Vegan Egyptian Basbousa | Cooking With Jade

Vegan Egyptian Basbousa

< 1 minute
Vegan Egyptian Basbousa


Prep Time 15 minutes
Cook Time 30 minutes
Cuisine Egyptian
Servings 12



For the Cake:

  • 2 cups semolina
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • 1 cup vegan butter melted
  • 1 cup unsweetened coconut flakes
  • 1 teaspoon baking powder
  • 1 cup almond milk or any non-dairy milk
  • 1 teaspoon vanilla extract

For the Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water optional

For Garnish:

  • Slivered almonds or pistachios
  • Shredded coconut


  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the semolina, all-purpose flour, sugar, baking powder, and coconut flakes.
  • Add the melted vegan butter, almond milk, and vanilla extract to the dry ingredients. Mix well until a thick batter forms.
  • Grease a baking dish with vegan butter or oil. Pour the batter into the baking dish and spread it evenly.
  • Use a knife to score the batter into diamond or square shapes.
  • Bake in the preheated oven for about 30 minutes or until the top turns golden brown.
  • While the cake is baking, prepare the syrup. In a small saucepan, combine the sugar, water, and lemon juice. Bring it to a boil and simmer for 10-15 minutes until the syrup thickens slightly. Stir in the rose water (if using) and remove from heat.
  • Once the cake is done, remove it from the oven and immediately pour the hot syrup over it. Allow the cake to absorb the syrup for about 15 minutes.
  • Garnish the basbousa with slivered almonds or pistachios and shredded coconut.
  • Let it cool completely before cutting and serving.


Calories: 250 | Total Fat: 11g | Total Carbohydrates: 34g | Dietary Fiber: 2g | Protein: 4g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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