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Lemon semolina cake - vegan
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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!
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!
- 100g semolina
- 100g self raising flour
- 100g caster sugar
- 300ml soy yogurt
- 75ml sunflower oil
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tsp vanilla extract
- 1 tsp baking powder
Mix all ingredient from step 1 in a large bowl.
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.
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.
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