Semolina Apple Cake

Why You’ll Love This Recipe

This Semolina Apple Cake is a true crowd-pleaser. The semolina flour gives the cake a light, fluffy texture while the walnut or almond flour adds richness and depth. The coconut oil helps create a moist crumb, and the vanilla coconut yogurt imparts a subtle creaminess, making it both vegan and dairy-free. The cinnamon apple topping adds a naturally sweet touch that complements the cake perfectly. Plus, it’s versatile, easy to make, and can be served warm or at room temperature. A great dessert for those who love cakes that balance sweet, savory, and spiced flavors!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 3 flax eggs (3 tablespoons ground flax seeds mixed in ⅔ cup lukewarm plant-based milk) OR 3 large eggs
• ⅔ cup semolina flour
• ⅔ cup walnut or almond flour
• 2 tablespoons corn starch
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• Pinch of salt
• ½ cup coconut oil, at room temperature
• ½ cup sugar
• 1 (5.3oz) container vanilla coconut dairy-free vegan yogurt
• 1 teaspoon pure vanilla extract

For the topping:

• 2 medium apples, sliced thin (we used ginger gold)
• 1-2 tablespoons brown sugar (to taste)
• ⅓ cup honey or maple syrup
• ½ teaspoon cinnamon

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. If making flax eggs, combine 3 tablespoons of ground flax seeds with ⅔ cup of lukewarm plant-based milk. Stir and let sit for about 5-10 minutes to thicken.
3. In a large mixing bowl, combine the semolina flour, walnut or almond flour, cornstarch, baking powder, baking soda, and a pinch of salt.
4. In another bowl, beat together the coconut oil, sugar, and flax eggs (or regular eggs if not using flax eggs). Stir in the vanilla coconut yogurt and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined and smooth.
6. Pour the batter into the prepared cake pan and smooth the top.
7. For the topping, arrange the thin apple slices over the batter. Sprinkle with brown sugar, drizzle with honey or maple syrup, and dust with cinnamon.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and the apples should be tender.
9. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10
• Prep time: 15 minutes
• Cook time: 40-45 minutes

Storage/Reheating

Store leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to store it for a longer period, you can keep it in the fridge for up to a week. To reheat, place individual slices in the microwave for 15-20 seconds or warm them in a 350°F oven for about 5 minutes to regain that fresh-baked flavor.

FAQs

1. Can I use a different type of flour?

Yes, you can experiment with different flours, but keep in mind that the texture may change. For instance, all-purpose flour or whole wheat flour could be used, though it may affect the density and moisture of the cake.

2. Can I use a different sweetener than sugar?

Yes, you can substitute sugar with alternatives such as coconut sugar, maple syrup, or agave nectar. Keep in mind that different sweeteners may affect the texture and taste slightly.

3. Can I use regular yogurt instead of vegan coconut yogurt?

Absolutely! If you’re not following a vegan or dairy-free diet, feel free to use regular dairy yogurt instead of the coconut yogurt.

4. How do I make this cake gluten-free?

To make this cake gluten-free, you could try using a gluten-free flour blend instead of semolina flour. Make sure the blend is suitable for cakes and has the right structure to hold the cake together.

5. Can I add other fruits to the topping?

Yes, you can swap out the apples for other fruits such as pears, peaches, or berries. Just make sure to adjust the cooking time if using softer fruits.

6. What’s the best way to slice the apples for the topping?

For the best presentation and texture, slice the apples as thinly as possible. This allows them to soften evenly during baking and blend into the cake nicely.

7. Is this cake suitable for those with nut allergies?

If you need to make this nut-free, you can use a seed flour, like sunflower seed flour, instead of the walnut or almond flour. This will keep the recipe nut-free.

8. Can I make this cake without the topping?

Yes, the cake will still be delicious without the apple topping. You can serve it plain, or with a dusting of powdered sugar or a drizzle of frosting if you prefer.

9. How can I make this cake more spiced?

You can add spices like nutmeg, cloves, or cardamom to the cake batter for extra flavor. A pinch of ground ginger would also pair wonderfully with the apples.

10. Can I freeze this cake?

Yes, you can freeze this cake! Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will keep for up to 3 months in the freezer. To thaw, let it sit at room temperature for a few hours or heat in the oven.

Conclusion

This Semolina Apple Cake is an excellent choice for a cozy dessert, combining the rich, nutty flavors of semolina and almond flour with the freshness of cinnamon-spiced apples. Whether you’re vegan, dairy-free, or simply in the mood for a comforting treat, this cake is a perfect choice. It’s easy to prepare, versatile, and absolutely delicious. Enjoy this cake warm or at room temperature – it’s sure to become a beloved recipe in your home!

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