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Easy 1 Bowl Coconut Turmeric Bread. Soft and Delicious One Bowl Golden Lemon Coconut loaf with black pepper and turmeric. No added oil in this cake. Vegan Nutfree Soyfree Oilfree Recipe. Jump to Recipe
A Golden gorgeous loaf today. This is a super easy bread/cake that needs 1 Bowl and a blender, no Oil and bakes into a beautiful, soft, moist, spiced loaf. Whisk the dry ingredients in a bowl. Blend the wet in a blender, combine both into a batter and bake. Done. I sprinkle some coconut on the batter for a simple loaf. Add a lemon icing to the loaf for a dessert cake or for presentation. The cake uses maple syrup for sweetener which adds the perfect amount of sweetness. Coconut flakes get blended into the batter to add the fat needed for the moist cake.
I mentioned this loaf the other day on my Insta stories. The batter of the cake did not have lemon and was a Turmeric coconut batter. I usually bake some portion of the batter before baking the entire loaf when recipe testing, so that I can adjust the batter if needed with flavor, sugar, flour. This yellow batter was turning pink during baking for some reason. (its a cool idea to use that for pink lemonade cake if I figure out why it is turning pink). It could be some reaction between turmeric and baking powder or coconut or something else. If you know what it is happening, let me know. This did not happen to my lemon chia muffins that also have turmeric in them. So I added some lemon juice to some of the batter and that batter baked out yellow. Hmm. If you don’t want a pink cake, do not skip on the lemon/lime juice!
More Loafs from the blog
- One bowl Pumpkin Bread
- Eggnog Pound Cake
- Carrot Turmeric Chia Muffins.
- Sweet Potato Pie Bars.
- Pumpkin Pecan Crumb Coffee Cake.
- Gluten-free Cakes and Loafs.
If you have small shred coconut (anything larger will add a lot of texture to the loaf), you can use that directly without blending and use just 1 bowl. Whisk the dry, add all the wet ingredients, mix to combine, pour into baking pan and bake. I prefer blended coconut as it distributes the fattyness throughout for a soft loaf. To make this gluten-free, use the flour mix from my Glutenfree Christmas cake and add enough to make a thick batter. When in doubt, always bake a few tbsp of the batter in oven or microwave it for 30 seconds to check if the consistency is right.
Coconut Turmeric Bread. 1 Bowl Golden Lemon Coconut loaf.
Ingredients
Wet:
- 1 cup non dairy milk , , such as almond or lite coconut
- 1/2 cup maple syrup
- 2 tbsp sugar, (for sweeter cake)
- 1 cup coconut flakes
- 1 tsp vanilla extract
- juice of 1 lime (2 to 3 tbsp lime or lemon juice)
Dry:
- 1.5 cups flour, (I use 1 cup unbleached all purpose and 1/2 cup whole grain wheat or spelt or more of unbleached flour)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/3 tsp salt
- 1 tsp turmeric
- 1/8 to 1/4 tsp black pepper
- 1/4 tsp cinnamon or nutmeg , (optional)
Instructions
- Preheat the oven to 350 degrees F. Line a loaf pan with parchment or grease well.
- Blend all ingredients under wet so that coconut flakes breaks down a bit. to very small flakes.
- In a bowl mix all the dry ingredients really well,
- Combine wet and dry and mix to form a batter. Transfer the thick batter to a loaf pan. Sprinkle a tbsp or so coconut on top and Bake for 45 mins or until a toothpick from the center comes out clean.
- Cool for 10 mins then remove from loaf and cool completely. I usually cool the loaf, then refrigerate for an hour or so then slice.
Video
Notes
Or use 3/4 cup almond flour 1/2 cup oat flour, 1/3 cup starch. Mix and use. Also for liquid use 1/2 cup club soda and 1/2 cup non dairy milk. Nutrition is 1 of 6 serves (about 2 slices )
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello,
This looks amazing. I want to try making this healthier – you think I can use a combination of almond flour and chickpea flour instead of all-purpose? I saw your gluten free version but I generally have almond, coconut and chickpea flour in my pantry.
Do let me know.
My gluten-free carrot banana bread uses almond and coconut flour. So use that recipe. Chickpea flour generally needs other adjustments in baking.
I once used turmeric and baking soda in the same recipe and it turned pink, reddish actually. That was long ago, don’t remember what it was exactly or what other ingredients I used.
Maybe turmeric reacted with something in the batter?
hmm maybe the baking soda and turmeric then. Its interesting that it goes away with lemon
Hi Richa
I have been looking at your bread and cake recipes forever and more and more tempted to try my hand at baking. I’ve literlly never really baked a loaf of bread or cake in my life.
I have a diabetic husband and a fussy 3 year old little boy and they both love bread. Or anything to do with bread.
Which recipe of yours would you recommend for a complete fool in the kitchen which is also healthy and tasty for the family?
Thank you for all your wonderful recipes. You really are a genius chef!
Hugs
Xxx
You can try this cake or the blender Peanut butter cake with any nut butter, or my Banana bread with toasted coconut walnuts. The banana bread uses sweetness from the banana and with a nicely ripe banana, you might not need any added sugar. Similarly The pumpkin or sweet potato coffee cakes use sweetness from the puree. Omit the crumb topping from them and use only a bit of sweetening. I am not sure about the diabetic requirements. If you use all whole grain flour the recipe will generally need a bit of adjusting as whole grain flours will bake dense, which might not be interesting for your 3 year old. Similar with omitting oils, the recipes will need adjusting else they will tend to dry out.
If you are new to baking, then follow the recipes exactly to begin with. Choose one of the above based on your requirements and once you have baked a couple, you can start adjusting with more of the whole grain flours in the recipe. Happy Baking!
Thank you Richa, I will go through your recommendations and will keep you posted xxx
Hello, amazing woman! I was thinking of making this as baked donuts. Regular size (6-donut pan). Any suggestions about time/temp? Thank you in advance. You make my vegan life so much sweeter!
Yes, 12 to 13 mins should be sufficient.
Thank you! You, as always, rock!
This looks great. Wonder how it might be withgolden raisins added. Too much? Worth a try?
should work fine. Omit the sugar as raisins will add sweetness
Hi,
How much lemon juice?
See ingredients, 2 to 3 tbsp
Hi Richa! Can you clarify step 2? Is there something missing in the instruction? Blend all ingredients under__?__so coconut flakes break down a bit.
Love all your recipes and family thinks they’re all a hit. Excited to try this one!
under wet:) updated
When I get turmeric on my clothes and I soak them in water it usually does turn pink. I’m totally looking forward to making this. Thank you
hmm, thats interesting. mine doesnt. i use soap water.
Interesting. In India, most women’s clothing is bright yellow or red. I wonder why.
lol, it depends on the region and fashion. i think currently its hot pink trending in mom’s hometown
Goodness me, looks like I need to go on a baking bonanza this weekend! I’ve been seeing nothing but incredible pastries online, including this coconut turmeric loaf! 😀 Definitely have to give this a try–it looks way too easy to make!
Hi,
What is a good substitute for the 1/2 C of Maple Syrup??
Thanks!
Sugar.
1/2 cup of sugar? and do I need to add any more liquid of some sort? that was my concern with a swap to straight sugar is if it needs more “wet” ingredients. Thanks!!
sugar will leak some moisture in the wet when mixed, so generally should be ok. You can add 1/4 cup more non dairy milk so that the batter is not too thick
You can also use agave nectar as a sub for maple syrup.