Sfouf Mini Cakes
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Prep Time5 mins
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Cook Time22 mins
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Serving12
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Ready In27 mins
This Lebanese turmeric cake known as sfouf, is one of my all-time favorite 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 favorite nondairy milk (almond, cashew, oat) or just plain old water.
Super-food Turmeric
The turmeric gives these sfouf mini cakes a beautiful yellow color and such a distinct and wonderful taste. Turmeric is actually one of those popular “super-foods,” as it is loaded with antioxidants and has many other health benefits. As with many super-foods, eating it in a natural state can be better for you then pill form, so what better way to get something healthy then with a delectable dessert! Here is a wonderful source for some more health benefits of — Turmeric.
Semolina or Flour?
The cake is made with semolina, which is a high-gluten flour usually used to make pasta. Some people prefer to use only flour or only semolina when making sfouf, but I love it with the perfect mix of both. The semolina gives the cake a nuttier texture than just using flour alone. When buying semolina, you will notice it comes as “fine semolina” (or semolina flour) and “course semolina.” For my original sfouf cake recipe, I use a mix of both course and fine semolina. However, for these mini cakes, I felt the course semolina made the mini cakes crumble more than I would like. So, for this particular recipe, I upped the regular flour and used only fine semolina and they came out perfect! The mini cakes are topped with either blanched almonds or pine nuts. I use whatever I have on hand that day. You can definitely omit the nuts if you prefer or have a nut-allergy. These mini cakes are perfect for parties and gatherings as the individual servings make it fun and easy to eat.
STEP 1
Begin by lining a cupcake tin with 12 cupcake liners.
Spray the liners with nonstick spray to prevent sticking.
Preheat the oven to 375F.
STEP 2
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.
STEP 3
Divide the batter between the 12 cupcake cups evenly.
STEP 4
Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until light golden on top.
Mini cakes stay fresh at room temperature in a container for up to 7 days .
Sfouf Mini Cakes (Vegan)
Ingredients
- 1½ cups All-Purpose Flour
- ½ cup Fine Semolina
- 1⅓ cup White Granulated Sugar
- ¾ cup Water or a nondairy milk, such as almond or oat-milk.
- ¾ cup Vegetable Oil
- 1 tb. Turmeric
- 1½ tsp. Baking Powder
- 1 tb. Raw Slivered Almonds or Pine Nuts
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.
- 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 light golden on top.
- Mini cakes stay fresh at room temperature in a container for up to 7 days.
Nutrition
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