Basbousa Recipe Vegan: Easy, Moist, and Delicious Treat

Basbousa is a beloved Middle Eastern semolina cake that’s traditionally soaked in fragrant rose or orange blossom syrup, making it irresistibly moist and sweet. If you’ve been searching for a vegan-friendly version that doesn’t compromise on flavor or texture, you’re in the right place!

This vegan basbousa recipe is easy to make, requires simple ingredients, and delivers that perfect balance of crumbly yet tender cake with a luscious syrup glaze. Whether you’re celebrating a special occasion or simply craving a delicious treat, this dessert will transport your taste buds to sunny Mediterranean kitchens.

What makes this recipe truly special is its use of plant-based ingredients that maintain the traditional charm of basbousa while catering to vegan diets. You’ll love how the semolina, coconut milk, and natural sweeteners work harmoniously to create the cake’s signature texture and flavor.

Plus, it’s a wonderful way to impress your friends and family with an exotic dessert made from scratch!

Why You’ll Love This Recipe

This vegan basbousa recipe is a crowd-pleaser for so many reasons. First, it uses simple pantry staples—no complicated or hard-to-find ingredients needed.

The semolina gives the cake a unique grainy texture that’s soft but slightly crunchy, a delightful contrast. Using coconut milk instead of dairy adds a subtle richness and depth of flavor, while the syrup infused with orange blossom water or rose water creates that signature fragrant sweetness.

Another reason to love this recipe is its versatility. You can easily customize the syrup flavor or add toppings like toasted almonds or coconut flakes to make it your own.

It’s also naturally free from eggs and dairy, making it suitable for vegans and those with common allergies. Plus, basbousa keeps well and tastes even better a day after baking!

Ingredients

• 2 cups semolina (coarse or medium grind)
• 1 cup granulated sugar
• 1 cup canned coconut milk (full fat for best results)
• 1/2 cup vegetable oil (neutral oil like canola or sunflower)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/4 cup desiccated coconut (optional, for extra texture)
• 1 cup water (for syrup)
• 1 cup sugar (for syrup)
• 2 tbsp lemon juice (for syrup)
• 1 tbsp orange blossom water or rose water (for syrup)
• Almonds or pistachios (optional, for garnish)

Equipment

• Mixing bowl
• Whisk or spoon
• 8×8 inch baking pan
• Measuring cups and spoons
• Small saucepan (for syrup)
• Knife (for scoring the cake)
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease your 8×8 inch baking pan and set aside.
2. Combine the dry ingredients: In a large mixing bowl, whisk together the semolina, sugar, baking powder, and desiccated coconut (if using).
3. Add the wet ingredients: Pour in the coconut milk, vegetable oil, and vanilla extract. Stir with a spoon or whisk until the mixture is smooth and well combined. The batter will be thick.
4. Transfer the batter to the prepared pan and spread evenly with a spatula or the back of a spoon.
5. Score the cake into diamond or square shapes with a knife. Press an almond or pistachio into the center of each piece if desired.
6. Bake for 30-35 minutes or until the edges are golden and a toothpick inserted into the center comes out clean.
7. While the cake bakes, prepare the syrup: In a small saucepan, combine 1 cup water and 1 cup sugar. Bring to a boil, stirring until the sugar dissolves. Remove from heat, then stir in the lemon juice and orange blossom or rose water.
8. Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot basbousa. The cake will absorb the syrup as it cools, becoming moist and flavorful.
9. Allow the basbousa to cool completely in the pan before slicing along the scored lines and serving.

Tips & Variations

For the best texture, use coarse semolina rather than fine flour. This gives basbousa its signature grainy crumb.

If you want a gluten-free version, try using gluten-free semolina or a mix of ground almonds and coconut flour, but the texture will change.

Try flavoring the syrup with a cinnamon stick or a few cardamom pods for a warm spice twist.

You can substitute the coconut milk with almond or oat milk, though coconut milk’s richness offers the best flavor. For a nutty variation, sprinkle toasted sesame seeds or chopped walnuts on top before baking.

If you’re interested in more vegan dessert recipes, check out our Kodiak Banana Muffins Recipe or try the refreshing Half Runner Beans Recipe for a wholesome vegan meal.

Nutrition Facts

Note: Nutrition values are approximate and may vary depending on specific ingredients and portion size.

Serving Suggestions

Basbousa is delightful served as a dessert alongside a cup of strong coffee or mint tea. Its sweet and fragrant profile pairs wonderfully with Middle Eastern drinks like cardamom coffee or a chilled glass of pomegranate juice.

For an extra indulgent treat, serve basbousa with a dollop of coconut whipped cream or a scoop of vegan ice cream. You can also enjoy it warm or at room temperature—both ways are equally delicious.

If you want to explore other unique bread and cake recipes, you might enjoy our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the irresistible Glazed Twist Donut Recipe.

Conclusion

This vegan basbousa recipe is a wonderful way to enjoy a classic Middle Eastern dessert without any animal products, making it perfect for vegans and anyone looking for a delicious plant-based treat. Its simplicity, rich flavors, and moist texture make it a fantastic addition to your baking repertoire.

With just a few pantry staples, you can create a dessert that’s both authentic and accessible.

Whether you’re making it for a festive occasion, a family gathering, or just because you love sweets, basbousa promises satisfaction in every bite. Don’t hesitate to experiment with the syrup flavors or toppings to make it your own.

Happy baking, and enjoy the sweet taste of tradition!

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