Vegan semolina cakes
Servings: 6 pieces
Ingredients
Vegan semolina cakes
- 200 ml plant drink
- 40 g vegan butter
- 60 g of cane sugar
- 80 g soft wheat semolina
- 1 pinch of salt
- 1 tsp vanilla extract (or vanilla sugar)
- 40 g ground almonds
- 4 g of baking powder
- ⅛ tsp lemon zest
- 90 g skyr or soy yoghurt (unsweetened)
Plum compote
- 600 g plums (pitted)
- 1 tsp vegan butter
- 3 tsp sugar a little more if necessary
- 1/2 tsp cinnamon
Instructions
Vegan semolina cakes
- Preheat the oven to 180°C top/bottom heat.
- First set up a small pot and add plant drink, butter, cane sugar and soft wheat semolina.
- Bring the mixture to a boil and add the pinch of salt and vanilla. Stir constantly with a whisk.
- You can use vanilla sugar or some ground vanilla instead of vanilla extract. With vanilla sugar, however, the remaining sugar should be reduced by this amount.
- About 2 minutes after everything has started to boil, the mixture should have thickened significantly. Then remove the pot from the stove and add the remaining ingredients. So ground almonds, baking powder, some lemon zest and the plant-based skyr or soy yoghurt. Make sure to use unsweetened varieties or again reduce sugar in the beginning.
- Grease the molds if necessary and spread the mixture over the molds.
- Now bake in the oven for about 15-20 minutes. The semolina cakes rise a little when baking, so do not fill the molds completely.
- After the baking time, when the edges are lightly browned, remove the cakes from the oven and let them rest for 10 minutes. Then pop out of the mold and enjoy!
Plum compote
- Wash and stone the plums and cut into quarters.
- Set up a saucepan and melt the vegan butter in it.
- Now add the sugar and plums and stir from time to time until the plums have softened. If you have fairly unripe fruit, a little water can help the plums cook and soften better. You should also adjust the sugar according to the fruit.
- If the fruit is still crunchy but has softened a bit, you can serve it with the semolina cakes.