• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Greek Foodie logo

  • MY GREEK PANTRY
  • ABOUT
    • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Hello!
  • My Greek Pantry
  • Recipe Index
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Sweets & Desserts » Vegan Semolina Halva Cake

    Vegan Semolina Halva Cake

    Last updated October 22, 2021. Originally posted June 27, 2020 By Jenny Skrapaliori-Graves. 12 Comments.

    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    478 Shares
    Go to Recipe Print Recipe

    This vegan semolina halva cake is one of my favorite Greek desserts. It is super easy to make and has few ingredients. You only need coarse semolina, extra virgin olive oil, brown sugar and spices like of cinnamon and cloves.

    A Greek semolina cake with a piece cut out and another piece served on a plate.

    Greek Vegan Bundt Cake

    This Greek dessert is basically a vegan bundt cake since it does not need eggs or butter. It is also a no-bake cake because it is cooked on the stovetop and then transferred into the bundt pan to shape.

    Pieces of cake on a plate, a fork and a detail of the whole cake with a serving utensil at the back.

    For Greeks, it is also considered a healthy dessert due to its lower calorie count and the use of olive oil. It is consumed all year round, especially during Lent.

    What you need.

    • Coarse semolina flour.
    • Extra virgin olive oil.
    • Brown sugar.
    • Slivered almonds.
    • Ground cinnamon & clove.

    How to make Greek semolina cake:

    Semolina halva cake is made on the stovetop. It really takes almost no effort. You basically mix all the ingredients together on medium heat and after 20 min the cake mixture is ready. It goes into the bundt pan for shaping. After 2-3 hours of cooling down the cake is ready.

    Process shots. Toasting slivered almonds, semolina flour salted with olive oil.

    1. In a medium frying pan, using medium heat toast the almonds for 2-3 min.

    2. Add the olive oil to a medium-large pot. Add the semolina and sauté over medium-low heat. Add semolina and mix continuously for about 4-5 minutes, until the semolina becomes golden brown. Take your time and don't rush.

    Process shots. Semolina cake with sugar, cinnamon almonds and water being cooked.

    3-4. Add the brown sugar, water, ground cinnamon & ground cloves. Add the almonds and stir.

    Process shots. Greek semolina cake mix in a pot and a bundt pan.

    5. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan. Cover the pan with a kitchen towel and let the semolina mixture cool down a little.

    6. Brush a non-stick bundt cake pan with a little olive oil.

    Transfer the mixture into the bundt pan and press it lightly into the pan to get fill the shape of the pan nicely with no gaps. Don't push it in too hard, you don't want the cake to be too dense.

    Turn the cake over on a large serving dish. Sprinkle ground cinnamon all over the cake. Cut into slices and serve.

    A vegan Greek semolina halva cake on a serving plate.
    • You can use whole blanched almonds if you prefer.
    • If almonds are not available you can substitute with pine nuts, pistachios or walnuts.
    • If you can not find coarse semolina just use regular semolina. You can also mix one cup regular + one cup coarse semolina.

    You may also like

    • This baklava with phyllo, syrup and pistachios is a Greek dessert that everyone will love.
    • The Greek ratatouille or Briam is vegan, light and perfect for summer.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A vegan Greek semolina halva cake on a serving plate.

    Vegan Semolina Halva Cake

    by Jenny | The Greek Foodie
    An easy to make vegan Greek dessert that is delicious and has few ingredients.
    5 from 9 votes
    Print Recipe
    Prevent your screen from going dark
    Pin Recipe
    Prep Time 5 mins
    Cook Time 40 mins
    Resting time to firm 4 hrs
    Course Dessert
    Cuisine Greek
    Servings 12
    Calories 379 kcal

    Ingredients
      

    • 1 cup olive oil extra virgin
    • 2 cups coarse semolina flour
    • 3 cups brown sugar
    • 6 cups water
    • 1 cup slivered almonds
    • 1 teaspoon ground cinnamon + more for dusting after.
    • 1½ teaspoon ground cloves

    Instructions
     

    • In a medium frying pan, using medium heat toast the almonds for 2-3 min.
    • Add the olive oil in a medium pot. Add the semolina and sauté over medium-low heat. Mix continuously for about 4-5 minutes, until the semolina becomes golden brown. Take your time and don't rush.
    • Add the brown sugar, water, ground cinnamon, ground clove, and almonds. Stir for another 10 minutes until the mixture thickens and starts to bubble. You will know it is ready when it starts to pull away from the bottom of the pan.
      Remove from heat and cover pan with a kitchen towel. Let the semolina mixture cool down a little.
    • Brush a non-stick bundt cake pan with a little olive oil.
      Transfer the mixture into the bundt pan and press it lightly into the pan to fill the shape nicely with no gaps. Don't push it in too hard, you don't want the cake to be very dense.
      Cover bundt pan with a kitchen towel and let cake rest for 2-3 hours and be completely firm.
    • Turn the cake over on a large serving platter. Sprinkle ground cinnamon all over cake. Cut into slices and serve.

    Notes

    • When sautéing the semolina with the olive oil do not rush since semolina burns easily.
    • You can hit the bundt pan on a hard surface to make sure the mixture settles and all gaps are filled nicely. 

    Nutrition

    Calories: 379kcalCarbohydrates: 77gProtein: 6gFat: 7gSaturated Fat: 1gSodium: 22mgPotassium: 189mgFiber: 2gSugar: 54gCalcium: 81mgIron: 2mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Vegan Semolina Halva CakeVegan Semolina Halva CakeVegan Semolina Halva Cake
    Share
    Pin
    Share
    Email
    Tweet
    Yum
    WhatsApp
    478 Shares
    « Greek Eggs Kayanas - My Way
    Low Carb Turkey Meatballs & Gravy »

    Primary Sidebar

    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

    EAT LIKE A GREEK!

    A black bowl with tomato confit, herbs and a spoon.

    Amazing Tomato Confit With Herbs

    A glass bowl with kourabides, Greek Christmas butter cookies, and Christmas lights at the back.

    Kourabiedes - Greek Christmas Butter Cookies

    A plate with Greek green beans with potatoes in tomato sauce, some fresh basil. On the table, a napkin, utensils and a piece of bread.

    Greek Green Beans In Tomato Sauce

    A small plate with olive oil and herbs, a gold spoon on a butcher block surrounded by pieces of bread.

    Bread Dipping Oil

    A white plate with tomato garlic pasta and herbs with a fork and spoon.

    Tomato Garlic Pasta

    Comfort Food

    Feta Cheese Puff Pastries With Leeks And Dill

    Vegetarian Moussaka With Plant Based Beef

    A plate with soutzoukakia-cumin meatballs.

    Cumin Meatballs In Red Sauce - Greek Soutzoukakia

    Low Carb Turkey Meatballs & Gravy

    A plate with spaghetti and greek tomato basil sauce

    Greek Spaghetti Sauce With Tomatoes & Basil

    Three pizza boats, peinirli on a platter.

    Easy Peinirli - Greek Pizza Boats

    Footer

    © 2023 · The Greek Foodie · All Rights Reserved