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VEGAN EGYPTIAN BASBOUSA
Ingredients
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
Instructions
- 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.
Notes
NUTRITIONAL FACTS:
Calories: 250 | Total Fat: 11g | Total Carbohydrates: 34g | Dietary Fiber: 2g | Protein: 4g
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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.
