Apple season is right around the corner, and we're welcoming it with this ooey-gooey semolina apple cake. It's also the perfect dessert for Rosh Hashanah!
I can't believe it's mid august, we're already in Holiday mode. Meaning we're already thinking about menus and Rosh Hashana recipes. In mid August! Sheesh....
And just to give you a glimpse of how our creative process works, check out how this recipe was created....
Vicky: " We have to start thinking about recipes for Rosh Hashanah"
Me: "Ok"
Vicky: " We have to do something with apples and honey"
Me: "Ok"
Vicky: " I'm thinking some kind of semolina cake. We can incorporate apples and honey in it.... We've never done it before, but you're the baker so I'm sure you can figure it out..."
Me: "Uh... ok"
So, a mad scientist (aka me) gets in the kitchen and boom! Semolina apple cake, done.
Ok, it's not always that simple and it doesn't always work out the first time around. But for some reason, baked goods with apples in them are "my thing". Why? I have no idea. All I know is that the very first cake I ever baked was an apple cake. The first pie I ever made, apple. First donuts, apple.
So I guess you can expect a few more recipes coming soon... Hope you enjoy this one!
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Semolina Apple Cake
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Description
Apple season is right around the corner, and we're welcoming it with this ooey gooey semolina apple cake . It's also the perfect dessert for Rosh Hashanah!
Ingredients
- 3 flax eggs ( 3 tbsp ground flax seeds mixed in ⅔ cup lukewarm plant-based milk) OR 3 large eggs
- ⅔ cup semolina flour
- ⅔ cup walnut or almond flour
- 2 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- ½ cup coconut oil, at room temperature
- ½ cup sugar
- 1-5.3oz container vanilla coconut dairy-free vegan yogurt
- 1 tsp pure vanilla extract
- Topping
- 2 medium apples, sliced thin (here we used ginger gold)
- 1-2 tbsp brown sugar (to taste)
- ⅓ cup honey or maple syrup
- ½ tsp cinnamon
Instructions
- Preheat oven to 375F. Grease a 9.5 inch springform pan
- If using flax eggs, mix together lukewarm milk and flax seeds in a small bowl. Set aside. If using regular eggs skip this step.
- In a medium bowl, combine the semolina, walnut or almond meal, corn starch, baking powder, baking soda, and salt. Set aside
- In a large bowl, combine the coconut oil and sugar. Beat at medium speed with an electric mixer until creamy, about 2-3 minutes. Slowly add the yogurt, vanilla extract, and flax mixture OR the 3 large eggs, (depending on what you are using) and continue mixing for another 2-3 minutes, until well incorporated.
- Reduce the speed and slowly add the semolina mixture, mixing until just incorporated
- Pour the batter into the greased springform pan. Arrange the sliced apples on top, sprinkle the brown sugar, and bake for 50 minutes placing the pan on a baking sheet in case some of the batter leaks out of the springform pan.
- Combine the honey or maple syrup with the cinnamon in a small saucepan and whisk well. Place it on the stove over medium-low heat until warm. Pour all over the baked cake
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: baking
- Cuisine: middle eastern
Nutrition
- Serving Size: 1 slice
- Calories: 378
- Sugar: 31.2
- Sodium: 22
- Fat: 19.2
- Saturated Fat: 12.1
- Unsaturated Fat: 2.3
- Trans Fat: 0
- Carbohydrates: 47.6
- Fiber: 3.3
- Protein: 4.7
- Cholesterol: 0
Keywords: Semolina cake, apple cake, Rosh Hashanah, parve, holiday
cindele says
OH I am so happy to see Rosh HaShana recipes!! The photo looks soooooo inviting. No more dry honey cake in our house!! One question...what can I subsitute for the nuts since we don't eat nuts on Rosh Hashana???
Vicky & Ruth says
Hi Cindy!
