoa Powder
- 1- 1/2 teaspoon Baking Powder
- 1 cup Home Made Buttermilk
- 1 teaspoon Baking Soda
- 1 Tablespoon Distilled White Vinegar
Method
- 1.
- First, make the buttermilk and set aside.
- Combine grass-fed whole milk with distilled white vinegar.
- Preheat oven to 350 F.
- 2.
- In a large bowl using an electric mixer, cream the butter and sugar.
- 3.
- Slowly add eggs and mix to combine.
- 4.
- In a small bowl soak cranberries in the tap water to soften.
- Then puree cranberries and water in a food processor.
- Add cranberry mix and vanilla to egg and butter mixture.
- Set aside for a moment.
- 5.
- In a separate bowl sift together the almond meal, Bobs Red Mill flour, cocoa powder and baking powder.
- 6.
- Add flour mixture into the egg and butter mix, alternating with the homemade buttermilk.
- 7.
- In a small container, mix the baking soda and distilled white vinegar to make a chemical reaction.
- Add this into the batter.
- Mix till incorporated.
- 8.
- Lightly spray two round 9-inch cake pans with baking spray and fit the bottom of the pans with a parchment paper circle.
- Pour batter into the prepared pans.
- Bake in the preheated oven at 350 F for 40-45 minutes.
