Vegan Yogurt Cake with Semolina
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g mararine, vean, e.., Alsan
- 500 g soy yourt (yourt alternative)
- 200 g suar
- 1 packet vanilla sugar
- 1 packet baking powder
- 4 tablespoon soy flour, (as a substitute for eggs)
- 6 tablespoon water, (belongs to the substitute for the eggs)
- 500 g semolina, (soft wheat)
Moreover:
- 125 ml water
- 1 lemon (s), the juice from it, or with lemon juice concentrate as desired
- 3 tablespoon desiccated coconut
- 125 g suar
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- Mix the margarine with the yogurt, soy flour, water, sugar and vanilla sugar until creamy. Mix semolina with baking powder and fold in. Pour the dough into the baking pan and smooth it out. Bake for about 40 minutes.
- For the icing, mix the sugar with 125 ml of water and the lemon juice in a saucepan, bring to the boil and simmer for about 2 minutes. Take the cake out of the oven and pour the 1/2 icing on it, let it soak in, then turn the cake over and pour the other half over it, draw again and let it cool down.
- It tastes very refreshing.
- Tip:
- Of course you can also prepare the cake with normal butter, yoghurt etc. if you are not a vegan.
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