Unsweetened shredded coconut would be a great substitution here. It would give the cake great texture and also a nutty flavor! Give it a try and let us know how it turns out 🙂
Ronnie Fein says
Baking with apples is one of my things too. And I LOVE LOVE LOVE honey cake. This looks so very promising!
Vicky & Ruth says
Thank you Ronnie. It's a delicious combination!
Miriam @ OvertimeCook says
The cake looks great, but I have to admit, I am so envious of those gorgeous forks!!
Vicky & Ruth says
Thank you Miriam! Those forks are from my husband's grandmother, they are pretty old!
kristy @ the wicked noodle says
Your blog is looking amazing!! And these little cakes, oh my gosh, to die for!!
Vicky & Ruth says
Thank you Kristy!
AILUY says
This blog is absolutely amazing. I have just stumbled upon it and WOW is all I can say. I do have a question about this recipe, what can I use instead of coconut oil in baked goods?
Thank you very much.
★★★★★
Vicky & Ruth says
Thank you! Glad you found us!! If you are looking for a vegan alternative, any non hydrogenated vegetable spread or shortening will do (such as Earth Balance). Let us know if you have any more questions!
Jenny @ BAKE says
These look beautiful!
Vicky & Ruth says
Thank you Jenny! It means a lot coming from you, you are a great baker!
Raquel says
I am doing the baking for Rosh Hashsana this year and I am always tired of the typical honey and apple cake but this cake is not typical and it has apples and honey...can't wait to try it!!!
Vicky & Ruth says
Thank you so much. Please share with us you baking menu!
[email protected] says
I have never made honey cake with semolina but there's a first time for everything! Beautiful pictures!
Sarah Klinkowitz says
Isn't semolina what you use to make polenta? Still looks yum whatever semolina is. I love all that apple goodness on top!
Vicky & Ruth says
Hi Sarah, semolina flour is used to make bread and pasta. To make polenta corn meal is usually used. The semolina gives the cake a nice texture.
Cass @foodmyfriend says
Yum what a great combo. I am yet to make a semolina cake but the grain itself intrigues me 🙂
Melissa {lilmisscakes} says
This looks so pretty, I've never baked with semolina before.
[email protected] says
I love how unique this recipe is. So pretty too!
Vicky & Ruth says
Thank you so much Chanie. We really loved your Duchesse Sweet Potato apples, they are so pretty and sound delicious.
LuAnn Vagle says
Have not tried recipe yet, but it’s a definite! Honey is not vegetarian/vegan, what else can be mixed with syrup?
★★★★
Vicky & Ruth says
Hi! You can use maple syrup instead of honey here. Alternatively, you can use "vegan honey" ( Bee Free Honee is really good), if you can find it near you. It's made from apples! Hope this helps!
Paula Zevin says
Good morning ladies, I have a quick question: what are your thoughts, can I use potato starch instead of corn, 1:1 or what? On balance , potato starch is more environmentally friendly and has less involved processes by which it is made.The first time (at least) I bake a new recipe, I make it as written; after that, another mad engineer/scientist (aka, me) also likes to tinker. I also have quite a bit of potato starch left over from Pesach. THX!
Vicky & Ruth says
Yes, we think potato starch would work in this recipe, go ahead and use the Pessach leftovers :-). Let us know what you think and we would also love to hear about your mad scientist recipe variations.
Ethan says
Where did you get that psychedelic-looking table cover? I really like it.
Vicky & Ruth says
Sorry, we don't remember it is pretty old.
Deena says
I have celiac disease, so i need the cake to be gluten free. Would it be best to substitute the semolina with GF flour or make it all with almond flour? Thank you
Vicky and Ruth says
We are not quite sure, you may want to try using fine cornmeal instead of semolina flour.
Miriam L. says
Hi! Would I be able to substitute any other flour besides almond or walnut-for someone with a nut allergy?
Vicky and Ruth says
We have not tested this recipe without nut flour, so it's hard for us to say. I am not sure if sunflower seed or pumpkin seed flours are commonly sold, they could be an option if there are no seed allergies.