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Vegan basbousa recipe topped with almonds and soaked in syrup, a traditional Egyptian semolina cake.

Vegan Basbousa Recipe (Egyptian Semolina Cake)

This vegan basbousa recipe is an easy, dairy-free, egg-free Egyptian semolina cake made with semolina, coconut flakes, and plant-based milk, then soaked in a sweet lemon syrup. Soft, moist, and perfectly sweet, this traditional Middle Eastern dessert is topped with almonds and baked until golden brown. Perfect for Ramadan, Eid, holidays, or everyday gatherings, this homemade vegan basbousa delivers authentic flavor with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16 people
Course: Dessert
Cuisine: Egyptian, Middle Eastern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Basbousa
  • 2 1/2 cups fine semolina flour
  • 2 cup unsweetened coconut flakes
  • 1 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 cup + 1 tbsp oil
  • 1 cup non-dairy milk - (coconut milk, almond milk, or soy milk)
  • 16 whole almonds - for decorating
For the Syrup
  • 1 2/3 cup water
  • 1 2/3 cup granulated sugar
  • 2 tbsp lemon juice

Method
 

Make the Syrup
  1. In a saucepan, combine the water and sugar.
    sugar and water in a saucepan for vegan basbousa syrup
  2. Bring to a gentle boil over medium heat, stirring until the sugar dissolves.
    Sugar and water are simmering to make syrup for vegan basbousa
  3. Add the lemon juice and simmer for 10 minutes.
    Adding lemon juice to the syrup for vegan basbousa
Prepare the Basbousa
  1. Preheat the oven to 350°F (175°C).
    In a large mixing bowl, combine the semolina flour, coconut flakes, baking powder, and sugar.
    Adding dry ingredients to a bowl for vegan basbousa
  2. Mix dry ingredients.
    Semolina, coconut flakes, sugar, and baking powder mixed for vegan basbousa batter.
  3. Add the oil and non-dairy milk.
    Adding plant-based milk and oil to the vegan basbousa batter
  4. Mix until a thick batter forms and all ingredients are evenly combined.
    Allow the mixture to rest for 5 minutes so the semolina can absorb some of the liquid.
    Mixing plant-based milk and oil into vegan basbousa batter.
  5. Lightly grease a 9x13-inch baking pan.
    Greasing the baking pan for vegan basbousa
  6. Transfer the mixture to the prepared baking dish and spread it evenly.
    Vegan basbousa batter is spread evenly in a baking dish before baking.
  7. Score the surface into squares or diamonds using a sharp knife.
    Vegan basbousa scored into diamonds before baking.
  8. Place one whole almond in the center of each piece.
    Vegan basbousa scored into squares and topped with almonds before baking.
Bake the Basbousa
  1. Bake for 30–35 minutes, or until the top is golden brown and the edges are lightly caramelized.
    Freshly baked vegan basbousa with a golden brown top and almonds.
    2. 5 minutes before removing the pan from the oven, warm the syrup so it is hot when you take the pan out.
Add the Syrup
  1. Remove the pan from the oven and immediately pour the hot syrup evenly over the hot basbousa.
    Pouring lemon syrup over hot vegan basbousa after baking.
  2. Let it cool for at least 1 hour before cutting and serving to allow the basbousa to absorb the syrup completely.
    Homemade vegan basbousa recipe with a moist texture and traditional Egyptian flavor.
  3. Serve with a cup of hot tea or Turkish coffee.
    Slice of vegan Egyptian basbousa served on a plate with sweet lemon syrup and almonds.

Notes

  • Coconut milk produces the richest flavor, but almond milk and soy milk also work well.
  • For a more authentic flavor, add 1 teaspoon vanilla extract or a splash of rose water to the batter.
  • Letting the basbousa rest after adding the syrup helps it become extra moist and tender.
  • Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to 2 weeks.