Delicious semolina dessert without any animal products
A while ago I (Madeleine) went to a restaurant that had a platter of different desserts for dessert. Including ice cream, brownies and some fruits. But the highlight for me were the small semolina slices, which were also on this platter. It was clear: we need vegan semolina cakes on our blog!
Since then I couldn’t get the semolina slices out of my head and they are the reason for this recipe for vegan semolina cakes. We simply chose the plum compote to match the season and served it with it.
We think the plums go really well with it!
Compote and these cakes are just generally a great combination and also worth considering when it comes to holiday meals!
Other delicious vegan desserts are also plum dumplings or if it can be a little more elaborate, a classic bee sting. For really special occasions we can recommend the vegan chocolate tart with liquid caramel. The tart is filled with a liquid caramel layer and covered with a chocolate ganache. A real sin, but super tasty and perfect for holidays and special occasions.
Vegan semolina cakes as small Bundt cakes were perfect in terms of size and also look good.
Of course you can also use simple muffin molds. If you’re not a fan of plums, or if it’s just not the season for them, a cherry compote or something similar goes very well with the cakes. You can also easily prepare these yourself using cherries from a jar and some cornstarch.
For delicious vegan semolina cuisine, you first cook a semolina porridge and mix it with a few other ingredients. Including a hint of lemon with using a bit of lemon zest, which gives the vegan semolina cakes a fresh and pleasant note. Then the mass with the delicious semolina is put into small, greased molds if necessary and baked in the oven.
Vegan semolina cakes
Vegan semolina cakes
- 200 ml plant drink
- 40 g vegan butter
- 60 g of cane sugar
- 80 g soft wheat semolina
- 1 pinch of salt
- 1 tsp vanilla extract (or vanilla sugar)
- 40 g ground almonds
- 4 g of baking powder
- ⅛ tsp lemon zest
- 90 g skyr or soy yoghurt (unsweetened)
- 600 g plums (pitted)
- 1 tsp vegan butter
- 3 tsp sugar a little more if necessary
- 1/2 tsp cinnamon
Vegan semolina cakes
- Preheat the oven to 180°C top/bottom heat.
- First set up a small pot and add plant drink, butter, cane sugar and soft wheat semolina.
- Bring the mixture to a boil and add the pinch of salt and vanilla. Stir constantly with a whisk.
- You can use vanilla sugar or some ground vanilla instead of vanilla extract. With vanilla sugar, however, the remaining sugar should be reduced by this amount.
- About 2 minutes after everything has started to boil, the mixture should have thickened significantly. Then remove the pot from the stove and add the remaining ingredients. So ground almonds, baking powder, some lemon zest and the plant-based skyr or soy yoghurt. Make sure to use unsweetened varieties or again reduce sugar in the beginning.
- Grease the molds if necessary and spread the mixture over the molds.
- Now bake in the oven for about 15-20 minutes. The semolina cakes rise a little when baking, so do not fill the molds completely.
- After the baking time, when the edges are lightly browned, remove the cakes from the oven and let them rest for 10 minutes. Then pop out of the mold and enjoy!
- Wash and stone the plums and cut into quarters.
- Set up a saucepan and melt the vegan butter in it.
- Now add the sugar and plums and stir from time to time until the plums have softened. If you have fairly unripe fruit, a little water can help the plums cook and soften better. You should also adjust the sugar according to the fruit.
- If the fruit is still crunchy but has softened a bit, you can serve it with the semolina cakes.
If you’re a big fan of semolina pudding, which is served cold and melts in your mouth, you should definitely try our recipe for vegan semolina pudding! The whipped aquafaba foam makes the pudding so nice and airy! There is real joy when eating! Here is the recipe for vegan semolina pudding!