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.
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 stove top and then transferred into the bundt pan to shape.
For Greeks it is also considered a healthy dessert due to a 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 stove top. 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.
1. In a medium frying pan, using medium heat toast the almonds for 2-3 min.
2. Add the olive oil in 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.
3-4. Add the brown sugar, water, ground cinnamon & ground cloves. Add the almonds and stir.
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 dont want the cake to be too dense.
Turn the cake over on a large serving dish. Sprinkle ground cinnamon all over cake. Cut into slices and serve.
Tips & substitutions
- 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 all the pantry items a Greek kitchen wouldn’t go without.
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- 1 cup olive oil extra virgin
- 2 cups coarse semolina flour
- 3 cups brown sugar
- 6 cups water
- 1 cup slivered almonds
- 1 tsp ground cinnamon + more for dusting after.
- 1½ tsp ground clove
- 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.
- 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.