Turmeric Cake
Perfectly moist, sweet and tender, this vegan-friendly turmeric cake is everything you’d want with your afternoon cup of tea or coffee. The sprinkle of turmeric powder adds a very subtle flavour and gorgeous orange hue that makes the cake even harder to resist. It calls for less than 10 ingredients and mere 15 minutes of prep time.
ingredients
- 2 tablespoons chia seeds
- 1 ½ cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ teaspoon ground turmeric
- 1 orange, zest and juice
- 1 cup light brown sugar, plus 2 tablespoons for sprinkling
- ½ cup refined coconut oil, melted
- ½ tablespoon pine nuts, for sprinkling - (optional)
instructions
- Heat the oven to 350°F (175°C). Lightly grease a 4-by-9-inch loaf pan with non-stick cooking spray or butter, and line it with parchment paper, leaving some overhang on both of the longer sides, so you’re able to easily lift the cake out after baking.
- Prepare chia eggs by whisking two tablespoons of chia seeds with 5 tablespoons of water in a small bowl or mug. Set aside.
- Whisk the flour, baking powder, salt and turmeric in a large bowl.
- In a medium bowl, mix the zest and juice of one orange with sugar. Whisk in the chia eggs and melted coconut oil.
- Using a spatula, add the wet mixture to the flour mixture, stirring just to blend. Scrape the batter into the prepared pan, smoothing the top. Scatter the top with pine nuts and 2 tablespoons of sugar. This is optional but highly recommended.
- Bake until the top of the cake is golden brown, the edges pull away from the sides of the pan, and a toothpick inserted into the centre comes out clean, 50 to 60 minutes.
- Remove the cake from the pan using overhanging parchment paper and transfer to a cooling rack. Let it cool a bit and serve warm, or cool completely and store in an airtight container at room temperature for up to 5 days.
notes
- Storing Instructions: This cake will last for up to 5 days tightly wrapped or stored in an airtight container at room temperature.
- Freezing Instructions: You can slice the cake and freeze individual slices in an airtight container. Separate the slices with pieces of parchment paper so that they don't stick together and you can take them out one by one. When frozen, this cake will last for at least 3 months, but it's safe to eat beyond that.
nutrition
Nutrition Facts
Turmeric Cake
Amount per Serving
Calories
221
% Daily Value*
Fat
10
g
15
%
Saturated Fat
8
g
50
%
Sodium
200
mg
9
%
Potassium
139
mg
4
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
25
IU
1
%
Vitamin C
6
mg
7
%
Calcium
63
mg
6
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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