This Lebanese turmeric cake known as sfouf, is one of my all-time favourite cakes. Made with only a handful of simple ingredients, this cake is not only egg-less but also contains no butter. I posted my original Sfouf recipe about 2 years ago, and it has been a hit! Since it is the second most popular recipe on my blog, I decided to recreate a vegan mini version using a cupcake tin. Making these mini cakes vegan was incredibly easy. I just swapped out the milk for water! I also tried it with Almond milk and it was delicious so, feel free to use either your favourite nondairy milk (almond, cashew, oat) or just plain old water.
Ingredients
- 1.5 cups [350 ml] All-Purpose Flour
- .5 cup [1.2 l] Fine Semolina
- 1.33 cups [310 ml] Granulated Sugar
- .75 cup [17.5 l] Water
- .75 cup [17.5 l] Vegetable Oil
- 1 tb. [15 ml] Turmeric
- 1.5 tsp. [7 ml] Baking Powder
- 1 tb. [15 ml] Slivered Almonds
Instructions
- Begin by lining a cupcake tin with 12 cupcake liners. Spray the liners with nonstick spray to prevent sticking. Preheat the oven to 375F [190 °C].
- In a large mixing bowl, combine the flour, fine semolina, sugar, turmeric and baking powder and mix well using a whisk.
- Add the oil and water (or non-dairy milk) and whisk well until fully combined.
- Divide the batter between the 12 cupcake cups evenly.
- Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until lightly golden on top.
- Mini cakes stay fresh at room temperature in a container for up to 7 days.
Nutrition
Calories: 236kcal | Carbohydrates: 28g | Protein: 1.2g | Fat: 14.5g | Saturated Fat: 2g | Polyunsaturated Fat: 9.1g | Monounsaturated Fat: 3.2g | Sodium: 62mg | Potassium: 18.4mg | Fiber: 0.5g | Sugar: 21g | Calcium: 36.5mg | Iron: 3.8mg
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