Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Semolina Almond Cake with Lemon Glaze and Gluten-Free Option

    Semolina Almond Cake with Lemon Glaze and Gluten-Free Option

    9
    By Alisa Fleming on April 6, 2012 Dairy Free Desserts, Dairy-Free Recipes

    This delicious dairy-free semolina almond cake recipe was shared with us by chef and cookbook author Levana Kirschenbaum. She touts this as an all-occasion dessert that’s very moist and flavorful. Once baked, but while still warm, the cake is soaked in a sweet lemon glaze.

    Dairy-Free Semolina Almond Cake Recipe with Lemon Glaze and Gluten-Free Option

    Dairy-Free Semolina Almond Cake with Lemon Glaze and Gluten-Free Option

    Most semolina cake recipes are made with yogurt or butter, but Levana uses a moist blend of olive oil and rich almond meal instead. Most of Levana’s recipes are dairy-free, but she also specializes in adapting her dishes for other dietary needs. This semolina almond cake recipe, for example, has been tested with both wheat and gluten-free options.

    For Passover, Levana has the following recommendation: “Those of you who use Matza cake meal for Passover can substitute it for the cornmeal, and use potato starch instead of the flour.”

    Dairy-Free Semolina Almond Cake Recipe with Lemon Glaze and Gluten-Free Option

    Special Diet Notes: Semolina Almond Cake

    By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, peanut-free, soy-free, and vegetarian.

    Is Egg-Free Possible? The eggs in this recipe are quite essential, so I don’t want to guarantee a good egg-free option. But if I were to try this recipe without eggs, I would use aquafaba in place of the whole eggs (no need to separate, just whip the full egg amount starting in step two. If you confuse eggs with dairy, you aren’t alone! See this post: Are Eggs Dairy?

    Dairy-Free Semolina Almond Cake
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    This is an incredibly moist and fragrant cake. Be sure to use a shallow mold that is no higher than 2 inches, so the glaze reaches all the way to the bottom when it is poured on.
    Author: Levana Kirschenbaum
    Recipe type: Dessert
    Cuisine: Middle Eastern
    Serves: 1 (10-inch) cake or 12 servings
    Ingredients
    Semolina Almond Cake
    • 4 eggs, separated
    • ¼ teaspoon salt
    • ¾ cup sugar
    • ¾ cup olive oil
    • 1 tablespoon baking powder
    • Zest of 1 lemon
    • 1½ cups almond meal or almond flour
    • 1 cup fine semolina flour (use fine cornmeal for gluten-free)
    • ⅓ cup all-purpose flour or gluten-free all-purpose flour
    Lemon Glaze & Garnish
    • ¾ cup light agave nectar or honey
    • Juice and zest of 2 lemons
    • 1 cup sliced almonds (optional)
    Instructions
    Semolina Almond Cake
    1. Preheat your oven to 325°F and grease a 10-inch cake pan.
    2. Add the egg whites and salt to a mixing bowl. Whip with a mixer on high speed until soft peaks form.
    3. Gradually add the sugar gradually and whip until stiff peaks form.
    4. Switch the mixer to low speed, and add the egg yolks, olive oil, baking powder, lemon zest, almond meal, semolina flour, and all-purpose flour, one ingredient at a time, beating a few times after adding each ingredient.
    5. Pour the batter into your prepared pan.
    6. Bake the cake for 40 minutes, or until a knife inserted in the center comes out clean.
    Lemon Glaze
    1. While the cake is baking, heat the agave or honey and lemon juice plus zest in a saucepan over a low heat until just warm (or microwave it for 30 seconds)
    2. When you remove the cake from the oven, immediately poke the cake all over with a toothpick or skewer, and pour the lemon syrup all over the cake. Allow an hour for the cake to absorb the syrup.
    3. If desired, sprinkle cake with sliced almonds.
    4. Cut into traditional diamond shapes or slices, to serve.
    Nutrition Information
    Serving size: 1/16 cake Calories: 256 Fat: 12.9g Saturated fat: 1.9g Carbohydrates: 34.2g Sugar: 22.8g Sodium: 52mg Fiber: 1.3g Protein: 4g
    3.5.3229

    More Dairy-Free Dessert Recipes from Levana

    Flourless Chocolate Pecan Torte

    Flourless Chocolate Pecan Torte Recipe with Chocolate Glaze - Dairy-Free and Gluten-Free!

    Date Nut Bread

    Dairy-Free Date Nut Bread Recipe with Muffin and Mini Loaf Options (can be made vegan or gluten-free). Great for teatime or holiday gifting.

    Chocolate Bread Pudding

    Dairy-Free Chocolate Bread Pudding Recipe with Gluten-Free, Challah, Mocha, and Cranberry Options

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    9 Comments

    1. Michele on August 20, 2015 10:11 pm

      Looks delicious. So it can be baked without any baking powder just as well? For Passover, I mean 🙂
      Thanks

      Reply
      • Alisa Fleming on August 24, 2015 1:38 pm

        Hi Michele, it’s my understanding that baking powder can be kosher for passover, and I found many articles stating this. Here is just one – http://www.nytimes.com/2006/04/05/dining/05leav.html?pagewanted=all&_r=0.

        Reply
    2. Ilene on January 1, 2013 8:23 am

      My cake sunk in the middle. I haven’t tasted it yet, but it is a bit homely. Why do you think this happened? Happy New Year.

      Reply
      • Alisa Fleming on January 1, 2013 9:25 am

        Ilene – I’m so sorry to hear this! Did it rise and then sink? My guess is too much leavener (baking powder). This recipe uses a lot of baking powder, and in a dry climate or higher altitude (particularly above 3000 feet) too much will cause a cake to rise too quickly and then collapse. I would use half the amount of leavener at high altitude. If it simply didn’t rise, it could be the opposite problem – sea level and too many heavy ingredients. Did you make an adaptions to the recipe?

        Reply
    3. Lubna on August 9, 2012 1:00 pm

      I already have ground almond flour. Can I use that instead? Should I use 1 1/2 cups or less, since it’s already ground?

      Reply
      • Alisa Fleming on August 9, 2012 1:09 pm

        Yes, you would use 1-1/2 cups of the almond flour – the recipe calls for 1-1/2 cups of finely ground almonds (measurement after grinding) or about 5.5 to 6 ounces. Sorry if this is confusing!

        Reply
    4. Christina S on August 9, 2012 9:48 am

      How many eggs should this recipe call for? I really want to try it, but it just says eggs and I’m hesitant to guess.

      Reply
      • Alisa Fleming on August 9, 2012 9:56 am

        Thanks for pointing that out Christina! I accidentally deleted the number when updating. It’s fixed now and it’s 4 eggs. Enjoy!

        Reply
        • Christina S on August 9, 2012 10:04 am

          Thanks so much!

          Reply

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living
    Free Food Journal! With detailed symptom tracker. Electronic - you can fill, save, and email it on your phone, tablet or computer! Or print it out! Great for Elimination Diets, Health Goals, Doctor and Dietitian Appointments, and More.

    The FREE Food Journal that You and Your Doctor will Love

    Dairy-Free Valentine's Day Recipes by the Dozen: Breakfast in Bed, Romantic Meals & Sweet Treats with many gluten-free, vegan options.

    Dairy-Free Valentine’s Day Recipes by the Dozen

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free book
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.