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. I’ve seen every single one of her makeup videos (like twice)… and I care very little about 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? Regardless, I have picked up plenty of makeup tricks from her and discovered some cool restaurants, too.
But this post is not about makeup – it’s about this genius turmeric loaf. From time to time, 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 about the recipe was the absence of oil and an egg replacement (like a flax egg). I was skeptical as I watched the video, thinking no way this recipe could work. So I decided to give it a go and it totally freakin’ worked! The cake was 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 of it and see how you like it.Print
- 1 cup all-purpose flour (See Note)
- ½ cup coarse or medium grind cornmeal
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground nutmeg
- 1 cup unsweetened shredded coconut flakes
- 1 cup unsweetened non-dairy milk
- 1/2 cup pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Preheat the oven to 350ºF.
- In a large bowl, combine the flour, cornmeal, baking powder, ginger, turmeric, salt, and nutmeg, and whisk to combine.
- In a blender, combine the coconut, milk, maple syrup, lemon juice, and vanilla. Blend for 30-45 seconds to break down the coconut flakes. Pour the coconut mixture into the bowl with the flour mixture and stir until no more dry flour remains and a thick batter forms.
- Grease a standard loaf pan (or 2 mini loaf pans) and transfer the batter into the loaf pan. Bake for about 45 minutes (or 35-40 minutes for mini loaves), or until a toothpick inserted into the center comes out clean or with a few crumbs. Cool for at least 15 minutes before slicing.
If you want to make this a little healthier, switch out the AP flour for whole wheat pastry flour. Just keep in mind that the texture will be a bit denser and crumblier.
- Serving Size: 1 slice
- Calories: 185
- Fiber: 2.5 g
- Protein: 2.7 g