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Easy Alkaline Middle Eastern Basbousa Cake

I couldn´t believe how simple this cake was to make and how it turned out. I found a traditional recipe (I always do) and adapted it myself. This cake is sweet, flaky, and it really fools-proved as usually with plant-only cakes the problem is the rising!

I resourced alkaline spelt semolina, which is the main ingredient of this cake. But if you have any other type you use or prefer you can use that too. This is the link for a very special shop that sells spelt products that are actually ancient and in line with the non-hybrid grain the alkaline way promotes, I super recommend it.

Other than that I don´t have much to say other than IN-JOY!



  • 1 cup of coconut milk

  • 1 cup coconut or date sugar

  • 1.5 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 3 cups spelt semolina, coarse

  • 1/2 cup coconut oil

  • 1 cup Fine Coconut Flakes in the store, this may be labeled as coconut powder or regular dry coconut processed until fine. I use a coffee or spice grinder.

  • 3/4 cup water

  • 2 tbsp coconut oil used to coat the baking pan or use parchment paper too

  • Whole Almonds are enough for each piece of semolina cake. approx. 24 almonds

Simple Syrup

  • 2 cups coconut or date sugar

  • 1.5 cups Water

  • Squeeze of lemon


  1. Preheat the oven to 375 F. Prep your 9×13 baking dish by brushing the bottom of edges of the pan with the coconut oil or place the parchment paper.

  2. In a bowl, mix the coconut milk, sugar, baking powder, and baking soda together. Set that to the side.

  3. In another bowl, stir together the semolina with the melted coconut oil until it begins to come together. At this point, fold in the coconut powder as well.

  4. Add the wet mixture into the semolina mixture and combine the two well. To this, add the water. Mix until a cohesive batter comes together.

  5. Add the batter into the prepped baking pan spreading it out evenly. Tap the baking pan against a surface to release any air bubbles that may be in the batter before baking.

  6. The batter is thick enough to cut into pre-baking. Cut into even squares or diamonds in the size of your preference. I got approx. 24 pieces out of my pan like in the pictures.

  7. Add a whole almond to the center of each piece just tapping it gently into the batter. You can also add a sprinkle of coconut powder over the top of the batter if you would like before baking.

  8. Bake uncovered in the oven for 25-30 min on the bottom rack until the edges start to brown. Then, move the pan to the top rack for another 5-10 minutes so the whole cake gets a beautiful light brown color.

  9. While the cake bakes, prepare the simple syrup by stirring together the sugar and water until the sugar is completely dissolved. Let this simmer for about 8 minutes until it thickens and add a squeeze of lemon at the end.

  10. Once the cake is out of the oven, reinforce the previously cut lines by going over it again with a sharp knife. Then, pour the warm syrup all over the top of the semolina cake. The cake especially when warm will soak it up.

  11. Allow for the cake to cool completely for at least an hour before taking the slices out or you can risk it crumbling. You also want the cake to absorb all of the syrup.

So, so good with a cup of warm tea or cacao.

Wishing you a wonderful day and heal on!


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