Vegan Semolina Cake with Blueberries
Actually, we like to call this blog our "culinary home." Everything started here, we can share backgrounds and tips about our recipes without maximum character limits, and we're not at the mercy of any algorithms. And yet, it happens every now and then that we initially only film individual recipes to upload them on Instagram and Co. On one hand, it's nice that you get to know them directly in moving pictures. On the other hand, it's annoying because now they're probably saved somewhere in your feed and you have to scroll around first to find the ingredient list and instructions.
We first shared today's recipe in summer 2022, but only as a video on Instagram. Since then, Lina from our team bakes it regularly, raves about it, but also complains that the recipe still hasn't made it onto our blog – and apparently others feel the same way, because she's not the only one who keeps asking us about it. But today, this recipe is finally moving into our home, so to speak. Room available for our semolina cake with blueberries!
6 Good Reasons to Bake This Cake
Fortunately, you don't just look forward to eating it – it's also a lot of fun to bake. Why?
→ The preparation is super easy.
→ The ingredient list is manageable and you should be able to get everything for it at the supermarket around the corner.
→ It's prepared as quickly as the coffee is brewed. During baking time, you can put your feet up – how nice.
→ This makes it perfect for (vegan) baking beginners.
→ It's variable for every season: Instead of blueberries, you can use any other fruit.
→ It's ready for even more add-ons: Sprinkles on top? Coconut flakes in the batter? Glaze on top? You're warmly invited to go wild!
Baking with Semolina: What You Should Pay Attention To
The central element is obviously the semolina in the ingredient list. For this, you most commonly use soft wheat semolina because the batter becomes quite fine with it. However, we've also successfully baked this cake with spelt semolina, which makes it a bit nuttier in taste.
We wouldn't recommend durum wheat semolina at this point because you can't substitute it 1:1 here – you'd need more liquid, a longer soaking time, and the result becomes rather grainier and not quite as fine and fluffy. Generally speaking, when baking with semolina, it's also important to stick to the soaking time and not skip this step.
Vegan Semolina Cake with Blueberries
Ingredients
- 600 ml (2.5 cups) plant-based milk
- 120 g (1 stick) vegan butter
- 150 g (0.75 cup) sugar
- 8 g (1.5 tsp) vanilla sugar
- 1 pinch salt
- 300 g (1.75 cups) wheat semolina (or spelt semolina)
- 100 g (1 cup) chopped almonds
- 200 g (7 oz) vegan curd
- 100 g (1 cup) ground almonds
- 16 g (1.5 tbsp) baking powder
- 0.5 lemon (zest)
- 300 g (10.5 oz) blueberries
- confectioner's sugar
- water
Instructions
Add plant-based milk, vegan butter, sugar, vanilla sugar, and salt to a pot and heat until the vegan butter has melted.
Bring the mixture to a boil. Then add the wheat semolina, remove from heat, and let it soak and swell for approximately 5 minutes.
Toast chopped almonds in a fat-free frying pan until they're golden brown. Combine vegan curd, ground and toasted chopped almonds, baking powder, and lemon zest in a separate bowl, then stir this mixture into the semolina.
Preheat the oven to 180 °C / 355 °F (convection heat). Pour the batter into a greased springform pan, top with blueberries, and bake for approximately 60 minutes. Let cool before slicing. If desired, combine confectioner's sugar with some water until you get a thick glaze to drizzle on top of the cooled cake.
