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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,
may I kindly ask you for the recipe using metric equivalents of the US system? As a person from Europe I find it very difficult to convert each ingredient as I am not familiar with the US system and websites seem not to be united when it comes to converting.
I would also suggest converting the ingredients of other recipes; I find a lot of them absolutely amazing, however I often get discouraged from trying them and it is only because of that.
Thank you in advance for that and I’m really looking forward to trying this mouth-watering loaf 🙂
the metric measures are there. See just below the ingredients, there are 2 bottons/links that say US or metric. Click the metric and the values will change. All my recipes have this feature 🙂
Thank you very much!!! 🙂 I didn’t notice that at all, ups.
I am so excited to try this and other recipes!
OMGoodness!
Thank you for this incredible recipe!
I used all-purpose flour… it’s all I had. I used all the juice from the lime.. there was a little more than 3T. I added golden raisins and left out the sugar as suggested.
It was perfect in every single way!
I’m excited to be giving it to my Son for Christmas. He’s going to love it!
awesome!!
Hello! I came across this recipe in search to make “dragon bread” for Michaelmas celebration with my children. We would knead the dough and shape it in the form or dragon, and decorate with almond slices and raisins. Could I kneadthe doigh instead of using the blender? I can blend just the wet first and then add this to the bowl of dry ingredients to knead. What are your thoughts? I am planning on making it gluten free. Could I use the store bought “ 1-1 gluten-free substitute flour” instead of the gluten free mix of flours you’ve suggested? Sorry for this essay of a question but look forward to hearing back!
Bharathi
You cannot knead this bread. It will need sandwich bread kind of dough for kneading and shaping. This is more of a batter than a dough. About making it GF — store bought blends do not usually work well for making a loaf or breads. It might work for muffins.
Try this one, You can add turmeric to it and shape it however you want.
https://fettabbau-trim.today/2018/01/gluten-free-banana-bread-flourless-carrot-banana-bread.html%3C/a%3E%3C/p%3E
Is there a way to test the ‘pink reaction’ before baking the cake?
Interesting to learn about the turmeric/baking soda reaction. Would vinegar serve the same purpose as lemon juice in preventing the pink (dis)coloration?
havent tried it. try a mug cake with 2 tbsp flour and turmeric and vinegar and see. to test before bakingthe cake also, you can microwave or bake 1-2 tbsp of the batter and see before baking entirely. You can mix in more lemon juice in the batter before baking
I was a bit disappointed. I used 1 C of white flour and 1/2 of whole wheat flour. Together with the coconut flakes, it was too much. The cake came out a bit too heavy. The colour was also darker than in your picture. I guess you used only white flour.
was it all purpose flour or white whole wheat flour?
you can add a bit more non dairy milk if the batter is too thick. Some brands of flours also absorb liquid differently, plus flour measuring can add a couple of extra tbsps.If it was too dense, it could also be because of old baking powder.
the pictured bread uses abt 1.25 cups all purpose and 1/4 cup whole wheat, but i’ve made it with half half as well. I always add a bit less flour(1.25 cups) to begin with then add more depending on the batter.
Hi! Thank you for answering so quickly. I used all purpose flour and a fine ground whole wheat flour (dark). I didn’t add more liquid because in the description you wrote that the batter should be firm and I didn’t want to change your recipe.
The baking powder was new.
Next time I will try to use a bit more liquid and maybe also a bit less coconut. It’s all about experimenting and I agree with you. Each kind of flour absorbs liquid in a different way.
I was only surprised because I tried two other cakes of your blog and they both came out great but this one was a bit gummy.
hmm gummy in the middle right. the cake prob just needed more bake time. If the batter was thicker, it would need some extra bake time(pan, oven etc also matter). always check from the middle of the loaf with a toothpick before removing from the oven. You can add 10 to 15 mins more bake time. my coconut flakes were small and not as voluminous, maybe yours were thicker? could be many things. You can make this one into cake balls. crumble, mix with coconut and shape into balls.
… Actually it was overall gummy. The toothpick came out dry (!). I guess it depended on the liquid. I will try it again another time and I will post the results 🙂 Thanks for caring!
I tried the gluten free version of this! I’ve been wanting to try this for ever. It was AMAZING. The spice of the turmeric and black pepper, with the tanginess of the lemon, and the sweetness was just perfect! I had to put a little bit more potato starch, almond flour, and white rice flour to the recipe (i knod of eyeballed it) and it worked! Your recipes blow my mind they’re so good! 🙂 And I thank you for giving me a gluten free alternative to go off on!
awesome!
Hi there! I love this! Followed this recipe to a tee, can’t fault the taste at all! However, I find none of my loaves seem to rise, including this one. It’s probably about the thickness of three slices of bread, not the high and fluffy look of yours. Any ideas what might be causing this?
It could be the baking powder. Old baking powder or just some batch can have lost its leavening. Maybe try with a new batch
Hi Richa
I’ve been meaning to point this out for ages…
Conversion of maple syrup to metric is nonsense at 0.03 ml. I’ve seen this error in other recipes. I must remember to flag it up for you when I come across it next. I like metric, when it is correct and always try and verify conversions myself before proceeding. I often use a cups to grams conversion table on the King Arthur website. You’ll find maple syrup there.
Xx
Thank you for letting me know helen. I changed it to oz, the ml value in the widget is populating to that, so it seems like an error in the widget
Hi again
What is the metric equivalent of an ounce? And are you speaking of fluid ounces or the weight?
Also, an ounce is not metric, it is imperial.
Helen xxx
fluid oz. 1/2 cup is also 157 g , 120 ml . i’ll update it to gm.
Thank you!
I’ve no idea what fluid ounces are so metric will be really helpful. Yes, thanks for maple conversion, I work with 300g per cup of syrups so close. The King Arthur website is a fantastic resource. The conversion table there is good. There are also articles on using syrups instead of sugar and cutting back on sugar in baking. It’s a US resource I think.
I’ll flag up maple syrup conversion alerts for you when I spot them. I have the kind of useless brain which zooms in on stuff like that.
Thanks
Xx
I live at high altitude (7,000 feet). I tried this recipe and the bread turned out pretty gummy, rather than with a crumb texture. I loved the flavor and will try again, baking for longer. Any other tips that might help with texture?
hmm maybe reducing the baking powder a bit and increasing the baking temperature and time will help. Did the bread rise at all during baking? Did it rise and then fall or did not rise at all.
It rose along the edges of the loaf pan, but I never saw the center rise – that was flat. I tried not to over mix, just until the lumps were gone. I baked it for about 55 minutes at 350 degrees, until the sprinkled on coconut flakes were browned and a crust was forming. Whatever rising was going to happen should have happened by then and it seemed “firm” enough to be done, but due to the gummy texture I might have pulled it too soon.
hmm, i am not sure what happened there. Since i dont bake at high altitude, its hard to troubleshoot. You may need some extra flour. See tips here https://www.bettycrocker.com/how-to/tipslibrary/baking-tips/baking-cooking-high-altitudes
Once you have a batter, bake a small portion into a muffin or small ramekin to see how it is doing. Then accordingly you can adjust the batter. If the muffins come out fine, but you think that the loaf might not, then bake the batter into muffins. I do this when developing gluten-free recipes as many things can affect the result and mess it up. I keep baking small portions to get the right texture and time before trying the entire recipe. Hope this helps.