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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 love ur recipes n tried quite a few . They all came out good n thanks so much. Really appreciate .
Can I use combination of almond , coconut and. Gluten free baking flour for this recipe ?
Thanks ,
Sripriya.
the gluten-free blend is linked on tthe post. Use that one. It already has almond flour and coconut flour
I made this yesterday and it turned out great! Thanks for the amazing recipes!
yay!
Hi Richa ,
I just want to use Costco ‘s GF baking flour , Almomd flour n Coconut flour,. Could u let me know the ratio ? Using wheat flour makes the cake gummy, that’s y don’t want to use. Can I also make powder out of walnut
My GF blend is in the notes. Idk about the Costco one. If your wheat flour cakes are turning out gummy, check your baking powder and also try baking longer.
Is there a reason the recipe calls for coconut flakes to be shredded in the blender vs shredded coconut?
you can use shredded coconut. It just needs to be blended so that it breaks down to a smaller shred for a softer crumb of the cake.
I see. Apparently some brands sell large pieces and call them “coconut flakes” as well. Thanks!
yes you can use either since it will get blended 🙂
What can you sub for white rice flour? Potato flour?
Thanks!!
in the glutne-free blend, you can use oat flour instead of rice flour and a mix of tapioca and corn starch for potato starch
Thank you!
Wow! I just baked this cake and ate the first slice while it was still warm 😍
It’s so good! The spices give a really unique taste to it. I love this recipe and you blog
awesome!
Loved this cake and so did my fam! 5 stars! Delish, moist, and just sweet enough!
awesome! thanks!
Can I use oat flour instead? Or for part of the flour?
yes you can replace a third of the flour with oat flour
Hmmm… I followed the instructions and ingredients exactly – but mine came out gummy. It was browning on the top and I thought it “sounded hollow” – didn’t have anything to stick into the center to check. But love the color and the flavor is good! I sliced it and put it in the toaster oven for a loooong time to crisp it up – had some with Earth Balance on it – Yum.
hmm it seems like the batter needed a bit more flour. sometimes different flours or brands absorb differently. You want a thick batter for the loaf
I think it also may have to do with the leavening and that I’m high altitude (Albuquerue 5300 ft) – sometimes I have to cut back on the baking powder/soda and I didn’t think about it.. The leavening makes the item expand rapidly and then it collapses. I used Trader Joes unbleached white flour.. and followed the directions otherwise.. Because I had already cooled th eloaf before I realized it was gummy in the middle – I made the slices into a thick biscotti like crunchy snack – which I will eat! – I didn’t want to waste it because I like the flavor. I’ll try it again maybe with a blend or different flour and will cut back a little
on the 2 tsp. of baking powder.. Thanks!
Yes that could be it too. The rapid rise will not allow even baking inthe middle, so that can end up gummy. Yes i make my not so successful bakes into biscotti too. Make the batter with adjustments and then bake a muffin to see how it bakes, then you can adjust the batter with additional flour if needed to bake into a loaf or just bake intomuffins. Muffins have better success rates even with issues in the batter
OMG this was AMAZE. I used oat milk and the juice of one and a half juicy lemons, plus the zest of one lemon to really up the lemon flavor. I was a bit scared it would turn out too dry (for lack of oil) or too savory with the spices but it was moist, decadent & perfectly spiced! I didn’t have enough coconut left to put on top of the loaf but opted to make a glaze out of organic powdered sugar, a touch of vanilla extract and more lemon juice and zest…once the loaf was cooled, I just poured the glaze all over it. I shared this with my roommate and a neighbor and everyone agreed it was delish. This is going in my regular rotation! Great flavors!!!
aweesome!