Go Back
+ servings
A vegan Greek semolina halva cake on a serving plate.

Vegan Semolina Halva Cake

An easy to make vegan Greek dessert that is delicious and has few ingredients.
Course Dessert
Cuisine Greek
Cook Time 40 minutes
Servings 12
Calories 379kcal
Author by Jenny Skrapaliori Graves


  • 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.
  • 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. 


Calories: 379kcal | Carbohydrates: 77g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 189mg | Fiber: 2g | Sugar: 54g | Calcium: 81mg | Iron: 2mg