Lucy Di Marino

Golden Milk Cake

Creamy, sweet and delicately spiced, this no bake golden milk cake is easy to make and perfect for afternoon tea or dessert.



½ tsp turmeric powder
100 g raw buckwheat groats
110 g pitted medjool dates
130 g coconut chips


½ tsp ground Ceylon cinnamon
½ tsp ground ginger
1 tbsp ground turmeric
4 green cardamom pods
4 peppercorns
130 g creamed coconut
150 g pitted medjool dates
225 ml water


½ tsp turmeric powder
45 g pitted medjool dates
50 g coconut chips


To make the base, process the ingredients until broken down and well combined. Transfer to a cake tin or mould and press to form a base.

To make the filling, blend the ingredients until completely smooth. Pour on to the base and tap the bottom of the container lightly on a surface to smooth.

To make the topping, pulse blend the ingredients into a chunky sprinkle. Top the cake and press gently to fix in place.

Freeze to set for 3 hours.