Semolina Cake
This vegan semolina cake is a soft, syrup-soaked dessert inspired by Turkish Revani and Egyptian Basbousa. You make a simple semolina batter, bake it until golden, then drench it in a citrus syrup so every bite stays moist and fragrant. It is sweetened only with coconut sugar and agave, finished with chopped pistachios and almonds, and made entirely without eggs or dairy.
I decided to make this semolina cake because I discovered the delicious Turkish Revani and Egyptian Basbousa. Both are semolina cakes with only minor differences between them, so I combined the two and veganized the recipe. Yogurt and butter show up in the original versions, but I left those out and made it fully plant-based. Plus, I didn’t use any refined sugar — I reached for coconut sugar and agave syrup instead.
Semolina cake has an ancient history behind it and turns up all over the Middle East, from Egypt and Jordan to Turkey and other eastern Mediterranean regions. Each region has its own name for it, but the differences are in the details. The base recipe stays largely the same: coarse wheat semolina, a sweetener, and a syrup poured over the top while everything is still warm.
What goes into this cake
The base is built on semolina, the coarse durum wheat flour that gives this cake its signature slightly grainy, almost sandy crumb. That texture is the whole point, so don’t swap it for regular flour. Almond milk and softened coconut oil bring moisture and richness in place of the milk and butter you’d find in a traditional recipe.
Because there are no eggs here, psyllium husks or freshly ground flax seeds do the binding. Stirred into the batter, they thicken and hold everything together once baked. For sweetness I lean on coconut sugar and agave nectar rather than refined sugar, and orange zest plus orange blossom water give the cake its floral, citrusy lift. A scatter of pistachios and ground almonds finishes it on top.
How to make it come out right
The method is forgiving, but a few steps decide whether the cake turns out properly moist. Mix all the cake ingredients (everything except the pistachios and ground almonds) until the batter is creamy, then spread it into a parchment-lined tin. Bake at 180 C (350 F) for about 30 minutes, until the top is golden. Check with a toothpick: if it comes out clean, the cake is done; if not, give it another 10 minutes.
The syrup is what transforms a plain semolina bake into the real thing. Simmer the coconut sugar, agave, lemon juice and water on low heat until the sugar dissolves, then bring it to a boil for about 5 minutes until it thickens slightly. The classic trick is to pour syrup of one temperature over a cake of the opposite temperature — many cooks let the syrup cool while the cake stays warm so it soaks in without turning gummy. Once you pour it over, let the cake rest for around 20 minutes so it can drink up every drop before you add the nuts on top.
Tips to avoid common mistakes
- Don’t overbake. Pull the cake the moment the toothpick comes out clean. A dry crumb won’t absorb the syrup well, and the syrup is what keeps this cake tender.
- Let the psyllium or flax do its job. Give the batter a minute or two after mixing so the husks or ground flax can start to gel — this is what holds an egg-free cake together.
- Watch the syrup closely. It thickens fast once it boils. You want it pourable, not a hard caramel, so take it off the heat as soon as it coats the back of a spoon.
- Pour slowly and evenly. Ladle the syrup over the whole surface rather than dumping it in one spot, so the cake absorbs it uniformly.
Make-ahead and storage
This is one of those cakes that actually gets better with a little time. Once the syrup has fully soaked in, it keeps well covered at room temperature for a day or two, and even longer in the fridge — the crumb stays moist because of all that syrup. If anything, making it a few hours ahead gives the citrus and orange blossom flavors time to settle in. Add the chopped pistachios and almonds close to serving so they keep their crunch.
More vegan cakes to try
If you like working with semolina, you might also enjoy this comforting semolina pudding with blueberry jam for an easy weekday dessert. And if you are in the mood for more cake, my vegan sponge cake is a reliable base for all sorts of occasions, while the raw vegan chocolate and raspberry birthday cake is a showstopper when you want something special. Give this semolina cake a try — it is proof that you don’t need eggs, dairy, or refined sugar to make a dessert that tastes like a celebration.
Summarise & Save This Recipe
★ Add us as a trusted Google source
Semolina Cake
Ingredients
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
- 1 lemon juiced
- 1 cup water
Instructions
- Preheat the oven to 180 C (350 F).
- Line a cake tin with parchment paper.
- In a mixer bowl, add all the cake ingredients except the pistachios and almonds. Mix until creamy.
- Pour the mixture into the lined cake tin and bake for about 30 minutes, until the top is golden. Test with a toothpick: if it comes out clean, the cake is ready; if not, leave it for another 10 minutes.
- Prepare the syrup. In a medium saucepan, add the coconut sugar, agave, lemon juice and 1 cup of water.
- Cook for a few minutes over low heat, until the sugar is dissolved. Then bring to a boil, about 5 minutes, until the syrup thickens. Set aside to cool.
- Pour the syrup over the cake and let it rest for about 20 minutes.
- Sprinkle chopped pistachios and almonds on top.
Notes
Frequently Asked Questions
Yes. This version uses almond milk, coconut oil, coconut sugar, and agave nectar in place of the milk, butter, yogurt, and refined sugar found in traditional Revani and Basbousa. Psyllium husks or ground flax seeds replace the eggs, so every ingredient is plant-based.
It has a soft, moist crumb with a slightly grainy texture from the durum wheat semolina. The citrus syrup made with lemon and orange makes it sweet and fragrant, while orange zest and orange blossom water add a floral note. Pistachios and almonds on top give a bit of crunch.
No. Semolina is what gives this cake its signature texture and ability to soak up the syrup without turning soggy. Regular flour would produce a completely different, denser cake, so it is worth using coarse semolina as the recipe calls for.
The syrup is what makes this style of cake moist and keeps it that way for days. Pouring it over while the cake is still warm lets the crumb absorb the citrus syrup all the way through. Letting the cake rest about 20 minutes after pouring gives it time to drink up every drop.
Freshly ground flax seeds work just as well as the listed alternative. Both act as the egg-free binder, thickening the batter and holding the cake together once baked. Stir them in with the rest of the cake ingredients and give the batter a minute to gel before baking.
Because of the syrup, it stays moist and keeps well covered at room temperature for a day or two, and longer in the fridge. It actually improves after a few hours as the citrus and orange blossom flavors settle in. Add the chopped nuts close to serving so they stay crunchy.
hi i don’t have any orange blossom water what can i add as an alternative or if i couldn’t add it is it making any difference ?
Hi Sage. You could add just water with a couple of drops of pure orange essential oil, if you have any. Or some orange or lemon essence for baking.
Thank you for this recipe, it looks brilliant! I wonder if it is possible to make this recipe a day or two before?
You’re welcome! 🙂 Sure! Just keep it covered with plastic wrap and in the fridge. 🙂
These looked so fluffy and moist so I had to give them a try. Made them yesterday and they were gone in a couple of hours! My family loved them! Thank you!
You’re welcome! Glad you and your family liked these!