Vegan semolina cake is a delicious recipe that melts in the mouth. It is a delectable sweet treat that can be enjoyed with tea or served as an accompaniment to ice cream or custard!
Semolina is derived from wheat flour and is vegan. Semolina cake has many varieties in Turkey and Greece—and typically uses ingredients like milk and yoghurt. However, we are about to tell you about a semolina cake recipe that is 100% vegan and will not disrupt your weight loss program.
This delicious dessert can be served with lashings of ice cream or custard! It has an exceptionally delicate, tender and moist texture and can be flavoured with citrus fruits like lemon or orange. If you want to try this recipe at home, follow the instructions below.
You need one and a half cups of unflavoured soy milk (you may use any plant-based milk), ⅔ cup granulated sugar, three cups of finely ground semolina, one teaspoon of baking soda, half cup of almonds, 40 grams of all-purpose flour, ¼ teaspoon salt and 125 grams of vegan yoghurt.
For this recipe, you need fine semolina. If your semolina is coarse, pulse it multiple times in the blender before use. Opt for plant-based oil (80 ml) like—olive, sunflower, or canola. You may also use vegan butter or coconut oil. If you want to glaze (optional) your cake with syrup, you will need one fresh orange, one lemon, and 60 grams of granulated sugar.
Add semolina, salt, all-purpose flour, and sugar to a bowl and stir to combine all the ingredients. Next, add olive oil, plant-based yoghurt, vegan milk, and vanilla extract (optional, for flavour). Whisk everything again to prevent lump formation, then leave it for 30 minutes—to soak.
Preheat the oven to a temperature of 180°C or 350°F. Grease a round cake tin and place a parchment paper.
After leaving the batter to soak for 30 minutes—you will notice—it has slightly thickened. Now, sprinkle the baking soda and stir to combine. Avoid overbeating the batter while ensuring that all the ingredients are fully mixed.
Take the cake tin, pour the batter into it and evenly spread it. Allow the cake to bake for about 35 minutes or until it becomes firm and an inserted toothpick comes out clean without wet batter.
Prepare the glazing syrup (optional) when the cake is still in the oven. Extract the lemon and orange juice in a jug, and you will only need 80ml to prepare the syrup. Pour the juice into a saucepan. Next, add sugar to the pan and heat it on low flame. Stir the concoction until the sugar dissolves and then simmer for one minute before removing it from the heat.
After the cake is ready, use a skewer or toothpick to poke holes and drizzle the syrup over it. Pour the syrup evenly and allow the cake to cool for at least 15 minutes in the tin. After the cake soaks the syrup, turn it out of the tin and leave it on a cooling rack for some time.
You can freeze this semolina cake—both whole or sliced. Freeze it in a ziplock pouch or an airtight container. Before serving, defrost the cake at room temperature.
Your vegan semolina cake is ready to serve. For a traditional culinary experience, serve it cool or hot with plant-based clotted cream.
