Without cake, does it really even count as a birthday?
Sure, it’s inevitable that the celebrant will still wake up another day older regardless of the day’s festivities or lack thereof, but don’t we all? Just like a cupcake without frosting is really just a muffin, a birthday bereft of cake is not only a sad situation to imagine, but one that truly misses the point.
How often do we have a legitimate excuse to eat ungodly amounts of sweets as if there was no tomorrow, despite our best efforts at self-preservation to survive up until this milestone?
With that in mind, my own sweet birthday reward is a bit more minimal than in years past, but necessary for a proper observation of the day.
Shaking off the January chill, each glorious, golden bite of these turmeric cupcakes is a warming embrace from within. Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.
Most importantly, these treats pack a bold punch of spicy flavor into a small package, turning any day into an occasion worth celebrating.
Golden Latte Cake

Originally inspired by the luminous golden lattes served at a favorite cafe, these sweet treats are suitably more nourishing than your average dessert. Boasting only natural sweeteners and gluten-free flours, even I would be skeptical of this formula if it hadn’t been my own creation.
Ingredients
Golden Latte Cake
- 2 Cups Almond Flour
- 1 Cup Oat Flour
- 1/3 Cup Arrowroot
- 1/2 Cup Golden Latte Mix, Store-Bought or Homemade
- 2 Teaspoons Baking Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Ground Ginger
- 1/2 Teaspoon Ground Cardamom
- 1/4 Teaspoon Ground Black Pepper
- 3/4 Teaspoon Salt
- 1 1/2 Cups White Grape Juice Concentrate
- 1/2 Cup Applesauce
- 2/3 Cup Melted Coconut Oil
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons Apple Cider Vinegar
Maple Frosting:
- 1 Cup Vegan Butter
- 1 Cup Arrowroot
- 1/2 Cup 100% Grade B Maple Syrup
- 2 Teaspoons Vanilla Extract
Garnish (Optional):
- Pinch Ground Turmeric or Yellow Sprinkles
Instructions
- Preheat your oven to 350 degrees and line 28 – 30 standard cupcake tins with papers. Alternatively, if you’d like to make a layer cake, lightly grease 2 9-inch round cake pans.
- In a large bowl, whisk together the almond flour, oat flour, arrowroot, latte mix, baking powder, baking soda, spices, and salt. Separately, mix together the grape juice concentrate, applesauce, coconut oil, vanilla, and vinegar.
- Pour the liquid ingredients into the dry, folding the mixture together just until smooth. A few errant lumps are perfectly fine; don’t drive yourself crazy trying to beat them all out.
- Fill the cupcake papers about 2/3rds of the way full, or divide the batter equally between the two cake rounds, and ease the pans into the center of your preheated oven. Bake for 15 – 18 minutes if making cupcakes. If preparing cake layers, bake for 25 – 30 minutes. Bake until lightly golden on top, and a toothpick inserted into the centers pulls out cleanly. Let cool completely before frosting.
- Meanwhile, prepare the frosting. Toss the butter and arrowroot into your stand mixer, beating on low speed to cream the two together. Once completely smooth and homogeneous, slowly pour in the maple syrup, followed by the vanilla.
- Whip on high speed for 2 – 3 minutes, scraping down the sides of the bowl as needed, until light and fluffy. Be careful not to overheat the frosting, though, as it will soften and break down if it gets too warm. Pop the whole bowl into the fridge for a few minutes if it’s giving you trouble.
- Spread the frosting on your cakes as desired. Keep cool until ready to serve.
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Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 201Total Fat: 15gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 0mgSodium: 133mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 3g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
I was just watching Barefoot Contessa on TV and she made the comment that anyone over 25 doesn’t need a birthday cake. I lost a wee bit of respect for her in that moment.
What on earth?! Seriously, Ina? And I had thought so highly of her, too…
She was making her beloved Geoffrey an orange pound cake trifle…looked lovely. But sounds like Geoffrey is a bit too sophisticated for the cake the rest of us so lovingly adore. Lol
Turmeric is the in ingredient right now and I’ve seen lots of recipes using it. This one sounds quite good and certainly looks amazing.
janet
Awesome ! I’m bookmarking this recipe !!
This cake recipe seems like an ultimate treat, Hannah! Can I use fresh ginger instead of ground one?
Yes, absolutely! Just increase the measure to 2 tablespoons fresh ginger, make sure is very finely minced or grated, and add it to the wet ingredients instead.
They may be small in size but sound like they are large in flavor. Happy Birthday, even if a little late.
Loved your yummy recipe………will try it :)
This looks amazing, I love the blend of flours and really want to try getting creative with arrowroot now. Thanks!
These are so cute! Happy belated birthday!!!
[…] lattes are everywhere lately, but this is the first golden latte-inspired cupcake I’ve seen, and it’s a beauty. Leave it to the ever-whimsical and innovative Hannah to […]
[…] lattes are everywhere lately, but this is the first golden latte-inspired cupcake I’ve seen, and it’s a beauty. Leave it to the ever-whimsical and innovative Hannah to create […]
[…] lattes are everywhere lately, but this is the first golden latte-inspired cupcake I’ve seen, and it’s a beauty. Leave it to the ever-whimsical and innovative Hannah to create […]
[…] GET THE RECIPE […]