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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’ve made this many times, its great!! Taking it to someone’s house tonight to share.
I”m glad that you discovered the recipe
I just doubled the recipe and used oat flour and this cake/loaf/bread is AMAZING!!
Yay
It looks amazing! Do I store it in the fridge after it is cooled?
Thank you!! You don’t have to – but it will keep longer if you do.
Loooove this bread! I’ve made it multiple times. Super fluffy with the citrus and baking soda reaction. I use 1/3 cup honey in replacement of the maple syrup and sugar. Happy baking!
Yay! Happy Wednesday! So glad you enjoyed this! 🙂
Posted after making this cake a week ago and just have to say it is SOOOOOO good I have now made it 5 times. I think this is my favorite cake ever!!! Thanks again Richa for your awesome recipes.
Oh WOW Richa, this cake is DIVINE!!! We LOVED it so much! Made it to the recipe using 1 cup plain organic flour and 1/2 cup wholegrain spelt. Thank you so very much for all the deliciousness you create and then share. xx 🙂
Can I use dessicated coconut and soy milk
Yes
Are you using unsweetened or sweetened coconut shreds?
Unsweetened
This recipe was off the hook easy and SO delicious! I followed it exactly, only I used lemon juice and not lime and I used lemon zest too (from 1 lemon). I loved the way it turned out with the color. Could hardly taste the turmeric or pepper. Non vegan friends loved it too!
At the moment I am making the Vegan Carrot Cake Baked Oatmeal. Stay tuned for that review. It also looks amazing!
Loving your recipes Richa!
Thanks!
Chris-
It‘s delicious! And so easy to make. Thanks for this recipe!