Vegan Cardamom Turmeric Cake
This gorgeously golden vegan cardamom turmeric cake has the addictive combination of turmeric, cardamom and coconut. It is silky, tender, melt-in-the mouth, but be warned: a slice simply won't be enough.
Servings: 10 slices
- 1 ½ cups unbleached all purpose flour
- 2 teaspoon turmeric
- 1 teaspoon ground cardamom
- 2 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon tapioca starch
- 1 cup sugar (add two more tablespoons for a kid-friendlier cake)
- ½ cup coconut oil (melted)
- 2 teaspoon pure vanilla extract
- ½ cup vegan yogurt (or vegan sour cream)
- 1 cup nondairy milk
Preheat the oven to 350 degrees F.
In a large bowl whisk together the flour, turmeric, cardamom, baking powder, tapioca starch and salt.
Add the sugar, coconut oil, vanilla extract, yogurt (or sour cream) and milk and whisk together or mix with a spatula until just combined. The batter may be slightly lumpy but that's fine. Don't overmix.
Prepare a loaf pan by coating it with cooking spray and placing a piece of parchment at the bottom to make unmolding easier.
Pour the batter into the pan. Bake for 55-60 minutes or until a toothpick in the center of the loaf comes out clean. The top will crack, like that of a pound cake, but that just makes it look prettier.
Cool the cake on a rack for 10 minutes, then unmold it and continue cooling it on the rack.
Slice and eat.
Serving: 1slice | Calories: 278kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Sodium: 71mg | Potassium: 168mg | Fiber: 1g | Sugar: 21g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 1mg