Delicious and Fragrant Vegan Cardamom Orange Semolina Cake
Indulge in my delightful vegan orange cardamom semolina cake, a luscious treat that pairs beautifully with your favourite cup of tea or coffee. Each slice is wonderfully dense, infused with the bright citrusy notes of orange and the warm, aromatic spice of cardamom. The cake is not just a feast for the palate but also evokes the comforting memories of childhood desserts, making it a perfect choice for any gathering or a cosy afternoon at home. Savour each bite as it envelops you in a sense of warmth and nostalgia!
This easy vegan semolina, orange and cardamom cake offers as much as it promises. Intoxicating flavours, a deliciously unusual texture and longevity, thanks to a citrus syrup.
Furthermore, it is so easy to make: Simply blend the wet ingredients in a smoothie maker and add them to the dry.
This cake is perfect for special occasions, and no one would ever realise that it’s plant-based. The yogurt adds a tangy icing, and the cardamom has a haunting, dusky flavour that is truly unique. This cake demands to be shared with friends, family, or a loved one on the sofa with just one fork.
Why You’ll Love Vegan Cardamom Orange Semolina Cake
- Store cupboard ingredients
- Quick to prep
- Eggless and Dairy free recipe
- Minimal Prep
The semolina adds a delicious, slightly crunchy texture to what could otherwise be a very dense cake, and also a unique flavour. If you’ve never tried cornmeal or semolina in a cake, this could be the day to try!
Table of Contents
Ingredients
- semolina
- powdered cardamom
- vegan plain yogurt and vegan milk
- unflavoured oil
- zest of orange
This is ONLY a list of ingredients for the recipe; please see recipe card below for complete printable recipe.
Instructions
Whisk the dry ingredients in a large mixing bowl.
Blend together all the wet ingredients in a mixer, then add to the dry, along with the orange zest.
Stir gently until you have a stiff batter.
Smooth the cake batter into your prepared cake tin and bake at 180c for 40-45 mins.
Substitutions
- Semolina– try using fine cornmeal or almond flour instead
- Flour – use gluten free flour alongside cornmeal to make this gluten-free
- Orange – use lemons or limes to give this a real citrus hit!
Storage
- Store the baked cake in an airtight tin. Should last at least 3-4 days.
Top tip
Try sprinkling finely chopped pistachio nuts or toasted katafia on the cake for a beautifully simple decoration!
Vegan Orange and Cardamom Semolina Cake
Equipment
- 1 9" Cake tin
Ingredients
- 1 cup plain yogurt - vegan
- 1 cup flavorless oil
- 1 cup soy milk
- 1 cup white sugar
- 1 teaspoon orange zest
- 1 cup Semolina
- 1 cup plain flour
- 1 teaspoon Cardamom powder
- 1 teaspoon Baking powder
- ½ teaspoon Bicarbonate of Soda
- ¼ teaspoon Salt
Drizzle
- 1 cup sugar
- ½ cup orange juice
- ½ teaspoon powdered cardamom
Yogurt Icing
- 1 cup Greek yogurt - plant-based
- ¼ cup Icing sugar
Instructions
- Preheat oven to 180c. Line your baking tin with greaseproof paper.
- In a large mixing bowl, sift together the flour, semolina, baking powder, cardamom, salt and bicarb.
- In a blender jug, place the sugar, yogurt, oil, milk and orange zest.
- Blend until thoroughly mixed and smooth.
- Add this blended mixture to the dry ingredients and mix gently but thoroughly with a spatula.
- Pour into your prepared baking tin.
- Bake for about 40-45 minutes or until a skewer comes out of the middle of the cake clean.
Orange Syrup
- To make the syrup for the cake, gently warm together the orange juice from the zested orange, 1 cup sugar and half a teaspoon of cardamom, until the sugar has melted.
- Using a toothpick, prick the still hot cake all over, then pour over the syrup.
- Leave to cool completely.
Greek Yogurt Icing
- Sift the icing sugar over the Greek yogurt in a mixing bowl, and whisk well until thickened, shiny and the icing sugar is completely amalgamated.
- Spread over the top of the cooled cake.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
