What is the best way to achieve the swirl effect in the batter?

After filling each muffin tin with half of both the turmeric and chocolate batters, use the blade of a knife to gently swirl them together just once or twice for a distinct pattern.

Why do I need to curdle the non-dairy milk with lemon juice?

Mixing non-dairy milk with lemon juice creates a vegan 'buttermilk' substitute. This acid reacts with the baking soda and baking powder, contributing to a lighter, more tender crumb in the snack cakes.

Can I make the coconut cream frosting ahead of time?

Yes, the coconut cream frosting can be whipped ahead of time and stored in the refrigerator. Ensure your can of coconut milk is well-refrigerated before whipping to achieve the best consistency.

How should I store leftover Turmeric Chocolate Snack Cakes?

Store these snack cakes in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days, especially if frosted with coconut cream.

10 years ago

Turmeric Chocolate Snack Cakes
[Vegan]

EF By: Emily Fraser

Author Bio

Emily is a vegan baker, recipe developer, and blogger behind Emmylou's Kitchen. She lives in... Read More

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Close-up of a stack of two Turmeric Chocolate Snack Cakes, swirled with golden turmeric and dark chocolate batter, topped with a dollop of white coconut cream frosting.

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Discover more recipes with these ingredients

Turmeric Chocolate Snack Cakes [Vegan]

Dairy Free

These chocolate snack cakes are a sneaky and yummy way to get turmeric into your diet. These little beauties have the healthful ingredients and domed top of a muffin, but the tender texture and gentle sweetness of a cupcake. Enjoy them as is, or top them with some coconut cream... Read More

Ingredients You Need for Turmeric Chocolate Snack Cakes [Vegan]

For the Cakes:

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons ground dried turmeric
1 tablespoon cinnamon
1 cup plus 2 tablespoons non-dairy milk, divided
2 teaspoons lemon juice
3/4 cup maple syrup
6 tablespoons grapeseed oil or melted coconut oil
2 tablespoons cocoa or cacao powder

For the Optional Coconut Cream Frosting:

Cream from one 13.5-ounce can of coconut milk, refrigerated
1 tablespoon maple syrup, to taste (optional)

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How to Prepare Turmeric Chocolate Snack Cakes [Vegan]

To Make the Snack Cakes:

Preheat oven to 350°F. Grease or line a muffin tin.
In a small bowl, mix together 1 cup non-dairy 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 20-30 minutes, checking at the 20 minute mark.

To Make the Coconut Cream:

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.