Quick and Easy Coconut Turmeric Spelt Cake {Vegan}

I don't make too many desserts in my kitchen, but that's not because I don't enjoy baking. Rather, my meals are usually satisfying and filling enough that there is no room for dessert. I usually opt instead to fill the gaps between meals when the desire for snacks hits by having protein treats around in the form of nut-based bars and nibbles that often contain seeds and dried fruits, and sometimes even chocolate.

At the same time, it is occasionally nice to finish a lighter meal with a sweet treat, especially when it is as easy to make as this unique Lebanese turmeric and coconut cake. In fact, cakes don't get much easier than this one — you can assemble it in less than 10 minutes before baking. Called "sfouf" or sometimes "sfuff" and lined with tahini on the bottom of the cake pan, it has a beautiful golden color from the turmeric and I might also say that it is one of the most delicious cakes you will ever eat. Light, not too sweet, and filled with coconut flavor, it would make an appealing cake to serve with tea or coffee but turned out to be the crowning touch of a Middle Eastern and Mediterranean themed meal that featured a North African Chickpea Soup and Roasted Root Vegetables with Garlic, Mustard and Orange.

Being egg and dairy free, this cake is also vegan and will keep well for up to four or five days in a well-sealed container.

Quick and Easy Coconut Turmeric Spelt Cake {Vegan}

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on June 25, 2019

Easy-to-make and not-too-sweet soft and golden coconut cake

Preparation: 5 minutes
Cooking time: 25 to 30 minutes

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Ingredients:

1 1/2 tablespoon tahini, for lining the baking pan
1 1/2 cups light spelt flour
2 1/2 teaspoons baking powder
3/4 cup unsweetened dried shredded coconut
1/2 cup coconut sugar
1 tablespoon ground turmeric
1/4 teaspoon sea salt
1/2 cup coconut oil
3/4 cup almond milk, at room temperature
small handful of shelled unsalted pistachios, for garnish (optional)

Instructions:

Preheat an oven to 350°F.
Scoop the tahini into a 8 × 8 inch non-stick baking pan, and spread evenly to coat using the back of a spoon.
In a medium bowl, whisk together the flour, baking powder, coconut, sugar, turmeric and salt.
In a small saucepan, melt the coconut oil over low heat. Stir in the almond milk, and gently whisk until the mixture is warmed throughout. Pour into the dry ingredients and stir until just combined. Transfer the mixture to the prepared pan and top with pistachios if desired.
Bake for 25 to 30 minutes until the cake begins to brown and a cake tester inserted into the middle of the cake comes out clean.
Cut into pieces and serve warm or at room temperature. Cover leftovers with foil and store for up to 3 days.

Makes 16 2-inch pieces