Our vegan sfouf cake is as delicious as the classic Lebanese semolina cake but made without eggs, dairy, or refined sugar.
Super spongy and with a wonderful orange and anise aroma, it's simply irresistible.
Prepare the vegan buttermilk by combining vinegar and milk in a bowl and let it sit for a few minutes.
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In another bowl, mix semolina, flour, baking powder, baking soda, turmeric, star anise, and a pinch of salt.
Now, pour in the vegan buttermilk, followed by maple syrup, tahini, oil, and orange essence.
Combine all into a smooth cake batter.
Pour the batter into a greased 20 cm (8 inches) baking tin and sprinkle it with sesame seeds. Then, let it sit for 20 minutes before baking.
Bake the cake for 50 minutes at 160°C (320°F).
Let the cake cool down before slicing into squares, rectangles or diamond shapes.