Sooner or later I should post a dessert recipe that isn’t cake, right?
I guess I just can’t help myself. Placed in a room full of every vegan dessert imaginable, cake would be my first choice every time. But give me time: once the internship eases up I’ll be baking more treats, and they can’t all be cake. For now, I hope you can forgive another one. If it sweetens the deal at all, it’s really tasty.
Beneath the glaze and the toasted coconut flakes (which are a perfect garnish), this cake is a beautiful, ruddy orange color. This is thanks to the addition of turmeric to the batter. The batter is golden before baking (the same color as a turmeric latte) and reddish after. This is because curcumin, which is the active ingredient in turmeric, turns red when it comes into contact with bases (like baking soda or baking powder). It’s not the flavor of red velvet cake at all, but the color isn’t too far off.
The flavor is inspired by golden milk, which is to say that it’s got turmeric, a little pinch of black pepper, and cinnamon. It’s a similar formula and ratio of ingredients to many other cakes I’ve baked, but I was surprised at how much richness the spices give it.
The turmeric and coconut palm sugar that help to flavor the cake are provided by the folks at Bare Organics. Bare specializes in superfoods—foods that are exceptionally nutrient dense, like chia, flax, beets, and turmeric—that can be used in everyday cooking, snacking, and baking. The brand’s turmeric is perfect for cooking, for medicinal beverages, or for smoothies, but it works beautifully in this recipe and would be great in other baked goods. The coconut palm sugar provides the caramel-like sweetness that only palm sugar does (I bake with cane sugar often, but it’s not quite the same), and it’s low glycemic to boot.
I’m a big fan of Bare’s flax, chia and goji berries, all of which make regular appearances in my oatmeal and oatmeal bakes. But it’s worth mentioning that the brand has an entire baking line! It features cacao and cacao nibs, the coconut palm sugar, and powdered coconut milk, among other goodies, and I’m excited to explore more of it. I’ve already made a fun batch of acai beet muffin’s with the brand’s beet and acai powders.
I make vegan frosting in all kinds of ways: with cashews, with Earth Balance, and even with pumpkin. This time, I whipped up coconut cream with confectioners’ sugar and vanilla. I loved how it turned out: it’s someplace in between a rich buttercream frosting and a lighter glaze. You can use any frosting you like for the cake, or if you’re not in the mood to make frosting, you can enjoy the slices plain, as more of a snack cake than a dessert cake.
So many wonderful varieties of cake. Here’s the recipe.
If you plan to make the frosting with the cake, don’t forget that the coconut cream needs to chill overnight (an oversight that I made the first time I was planning to frost the cake). Trying to speed the process up in the freezer doesn’t work as well.
Much as I don’t need an excuse to bake cake, it’s always nice when I can sneak something special—in this case, an anti-inflammatory spice—into the mix. I love the color and flavor of this cozy dessert, and I can’t wait to make it again. If you try it, I hope you’ll enjoy it every bit as much.
Happy Monday, friends. This rotation is demanding, but I’m keeping my eyes on the prize. See you around here soon.
xo
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So is there baking soda in the recipe or just baking powder? The instructions list both, but the ingredients just list powder.
Thanks for catching this, Anna! Originally it was both, but I’ve found baking powder only is better for this recipe. I updated it and appreciate your flagging.
So this cake was really tasty – however not a fan of cinnamon so I used cardamom. It was a hit EXCEPT it was super dense – not at all fluffy. Ingredient list does not mention baking soda but directions state to add baking powder and soda… Was serving as a birthday cake so actually made two to layer it. The frosting was good – added fine chopped pistachio for a little more interest. Pay close attention to the coconut cream size – standard can is 12-14 oz but in comments it came out that only 4-5 oz is called for.
Would you recommend drizzling chocolate over this cake? Would the flavors go well together? I want to make this cake for my Dad’s birthday but he loves chocolate with coconut.
Hi Sheri,
I don’t think it would hurt! I like the simplicity of the cake but chocolate may be a nice addition. I think it’s up to you ๐
G
Have you got weight measurements for this cake available?
wow this looks tasty my hubby gonna love this
Enjoy!
Thanks for sharing another awesome recipe as always! Been a long time reader and I found all your recipes wonderful. Tried a few of them as well but not as deliciously looking like yours. Keep up the great work!
my mouth is watering… gonna try this today!! thank you gena
Hope you enjoy it!
I don’t have a sweet tooth, but this was lovely and hit the mark.
I just made this recipe as cupcakes, and omg they are delicious! I didn’t want icing so I put the coconut shavings into the batter instead. I love the taste, the color, and the way these warm up your tummy when you eat them! So good!
So glad you enjoyed!!
Hi ๐ thank you for this cake
About to try it for shabbat!
By 2 coconut cream cans you meen the bid ones? 400 ml each?
Nope, the small onesโ5.4 oz each. Enjoy! ๐
Didn’t know that curcumin turns red when in contact with bases! Super-cool! And this looks amazing, Gena!
This cake looks amazing and I would like to try it for entertaining this Memorial weekend. Wondering, would you recommend refrigerating it if making ahead and also any leftovers?
Thank you!
Gina
Hi Gina! I hope you’ll enjoy it. I definitely recommend storing in the fridge if you intend to prepare it in advance. And I’d keep the leftovers in the fridge, too (for up to 4 days).
OMG! That looks so delicious. I can’t wait to try out your recipe! Keep sharing such wonderful recipes ๐
Sending loads of love!
Sarah
https://www.ceraonline.org/
I’ve never used turmeric in baked goods but this looks beautiful. I love the colour!! And the recipe sounds super easy with super easy to find ingredients! Def gonna try it this weekend!
I hope you enjoy it!
Can any alt flours be substituted to make this gluten free?
Hi Jaqueline! I haven’t tried it with a GF flour blend, but typically this recipe (which is similar to other cakes I’ve made) can work well with a trusty GF flour blend. I definitely recommend a blend that includes starches, rather than a single GF flour (like oat or almond). Good luck ๐
Omg, this cake looks incredible! I’ve never tried golden milk but I love this whole idea and it’s reminding me that I need to try it. Thanks for sharing!
Genamthis looks scrunptious! I love the idea of a cake inspired by tumeric milk! xo