TURMERIC. In a coconut loaf cake. Yes, you read that right.
The idea of baking with turmeric may terrify you (or just sound straight up weird), but this coconut loaf is here to change that–
It’s lightly spiced with ground turmeric and cinnamon, subtly sweetened with brown rice syrup, and has the perfect soft and fluffy texture thanks to coconut flour and eggs.
All you need is one bowl and a handful of simple ingredients!
Well, besides the delicious flavor, turmeric’s bright yellow shade speaks for itself:
The golden spice is home to a powerful compound called curcumin. Multiple double-blind, placebo-controlled studies reveal that curcumin can improve memory decline in older adults. Other research has demonstrated its potent anti-depressant effects.
Interestingly, an active compound in black pepper, piperine, has been shown to significantly improve the absorption of curcumin (by 2000%!!). Don’t worry, a pinch or two will go undetected in the coconut loaf!
You’ll be happy to know that this turmeric loaf is made with 100% coconut flour. In other words, all you gluten-free peeps can join in on the golden festivities!
It’s also strewn with chewy bits of dried apricot (because YUM + I couldn’t resist the perfect color coordination).
And don’t forget to leave a comment and rating below if you decide to give this turmeric loaf a try. I’d love to hear from you!
Turmeric Coconut Loaf Cake
This naturally-sweetened turmeric loaf cake is BURSTING with healthy goodness thanks to coconut flour and ground turmeric. It's also 100% gluten-free!
- 1/3 cup coconut flour
- 2 tbsps tapioca flour
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- Dash nutmeg (optional)
- 1-2 grinds black pepper (optional)
- Pinch salt
- 1/3 cup chopped dried apricots (or whichever dried fruit you prefer-- I think cranberries/sultanas would also be lovely!)
- 1/4 cup coconut oil, melted
- 1/4 cup brown rice syrup (other liquid sweeteners, such as honey, should also work, but the flavor/sweetness will slightly change)
- 1/4 cup water
- 3 eggs (pasture-raised, when possible)
- 2 tbsps coconut oil, melted
- 2 tbsps coconut or almond milk powder (or sub powdered sugar to taste if you'd prefer more sweetness)
- Small dash turmeric
- ~1/4 cup toasted coconut chips, for topping (optional, but delicious!)
Preheat the oven to 180 C / 350 F.
In a large bowl, whisk together the eggs and other wet ingredients. Next, add the coconut flour to the bowl, and sprinkle the other dry ingredients on top, creating a little mound (or use a separate bowl if you'd prefer, aka don't mind washing two bowls). Fold the dry ingredients together a little before fully incorporating them into the wet mixture.
Allow the batter to thicken up slightly as you chop the apricots and line a loaf tin with parchment paper. Stir in the apricots, and pour the mixture into the prepared tin, using a spatula to spread it out into an even layer.
Bake for ~25 minutes, until slightly firm to the touch. Allow to fully cool before slicing! Keep tightly sealed at room temperature for a few days, or in the fridge for slightly longer (it will harden up a bit when chilled because of the coconut oil, so you may want to warm it up in the oven before enjoying).
To make the icing, simply whisk together the melted coconut oi, coconut/almond milk powder, and dash of turmeric, ensuring the milk powder has fully dissolved. If you'd prefer a thicker icing, either gradually add more milk powder or allow it to thicken up slightly in the fridge (the coconut oil will harden). Drizzle it over the cooled loaf and top with toasted coconut chips!