Vegan semolina cake – this delicious eggless semolina cake can be made plain or flavoured with orange and/or lemon. It is moist and delicious with a beautiful melt-in-the-mouth texture. It makes a lovely tea time treat or snack; or serve warm with custard or ice cream for pudding!
This vegan citrus semolina cake is a super easy, one-bowl cake that is ideal for a tea-time treat or for snacking on alongside a cuppa.
It also makes a delicious dessert served warm with lashings of custard or ice cream!
It has a moist, delicate, tender texture and a light citrus flavour. I flavoured mine with a mixture of orange and lemon but you can use either one. Or you can omit the citrus completely for a plain vanilla semolina cake.
How To Make Vegan Semolina Cake:
(For ingredients and full instructions see the recipe card below)
Place the semolina, plain flour, salt and caster sugar in a large bowl and whisk to combine.
Add the olive oil, non-dairy yogurt, non-dairy milk, vanilla extract, orange blossom water (if using) and grated orange and lemon zest (if using). Whisk until no lumps remain then set aside to soak for 30 minutes. Do not add the baking powder or bicarbonate of soda yet!
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/8in round 5cm/2in deep cake tin (preferably loose bottomed) and line it with baking parchment.
After the batter has soaked for 30 minutes it will have thickened a little. Sprinkle over the baking powder and bicarbonate of soda and whisk to combine. Don’t overbeat the batter but make sure that the raising agents are fully mixed in.
Pour the batter into the preapared tin and spread it level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
While the cake is baking make the syrup (if using). Mix the orange and/or lemon juice in a jug then measure out 80ml (⅓ cup) and pour it into a small saucepan.
Add the sugar and place the pan over a low heat. Stir until the sugar has dissolved then bring up to a simmer for a minute then remove from the heat.
When the cake is done, poke holes all over the top with a skewer and drizzle over the syrup. Make sure that you cover the cake evenly, don’t just pour it all in the middle. (If you don’t have a loose bottomed tin then you may wish to turn the cake out before adding the syrup otherwise it will be delicate and difficult to turn out without smooshing the top.)
Leave the cake to cool in the tin for 15 minutes, until the syrup has soaked in, then carefully turn it out onto a wire rack and leave to cool completely.
I adapted the cake recipe from this one by Aromatic Essence, you should check out her lovely blog!
Top Tips:
For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
This recipe uses fine semolina. If you only have course semolina then you can place it in a blender and pulse several times to grind it a bit finer, then use it in the recipe.
I like to use olive oil, but sunflower, vegetable or canola would all be fine too. As would melted coconut oil or vegan block butter/margarine.
I leave the batter to soak for 30 minutes before baking it; this helps to hydrate the semolina and makes for a moister, less gritty texture. It is very important that you do not add the baking powder and bicarbonate of soda (baking soda) until AFTER the batter is done soaking otherwise your cake may not rise.
The syrup is optional but it adds flavour and helps to keep the cake moist.
How To Store Vegan Semolina Cake:
This cake will keep well in an airtight container at room temperature for around 5 days.
Can I Freeze It?:
Yes, this vegan semolina cake can be frozen either whole or in slices. Freeze either in a ziplock bag or a freezerproof container for up to 3 months and allow to defrost at room temperture.
How To Make Candied Lemon Or Orange Slices:
The candied lemon/orange slices are totally unecessary, but they are a nice way to decorate the cake and are very easy to make.
To make them, place 150g granulated sugar in a medium-small saucepan with 200ml water. Stir over a low heat until the sugar has dissolved.
Thinly slice 1-2 lemons, oranges or 1 orange and 1 lemon and lay the slices in a single layer in the syrup. Bring the pan up to a gentle simmer and cook for about 30-45 minutes until soft and almost translucent, flipping the slices over halfway through.
Lay the slices out on a sheet of baking parchment and leave to dry for an hour or two before using. Ideally you shouldn’t place them on the cake until shortly before serving.
More Simple Vegan Cakes:
Ultimate vegan lemon drizzle cake
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Vegan Semolina Cake
Vegan semolina cake – this delicious eggless semolina cake can be made plain or flavoured with orange and/or lemon. It is moist and delicious with a beautiful melt-in-the-mouth texture. It makes a lovely tea time treat or snack; or serve warm with custard or ice cream for pudding!
