Okay okay I know the rule is you’re not supposed to say your own cooking is amazing, but… I’m going to break it. For this cake.
Because, it is OUTSTANDING.
Probably my favorite cake I’ve ever made, to date. And I’m not the only one – it got rave reviews from the lucky duck who got to eat most of it. So, I consider that a win.
I am loving rosemary and more ‘savory’ herbs in desserts lately – apologies in advance if there’s suddenly a bumper crop of rosemary or herby desserts on here. It’s just SO good! This cake teeters on the edge between sweet and savory – it’s really not all that sweet, but it’s perfectly satisfying for dessert with some ice cream and strawberries, and perfect for breakfast alongside some eggs and kale (and coffee. obvs).
I will absolutely be making this again (I think other parties would be amenable to this as well… no, I KNOW they would, they said so!) – it really is my new favorite, go-to cake. It’s also really quick to throw together – the most time consuming part is likely mincing rosemary. But it’s worth it, when your hands and kitchen smell deliciously like rosemary and chocolate and lemon zest.
In other news, I did some *colorful* art the other day! A short break from my black ink and paper usual beat. It was lovely to paint again – I miss having paint on my hands! I’ll have to rectify that, and soon.
Do yourself a favor and bake. It’s not so hot right now; the weather is perfect for baking and sharing. Make cake. Feed the ones you love!
Rosemary, Meyer Lemon Yogurt Cake with Dark Chocolate
This cake is a breeze to throw together; and it’s absolutely beyond delicious for either dessert with ice cream & sliced berries, or for breakfast. Lightly sweet and very aromatic, the rosemary is perfectly complemented by the chocolate and hint of lemon. Coconut oil makes for a slightly denser cake with a moist (hydrated?!) crumb. Easily could be gluten free and dairy free – substitute any gluten free all purpose blend for the whole wheat and non-dairy greek-style yogurt for the whole milk greek I used here. Refined sugar free and whole wheat. Yield: 1 8″ cake, serves…. 2! Jk. More like 8 (but save some for breakfast!)
- 1 c plain Greek yogurt (I use whole milk greek)
- 2/3 c coconut oil, melted, plus more for coating the pan
- 1/3 + 1/6 c maple syrup
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon finely grated meyer lemon zest
- 1 tsp vanilla extract
- 3 large eggs
- 1 c whole wheat pastry flour
- 1/2 c almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1/3 c dark chocolate chunks (mine were 70%)
Preheat the oven to 325, and lightly grease an 8″ or 9″ round cake pan with coconut oil (I used 8″ and it was perfect with no spillage; you’ll have a slightly shorter cake if you use a 9″).
In a large bowl, whisk together greek yogurt, melted coconut oil, maple syrup, rosemary, lemon zest, and vanilla until smooth. Whisk in the eggs, one at at time. In a smaller bowl, whisk together whole wheat flour, almond flour, baking powder, baking soda, and sea salt. Add dry into wet, stirring until just combined. Roughly chop the dark chocolate chunks (I like how that yields a variety of chunk size) & add them to the batter. Scrape the batter into your prepared pan, and bake for 40-45 minutes. The top should be golden brown & a tester should come out clean – I took mine out at 40, but realistically it probably could have used another 2-3 minutes to get the center full done (there was a small spot that was less done than I would prefer).
Let the cake cool for 10 minutes in the pan, then run a knife around the edge, flip the cake onto a plate and then back onto a cooling rack to cool completely. Serve with ice cream (why not?); sliced strawberries are also excellent.
Store any leftovers covered in the fridge overnight – the cake will solidify a bit & be extra delicious for breakfast the next morning.