It’s weekend, and hence, it’s cake time! This is why I decided to share this easy recipe for a healthy semolina-raisins-and-nuts cake with you! This vegan semolina cake goes great as a breakfast cake, as well as a cake for your afternoon coffee. I made this for a toddler’s birthday party last week and literally everyone asked for the recipe. So believe me when I tell you that it is delicious 😉
The cake only consists of a few easy ingredients and is super easy to make. So no matter if baking experienced or not, you can be sure that you will make something delicious. Give it a try and bring this cake to the next birthday party you are going; it is a nice little proof that healthy vegan baked goods are delicious and that there is no need for cow’s milk, butter, and cream to make something yummy. You can enjoy this cake without worriying about cholesterol – and even for those eating a low fat diet this cake is great, since it comes without any oil at all! And YES, it still is mushy, yummy, delicious!
So here is what you need:
1/2 cup almonds
1/2 cup hazelnuts
1 cup semolina of choice (I use spelt semolina)
1 cup coconut sugar
Dash of salt
1/2 teaspoon of cinnnamon
1 Teaspoon baking powder
1 cup of plant based milk of choice
Preheat your oven to 200°C.
Start by grinding your nuts: I use my vitamix on full speed for a couple of seconds to grind my nuts. I actually like it best when parts of the nuts are completely fine whereas part of them are rather roughly chopped. In case you do not have anything to grind your nuts with, you can just use already grinded nuts.
Mix together all ingredients. Add the milk little by little and keep an eye on your dough: depending on what kind of semolina you use, you may need less of more. Your dough should be rather fluid but not totally fluid. You may need a little more milk then listed above or a little less.
Pour the dough into your cake tin of choice. I use a bread-shaped baking tin but you can also use a round one.
Bake the cake for around 60 minutes (yes!); test with a skewer after 45 minutes – depending on your bake tin it may be ready already. You can also make muffins out of the dough, if you like. Then make a first test after around 35 minutes just to be on the safe side 😉
Feel free to become creative with this recipe; use other nuts if you like, use goji berries instead of raisins and play around with the spices you love most to bake with (you could use vanilla or tonka instead of cinnamon). If you make this cake more than once, you could also play around with different kinds of semolina; use a more fine one, try different grains etc.
Also, if you find coconut sugar too expensive to use in this recipe, you can also use raw sugar cane sugar. It still has it’s minerals and nutrients to it too; and is a cheaper alternative to coconut sugar. I prefer coconut sugar as it does not lead to blood sugar spikes – and since I made this cake for a children’s birthday party, I preferred keeping the little one’s blood sugar levels low (we all know what children on too much sugar can be like, do we 😀 ? And what they can be like when their blood sugar levels are dropping…)
I hope you enjoy this recipe as much as I do and I would love to know how you liked it! Make sure to tag me if you are going to bake this and share your result on instagram!
Have a wonderful weekend!