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.

What Is Turmeric Actually Like in a Dessert?

If this is your first time trying a turmeric-flavoured dessert, I completely understand your scepticism. But there’s really nothing to be worried about.

This vegan cake is moist, tender and sweet, with a mild turmeric undertone that perfectly balances out the sweetness. If you’re a fan of turmeric lattes, you are guaranteed to love this cake.

Is Vegan Turmeric Cake Healthy?

Turmeric is known for its numerous health benefits, but that doesn’t make this cake a health food. In fact, it would be hard to argue that any dessert is actually healthy. However, this cake is dairy free, egg free and made with a slightly lower amount of sugar and fat than a typical cake.

Why Put Turmeric in a Cake?

Turmeric has a mildly bitter taste that goes perfectly with oranges in this recipe. Plus, it gives the cake a gorgeous orange hue, and is really good for you.

Here are the top health benefits of turmeric powder:

• Contains bioactive compounds with antioxidant properties
• Acts an an anti-inflammatory
• Is high in manganese, phosphorus and potassium
• A tablespoon of ground turmeric has 29 calories and nearly a gram of protein

Ingredients You’ll Need to Make Turmeric Cake

Flour – all-purpose flour works well in this recipe. If you’re using measuring cups, make sure to use the “spoon and level” method – spoon the flour into the measuring cup; you’ll want to fill the measuring cup all the way to the top and let the flour flow over a little. Then, use the back of a knife to level the top off.

Baking powder – acts as a leavening agent in this recipe. It’s important to measure it precisely, and don’t substitute it with baking soda.

Salt – use finely ground sea salt, and measure it precisely. Adding salt to sweet recipes helps to bring out the flavours, and it really does make a difference.

Ground turmeric – using high-quality turmeric is essential for making amazing turmeric cake. If you already have a favourite brand that you use for cooking or homemade turmeric lattes, go with that.

Orange – make sure to use an organic, unwaxed orange. The sweet and citric flavour of oranges goes really well with the slightly bitter taste of turmeric.

Light brown sugar – due to its molasses content, light brown sugar has a distinct caramel-like flavour. If, however, you don’t have any at hand, you can substitute it with white sugar.

Chia seeds – mix 2 tablespoons of chia seeds with 5 tablespoons of water to make 2 chia eggs, a vegan replacement for chicken eggs in this recipe. The process is the same as for making flax eggs.

Coconut oil – use refined coconut oil. Non-refined coconut oil has a strong coconut flavour, which can be delicious in some recipes, but for in this cake it’s best to let the taste of turmeric and orange shine through.

How to Make Vegan Turmeric Cake

Step One

Lightly grease a 4-by-9-inch loaf pan with non-stick cooking spray or butter, and line it with parchment paper.

Step Two

Prepare the chia eggs by whisking two tablespoons of chia seeds with 5 tablespoons of water in a small bowl or mug. Set aside.

Step Three

Whisk the flour, baking powder, salt and turmeric in a large bowl.

Step Four

In a medium bowl, mix the zest and juice of one orange with sugar. Whisk in the chia eggs and melted coconut oil. 

Step Five

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 1 tablespoon of sugar. This is optional but highly recommended.

Step Six

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.

Step Seven

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.

Turmeric Cake FAQs

What if the cake is turning too dark, but the inside still isn’t cooked through?

Top the cake with aluminum foil if it’s browning too fast.

How can I prevent the cake from sticking to the pan?

I highly recommend both spraying the loaf pan and lining with parchment paper so the cake is very easily released after baking.

How should I serve turmeric cake?

You can serve this cake either warm or at room temperature. Enjoy it plain, or with a dollop of greek yogurt or whipped cream. It’s perfect to enjoy with a cup of tea or coffee on the side.

How long does it keep?

This cake will last for up to 5 days tightly wrapped at room temperature.

Does it freeze?

Yes, 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.

More Vegan Cakes

If you’re looking for a different vegan cake recipe, make sure to check out this chocolate orange loaf cake, coconut cake, lemon drizzle cake, or this vegan angel food cake