Turmeric Cake

turmeric cake with pumpkin

Turmeric has many wonderful health benefits, so I wanted to create a healthy turmeric cake that’s refined sugar free and gluten free, with plenty of pumpkin flavour. The turmeric flavour in this cake is subtle and adds a warm earthiness which complements the other more traditional fall spices in this recipe.

I prefer baking with extra virgin olive oil because it’s a pretty healthy fat option, but feel free to substitute with any oil you prefer in this turmeric cake recipe. Melted butter would work well too.

Turmeric Cake Recipe:


Ingredients:

1 teaspoon ground turmeric
1/4 teaspoons ground nutmeg
1/4 teaspoons ground cloves
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1 cup date paste
1 cup pumpkin purée
4 well beaten eggs
1/3 cup extra virgin olive oil (or substitute any other oil or melted butter)
1 cup oat flour
3 teaspoons baking powder

Instructions:

In a large mixing bowl add olive oil, date paste, eggs, turmeric, cinnamon, nutmeg, cloves, vanilla, and stir until combined. In a separate bowl mix oat flour and baking powder to combine, then add that to the wet mixture and stir until combined. Pour mixture into a greased 9 x 13 inch baking pan. Bake at 350 degrees Fahrenheit for 45 minutes. Cool before cutting into squares. Makes 12 generous portions of turmeric cake.

Related Recipes:

Paleo Sweet Potato Bread

Paleo Banana Bread

Curry Chicken Thighs

Turmeric Cake Nutritional Information: