So why is this recipe healthier? Cake is essentially butter, flour, and sugar. So we use butter from grass-fed, pasture-raised cows, as opposed to that from cows stuffed with low-quality, monoculture corn—or highly stressed from confinement. This makes a noticeable difference for butter quality and for our health. (We recommend reading Chef Dan Barber’s The Third Plate to learn more about the importance of pasture-raised animals.) We also use flour from The Flourist, which isn’t bleached, refined, or weighed down with synthetics and preservatives; you can read more about why we love them here.

Read More