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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.
I’m definitely making this recipe!! Just one question. Can I substitute the coconut flakes with grated coconut?
you mean fresh grated or dry grated? Fresh might work
No I meant dry, sorry
thats what i used. dry medium flake coconut which is dry grated coconut.
Do you reckon this would work with appropriate timings as muffins? The carrot, chia seed and turmeric ones were yummy. I didn’t add any extra sugar to those, as I added raisins which was sweet enough.
yes totally
This. We have dreams of eating this cake. It has become the new request for birthdays for my family. SO GOOD!!!!
yay! awesome!!
Would only using whole wheat flour call for any other modifications? It’s the only flour I have in the pantry at the moment.
Whole wheat flour will generally make a bit dense bread. If you have cornstarch, add 3 tbsp of that in the flour and use. The starch will lighten the flour up up a bit and also to add binding to hold more moisture. Moisture is needed more with whole grain flours so they dont dry up easily.
Can I sub brown rice flour for the all purpose flour?
Nope. Gluten-free baking doesnt work with direct substitution. See recipe ntoes for gluten-free flour that you can use
I am really enjoying this… had four slices after supper last night! Husband, not so much. He reckons cake should not taste of pepper. I only put the minimum amount in and will be making this again! I just have to wait until I come back from the US later in the year as maple syrup here in South Africa is soooooooooooooooooooooo expensive. We ran out of what we brought back with us from our last trip :). At least I can buy it over here.
you can omit the pepper. Turmeric is also somewhat heating , which shows up earlier for some, and later as latent heat for some. So that might be what felt like peppery heat for him, use 1/2 tsp. You can use sugar + 1/4 up non dairy milk instead as well.
thanks for the info :).
I think it’s just the reaction between the two when they interact directly. You can certainly try to use it to your advantage!
When turmeric reacts with baking soda/powder, even sanchar, it will turn the item pink/red. If you add baking soda first, then add other ingredients and mix, then add the turmeric last, it should prevent it from changing color.
hmm, interesting. i’ll try that. So the color is harmless then right. It would be fun to use to make pink cakes.
What could I sub the coconut flakes for? My husband doesn’t like coconut at all!
Hmm, 3 tbsp oil + 3 tbsp applesauce or smooth nut butter should work.
Hi! What is the maple syrup? is there substitution
Use any sweet syrup of choice Or use same amount of sugar + 1/4 cup non dairy milk