I feel a little sneaky, popping in with a recipe at the end of the week like this. Usually I post on a Monday or Tuesday, but the busy-level of my day job has ramped up significantly, and the start of week hits especially hard, having to get a handle on everything that happened over the weekend while I was away, so here are these Turmeric Chocolate Snack Cakes, coming in right under the wire for your weekend baking. If your city is as rainy as mine currently is, I’d suggest putting on Jimmy Buffet radio and making use of some bright yellow spice to drive away the dreariness.
On a spectrum of cakey baked goods, this recipe falls between a muffin and a cupcake. It has healthful ingredients and a domed top like a muffin, but the tender texture and gentle sweetness is decidedly cake-like. So it’s perfectly acceptable to eat one of these in the middle of the day (maybe with a turmeric tea or latte?) rather than having to wait for dessert. I made use of my giant muffin tins (generously left behind by the fellow who lived in our apartment before us), so we ended up splitting each cake in two to share, although cakes this size would probably hit the spot for a slightly decadent breakfast.
While the cakes are perfectly pretty on their own (the turmeric-spiked portion of the batter ranges from a bright yellow to a deep red once baked), I smoothed some whipped coconut cream on top and sprinkled on some cocoa nibs for good measure and a little crunchy contrast. The coconut cream is totally optional, and I would only recommend you use it if the cakes are going to be eaten in the same day, as the coconut cream will brown a little if left too long. The cakes pictured here were made with light spelt flour, but if you’d prefer a gluten-free option sub-in an all purpose baking blend.
- 2 1/2 cups flour (all purpose, light spelt, or gluten-free all purpose)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp ground dried turmeric
- 1 tbsp cinnamon
- 1 cup + 2 tbsp non-dairy milk, divided
- 2 tsp lemon juice
- 3/4 cup maple syrup
- 6 tbsp grapeseed oil or melted coconut oil
- 2 tbsp cocoa or cacao powder
- Cream from one can of coconut milk, refrigerated
- 1 tbsp maple syrup (optional, to taste)
- Preheat oven to 350F. Grease or line a regular or oversized muffin tin. I used an oversized tin for 6 large cakes.
- In a small bowl, mix together 1 cup milk with lemon juice and set aside to curdle.
- In a large bowl, mix together dry ingredients, excluding cocoa powder.
- To the milk mixture, add maple syrup and oil and whisk together. Pour the wet ingredients into the dry and mix until barely combined.
- Remove half the batter back to the small bowl and add in cocoa powder and remaining milk.
- Fill each muffin tin with half of each batter and swirl together with the blade of a knife.
- Bake for 25 to 30 minutes (less for regular sized cakes, I'd start checking for doneness around 17 minutes).
- Scoop the thick cream from a can of coconut milk. In the bowl of a stand mixer or with a hand mixer, whip the cream until it is light and uniform in texture. Add maple syrup to taste, if desired. Let cakes cool fully before smoothing on the coconut cream.