Chocolate Semolina Cake
I used Semolina and wheat flour instead of all-purpose flour and it turned out to be a good replacement. With no compromise in moistness or taste, I'm happy to say this recipe tastes super chocolate-y and has a great substitute for an expensive and (usually) unhealthy store-bought cake.
Servings: 4 people
- 1 cup Semolina
- ½ cup wheat flour
- 1 cup Almond milk
- 2 teaspoon apple cider vinegar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup sugar
- 2 tablespoon cocoa powder
- 4 tablespoon oil
- Pinch of salt
- ½ cup water if required
In a medium-size bowl, mix all the dry ingredients and place it aside.
In another bowl, mix (non-dairy) milk and apple cider vinegar. Let it settle for a minute and then add oil and vanilla extract. Mix well.
Add the wet ingredients and dry ingredients and mix well. If required add a little water and bring it to a flowing consistency.
Pour the batter into a round shaped cake pan(9*1.5) and bake in a 355F preheated oven for 20-25 minutes.
Chocolate Semolina Cake is ready! Serve the cake with dusted powdered sugar or with glazed dark chocolate or fresh fruits.
Calories: 444kcal | Carbohydrates: 69g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Sodium: 242mg | Potassium: 199mg | Fiber: 3g | Sugar: 25g | Calcium: 113mg | Iron: 3mg