Semolina Cake
Prep time
Cook time
Total time
This semolina cake is inspired by the popular Turkish Revani and Egyptian Basbousa cake recipes. Give it a try!
Serves: 6-8
  • For the cake:
  • 2 cups semolina
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 Tbsps psyllium husks or freshly ground flax seeds
  • 1 Tbsp orange zest
  • ½ cup coconut sugar
  • ½ cup agave nectar
  • ⅓ cup coconut oil, softened
  • 2 Tbsp pistachio nuts
  • 2 Tbsp ground almonds
  • 1 Tbsp orange blossom water
  • For the syrup:
  • ½ cup coconut sugar
  • ½ cup agave nectar
  • juice of 1 medium lemon or orange
  • 1 cup water
  1. Preheat the oven to 180 C (350 F).
  2. Line a cake tin with parchment paper.
  3. In a mixer bowl, add all the cake ingredients except pistachios and almonds. Mix until creamy.
  4. Pour the mixture into the greased cake tin and bake in the oven for about 30 mins, until the top part is golden. Do the test with the toothpick. If it comes out clean it's ready. If not, leave it for another 10 minutes.
  5. Prepare the syrup. In a medium saucepan, add the sugar, agave, lemon/orange juice and 1 cup of water.
  6. Cook for a few minutes on low heat, until the sugar is dissolved. Then bring to boil, about 5 minutes, until the syrup thickens. Set aside to cool.
  7. Pour the syrup over the cake and let it rest about 20 minutes
  8. Sprinkle chopped pistachios and almonds on top
Recipe by Gourmandelle | Vegetarian Blog at