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Turmeric Loaf Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 21 reviews
  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American


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. (Adapted from Sophia Roe and Vegan Richa)


  • 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


  1. Preheat the oven to 350ºF.
  2. In a large bowl, combine the flour, cornmeal, baking powder, ginger, turmeric, salt, and nutmeg, and whisk to combine.
  3. 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.
  4. Grease a standard loaf pan (or 2 mini loaf pans) and transfer the batter into the loaf pan. Bake for about 40 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
Tofu with tomatoes.

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