Sometimes, you come across a flavor you love SO MUCH that you need it to cross over into every possible category of food, like with matcha or cocoa. For me, my recent obsession (sidetone: is it recent if it’s been going on over a year??) is Golden Milk, otherwise known as a Turmeric Latte. (Not sure what I’m talking about? Never had Golden Milk/Turmeric Latte? Check out my recipe for Vegan Golden Milk HERE.)
Unlike some other flavors, I haven’t seen it tried out in any dishes or desserts besides the normal hot drink. And I’m sure everyone I know is tired of me telling them they “have to try this weird hot yellow milk drink! It’ll change your life!“. Generally, unless I make them a cup, I can pretty much guarantee they’re not going to try it out for themselves.
So I have two needs:
How can I make Golden Milk more accessible to people who aren’t down?
And what can I cook that captures the delicious, spicy, hygge-in-a-cup flavor?
Enter this Golden Milk Loaf Cake: a beautiful balance of slightly sweet and savory, with the warm flavors of turmeric, ginger, cinnamon, pepper, and nutmeg. Everybody loves cake.
I was honestly a little shocked when recipe testing how much this cake tastes exactly like a steaming mug of creamy, rich, and fragrant Golden Milk.
This recipe starts out with a super concentrated version of a turmeric latte: Melted butter mixed with spices and heated until fragrant, then mixed with a vegan ‘buttermilk’ for richer flavor when baking. Everything else comes together as a standard cake recipe. Cream the butter and sugar, add liquid, add flour, whisk, pour, and bake!
This Golden Milk Loaf Cake is sweet, but not TOO sweet. It’s perfect as-is, accompanied with some strong tea or coffee for breakfast, but even better with a simple water icing glaze on top as a dessert cake.
Fun Fact Food Science Corner:
Why did the cake turn red?? I was very curious about this immediately after baking; I could see in the split on top of the loaf a pinkish-red color, and I had no idea why my bright beautiful golden batter turned red-orange!
Turns out it has to do with the colors and composition of turmeric root. It has a yellow pigment (xanthophyll) and a red-orange pigment (carotene).
When it’s exposed to an alkaline food (baking soda + baking powder + apple cider vinegar), it reacts and neutralizes the yellow pigment, leaving the red-orange more visible! It’s actually used to create ‘turmeric paper’, which people use as homemade litmus paper to test for acid/base solutions. #TheMoreYouKnow
Golden Milk/Turmeric Latte flavors in cake form! A smooth and creamy loaf cake with mellow notes of turmeric, ginger, and cinnamon, just sweet enough for dessert or accompanied with a cup of strong tea or coffee.
- 1 cup unsweetened nondairy milk
- 1 tsp apple cider vinegar
- 1 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- pinch fresh ground black pepper
- pinch ground nutmeg
- 1/2 cup + 1 tbs nondairy butter (at room temp)
- 3/4 cup sugar
- 2 cup all purpose flour
- 2 tbs cornstarch
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat oven to 350°. Line a 9x5 loaf pan with parchment paper.
In a measuring cup, mix milk and apple cider vinegar, stir, and set aside for about 5 minutes. (see note)
In a small pan, melt 1 tbs butter over medium heat. Once melted, add turmeric, ginger, cinnamon, black pepper, and nutmeg. Stir and heat until combined with butter and spices are fragrant, about 30 seconds to 1 minute.
Add milk and vinegar mixture and whisk together until milk is well blended with spices; milk should be warm to touch and slightly steaming, but not too hot. This should take about 1 to 1 1/2 minutes. Set aside to cool.
In a medium bowl, mix together flour, cornstarch, baking powder, baking soda, and salt.
In another larger bowl, cream together butter and sugar until light and fluffy. (see note)
Add cooled milk mixture to creamed butter and sugar. Mix until combined.
Slowly add flour mixture to wet mixture, stirring until combined and there are no visible flour lumps.
Pour into prepared loaf pan. Bake for 55 - 60 minutes, until toothpick inserted into center comes out clean.
Let cool completely before slicing. If desired, make a quick water icing glaze to top loaf. (see note)
- This creates a kind of curdled buttermilk! Great for vegan biscuits too.
-Super important that your butter is room temperature for this step, in order to cream + fluff by hand! I usually use a fork, and it takes about 2-3 minutes.
-Quick Water Icing Glaze: Take 3/4 cup powdered sugar, add a scant 1 - 2 tbs cold water. Mix until lumps are dissolved. Start with less water, then slowly add just a small amount until icing reaches desired thickness. You want it to be fairly thick, but pourable. Drizzle or pour over top of cooled cake. Let sit at room temperature until glaze dries.