Lemon semolina cake - vegan

9 Jun 2020

This cake is so easy to make you wouldn't believe it! You don't need any tools like a mixer, yet it only takes about 10 min to prepare and only 35 min in the oven. And the flavour is amazing! The mix of semolina, which give this cake an incredible consistency that holds together well, yet is light and fluffy in combination with the tanginess of the lemon is so tasty! It's also not too sweet, so it's a great cake to have even during the week for coffee break - I know I do hehe.

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When I was a kid I used to eat a lot fo semolina. And I think it's time again to use it again more often. I now love it especially in sweet dishes. It's nice and soft, yet you can feel the grain.

No crumbs when you make this cake. It hold together perfectly, every time.

The vegan soy yoghurt gives this lemon semolina cake a very smooth taste. I used box standard Alpro one, which is slightly sweetened. If you use the new unsweetened version you can add a bit of extra sugar to your cake for more flavour.

I think I am most in love with the lemony colour and the consistency of this cake. It holds together so well, yet it's light and fluffy! Why oh why do people still use eggs in cakes? It's beyond me!

vegan semolina cake with perfect consistency

I have made this cake a few times now and it turned out amazing every time. So if you are looking for a guaranteed fool proof vegan cake recipe, this is it!

INGREDIENTS:

Step 1:

100g semolina
100g self raising flour
100g caster sugar
300ml soy yogurt
75ml sunflower oil

Step 2:

Zest of 1 lemon
Juice of 1 lemon

Step 3:

2 tsp vanilla extract
1 tsp baking powder

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METHOD:

Step 1:

Mix all ingredient from step 1 in a large bowl.

Step 2:

Wash a lemon thoroughly and then zest it (easiest done with a grater). Then cut it in half and juice it. Add the zest and the lemon juice to the bowl as well.

Step 3:

Add 2 tsp vanilla extract (or essence) and 1 tsp baking powder.

Mix together until you have a nice dough. Make sure there are no lumps. Pour into a 20cm baking tin that's lined with baking paper at the bottom and greased on the sides (I used some oil for it, works well, but you can also use vegan butter if you like).

Bake in the preheated oven at 180C (360F) for 35min.

Take out and let cool down. Dust with some icing sugar and enjoy!

And if you like easy vegan cake recipes then also check out my blueberry cake here.