GOLDEN SUN MILK Cake with Butterfly Pea Blossom icing

GOLDEN SUN MILK Cake with Butterfly Pea Blossom icing

One of the most visually stunning confections we’ve ever seen, this recipe by Appalachia native, forager and gardener Lauren May will bring delight to any party. The antioxidant-packed butterfly pea flower represents protection, love, and peace. 
As an added benefit, our Ayurvedic anti-inflammatory Golden Sun Milk supports mind-body health. Adaptogenic maca and cordyceps energize the body, increase muscle mass, and boost mood, while mucuna (the “dopamine bean”) enhances dopamine receptors. And organic spices like cinnamon, cardamom, black pepper, and vanilla offer some extra warmth.


3 cups all purpose flour*

2 cups coconut sugar**

2 Tbsp Golden Sun Milk

1 tsp salt

2 tsp baking soda

2 tsp white vinegar

2 cups warm oat milk***

1/2 cup warm coconut oil (liquid state)

*Gluten free 1:1 ratio flour may be used if needed.

**Regular sugar or other 1:1 ratio sugar substitutes may be used.

***Any desired milk may be used. 


Preheat the oven to 350°F. 

Grease three 6-inch pans with coconut oil and line with parchment paper. Set aside. 

Mix your vinegar and warm oat milk together. Set aside. 

To your mixing bowl, add the flour, coconut sugar, Golden Sun Milk, baking soda, and salt. Stir to combine. Next, add your vinegar and milk mixture and coconut oil. Mix until batter is smooth and fully incorporated. You may need to scrape the sides and bottom of the bowl. 

Evenly distribute the batter amongst the cake pans. Bake the cakes for 25-30 minutes, or until a skewer inserted in the middle of the cakes comes out clean.

Let the cakes cool in the pan for 20 minutes before transferring to a rack to cool completely. 

While the cakes cool, begin working on the icing.

Butterfly Pea Blossom Icing

1 cup unsalted plant based butter* (room temp) 

4 cups powdered sugar (sifted) 

2-3 Tbsp oat milk**  

1-2 tsp Butterfly Pea Flower Powder

Pinch of kosher salt

*Any desired butter may be used.

**Any desired milk may be used.

Add butter to the bowl of your stand mixer fitted with the paddle attachment. With the mixer on low, gradually add in the confectioners’ sugar. Half way through, add in the milk, butterfly pea flower powder and a pinch of salt.  Continue to add powdered sugar until desired consistency is achieved.  

Evenly spread the icing between each cake layer. Once all 4 layers are stacked put the cake in the fridge for a minimum of 30 minutes. Pull the cake out and frost the sides and top of the cake. Return the cake to the fridge until ready to serve. Enjoy!

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