Vegan Semolina Raspberry Mini Cakes

These mini semolina cakes are light, fluffy and delicious, bursting with raspberry goodness and a dash of lemony flavour.

Serves 5 ramekins | Prep time: 15 mins | Cooking time: 30 mins


  • 200g (1 cup + 2 Tbsp) fine semolina
  • 100g (3/4 cup) plain flour
  • 2 tsp baking powder
  • 1 1/2 tsp bicarb soda
  • 150g (3/4 cup) raw caster sugar
  • 1/4 tsp salt
  • 80ml (1/3 cup) sunflower oil
  • 1 tsp vanilla extract
  • 125ml (1/2 cup) plant milk
  • 200g (3/4 cup) coconut yoghurt
  • Zest and juice of one lemon (about 1/4 cup juice)
  • 150g (1 1/4 cup) frozen or fresh raspberries
  • Icing sugar, to serve


  1. Preheat oven to 180C/356F. Lightly oil 5 ramekins (10cm/4in diameter ea) and dust the bottoms with some icing sugar.
  2. In a large bowl sift the semolina, flour, baking powder and bicarb soda. Then mix in the caster sugar and salt.
  3. In a smaller bowl mix all the wet ingredients (plant milk, coconut yoghurt, oil, lemon juice, vanilla extract). Add the lemon zest last and mix well.
  4. Add the wet mix to the dry and combine. Take care not to over-mix.
  5. Spoon the batter into the ramekins until they’re about 3/4 full.
  6. Press the raspberries into the batter in each ramekin, setting aside just a few raspberries for serving.
  7. Bake for 30-35 minutes or until toothpick comes out clean.
  8. Cool on a wire rack then sprinkle with some icing sugar and serve with some raspberries on top.

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