A Genius Oil-Free Turmeric Loaf Cake

This gorgeous turmeric loaf is the perfect treat to pair with your afternoon coffee or tea. It’s vegan, oil-free, and has zero refined sugar.

What is your favorite way to procrastinate? You know, that thing you do when you reaaally don’t feel like updating that spreadsheet you’ve been sweeping under the digital rug. For me, it’s watching Violette’s YouTube channel. I’ve seen every single one of her makeup tutorials (okay, like twice), and I’m not even that into makeup.

I don’t know why it’s so relaxing to watch her put on makeup all over New York City, but it just instantly lifts my mood and makes me feel like all is right in the world. Is this, like, super weird…? Or just the reality of the voyeuristic world we live in?

Anyway, this article is not about makeup – it’s about this genius turmeric loaf. Often, Violette features guests on her channel and Sophia Roe is a regular. For their most recent collab, they made a turmeric loaf cake (which seems to be adapted from Vegan Richa).

Apart from the gorgeous color of this vegan snack cake, what struck me the most was the absence of oil and an egg replacement (like a flax egg), so I decided to try the recipe for myself. The turmeric bread turned out delicious, not overly sweet, had a tender spongy texture (see how I avoided “moist” there? *pats self on back*), and I knew I’d have to pass it on to you – after my own little tweaks, of course.

This vegan turmeric loaf is incredibly easy to make. You simply whisk the dry ingredients, blend the liquid ones, combine the two together, and bake. It really is as basic as it sounds.

The snack cake gets its moisture from almond milk and coconut flakes, and baking powder is the only leavener used. Ground turmeric gives it a bright yellow hue and floral taste, and ginger and nutmeg lend spiciness and a warming quality. Oh, and there’s zero refined sugar – just maple syrup. Ah-mazing.

Lastly, if you’re an avid user of turmeric, you probably know it should be paired with black pepper to activate its antioxidant properties. Although pepper was in the original recipe, I didn’t like the way it tasted with the other flavors and left it out. If you want, you can try adding a 1/4 teaspoon and see how you like it.

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