Ingredients
- 225 g (1 ⅓ cups + 1 Tbsp) fine semolina*
- 40 g (⅓ cup) plain (all-purpose) flour
- ¼ tsp salt
- 175 g (¾ cup + 2 Tbsp) caster (superfine) sugar
- 80 ml (⅓ cup) olive oil**
- 125 g (½ cup) non-dairy yogurt (I use coconut)
- 185 ml (¾ cup) unsweetened non-dairy milk (I use soy)
- 1 tsp vanilla extract
- 1 tsp orange blossom water optional
- finely grated zest of 1 orange and 1 lemon (or 2 lemons or 2 oranges) optional
- 1 ½ tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda)
Syrup:
- juice of 1 small orange and 1 lemon (or 2 lemons or 2 small oranges)
- 60 g (⅓ cup) granulated or caster sugar
Instructions
-
Place the semolina, flour, salt and sugar in a large bowl and whisk to combine.
-
Add the oil, yogurt, milk, vanilla, orange blossom water (if using) and zest (if using). Whisk until no lumps remain then set aside to soak for 30 minutes.
-
Meanwhile, preheat the oven to 180°C/350°F/gas mark 4. Grease a 20cm/8in round 5cm/2in deep cake tin (preferably loose bottomed) and line with baking parchment.
-
After the batter has soaked for 30 minutes, sprinkle over the baking powder and bicarbonate of soda and whisk to combine.
-
Pour the batter into the preapared tin and spread level. Bake for about 35 minutes until the cake is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.
-
While the cake is baking make the syrup (if using). Mix the orange and/or lemon juice in a jug then measure out 80ml (⅓ cup) and pour it into a small saucepan.
-
Add the sugar and place the pan over a low heat. Stir until the sugar has dissolved then bring up to a simmer for a minute then remove from the heat.
-
When the cake is done, poke holes all over the top with a skewer and drizzle over the syrup. Make sure that you cover the cake evenly, don't just pour it all in the middle. (If you don't have a loose bottomed tin then you may wish to turn the cake out before adding the syrup otherwise it will be delicate and difficult to turn out without smooshing the top.)
-
Leave the cake to cool in the tin for 15 minutes, until the syrup has soaked in, then carefully turn it out onto a wire rack and leave to cool completely.
Recipe Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *This recipe uses fine semolina. If you only have course semolina then you can place it in a blender and pulse several times to grind it a bit finer, then use it in the recipe.
- **I like to use olive oil, but sunflower, vegetable or canola would all be fine too. As would melted coconut oil or vegan block butter/margarine.
- I leave the batter to soak for 30 minutes before baking it; this helps to hydrate the semolina and makes for a moister, less gritty texture. It is very important that you do not add the baking powder and bicarbonate of soda (baking soda) until AFTER the batter is done soaking otherwise your cake may not rise.
- The syrup is optional but it adds flavour and helps to keep the cake moist.
- Cake adapted from: https://aromaticessence.co/rava-cake-sooji-cake-semolina-cake-eggless/
Shirley
Love this recipe! I have made so many vegan cakes that have been less than successful, but this one is superb!! I am one very happy vegan 🙂
cheg
the texture of the cake turned out fabulous
Usha
Absolutely delicious! I used the cup measures and it came out great, maybe slightly softer than in the pictures. The 30 minute soak was essential, it softened the semolina. Thank you for sharing the recipe!
Clara
This is delicious! I was looking for a vegan semolina orange cake recipe since I had a slice on vacation in Tenerife once. I added cardamom pods and omitted the sugar from the syrup and it turned out great. The texture is perfect. Thank you so much for this amazing recipe 🙂
N
Best vegan cake recipe I think I’ve ever used. Tastes just as rich as a normal sponge cake, and just as, if not more, airy.
Taya
My favourite cake to make – super easy and tasty! I use half the sugar though and sweetened yogurt – gives the cake more subtle flavour
Helen
Made the lemon polenta cake as a try out for a top tier vegan wedding cake, also made the vegan lemon curd….both amazing, thank you. I used the quantity of cake mix in 3 six inch tins,, and it was perfect. Bride to be very happy with the result, thank you so much for clear instructions and delicious recipes.