Go Back
Email Link
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
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
Course:
Dessert
Cuisine:
Lebanese
Keyword:
cake, cupcake, dessert, lebanese, semolina, sfouf, turmeric, vegan
Prep Time:
5
minutes
minutes
Cook Time:
22
minutes
minutes
Total Time:
27
minutes
minutes
Servings:
12
Calories:
297
kcal
Author:
Iman
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
Calories:
297
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
15
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Sodium:
67
mg
|
Potassium:
69
mg
|
Fiber:
1
g
|
Sugar:
22
g
|
Vitamin A:
1
IU
|
Vitamin C:
1
mg
|
Calcium:
46
mg
|
Iron:
2
mg