Sfouf Mini Cakes (Vegan)
Individual servings of the classic Lebanese Turmeric cake known as Sfouf, made with a dairy-less twist! This vegan version is almost indistinguishable from the original recipe.
- Prep time
- 5 min
- Cook time
- 22 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1½ cups All-Purpose Flour
- ½ cup Fine Semolina
- 1⅓ cup White Granulated Sugar
- ¾ cup Water (or a nondairy milk, such as almond or oat-milk.)
- ¾ cup Vegetable Oil
- 1 tb. Turmeric
- 1½ tsp. Baking Powder
- 1 tb. Raw Slivered Almonds (or Pine Nuts)
Instructions
- 1
Begin by lining a cupcake tin with 12 cupcake liners. Spray the liners with nonstick spray to prevent sticking. Preheat the oven to 375F.
- 2
In a large mixing bowl, combine the flour, fine semolina, sugar, turmeric and baking powder and mix well using a whisk.
- 3
Add the oil and water (or non-dairy milk) and whisk well until fully combined.
- 4
Divide the batter between the 12 cupcake cups evenly.
- 5
Sprinkle the almonds (or pine nuts) on top the batter and place in the oven to bake for 20-22 min until light golden on top.
- 6
Mini cakes stay fresh at room temperature in a container for up to 7 days.