Healthy Semolina Cake
A healthier take on the classic semolina cake, using whole wheat semolina and less sugar.
Equipment
- 1 Mixing Bowl Large size
- 1 Cake Pan 8-inch round
Ingredients
Dry Ingredients
- 1 cup whole wheat semolina fine or medium grind
- 0.5 cup almond flour finely ground
- 0.25 cup coconut sugar can substitute with brown sugar
- 1 tsp baking powder aluminum-free
Wet Ingredients
- 0.5 cup unsweetened applesauce for moisture
- 0.25 cup olive oil extra virgin
- 2 large eggs room temperature
- 1 tsp vanilla extract pure
- 0.25 cup milk almond, soy or regular
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large mixing bowl, whisk together the semolina, almond flour, coconut sugar, and baking powder.1 cup whole wheat semolina, 0.5 cup almond flour, 0.25 cup coconut sugar, 1 tsp baking powder
- In a separate bowl, whisk together the applesauce, olive oil, eggs, vanilla extract, and milk.0.5 cup unsweetened applesauce, 0.25 cup olive oil, 2 large eggs, 1 tsp vanilla extract
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
For a richer flavor, toast the semolina in a dry pan for a few minutes before using.