Lemon Turmeric Tea Cake - Paleo, Vegan Options



Pretty Delicious Life Lemon Turmeric Tea Cake - Paleo, Vegan Options

Brightness. It’s something I’ve been craving lately, both in the weather and in my meals. Maybe it’s because it has been so rainy here in Providence lately, but more likely it’s because things just seem so… bleak. I’ve been spending a lot of my free time lately in the kitchen, which is my happy place, so I’m doing what I can to find bright spots and tap into them. This morning though, I needed more. I needed sweet. I needed bright. I needed comfort food but it had to be light. I’ve been stockpiling lemons for their immune-boosting properties but I can only use them so fast so I thought, why not bake with them? Now, you might be thinking turmeric is totally out of left field and how the heck does that pair well with lemons in a morning treat? To that, I say, stop overthinking. Turmeric lends itself mostly to the color of the tea cake while still giving you a dose of its immune-boosting benefits (which you can read a bit more about here.) It also adds a little bit of groundedness & depth to the loaf, rounding out the sweetness of the maple syrup & bright acidity of the lemon. If you ask me, it’s pretty perfect. And if it isn’t already obvious, this pairs extraordinarily well with a hot cup of tea at any time of the day.


Ingredients

1 1/2 cups Gluten Free Flour OR Paleo Flour Blend


2 tsp Baking Powder


1 tsp Salt


1 tsp Turmeric


1/2 cup Maple Syrup


1/2 cup Sugar (Swerve, MonkFruit or Coconut Sugar all work)


2 Lemons – 1 juiced + zested, 1 sliced into rounds (you may only need half for the rounds. Juice the remaining half and add to the batter if you like things extra lemon-y!)


2 eggs (or two Veggs *, if making this vegan)


1/2 cup Butter, melted (or vegan butter)





  1. Pre-heat oven to 350. Grease + line a 9×4 loaf pan with parchment paper.

  2. Combine flour, baking powder, salt, and turmeric in a medium sized bowl.

  3. Add maple syrup, sugar, eggs (or Veggs), lemon juice + zest, and melted butter to bowl of a stand mixer. Notes: If you do not have maple syrup you can use 1 cup sugar, but you will need to use 1 cup butter as well to keep loaf moist. If you do not have a stand mixer, an electric hand mixer or whisk is fine.

  4. Mix wet ingredients on medium speed until combined. Lower speed and slowly add dry ingredients, mixing until fully incorporated.

  5. Pour batter into loaf pan, garnishing with lemon rounds.

  6. Bake 50-60 minutes or until a toothpick comes out clean.


Never used The Vegg Uncaged Baking Mix before? No worries, I got you! Check out this quick video tutorial on how to prepare your vegan egg for baking before you get started!


*Note: Prepare The Vegg Uncaged Baking Mix 15 minutes prior to use for best results.


Excited to try The Vegg or simply need to restock? Head over to https://thevegg.com/shop/ and enter code PDL15 at checkout for 15% off of your order!







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