Simply Lebanese

Sfouf Mini Cakes

Mini Sfouf Cakes
  • Prep Time
    5 mins
  • Cook Time
    22 mins
  • Serving
    12
Individual servings of the classic Lebanese Turmeric cake known as Sfouf, made with a dairy-less twist! This vegan version is almost indistinguishable from the original recipe.
Mini Sfouf Cakes

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.

Mini Sfouf Cakes

STEP 3

Divide the batter between the 12 cupcake cups evenly.

Mini Sfouf Cakes

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 .

Mini Sfouf Cakes
Mini Sfouf Cakes

Sfouf Mini Cakes (Vegan)

Individual servings of the classic Lebanese Turmeric cake known as Sfouf, made with a dairy-less twist! This vegan version is almost indistinguishable from the original recipe.
No ratings yet
Print Rate
Course: Dessert
Cuisine: Lebanese
Keyword: cake, cupcake, dessert, lebanese, semolina, sfouf, turmeric, vegan
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12
Calories: 297kcal
Author: Iman

Ingredients

  • 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
  • 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

Calories: 297kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 67mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

    Owner

    Additional Recipes!

    Leave a Review

    Your email address will not be published.

    Recipe Rating