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4.60 from 5 votes

Turmeric Pumpkin Spice Indian Cake

Learn how to make easy Spiced Indian Cake. Our healthy Turmeric Tea Cake features pumpkin, garam masala, ginger, cardamom & pistachio.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Indian
Keyword: indian cake, turmeric tea cake
Servings: 10
Calories: 314kcal


  • oven
  • Loaf Pan
  • Parchment Paper
  • baking sheet
  • Mixing bowls
  • measuring spoons
  • measuring cups


Indian Cake

  • 1/4 cup Hulled Pumpkin Seeds
  • 1 1/2 cups All Purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1 tsp Ground Turmeric
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Garam Masala
  • 2 Large Eggs
  • 2 tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 3/4 cup White Sugar
  • 1/2 cup Coconut Oil warmed slightly
  • 1 cup Pumpkin pureed
  • 1/4 cup Crystalized Ginger finely chopped

Cardamom Glaze

  • 1/2 cup Powdered Sugar
  • 2 tbsp Milk
  • 1/4 tsp Ground Cardamom


  • 1/4 cup Pistachio finely chopped
  • Rose Petals
  • Curry Leaf


  • Arrange an oven rack in the centre position and preheat to 350 F.
  • Coat the bottom and sides of a loaf pan with coconut oil. Line the bottom and two longer sides with a piece of parchment paper, leaving an overhang of an inch or two on each side.
  • Spread the pumpkin seeds on a small baking sheet and bake, shaking halfway through, until golden, puffed, 5-6 minutes. Set aside and cool.
  • In a large bowl, whisk the flour, baking powder, turmeric, salt and garam masala.
  • In a separate mixing bowl, whisk the eggs briefly to break up the yolks and whites, then add the maple syrup, vanilla and sugar and whisk vigorously until the mixture is smooth and thickened, about 30 seconds.
  • Slowly pour the warm coconut oil, whisking constantly, until fully incorporated. Stir in the pureed pumpkin until smooth.
  • Make a well in the centre of the flour mixture and pour in the pumpkin mixture. Stir gently just until you've created a smooth batter. Fold in the pumpkin seeds.
  • Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with chopped crystallized ginger.
  • Bake Indian Cake until the top is risen a toothpick inserted in the centre comes out clean, 55-65 minutes.
  • Let the cake cool in the pan for 20 minutes, then use a paring knife to cut between the cake and pan. Use the parchment paper to lift out the loaf and let it cool on a wire rack.
  • Prepare glaze by whisking icing sugar, milk and cardamom in a small bowl. Pour over cooled cake. Garnish with chopped pistachio, curry leaf and rose petals.


Calories: 314kcal | Carbohydrates: 44.4g | Protein: 4.6g | Fat: 14.4g | Saturated Fat: 10.2g | Cholesterol: 33mg | Sodium: 201mg | Potassium: 218mg | Fiber: 1.6g | Sugar: 25.6g | Calcium: 61mg | Iron: 2mg