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 Nourish 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
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
1 Cup Vegan Butter
1 Cup Arrowroot
1/2 Cup 100% Grade B Maple Syrup
2 Teaspoons Vanilla Extract
Pinch Ground Turmeric or Yellow Sprinkles
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.
Makes 28 – 30 Cupcakes or 2 9-inch Round Cake Layers